Easy 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.
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. Plus, they are easy to store and reheat leftovers.
This smashed potatoes recipe is super easy to do with very little hands-on time, and anybody can make them, at home. You cook small potatoes until tender, crush the potatoes, oil, and season, and then bake until crispy.
These potatoes go well with any meal but are exceptional with chicken, like Baked Chicken Breasts, Pan Seared Oven Baked Chicken Breasts, Baked Chicken Legs, Oven Baked Chicken Thighs, or Baked Split Chicken Breasts.
Most smashed potato recipes 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.
- Potatoes—1 to 1 ½ inch red or other thin-skin potatoes like Yukon Gold young or baby potatoes. You can also use small potatoes like Little Potato Co.
- 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 Smashed Potatoes
- Boil potatoes in salted water until fork tender. You can also microwave small potatoes.
- Cover a baking pan with sides with olive oil. Use enough oil to have it "pool" a little, not just a coat.
- Smash the potatoes on the baking pan to about ½ inch thick using a fork or potato masher.
- Brush the top with more olive oil and season.
- Bake until brown and crisp—about 20-25 minutes.
- 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°.
- You cook small potatoes in the microwave until tender—usually 5-10 minutes or use Little Potato Co potatoes. But I prefer the boiled method; the texture seems better.
- 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.
If you want to simplify, you can use something like Little Potato Co.™ bags of small potatoes and cook to their instructions.
❄️How to store leftovers and reheat
Store leftover smashed potatoes in an airtight container refrigerated for 3-4 days.
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.
This recipe is listed in these categories. See them for more similar recipes.
Step-by-Step Photo Instructions
Add 3-4 cups of water and 1 teaspoon of salt to a saucepan and bring it to a boil over high heat.
Scrub some 1 to 1 ½ inch red or other thin-skin potatoes.
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.
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.
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.
Bake until brown and crisp. It takes about 20-25 minutes. You may bake longer if you want a crispier surface.
Easy Smashed Potatoes
- 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
- Add 3-4 cups of water and 1 teaspoon of salt to a saucepan and bring it to a boil over high heat.
- 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, reduce the heat to low, and simmer for 20- 30 minutes until "fork tender." 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 using a potato masher, fork, or the bottom of a large glass.
- 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.
- Bake until brown and crisp. It takes about 20-25 minutes. You may bake longer if you want a crispier surface.
Your Own Private Notes
- 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 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.
- 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.
- 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.
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Originally Published July 4, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.