Crispy Smashed Potatoes

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These Crispy Smashed Potatoes are golden, crunchy, and totally addictive. It's the side dish everyone ends up fighting over!

Prep Time20

Cook Time55

Total Time1 15

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 244kcal

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!

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.