If you’ve never had smashed potatoes before, you’re about to discover your new favorite side dish. These crispy, buttery potatoes are golden brown on the outside and soft and fluffy on the inside — like the perfect cross between roasted potatoes and french fries. They’re the kind of simple recipe that ends up stealing the show on Thanksgiving or any cozy dinner table.
I started making these smashed potatoes after realizing that my kids love anything with that crisp-edge-and-fluffy-middle combo. It’s basically the potato version of comfort food. The first time I made them, I used the tiny gold potatoes I had leftover from a Sunday roast, and they turned out so good that I immediately added them to my holiday rotation. Now they show up at almost every big meal, especially Thanksgiving, because they’re easy, make-ahead friendly, and everyone fights for the crispy ones.
What's In This Blog Post?
Ingredients Needed
These crispy smashed potatoes come together with just a few pantry staples and fresh herbs. Here’s everything you’ll need.
- Baby Potatoes – Yukon Golds are my favorite because they stay creamy inside while crisping up beautifully on the outside. Red potatoes also work great. The key is to use small potatoes that are the same size so they cook evenly.
- Olive Oil – The secret to that golden crunch. You can swap in melted butter or use a mix of both for even more flavor.
- Salt & Pepper – Don’t be shy with the salt; the potatoes soak it up. Freshly cracked black pepper adds just enough bite.
- Garlic – Garlic powder works well for even flavor, but if you love that roasted garlic aroma, toss in a few smashed cloves on the pan.
- Fresh Herbs – Rosemary, thyme, or parsley make them feel a little fancy without any extra work.
- Parmesan Cheese (optional) – Not traditional, but sprinkling a little on right before serving adds a salty crunch that’s addictive.
Equipment Needed
Tenderizer mallet - A tenderizer mallet is one of the easiest tools for smashing potatoes. Just press the flat side of the mallet down onto each cooked potato until it cracks and flattens. While a glass or potato masher will also work, the mallet’s weight and handle makes the process much easier!
Tips and Tricks for Success
- Boil the potatoes in heavily salted water. It’s like pasta—this is your only chance to season them from the inside.
- Let them air-dry before smashing so they get extra crispy in the oven.• Don’t crowd the pan. Give them breathing room so the edges brown instead of steam.
- If you want next-level crisp, finish them under the broiler for 2–3 minutes right before serving.
- These reheat beautifully in an air fryer. They're perfect for leftovers.
How to Make Crispy Smashed Potatoes
From boiling to smashing to roasting, here’s how to make these potatoes perfectly crispy from start to finish.
- Fill a large pot with salted water and bring to a boil. Add the baby potatoes and cook until they’re fork-tender, about 15–20 minutes. You should be able to easily pierce them, but they shouldn’t fall apart.
- Drain and place potatoes in a single layer on a sheet pan. Air-dry for about 5 minutes. The drier they are, the crispier they’ll get later.
- Line a sheet pan with parchment paper. Place the potatoes a few inches apart, then use the bottom of a glass, measuring cup, or potato masher to gently flatten them to about ½ inch thick. The cracked edges are what make them extra crispy.
- Drizzle the potatoes generously with olive oil or melted butter, then sprinkle with salt, pepper, and garlic. Flip them over and repeat on the other side. You want both sides well coated.
- Roast at 425°F (220°C) for 45-55 minutes, until they’re golden brown and crunchy around the edges.
- Sprinkle with more salt, fresh herbs, and a little parmesan cheese if you like. Serve them hot. They’ll disappear fast!
Final Thoughts
There’s something so satisfying about making a recipe that feels fancy but takes almost no effort. These smashed potatoes check all the boxes: easy, make-ahead friendly, and endlessly customizable. Whether you’re serving them next to turkey and gravy or just a weeknight roast chicken, they’re guaranteed to become a new favorite.
Frequently Asked Questions
Yes! Boil and smash them a day in advance, then refrigerate on a baking sheet. When you’re ready to serve, just drizzle with oil and roast until crispy.
Can I use large potatoes?
You can, but cut them into smaller pieces first. The charm of smashed potatoes is in their crispy surface area — smaller ones work best.
Dried herbs work fine. Just use about one-third of the amount since dried herbs are more concentrated.
Absolutely. Butter adds a rich, nutty flavor, especially if you use browned butter. Just keep an eye on it so it doesn’t burn at high heat.
Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to 3–4 days. To bring back their crispiness, reheat them in the oven or air fryer until the edges get crunchy again.
Recipe
Ingredients
- 2 pounds Yukon gold potatoes
- 2 tablespoons olive oil extra-virgin
- 2 tablespoons salt
- 2 tablespoons black pepper
- fresh herbs
- grated parmesan cheese optional
Instructions
- Fill a large pot with salted water and bring to a boil. Add the baby potatoes and cook until they’re fork-tender, about 15–20 minutes. You should be able to easily pierce them, but they shouldn’t fall apart.
- Drain and place potatoes in a single layer on a sheet pan. Air-dry for about 5 minutes. The drier they are, the crispier they’ll get later.
- Line a sheet pan with parchment paper. Place the potatoes a few inches apart, then use the bottom of a glass, measuring cup, or potato masher to gently flatten them to about ½ inch thick. The cracked edges are what make them extra crispy.
- Drizzle the potatoes generously with olive oil or melted butter, then sprinkle with salt, pepper, and garlic. Flip them over and repeat on the other side. You want both sides well coated.
- Roast at 425°F (220°C) for 45-55 minutes, until they’re golden brown and crunchy around the edges.
- Sprinkle with more salt, fresh herbs, and a little parmesan cheese if you like. Serve them hot. They’ll disappear fast!
Notes
- Make-Ahead Instructions: Boil and smash them a day in advance, then refrigerate on a baking sheet. When you’re ready to serve, just drizzle with oil and roast until crispy.
- Storage Instructions: Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to 3–4 days. To bring back their crispiness, reheat them in the oven or air fryer until the edges get crunchy again.
