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    🏠Home » Recipes » Side Dish Recipes

    Baked Smashed Potatoes

    Feb 26, 2023 · Modified: Mar 12, 2023 by Dan Mikesell AKA DrDan · 18 Comments

    Recipe Table of Contents    
    4.53 from 23 votes

    Baked Smashed Potatoes is an easy and delicious side dish for any meal. With a crispy tasty outside and creamy inside, everybody will love these potatoes.

    image of a smashed potato on a white plate
    Jump To:
    • 👍Why you will use this recipe
    • 🥔Ingredients
    • 👨‍🍳How to Make Baked Smashed Potatoes
    • ✔️Tips
    • 🥔What potatoes to use
    • ❄️How to store leftovers and reheat
    • 📖Potato Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    Blue ribbon divider used for visual effect

    👍Why you will use this recipe

    • Super easy to do with very little hands-on time, and anybody can make these at home.
    • It's time to break the French fry habit. These taste better, are healthier and go with any meal.
    • Great taste and is easy to season to your liking.
    • Easy to store and reheat leftovers.

    Most recipes for smashed potatoes are very similar, and I'll pick a Pioneer Woman recipe as the inspiration, but it could have been many others. I'm simplifying as much as possible with easy step-by-step photo instructions.

    🥔Ingredients

    • Potatoes—1 to 1 ½ inch red or other thin-skin potatoes like Yukon Gold young or baby potatoes.
    • Olive oil
    • Season—kosher salt and black pepper. I used my 7:2:1 seasoning for that garlic taste.
    • Optional—rosemary, thyme, garlic, chives, grated Parmesan cheese, or other seasonings.

    👨‍🍳How to Make Baked Smashed Potatoes

    1. Boil potatoes in salted water until fork tender.
    2. Cover a baking pan with sides with olive oil. Use enough oil to have it "pool" a little, not just a coat.
    3. Smash the potatoes on the baking pan to about ½ inch thick using a fork or potato masher.
    4. Brush the top with more olive oil and season.
    5. Bake until brown and crisp—about 20-25 minutes.

    ✔️Tips

    • The potatoes need to be fully cooked to smash well. I will define that as "fork-tender," which means if you stick it with a fork, it will come out easily. You can use a thermometer if you don't "get it" about fork-tender. I like to use 210°. Cook’s Illustrated recommends 205° to 212°.
    • Use a potato masher, fork, or the bottom of a glass to smash to potatoes.
    • Be very generous with the oil for the best results.
    • The thinner smashed potatoes will be crisper; thicker will be fluffier inside. The rougher the surface, the more crunchiness of the final results.
    • The recipe calls for a 425° convection or 450° conventional oven. It will work with a wide range of oven temperatures. You are cooking to an endpoint of nicely browned and crispy.

    🥔What potatoes to use

    There are several hundred types of potatoes, but I like to divide them into russet potatoes and thinner skin types. Russets are picked when mature and tend to have more starch and thick skins, which is great for baking but not mashing.

    Any thinner skin potatoes like red, Yukon Gold, young, or baby potatoes will all work well. Also, the potatoes need to be big enough for a nice serving but not too big—about 1 to 1 ½ in diameter.

    ❄️How to store leftovers and reheat

    How to store leftover smashed potatoes?

    Store leftover smashed potatoes in an airtight container refrigerated for 3-4 days.

    How to reheat leftover smashed potatoes?

    Reheat the potatoes in a 400° oven or an air fryer for about 10 minutes. You may use a microwave, but they won’t be as crispy.

    📖Potato Recipes

    Easy Roasted Red Potatoes

    Crispy Parmesan Baked Potatoes

    Old Fashion Cheesy Potato Casserole

    Baked Parmesan Potato Wedges

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Potato Recipes, Side Dish Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    adding salt to water

    Add 3-4 cups of water and 1 teaspoon of salt to a saucepan and bring it to a boil over high heat.

    scrubbing a red potato under running water

    Scrub some 1 to 1 ½ inch red or other thin-skin potatoes.

    potatoes in boiling water

    Add the potatoes to the water. Be sure you cover the potatoes with water. Cover with a lid, reduce the heat to low, and simmer for 20- 30 minutes until "fork tender." Preheat oven to 425° convection or 450° conventional.

    Smashing red potatoes with a potato masher

    Add olive oil to a baking pan with an edge (non-stick preferred but not required.) Use enough to have it "pool" a little, not just a coat. Add the potatoes and "smash" to about ½ inch thick using a potato masher, fork, or the bottom of a large glass.

    brushing a smashed potato with oil

    Brush the top with more olive oil.

    seasoning the potato with salt and pepper

    Sprinkle with salt, pepper, and anything else you want. I used my 7-2-1 seasoning mix, which also has garlic in it.

    Moving smashed potatoes to a plate with a spatula

    Bake until brown and crisp. It takes about 20-25 minutes. You may bake longer if you want a crispier surface.

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    Recipe

    image of a smashed potato on a white plate

    Baked Smashed Potatoes

    From Dan Mikesell AKA DrDan
    Baked Potatoes is an easy and delicious side dish for any meal. With a crispy tasty outside and creamy inside, everybody will love these potatoes.
    Tap to leave a Rating
    4.53 from 23 votes
    Print Email CollectionCollected
    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Total Time: 55 minutes
    Servings #/Adjust if desired 4 servings

    Ingredients

    US Customary - Convert to Metric
    • 4 thin skin potatoes—red, Yukon gold or others - 1 to 1 ½ inch
    • olive oil
    • salt in water
    • salt and pepper - or seasoning of your choice
    Prevent your screen from going dark

    Instructions

    • Add 3-4 cups of water and 1 teaspoon of salt to a saucepan and bring it to a boil over high heat.
      adding salt to water
    • Scrub some smaller potatoes. I suggest 1 ½ inch red potatoes.
      scrubbing a red potato under running water
    • Add the potatoes to the water. Be sure you cover the potatoes with water. Cover with a lid, reduce the heat to low, and simmer for 20- 30 minutes until "fork tender." Preheat oven to 425° convection or 450° conventional.
      potatoes in boiling water
    • Add olive oil to a baking pan with an edge (non-stick preferred but not required.) Use enough to have it "pool" a little, not just a coat. Add the potatoes and "smash" to about ½ inch thick using a potato masher, fork, or the bottom of a large glass.
      Smashing red potatoes with a potato masher
    • Brush the top with more olive oil. Sprinkle with salt, pepper, and anything else you want. I used my 7-2-1 seasoning mix, which also has garlic in it.
      brushing a smashed potato with oil
    • Bake until brown and crisp. It takes about 20-25 minutes. You may bake longer if you want a crispier surface.
      Moving smashed potatoes to a plate with a spatula
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips:

    1. I like red potatoes that are about 1 ½ inches in diameter. That is small enough to cook easily but big enough for a reasonable serving.
    2. I do not suggest russet potatoes for this. But most other potatoes will work well.
    3. You boil the potatoes until "fork-tender". That will be an internal temperature of about 200° to 210°.
    4. Make them "loaded smashed potatoes" with bacon and cheese.
    5. I use my 7:2:1 seasoning for that garlic taste.
    6. By choosing the amount of smashing and the potatoes' size, you can adjust the final results to your desires. The thinner smashed potatoes will be crisper; thicker will be fluffier on the inside—the rougher the surface, the more crunchiness of the final results.
    7. Add a little melted butter to the oil you are brushing the potatoes with for more flavor.
    8. Use a bigger baking sheet to keep some separation between the potatoes. A good coating of oil on the tray with some pooling of the oil. I prefer a non-stick sheet pan, but not required. 
    9. I have recommended a relatively high baking temperature here, but a lower temperature would work but just take longer to cook.
    10. The endpoint of baking is browning and crispy. You can bake longer if you want more browning.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Baked Smashed Potatoes
    Amount Per Serving
    Calories 166 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 0g0%
    Cholesterol 0mg0%
    Sodium 38mg2%
    Potassium 969mg28%
    Carbohydrates 33g11%
    Fiber 3g12%
    Sugar 2g2%
    Protein 4g8%
    Vitamin A 15IU0%
    Vitamin C 18.3mg22%
    Calcium 21mg2%
    Iron 1.5mg8%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Potato
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published July 4, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Molly and Lilly dogs enjoying the first snow of the year.

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    1. MaryJo

      February 16, 2022 at 10:53 am

      5 stars
      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!

      Reply
    2. Peggy

      April 03, 2021 at 3:52 pm

      “The pan needs a good coat of oil to the pooling a bit”?

      Reply
    3. Candace Carl

      April 02, 2021 at 9:37 pm

      5 stars
      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!!!!

      Reply
    4. Dan Mikesell AKA DrDan

      April 02, 2021 at 10:19 am

      Never depend on spell-check. Fixed and thanks for the proofread.

      Reply
    5. Carol

      March 20, 2019 at 4:52 pm

      4 stars
      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!!!

      Reply
      • Dan Mikesell AKA DrDan

        March 24, 2019 at 8:00 pm

        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

        April 02, 2021 at 9:56 am

        Do you have a recommendation for the nonstick baking sheet?

      • Dan Mikesell AKA DrDan

        April 02, 2021 at 10:01 am

        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

    6. Sandra

      March 07, 2019 at 6:34 pm

      5 stars
      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

      Reply
      • DrDan

        March 10, 2019 at 10:30 pm

        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

    7. Molly

      April 30, 2018 at 6:35 pm

      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.

      Reply
      • DrDan

        May 08, 2018 at 1:27 pm

        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

    8. Barbarainnc

      March 16, 2018 at 4:50 pm

      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. 😊 ❤ 😊

      Reply
      • DrDan

        March 17, 2018 at 10:30 am

        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

    9. Jack

      February 19, 2015 at 5:48 pm

      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.

      Reply
    10. Aundrea

      November 23, 2013 at 10:26 pm

      I'm making these tonight for the second time. They are delicious!
      Thank you for sharing. :)
      Aundrea

      Reply
    11. Chef Jeff

      November 12, 2012 at 10:01 am

      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

      Reply
    12. Chris

      July 05, 2012 at 3:03 pm

      I haven't had crash potatoes in a while, I must fix that this weekend!

      Reply

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