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.
👍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.
- 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
- Boil potatoes in salted water until fork tender.
- 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°.
- 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
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.
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
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.
Baked 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.
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!
“The pan needs a good coat of oil to the pooling a bit”?
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.
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
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.
Do you have a recommendation for the nonstick baking sheet?
Dan Mikesell AKA DrDan
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.
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
Welcome to the blog.
I have no excuse for not thinking about cooking ahead.
Thanks for the tip, the note and the rating.
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.
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.
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. 😊 ❤ 😊
I have seen that done. I'm better at one at a time.
Thanks for the note and hint for those doing larger cookings.
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.
I'm making these tonight for the second time. They are delicious!
Thank you for sharing. :)
Wow, I love your blog. Thank you for sharing your delicious food. These potatoes look wonderful and I am going to make them soon.
I haven't had crash potatoes in a while, I must fix that this weekend!