This smashed potatoes recipe uses baby potatoes that are boiled, smashed, drizzled in olive oil, and baked to crispy perfection. A creamy inside and crispy outside make this potato side dish a crowd pleasure for any occasion. Enjoy them as they are, or add your favorite toppings!
Naked Baked Smashed Potatoes
These potatoes are the Taj Mahal of potato side dishes!
These cuties are creamy on the inside, and crispy on the outside, like perfect oven fries.
There’s a reason smashed potatoes are crazy popular because they’re so easy, versatile, and EVERYONE loves them!
Here’s the ‘naked’ version, so you can go crazy with your own concoctions.
If they’re not already a favorite comfort food, side dish, or party appetizer, make way because they will be soon!
Mashed vs. smashed
Mashed potatoes are a popular, Thanksgiving side dish where potatoes are boiled, mashed (or whipped), served in a heap, and topped with gravy.
Smashed potatoes are boiled potatoes that are smashed, coated in a little oil, and baked until the surface is crispy.
Can I get an “Amen”?
How to make smashed potatoes
Step 1. Preheat the oven to 400° and boil potatoes until fork-tender.
Step 2. Remove from boiling water and allow the surface to dry.
Step 3. Carefully and slowly smash each potato with a potato masher or the bottom of a coffee cup. Some will fall apart, but that’s part of the deal, and this is how you end up with those little crispies…YUM!
Step 4. Drizzle smashed potatoes with extra virgin olive oil, salt, and pepper.
Step 5. Bake in the preheated oven until crispy on the surface.
* Be sure to grab the full recipe below!
How long do you BOIL smashed potatoes?
This can be the tricky part. If you boil the potatoes too long, they are pretty guaranteed to fall apart in the smashing process.
So, be careful to avoid this by testing the potatoes as they’re boiling.
As soon as they are fork-tender, they’re ready to smash and bake.
Fork-tender means you can stab a fork into the potato, pick it up, and it slides off the fork effortlessly.
How long to BAKE smashed potatoes
This really depends on your preference of how crispy you want them.
My recipe instructions will have your potatoes in the oven for a total of 20 minutes.
You might want them even crispier than what my recipe yields, so you’ll simply bake them a little longer.
How to make smashed potatoes CRISPY
My recipe (see below) will get you crispy results, but you may want them even crispier.
In that case, simply bake them a little longer than the recipe indicates, but use your best judgment to decide when enough is enough.
Be careful to not burn them…I’ve done it. Sad faces all around 🙁
What to serve with smashed potatoes
Simple Baked Chicken Leg Drumsticks take 5 minutes of prep and about 1/2 hour to bake, at the same 400° oven temperature as the smashed potatoes.
These Garlicky Oven Roasted Mushrooms take 5 minutes to prep and can also be baked at 400° along with the drumsticks and potatoes. So convenient!
Throw in a side salad, and keep it simple with this Lemony Kale Chickpea Avocado Salad.
Smashed potatoes are always good dunked in my secretly healthy Ranch dressing too!
Smashed potato recipe ingredients
- 12-20 small gold or red potatoes
- extra virgin olive oil
- salt and pepper
Kitchen tools I use for this recipe:
- 8-quart soup pot (to boil potatoes)
- potato masher
- conventional oven or countertop oven
- baking sheet(s)
- silicone oven mitt
- pancake turner
Naked Baked Smashed Potatoes
- Preheat oven to 400°
- Place potatoes in a stock pot; fill with enough cold water to cover their surface; turn heat on high and bring to boil; allow to cook about 10 minutes, only until fork tender (don't overcook); drain potatoes and allow skin to dry (about 5 minutes).
- Place potatoes on an oil-sprayed baking sheet with space between; gently smash each potato with masher until 1/2" thick; drizzle OLIVE OIL and sprinkle with SALT and PEPPER.
- Bake 10 minutes, carefully remove from oven; flip over, place back into oven; bake another 10 minutes until surface is brown and crispy; serve warm.
- *Note: For crispier potatoes, bake beyond suggested time in 5 minute intervals until desired browning is reached.
Latest posts by Traci Antonovich (see all)
- Chicken Penne Alla Vodka [One Pot Pasta] - 08/16/2019
- Hot Spinach Artichoke Dip Recipe - 08/08/2019
- 50 Buddha Bowls to Reboot Your Plant-Based Routine - 08/07/2019