Crispy Smashed Potatoes Recipe

If you’re looking for the ultimate potato side dish that’s both rustic and gourmet, you’ve just found it. These Crispy Smashed Potatoes are everything a potato lover dreams of — buttery, crispy edges with fluffy, creamy centers. Whether you’re hosting a dinner party, looking for a crowd-pleasing appetizer, or just want something indulgent on a weekday night, these smashed potatoes are guaranteed to satisfy.

What makes this recipe stand out is its simplicity. You don’t need fancy ingredients or complicated steps — just small potatoes, a few pantry staples, and a hot oven. Yet, the result feels like something you’d get in a trendy restaurant.

Why You’ll Love This Recipe

Crispy on the outside, fluffy inside
Naturally gluten-free
Customizable with herbs, cheese, or sauces
Perfect as a side dish, appetizer, or party snack
Totally kid-approved and ideal for picky eaters

🥔 Ingredients (U.S. Standard Measurements)

1 ½ pounds baby potatoes (Yukon gold or red work great)
3 tablespoons olive oil (extra virgin for best flavor)
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter, melted (optional for extra richness)
2 tablespoons fresh chopped parsley (for garnish)
Optional: grated Parmesan cheese, crushed red pepper, or a drizzle of balsamic glaze

🔥 Instructions

Boil the Potatoes
Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes or until fork-tender. Drain and let cool slightly.
Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Smash the Potatoes
Transfer the cooked potatoes to the baking sheet. Using the bottom of a glass or a potato masher, gently press down each potato until it’s about ½ inch thick. Don’t worry if they crack a little — that’s how you get those delicious crispy edges.
Season and Oil
Brush each smashed potato generously with olive oil. Sprinkle garlic powder, onion powder, salt, and pepper evenly over the tops. If using butter, drizzle it over now for extra crisp and flavor.
Bake to Crispy Perfection
Bake in the preheated oven for 25–30 minutes or until the potatoes are golden brown and the edges are crispy.
Garnish and Serve
Remove from oven, sprinkle with chopped parsley, and serve immediately. Add Parmesan or red pepper flakes for extra punch if desired.

🍽️ Serving Suggestions

Pair them with grilled chicken, steak, or salmon.
Serve as a party appetizer with sour cream, aioli, or ranch dip.
Top with crumbled bacon and cheddar cheese for a loaded version.
Drizzle with truffle oil or herbed butter for an elevated twist.

🧠 Tips & Tricks

Boil Ahead: You can boil the potatoes in advance and refrigerate them. Just smash and bake when ready!
Don’t overcrowd the baking sheet. Give space for air to circulate, so they crisp evenly.
Use duck fat or bacon grease instead of olive oil for an ultra-decadent version.
For extra crispy results, flip the potatoes halfway through baking.

🧑‍🍳 My Special Twist

To take these smashed potatoes over the top, I like to add a garlic herb butter glaze right after baking. Just melt 2 tablespoons of butter with 1 minced garlic clove and a pinch of dried thyme or rosemary — then brush over the hot potatoes. The aroma alone is worth it!

You can also turn them into a loaded smashed potato platter with sour cream, shredded cheese, chopped chives, and crispy bacon bits. Perfect for game day or casual get-togethers.