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Baked smashed potatoes are baby potatoes that are cooked, smashed, and roasted. The crispy outside and fluffy inside make them fun, irresistible, and primed for toppings!
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Why you'll love this recipe
- Crispy potatoes are irresistible comfort food.
- Only 4 ingredients needed.
- Easy recipe for any cooking level.
- Naturally vegan and gluten free.
- Customize the base with toppings (see ideas below).
- Serve as a side dish or appetizer.
- Great for parties, game day, family dinner, and movie night.
Ingredient notes
- baby potatoes - Also called new potatoes, these hold their shape compared to aged potatoes. There's no cutting required for this recipe and they cook quickly since they're small.
- extra virgin olive oil - This adds a rich, nutty flavor. Any cooking oil can be used.
- salt and pepper - Add these to taste along with other seasonings.
- optional toppings - See my recommendations below.
How to make smashed potatoes
Enjoy these step-by-step photos as a visual guide to accompany the printable recipe below.
Step 1. Preheat oven to 400 degrees Fahrenheit. Boil potatoes in salted water until fork-tender. Drain water and cool potatoes until warm to the touch.
Step 2. Prepare the baking sheet by drizzling half of the olive oil over the surface. Transfer potatoes to the baking sheet. Gently smash with a potato masher or your hand.
Step 3. Drizzle remaining olive oil over the potatoes. Season with salt and pepper. Bake the potatoes 20 minutes, or longer until crispy and golden brown.
Serve smashed potatoes warm with your favorite toppings. I've listed some topping ideas below. Or serve them alongside sauteed green beans or baked asparagus for a well-rounded vegetable combination.
Recipe tips
- Peeling baby potatoes is not recommended. In fact, doing so can remove nutrients located right below the skin. Also, the peels offer rustic flavor and appearance.
- Make sure potatoes reach a fork-tender status when boiling. This helps them smash more easily and makes them creamy and fluffy on the inside.
- To prep ahead and bake later, follow the recipe instructions up the point before the potatoes are ready to bake. Cool, cover, and refrigerate in an airtight container up to 2 days. To bake, resume the recipe instructions.
Recipe variations
- Use gold or red potatoes for this recipe. Fingerling potatoes can also be used because they're perfectly sized for smashing and roasting.
- Customize smashed potatoes by adding seasonings such as a simple Italian seasoning or Cajun seasoning. You can make up your own too!
- When seasoning the potatoes, add freshly minced garlic or granulated garlic for even more flavor.
Smashed potato topping ideas
Of course, there are endless toppings for smashed potatoes right out of the oven. Here are some favorites.
- Add cheddar cheese, sour cream, bacon, and chives for loaded smashed potatoes.
- Add a dollop of basil pesto or arugula pesto to freshly baked potatoes for a vibrant and comforting topping.
- A dusting of freshly grated Parmesan cheese will add a savoriness that no one can resist.
- Drizzle crispy potatoes with Ranch dressing or avocado Ranch dressing.
What to serve with smashed potatoes
- Serve these potatoes as the perfect side for a grilled Reuben sandwich or juicy NY strip.
- Replace the tater tots in tater tot nachos with smashed baby potatoes. Of course I'll recommend a sprinkle of taco seasoning before baking.
- Everyone loves crispy potatoes with crustless quiche for breakfast.
More potato recipes
📖 Recipe
Baked Smashed Potatoes Recipe
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When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 2 pounds Baby Potatoes, rinsed
- 2 tablespoons Extra Virgin Olive Oil, or more as needed
- Sea Salt, to taste
- Black Pepper, to taste
Instructions
- Boil POTATOES in salted water about 15 minutes, or until fork-tender.
- Preheat oven to 400 degrees Fahrenheit.
- Drain potatoes and allow to cool until warm to the touch.
- Drizzle half of the OLIVE OIL over the baking sheet surface.
- Place the cooked potatoes on the baking sheet and gently smash each one to about ½-inch thickness with a potato masher or your hand.
- Drizzle each smashed potato with remaining OLIVE OIL. Season with SALT, PEPPER, and any seasonings.
- Bake the smashed potatoes 20 minutes, or longer as needed until crispy and golden brown.
- Serve warm with your favorite toppings.
Recipe Notes
- Peeling baby potatoes is not recommended. In fact, doing so can remove nutrients located right below the skin. Also, the peels offer rustic flavor and appearance.
- Make sure potatoes reach a fork-tender status when boiling. This helps them smash more easily and makes them creamy and fluffy on the inside.
- To prep ahead and bake later, follow the recipe instructions up the point before the potatoes are ready to bake. Cool, cover, and refrigerate in an airtight container up to 2 days. To bake, resume the recipe instructions.
Equipment
- oven or air fryer
- full size baking sheet
- spatula
Beth says
This is one of the best potato recipes of any kind that I've ever made. I love the texture and flavor. They're so crispy.
Traci says
Yay! I'm so glad you're enjoying them. Thanks for sharing your feedback!
Kathleen says
These crispy baked smashed potatoes look and sound marvelous. Looking forward to making them for my family.
Traci says
Great! Thanks so much and enjoy!
Natalie Marie says
OMG! I've been wanting to make these forever, this post came at the perfect time. Can't wait to try!
Traci says
Yay!! So glad you can enjoy the recipe. Thanks!
Elizabeth says
I could see my self getting very addicted to these beauties! Yum!
Traci says
Yes! 100 times yes! Thanks!
Sara Welch says
Enjoyed these with dinner last night and they do not disappoint! Easily, the best way to enjoy potatoes!
Traci says
Awesome! So glad to hear it and thanks for sharing your experience!
JB says
Oh man, love these with breakfast or dinner, or as a snack! They're good plain and they def don't stand a chance with Ranch dressing. Gone!
The Kitchen Girl says
Thanks, JB! Glad you enjoy these as much as I do. That Ranch...gimme! 😉
Susan says
I microwaved 12 Yukon gold potatoes for 8 minutes to cook them tender. I poured a thin coating of olive oil on my baking pan, placed the potatoes on the pan and smashed them with a heavy coffee mug. They were seasoned and! baked according to the instructions. My family and I loved them! Thank you for the recipe. We have a new favorite way to enjoy potatoes
Traci Antonovich says
Thanks so much, Susan! Love hearing this...and love hearing that you microwave yours too! Sounds like we're mutually crazy about these smashed potatoes 🙂
Shelley says
Love how these are so crispy, since smashing them increases the exterior surface area ... yet they still have that creamy/fluffy vibe goin' on inside. It's like the perfect cross of a baked potato with a potato chip. Yeah ... YUM!!! 😉
The Kitchen Girl says
Awesome, Shelley! I couldn't have said it better myself 🙂 Thank you ... glad you enjoyed!
Kathryn says
I love smashed potatoes -- and these look so amazing. Love how easy they are to make, too!
The Kitchen Girl says
Thanks, Kathryn! Glad to hear it 🙂
Katie says
Looks delicious! Can't wait to try this one.
The Kitchen Girl says
Thanks Katie...glad to hear it! 🙂
Carrie Robinson says
I haven't made these in so long! I need to change that asap. Yum! 🙂
The Kitchen Girl says
Awesome, Carrie! Glad you enjoy smashed potatoes as much as I do 🙂 Thanks!
Tara says
Oooh that texture looks absolutely perfect! I bet my family will love them. Definitely a wonderful side/appetizer for the upcoming holidays.
The Kitchen Girl says
Thanks Tara! Yep, smashed potatoes are definitely a great holiday side! Glad you can enjoy these 🙂
Amanda says
This is probably my most favorite way to make potatoes! Those creamy, fluffy interiors and crispy outsides are just completely irresistible. I know they're generally a side dish, but I could make an entire meal out of a plate of smashed potatoes! I love how flavorful they are with so few ingredients, too. The best!
Traci Antonovich says
Thanks Amanda, pretty sure this is my new fav way to make potatoes too! I have definitely eaten them as a whole meal...oops 😉
Dana says
Girrrrrrrl. I love how crispy-on-the-outside-fluffy-on-the-inside these bad boys are! It truly drives me nuts that my husband doesn't like potatoes (yeah, you read that correctly). But I'm just going to continue to make these for myself. More for me! 😉
Traci Antonovich says
Haha YES! More for YOU is spot on, my friend! Hope you make a whole bunch and enjoy every last morsel 😉
Stef says
I've never made potatoes this way and now I'm wondering where these have been my whole life?! I'm itching to try them. They sound so wonderful and there are so many seasoning options. Thanks for the inspiration!
Traci Antonovich says
Haha I feel the same way about them! Like, where were these in college LOL! Thanks Stef 🙂
Sean@Diversivore says
These are awesome. So tasty and simple, and they've got a weird sort of funky, crazy-looking charm all their own. I love how versatile they can be too, both in terms of their ability to pair with main dishes, and in terms of the flexibility of add-on flavours that you've got to work with. Great stuff.
Traci Antonovich says
Thanks Sean! I lovvvve your take on these taters!
Annemarie says
I will admit that I can never resist a potato. I mean why bother even trying when we are talking easy, crispy, smashed potatoes? There's nothing for it but to make these as soon as I can get to the store and pick up some creamy, gold potatoes. Yum!
Traci Antonovich says
Haha yep, well said Annemarie! Thanks!