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Crispy baked smashed potatoes are tender baby potatoes that are boiled, smashed, and roasted until golden. Crispy on the outside, fluffy on the inside, and perfect for toppings.
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Why You'll Love This Recipe
Crispy potatoes are one of those comfort foods I can’t resist, and this recipe keeps it simple with just four ingredients. It’s easy enough for beginner cooks, naturally vegan and gluten-free, and works as a side or appetizer. I love how you can build on the crispy base with your favorite toppings, making it just as perfect for a family dinner as it is for parties, game day, or movie night.
What You'll Need
- Baby potatoes are perfect here because they hold their shape and don’t need any cutting. Their small size also helps them cook quickly and evenly.
- Extra virgin olive oil adds a rich, slightly nutty flavor and helps the potatoes crisp up in the oven, but you can use any cooking oil you have on hand.
- Salt and pepper keep the base simple, and from there you can add any seasonings you like. Once baked, finish with your favorite toppings—see ideas below.
How To Make Crispy Smashed Potatoes
This is a simple, no-fuss method that gives you crispy edges and fluffy centers every time, with clear steps so it works even if it’s your first time making them.
First, place the potatoes in a large pot and cover with water by about 1 inch. Add salt, bring to a boil, and cook until fork-tender, about 15 minutes. Drain and let rest briefly.
Preheat the oven to 425°F. Arrange the potatoes on baking sheets with space between each one. While still warm, use a potato masher or the bottom of a cup to gently smash each potato to about ½-inch thick, then lightly brush or drizzle with oil and flip to coat the other side.
Season with the desired amount of salt and pepper. Then bake 20 minutes, flip the potatoes over, and bake another 10-15 minutes, until crispy and golden. Use a spatula to transfer to a plate.
Serve smashed potatoes warm with your favorite toppings. I've listed some ideas below.
Smashed Potato Toppings
Of course, there are endless toppings for smashed potatoes right out of the oven. Here are some favorites.
- Drizzle crispy potatoes with green goddess dressing or creamy avocado Ranch dressing for a flavor boost.
- 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.
Serving Ideas
- Serve these potatoes as the perfect side for a homemade Reuben sandwich or juicy NY strip.
- Everyone loves crispy potatoes with crustless quiche for breakfast.
- Serve them as the starchy pairing to sauteed green beans or baked asparagus with your favorite protein.
- Use smashed potatoes in place of tater tots in tater tot nachos.
Recipe Tips
- About 10 potatoes per pan – About 10 (2-inch) baby potatoes fit on a 13 x 18-inch baking sheet once smashed. Use two baking sheets or bake in batches if needed.
- Boil, don’t microwave – In my test kitchen, microwaving the potatoes creates a dry layer between the skin and center, while boiling keeps the inside soft and creamy.
- Oil is key for crisping – Use enough to coat the potatoes, but don’t overdo it. Olive oil, avocado oil, or any cooking oil will work.
- Season to your taste – Add garlic powder or smoked paprika before baking for extra flavor. If using Parmesan, add it during the last few minutes.
- Don’t skip the flip – Flipping the potatoes after 20 minutes helps both sides get crispy and golden.
- Reheat instructions – Reheat in the oven at 375°F or in the air fryer at 350°F until warmed through. This helps bring back the crisp texture better than the microwave.
More potato recipes
📖 Recipe
Crispy Baked Smashed Potatoes
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 2 pounds Baby Potatoes (any color), (about 20, 2-inch potatoes)
- 1-2 tablespoons Extra Virgin Olive Oil, 1 tablespoon per baking sheet
- Salt, to taste
- Black Pepper, to taste
Instructions
- Place the POTATOES in a 4-quart pot and add enough water to cover them by about 1 inch. Add 1 teaspoon of salt, then bring to a boil. Cook until fork-tender, about 15 minutes, depending on size; check at 10 minutes. Drain in a colander and set aside briefly.
- Preheat the oven to 425°F and center your oven rack. Arrange the POTATOES on rimmed baking sheets, leaving space between each one.
- While the POTATOES are still warm or room temperature, use a potato masher or the bottom of a cup to gently press each one to about ½-inch thick.Note: If some potatoes break apart when smashing, that’s a good thing. Those edges get extra crispy.
- Lightly brush or drizzle OLIVE OIL onto each smashed POTATO, then flip and coat the other side. For extra browning, add a small drizzle of oil to the pan under each potato.
- Season with SALT, PEPPER, and any additional seasonings.
- Bake for 20 minutes, then use a spatula to flip each potato. Continue baking 10-15 more minutes, or until both sides are crispy and golden.
- Use a spatula to transfer and serve warm with your favorite toppings.
Recipe Notes
Equipment
- 4 quart saucepan or stock pot
- potato masher or the bottom of a cup
- (2) 18 x 13 rimmed baking sheet 10 smashed potatoes per sheet
- spatula
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
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 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!