These crispy smashed potatoes have golden, crunchy edges with soft, fluffy centers. They’re made with small, thin-skinned potatoes and a few simple pantry ingredients.
This easy smashed potato recipe starts on the stovetop and finishes in a hot oven for maximum crispiness. Simple enough for beginners and good enough for company.
🤔 Quick Answer: How Long to Cook Smashed Potatoes
- Boil: Cook until fork-tender (200°F to 210°F), about 15–20 minutes, depending on size.
- Bake: After smashing, bake for 20–25 minutes until golden and crispy. Add a minute or two for ultra-crispy edges.
- Total time: Allow about 40–50 minutes, including smashing and seasoning.
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Featured Comment by Sandra:
⭐⭐⭐⭐⭐
"These are the grandkids all time faves. They can’t get enough of them."
📝 TL;DR — Recipe Summary
🥔 What: An easy smashed potato recipe using small, thin-skinned potatoes like red or gold for delicious, crispy potatoes.
Why: Boiling softens the potatoes for smashing, creating a rough surface that gets crispy when baked at high heat.
How: Boil until fork-tender, smash, brush with butter or oil, season, and bake until golden and crisp.
For extra crispy: Smash them fairly thin with rougher edges and give them plenty of space on a hot baking sheet. Broil for a few minutes at the end for ultra-crispy edges.
🥔 Ingredients
- Potatoes — small red, baby/new, or Yukon Gold potatoes.
- Butter or olive oil — I prefer butter for flavor and browning; olive oil also works well.
- Seasoning — kosher salt and black pepper, or 7:2:1 seasoning for some garlic. Add rosemary, thyme, paprika, Parmesan, or other seasonings you like.
👨🍳 Quick Overview: How to Make Smashed Potatoes
1. Boil
Scrub and boil potatoes in salted water until fork-tender.
✅ Pro Tip: "Fork-tender" means you can easily stick a fork in the potato, which will fall off under its own weight. Alternatively, use a thermometer to check for a temperature of 200°F to 210°F.
2. Smash
Place on the hot pan with olive oil and press with a potato masher or fork.
Note: Thinner smashed potatoes get crispier, while ragged edges create more crispy surface area.
✅ Pro Tip: If you preheat the tray, smash the potatoes on a sheet of parchment paper and then slide them onto the pan.
3. Season
Brush with olive oil or melted butter, then season with salt, pepper, garlic powder, or your favorite seasonings.
4. Roast
Bake at 450°F (425°F convection) for about 20–25 minutes until golden and crisp. For extra crunch, roast longer or broil briefly at the end.
👇 Scroll down for the printable recipe card and complete step-by-step photo instructions—or keep reading for tips and variations.
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🥔 What Potatoes Are Best for Smashed Potatoes?
Small, thin-skinned potatoes work best. I prefer small red potatoes, but baby/new potatoes and Yukon Golds also work well. About 1 to 1½ inches is ideal—they cook evenly, smash easily, and hold together while developing crispy edges.
For larger, thin-skinned potatoes, cut them into smaller pieces before boiling. Small, thin-skinned potatoes still give the best results. Thick-skinned potatoes, such as russets, are not recommended—the thicker skin interferes with the texture of the smashed potatoes.
🤔 Tips and Variations
🔥 Oven Temperature
450°F (425°F convection) works best. Adjust as needed to match other dishes — the goal is golden, crispy potatoes.
🥔 Maximum Crispiness
- Preheat the pan – Hot surface = faster browning.
- Give them space – Prevents steaming and soggy edges.
- Ragged tops – More ridges = more crunch; use a masher or large fork.
- Use enough oil – Coat tops well with oil or butter; butter browns best.
- Want ultra-crispy? Broil for a few minutes at the end of baking.
🌿 Variations & Add-Ins
- Cheesy smashed potatoes – Add Parmesan or cheddar.
- Herb-infused – Try rosemary, thyme, or chives.
- Spicy kick – Chili flakes, paprika, or cayenne.
❄️ How to Store & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 400°F oven or air fryer for about 10 minutes until hot and crisp. Microwave if needed, but expect softer potatoes.
🥔 More Crispy Potato Recipes
Love that crunch? Try these other crispy potato favorites made right in your kitchen:
- Crispy Home Fries (with Bacon) – classic diner-style potatoes, golden and crispy in 30 minutes.
- Crispy Oven-Baked French Fries – perfectly seasoned oven fries without the grease.
- Roasted Baby Potatoes – simple, bite-sized, and crisp on the outside.
- Parmesan Baked Potatoes – buttery garlic flavor and golden edges.
❓ FAQ
Mashed potatoes are usually peeled and creamed with milk and butter until smooth. Smashed potatoes are cooked, flattened, seasoned, and roasted until the edges are crispy and the insides are fluffy.
Small, thin-skinned potatoes work best, including baby reds, new potatoes, and Yukon Golds. They hold together when smashed while developing plenty of crispy edges.
Yes. Boil and smash the potatoes ahead, refrigerate, and roast later. They’ll crisp up beautifully when reheated in the oven or air fryer.
📖The Recipe Card
Crispy Smashed Potatoes
Ingredients
- 4 Thinned-skin potatoesBaby, New, Red, or Yukon Gold - Baby, New, Red, or Yukon Gold—1 to 1½ inches
- Olive oil or butter
- Salt in water
- Salt and pepper - or seasoning of your choice
Step-by-Step Instructions
Boil
- Add 3-4 cups of water and 1 teaspoon salt to a saucepan. Bring to a boil over high heat.
- Scrub 1 to 1½-inch baby, new, red, or Yukon Gold potatoes (or your preferred variety)
- Add them to the boiling water, fully covering them. Reduce heat to low, cover, and simmer for 15-20 minutes (longer if larger) until “fork-tender.”
Preheat
- While potatoes cook, preheat oven to 425°F convection (450°F conventional). Preheat the baking sheet for added crispiness.
Smash
- Add olive oil to a baking pan with edges — non-stick is preferred. Use enough oil to create a shallow pool in the pan. Once cooked, transfer potatoes to the pan and gently smash to about ½ inch thick with a potato masher or fork.
Season
- Brush with more olive oil or melted butter. Sprinkle with salt, pepper, and any seasonings you like (I recommend my All-Purpose Seasoning Mix).
Roast
- Bake 20–25 minutes until golden and crispy. For extra crisp, bake longer or broil 1-2 minutes at the end.
Recipe Notes
Pro Tips:
Potato Variety: Red, Yukon Gold, baby, or new potatoes around 1½ inches are ideal. "Fork-tender" means you can easily stick a fork in the potato, which will fall off under its own weight. Alternatively, use a thermometer to check for a temperature of 200°F to 210°F. Make it Loaded: Add crumbled bacon, cheese, and green onions. Smashing & Texture: Thinner smashed potatoes are crisper; thicker ones are fluffier. More ragged surfaces = more crunch, which is why I don’t use flat-bottomed items like a glass or pan. Adjust for Crispiness: Extend baking or broil briefly for more browning. More tips and options in the recipe post.Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published July 4, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
MaryJo says
I hadn’t made these in years, so good! I do the potatoes in the microwave and use the little potatoes, then I sprinkle with more olive oil, (just a drizzle) garlic powder, onion powder, kosher salt, fresh ground pepper and a light sprinkle of cayenne powder. I turn them over after 15 minutes and cook another 5 min. I know it sounds like a lot of ‘diddling’! But wait, there’s more! I make a sauce with sour cream, green onions, chives, a squeeze of lemon juice, garlic powder, onion powder, kosher salt and ground pepper. Whew!
Peggy says
“The pan needs a good coat of oil to the pooling a bit”?
Candace Carl says
Similar to one I do but with chicken stock, butter and thyme. Mine I learned in culinary school, Jacques Pepin potatoes. But this is a great option for vegans. My daughter is now lactose intolerant so will make these for her. Thanks!!!!
Dan Mikesell AKA DrDan says
Never depend on spell-check. Fixed and thanks for the proofread.
Carol says
Finally something different than mashed or baked potatoes!!! I made these with breaded pork chops and the meal was fabulous!! My husband said these reminded him of his Grandmother’s potatoes pancakes!! We both really loved the crispiness of these potatoes!
I will definitely make these again!! Thanks so much for the recipe!!!
Dan Mikesell AKA DrDan says
Hi Carol,
Welcome to the blog and sorry for the delayed response.
These are amazingly good and good change of pace. Glad you enjoyed the potatoes.
Thanks for the note and rating.
Dan
Cindy says
Do you have a recommendation for the nonstick baking sheet?
Dan Mikesell AKA DrDan says
Hi Cindy,
Welcome to the blog.
There are many available. I think most home cooks should generally use non-stick sheet pans. Having said that, I think I will change the wording in this recipe some. With all the oil, this works fine on normal sheet pans.
Dan
Sandra says
These are the grandkids all time faves . They can’t get enough of them. I usually par boil earlier in the day , smash them on a cookie sheet and then roast right before dinner. I find smashing with the oiled heel of my hand gives the best results, otherwise I usually overdo it with anything else. Great side dish. PS salt before roasting
DrDan says
Hi Sandra,
Welcome to the blog.
I have no excuse for not thinking about cooking ahead.
Thanks for the tip, the note and the rating.
Dan
Molly says
I have to give you credit because I've been making these for years since I saw your recipe way before this "smashed potato" craze where now a variation is everywhere so...thank you! I always have/will use your recipe.
DrDan says
Hi Molly,
First, sorry for the delayed reply.
When I did this recipe, all the blogs were doing it but it died after just a few months. They are tasty and easy.
Thanks for the note.
Dan
Barbarainnc says
Saw RR made these on her TV show, she put another sheet pan on top of the sheeted cooked potatoes and smashed them down. Yummy. 😊 ❤ 😊
DrDan says
I have seen that done. I'm better at one at a time.
Thanks for the note and hint for those doing larger cookings.
Dan
Jack says
Used this recipe last nite with white potatoes and wife and I loved them. I did use a small amount of sour cream and bacon bits. They were delicious and I loved the crunchiness . Will definitely use recipe again.
Aundrea says
I'm making these tonight for the second time. They are delicious!
Thank you for sharing. :)
Aundrea
Chef Jeff says
Wow, I love your blog. Thank you for sharing your delicious food. These potatoes look wonderful and I am going to make them soon.
Sincerely,
Jeff
Chris says
I haven't had crash potatoes in a while, I must fix that this weekend!