How to Make Smashed Potatoes Recipe
If you’ve ever wondered how to make smashed potatoes recipe that are crispy on the outside but tender and fluffy inside, you’re in the right place. This recipe is simple, yet the end result is absolutely fan-freaking-tastic—perfect for weeknight dinners, impressive sides, or any time you want comforting potatoes with a crispy twist. Stick around, and I’ll share some personal tips to make sure yours come out picture-perfect every single time.
Why This Recipe Works
- Perfect Texture Balance: Parboiling the potatoes makes them tender, while smashing and roasting crisps up every edge beautifully.
- Flavor Layering: Using garlic powder, onion powder, smoked paprika, and fresh herbs builds a deep, savory taste that keeps you coming back.
- Easy Technique: No fancy tools needed—just a sturdy measuring cup and a rimmed baking sheet.
- Versatility: This method lets you customize seasoning and presentation to match any meal or occasion.
Ingredients & Why They Work
Choosing the right ingredients is half the magic for how to make smashed potatoes recipe shine. The small gold potatoes work perfectly for this—they hold their shape but get fluffy when cooked. The blend of seasonings adds a smoky, savory punch without overwhelming that lovely natural potato flavor.
- Small gold potatoes: These are ideal because they have a thin skin and creamy interior, which crisps up nicely without falling apart.
- Sea salt: Divided use lets you season the water for boiling and finish the potatoes, enhancing flavor throughout.
- Extra-virgin olive oil: Adds richness and helps create that irresistible golden crust.
- Garlic powder: Gives a subtle, mellow garlic flavor without burning during roasting.
- Onion powder: Adds another level of savory depth, balancing the garlic hits.
- Smoked paprika: This brings a smoky warmth that makes the potatoes feel special.
- Freshly ground black pepper: Adds just enough bite to cut through the richness.
- Fresh herbs (chives and dill): Brighten everything up with fresh, herby notes once the potatoes are out of the oven.
- Flaky sea salt (optional): A final sprinkle creates delightful bursts of saltiness and texture.
Make It Your Way
One of my favorite parts about how to make smashed potatoes recipe is how you can easily make it your own. Whether you want to swap up the herbs, dial up the spice, or even make it vegan-friendly, this recipe has you covered.
- Variation: I like adding a sprinkle of Parmesan cheese right after they come out of the oven for an extra savory kick.
- Herb swap: Try rosemary or thyme if you don’t have chives and dill on hand—they pair beautifully, too.
- Spicy twist: A pinch of cayenne pepper mixed in with the paprika brings fantastic heat if you enjoy a little fire.
- Make it vegan: Just keep it to olive oil and your favorite herbs; the recipe is already vegan-friendly and naturally delicious.
Step-by-Step: How I Make How to Make Smashed Potatoes Recipe
Step 1: Bring Potatoes to Fork-Tender Perfection
Start by preheating your oven to 425°F and generously oiling two baking sheets—you want a good coating so the potatoes crisp up without sticking. Then, place your small gold potatoes in a large pot with 2 teaspoons of sea salt and cover them with water by about an inch. Bring that to a boil and let them cook for 15 to 20 minutes until they’re fork-tender but not falling apart. This step is crucial—overcooked potatoes will turn mushy when smashed, so keep an eye on them. When you can easily poke a fork through without resistance, they’re ready.
Step 2: Smash ’Em Down
Drain the potatoes and let them cool just enough to handle—hot but safe to touch. Now, place each potato on your prepared baking sheets and gently press down with the back of a measuring cup or a heavy bottomed glass until each is about ¼-inch thick. Don’t rush this—gentle pressure is key to keeping the beauty of each smashed potato intact without turning them into mashed blobs.
Step 3: Season Like a Pro
Drizzle each potato with the 4 tablespoons of extra-virgin olive oil, making sure each potato is slicked up. Next, sprinkle on your garlic powder, onion powder, smoked paprika, the remaining teaspoon of sea salt, and freshly ground black pepper. This seasoning combo is my go-to—it hits all the savory notes you want, with smoky undertones and a little heat. Make sure to distribute everything evenly for maximum flavor.
Step 4: Roast Until Golden & Crispy
Slide those beauties into your preheated oven and roast them for 25 to 35 minutes. About halfway through baking, grab some oven mitts and rotate the baking sheets for even browning. You’re looking for a gorgeous golden brown color with crispy edges that crunch delightfully with each bite. If you want extra crunch, feel free to broil for a minute or two at the very end—but watch closely so they don’t burn.
Step 5: Finish & Garnish
Once roasted, season to taste with more sea salt or flaky sea salt right before serving—this little finish really makes a difference. Sprinkle freshly chopped chives and dill all over for a fresh, herbal brightness. Serve these up warm, and watch them disappear fast.
Tips from My Kitchen
- Choose Uniform Potatoes: Picking small potatoes that are about the same size helps them cook evenly in the pot and roast similarly.
- Don’t Skip the Oil: A generous olive oil coating is what creates that crispy, yummy crust—don’t be shy here.
- Let Cool Before Smashing: If the potatoes are too hot to handle, let them cool a bit; pressing too early can make them tear and stick.
- Watch Oven Time Closely: Roasting times vary depending on your oven and potato size, so start checking crispy edges around 25 minutes.
How to Serve How to Make Smashed Potatoes Recipe
Garnishes
I love garnishing my smashed potatoes with fresh chives and dill because they add a beautiful color pop and bright herbal freshness—but parsley or green onions work great too. And for a little extra indulgence, a flurry of flaky sea salt is my favorite finishing touch. Sometimes I even add a dollop of sour cream or a sprinkle of grated Parmesan for guests who like a touch of richness.
Side Dishes
This recipe is insanely versatile—but my go-to pairings are grilled chicken, roasted vegetables, or a fresh green salad to keep things light but balanced. It’s also killer alongside a juicy steak or pan-seared fish when you want to impress without fuss.
Creative Ways to Present
For dinner parties, I like spreading the smashed potatoes out on a large wooden board, sprinkling fresh herbs and flaky salt across, and serving with small bowls of different dipping sauces—like garlic aioli or spicy ketchup. It turns a simple side into a fun, shareable experience that always gets compliments!
Make Ahead and Storage
Storing Leftovers
Leftover smashed potatoes keep surprisingly well in an airtight container in the fridge for up to 3 days. I usually layer parchment paper between to keep them from sticking together. They won’t be quite as crispy as fresh, but still super tasty.
Freezing
I’ve frozen smashed potatoes a couple of times with mixed success—they freeze okay, but the texture softens after thawing. If you plan to freeze, flash freeze them on a baking sheet first (about an hour), then transfer to a freezer-safe bag. Reheat straight from frozen for best results.
Reheating
To reheat, I always use the oven or a toaster oven at 400°F for about 10 minutes to bring back the crispiness. Microwaving makes them soggy, so I avoid that unless I’m in a real hurry.
FAQs
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Can I use other potatoes to make smashed potatoes?
Absolutely! While small gold potatoes are my preferred choice for their texture and ease, red potatoes or baby Yukon Golds also work well. Just try to use uniform sizes so they cook evenly, and avoid very starchy potatoes like Russets, which can become too soft and fall apart during smashing.
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Do I have to boil the potatoes before smashing?
Yes, boiling them until fork-tender is key to achieve that perfect creamy inside. It cuts down the roasting time and ensures they smash easily without breaking into mush.
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Can I make smashed potatoes ahead of time?
Definitely. You can boil and smash the potatoes a few hours before roasting. Just keep them covered at room temperature for a short period or refrigerate and roast when you’re ready. Freshly roasting ensures the best crispiness.
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What can I use instead of fresh herbs if I don’t have any?
Dried herbs work in a pinch—try using about one-third the amount of fresh called for in the recipe. A sprinkle of dried parsley, oregano, or thyme can add nice flavor, but fresh is best for that bright, fresh finish.
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How do I get smashed potatoes extra crispy?
To maximize crispiness, don’t overcrowd your baking sheets, make sure each potato has enough oil, and roast them in a hot oven. You can also finish with a quick broil at the end but keep a close eye so they don’t burn.
Final Thoughts
Honestly, learning how to make smashed potatoes recipe has been one of those kitchen wins that I’m happiest sharing with friends because everyone loves ’em. They’re simple, forgiving, and full of that crispy comfort that makes potatoes a universal favorite. If you haven’t tried making them yourself yet, do it—you’ll be surprised at how easy and satisfying it is. I hope you enjoy making these as much as I do!
Print
How to Make Smashed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy smashed potatoes roasted to golden perfection, flavored with garlic, onion, smoked paprika, and fresh herbs for a delicious side dish.
Ingredients
Potatoes and Seasonings
- 3 teaspoons sea salt divided
- 2 pounds small gold potatoes
- 4 Tablespoons extra-virgin olive oil plus more for the pans
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Freshly ground black pepper to taste
- 1 Tablespoon finely chopped fresh herbs (chives and dill)
- Flaky sea salt optional for finishing
Instructions
- Preheat and Prepare Pans: Preheat your oven to 425°F and generously coat two baking sheets with olive oil to prevent sticking and promote crispiness.
- Boil Potatoes: Place the potatoes and 2 teaspoons of salt in a large pot. Fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, approximately 20 minutes.
- Drain and Smash Potatoes: Drain the potatoes and let them cool slightly. Place each potato on the oiled baking sheets and carefully smash them using the back of a measuring cup until they are about 1/4 inch thick.
- Season: Drizzle the smashed potatoes with 4 tablespoons of olive oil and sprinkle with garlic powder, onion powder, smoked paprika, the remaining 1 teaspoon salt, and freshly ground black pepper to taste.
- Roast Potatoes: Roast the potatoes in the preheated oven for 35 minutes, rotating the pans halfway through until they are golden brown and crispy around the edges.
- Garnish and Serve: Season with additional sea salt or flaky sea salt if desired, and garnish with the finely chopped fresh herbs before serving.
Notes
- Use small gold potatoes for best texture and crispiness.
- Make sure to oil the baking sheets well to prevent sticking and promote even browning.
- Rotate the baking sheets halfway through baking for uniform crispiness.
- Feel free to substitute fresh herbs with parsley or thyme according to preference.
- This recipe can be made ahead; reheat in the oven to restore crisp texture.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
