Smashed Potatoes

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Smashed Potatoes
Published September 12, 2021. Updated November 3, 2023

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Perfect Smashed Potatoes! Red potatoes are boiled, then smashed and roasted on a baking sheet until crispy on the outside, soft and tender on the inside. It’s a savory side made with simple everyday ingredients that will quickly become the highlight of any meal! 

Crispy Smashed Red Potatoes

Smashed potatoes are just as they sound—nicely rounded potatoes are smashed into organically shaped, jagged-edged disks and finished in a hot oven with a fair dose of olive oil until they are golden brown.

You only need four ingredients to make these tempting, roasted smashed potatoes! And if you want to really take them over the top you can finish them with a final layer of complementary flavor.

Variations include adding nutty parmesan and bold garlic, vibrant lemon, or flavor-concentrated fresh herbs.

While the method is a multi-step process, the end result is well worth the extra bit of effort! It’s a humble potato dish that really stands apart from the others, plus it’s a fun change to add to the menu.

It’s a sophisticated spin on fries or mashed potatoes—these smashed potatoes arevendippable for perfect appetizer!

Watch the Video!

Smashed Potatoes Recipe Ingredients

  • 2 lbs red potatoes, each about 2-inches
  • 5 Tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 2 Tbsp minced fresh parsley

Optional Ingredients (pick one version)

  • Parmesan and garlic
  • Lemon
  • Fresh thyme, rosemary or dill

How to Make Crispy Smashed Potatoes

  • Boil the potatoes until tender: Place potatoes in a large pot (6 quart or larger). Cover with cool water until water comes 1-inch above the potatoes.
  • Bring potatoes to a boil over high heat (it will take about 15 minutes+ to reach a boil). Season with salt (I use 2 Tbsp but this is not calculated in nutrition estimate as it is to taste).
  • Reduce heat to medium-low and cook until potatoes are tender all the way through when pierced with a knife, about 14 – 18 minutes (just test a couple of them).
  • Heat the oven: Preheat oven to 450 degrees near the end of potatoes boiling.
  • Drain, cool, and dry potatoes: Drain potatoes into a colander in the sink and let cool 5 – 10 minutes.
  • Dry up any water leftover on potatoes with paper towels. Transfer potatoes to a baking sheet.
  • Toss potatoes with oil on baking sheet: Drizzle potatoes with 1/4 cup oil, season with salt and pepper to taste. Toss and spread potatoes and oil across baking sheet.
  • Smash each potato: Smash potatoes to about 2/3-inch thickness with the bottom of a cup (some use a baking sheet which you can try but I like to see what’s going on).
  • Drizzle tops of potatoes with remaining 1 Tbsp olive oil.
  • Bake until crisp and golden brown: Bake in preheated oven for 25 minutes.
  • Carefully turn potatoes, then return to oven and bake until potatoes are nice and tender inside, crisp on the outside (but not overly browned), about 15 minutes longer.
  • Garnish: Sprinkle parsley over the top and serve warm.

    • Helpful Tips for the Best Smashed Potatoes

    • Use potatoes even in size so they cook evenly.
    • Boil potatoes just to doneness. They should be tender throughout but not mushy. If they are undercooked or overcooked they won’t smash up as nicely.
    • Don’t smash potatoes too quickly or they may fall apart.
    • Add plenty of olive oil. I found 5 Tbsp was the perfect amount here to achieve a nice crisp exterior and a rich flavor.
    • To encourage browning it’s helpful to use a dark baking sheet if you have one.
    • I found it helpful to turn potatoes once during baking so both sides have a chance to crisp up.
    • Serve them while they are warm for the best texture.

    More Favorite Potato Recipes to Try

    • Best Baked Potatoes
    • Baked French Fries
    • Breakfast Potatoes
    • Classic Mashed Potatoes or Garlic Mashed Potatoes
    • Roasted Potatoes with Parmesan (our go-to side dish!)
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