A great side dish for everyday or special meals. If you can boil water, you can do this. Break the French fry habit with these crispy on the outside but fluffy on the inside smashed potatoes.
Introduction
Crispy... Tasty... Simple... Some of my favorite words. My type of recipe. An easy potato side dish that will become one of your all-time favorites.
Smashed potatoes have been around for quite a while but many people have forgotten about them.
Most recipes for smashed potatoes are very similar, and I'll pick a Pioneer Woman recipe as the inspiration recipe, but it could have been many others. I'm simplifying as much as possible with easy step-by-step photo instructions.
The basic idea is to boil some smaller potatoes in salt water until soft—about 30 minutes. Smash them on an oiled pan, top with oil, salt, pepper, and anything else you want. Then bake them at a relatively high temp until browning and crunchy—about 20 minutes.
My Rating
This is a solid 4.
🥔The Potatoes
There are several hundred types of potatoes, but I like to divide them into russets potatoes and thinner skin types. Russets are picked when mature and tend to have more starch and thick skins, great for baking.
The potatoes for this recipe need to be a thin-skinned potato. Also, big enough for a nice serving but not too big. This puts the choice right on medium-size red potato.
I think any thinner skin potatoes like Yukon Gold, young or baby potatoes would be fine also.
Generally, you want the potatoes to be about 1 to 1 ½ inches in diameter. Think one to two golf balls size.
♨️Cooking
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. If you don't "get it" about fork-tender, you can use a thermometer. I like to use 210°. Cook’s Illustrated recommends 205° to 212°.
For these potatoes, it will be about 30 minutes simmering in boiling water. But will vary some with the size of the potatoes.
The pan needs a good coat of oil to the point of pooling a bit. Also, the pan needs to be big to leave some room between each of the potatoes. I like to use a "non-stick" sheet pan also but is perhaps overkill here.
🌡️Oven Temperature
While I wrote the recipe to cook at 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.
✔️Tips
Make them "loaded smashed potatoes" with bacon and cheese.
I used my 7:2:1 seasoning for that garlic taste.
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.
Add a little melted butter to the oil you are brushing the potatoes with for more flavor, but all butter will not be good due to the high oven temperature.
📖Potato Recipes
Crispy Parmesan Baked Potatoes
Old Fashion Cheesy Potato Casserole
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
In a pan big enough to hold the number of potatoes you want, add water and some salt. Here I have 3-4 cups of water; I added one teaspoon of salt and brought it to a boil over high heat.
Scrub some smaller potatoes. These are about 1 ½ inch red potatoes.
Add the potatoes to the water. Be sure you cover the potatoes with water. Cover with a lid and reduce the heat to low and simmer for about 30 minutes until "fork tender". This is when you can stick it with a fork and meet only a little resistance, and it comes out easily — Preheat oven to 425° convection or 450° conventional.
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. I used a potato masher or fork, but the bottom of a large glass would work also.
Brush 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.
Bake until brown and crisp. About 20-25 minutes. You may bake longer if you want crispier surface.
📖Recipe
Crispy Smashed Potatoes
Ingredients
- 4 red potatoes - 1 ½ inch
- olive oil
- salt and water
- 7:2:1 or 7:2:2 seasoning - or kosher salt and pepper
Instructions
- In a pan big enough to hold the number of potatoes you want, add 3-4 cups of water and about a teaspoon of salt.
- Scrub some smaller potatoes. I suggest 1 ½ inch red potatoes.
- Add the potatoes to the water. Be sure you cover the potatoes with water. Cover with a lid and reduce the heat to low and simmer for about 30 minutes until “fork tender”. This is when you can stick it with a fork and meet only a little resistance, and it comes out easily. Preheat oven to 425° convection or 450° conventional. You can use lower temperatures and bake a bit longer.
- 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. I used a potato masher or fork, but the bottom of a large glass would work also.
- Brush 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.
- Bake until brown and crisp. About 20-25 minutes. You may bake longer if you want crispier.
My Private Notes
Recipe Notes
Pro Tips:
- 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.
- I do not suggest russet potatoes for this. But most other potatoes will work fairly well.
- You boil the potatoes until "fork-tender". That will be an internal temperature of about 200° to 210°.
- Make them "loaded smashed potatoes" with bacon and cheese.
- I use my 7:2:1 seasoning for that garlic taste.
- 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.
- Add a little melted butter to the oil you are brushing the potatoes with for more flavor, but all butter will not be good due to the high oven temperature.
- 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 pans but not required.
- I have recommended a relatively high baking temperature here, but a lower temperature would work but just take longer to cook.
- 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
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Originally Published July 4, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
MaryJo
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
“The pan needs a good coat of oil to the pooling a bit”?
Candace Carl
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
Never depend on spell-check. Fixed and thanks for the proofread.
Carol
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
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
Do you have a recommendation for the nonstick baking sheet?
Dan Mikesell AKA DrDan
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
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
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
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
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
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
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
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
I'm making these tonight for the second time. They are delicious!
Thank you for sharing. :)
Aundrea
Chef Jeff
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
I haven't had crash potatoes in a while, I must fix that this weekend!