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 potatoes
Mashed potatoes are a popular, Thanksgiving side dish where potatoes are boiled, mashed (or whipped), served in a heap, and topped with gravy.
Btw, here’s a scrumptious mashed potato recipe made in the Instant Pot in a fraction of the time it takes to make mashed potatoes on the stove.
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” to both?!
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
Ingredients
- 10 Baby Red Potatoes
- 2 Tbsp Extra Virgin Olive Oil
- 1/8 tsp Kosher Salt to taste
- Black Pepper to taste
Instructions
- 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.
RECIPE NOTES
Nutrition
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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 🙂
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!
Carmy says
Potatoes are my favourite! I can eat my weight in potatoes and would eat all of these without missing a beat haha. I’m a crispy potato girl though so I’ll go with that extra 5 minutes – thanks for that extra tip.
Traci Antonovich says
Haha I hear ya on the crispies 🙂 Thanks Carmy!
Tina says
I can’t believe I haven’t tried this yet. I LOVE potatoes and this sounds amazing. Crispy outside and fluffy inside, it’s perfect! Saving this, I think it would be perfect with a couple of steaks or some salmon. Thanks for sharing this!
Traci Antonovich says
Awesome Tina! So glad you feel that way about them…just wait til you eat them! And you’re so right, they ARE perfect with salmon 🙂
Tracy says
Oh my gosh I’ve seen smashed potatoes on Pinterest for years but still haven’t made them. I love how yours are “naked” because really you don’t need much to make creamy and crispy delicious!! Pinning your recipe1
Traci Antonovich says
Thanks Tracy! You’re so right…they have been on Pinterest for years. I finally made them and literally felt like I had been missing out all these years LOL. Not any more! 🙂
Tina says
You had me at potato but these sound incredible. Crispy outside and a creamy texture inside sounds like a heavenly combination for a great side dish. Making these for dinner tonight!
Traci Antonovich says
Thanks Tina…love hearing that! And watch out, they might be the ONLY thing you eat for dinner 😉
Debra says
Thanks for the clear and easy directions. No brainer, so simple and they look crispy too. I’ve gotta give them a try….right away!
Traci Antonovich says
Aww thanks Debra! Hope you love them like I do! 🙂
Lisa says
You are preaching to the choir here, Traci! I’m a HUGE proponent of smashed potatoes — with those crispy craggy edges and soft interior. And you’re so right — they’re easy to make. I don’t have a potato masher like you — so I’ve actually used the bottom side of a measuring cup to flatten out my spuds — it works too! I know what I’m making this weekend!
Traci Antonovich says
Thanks Lisa! Aren’t they so fun? I could eat them for dinner…and nothing else 😉 Love the measuring cup approach!
Gloria says
The potato lover in me LOVES this simple and delicious recipe!! Perfect as a side dish to dinner or brunch. I could make a meal of this alone…just dunk in some homemade ketchup!!
Traci Antonovich says
Thanks Gloria! I’m a potato lover too and would have lived on these as a kid had they been around LOL.
Mary Bostow says
I definitely want to try the recipe for this potato! Wow and wow, this is so delicious and it makes my mouth watering
Traci Antonovich says
Thanks Mary! Hope you love them like we do! 🙂
Rebecca says
these look delicious! I love smashed potatoes, these look so simple & creamy
Traci Antonovich says
Thanks Rebecca! Love hearing that 🙂
Cindy Gordon says
I am a potato girl, through and through! This recipe speaks to me, literally calls my name! Ha! I LOVE these baked smashed potatoes!
Traci Antonovich says
Haha I love it Cindy! They speak to me too 😉
Lauren Vavala | DeliciousLittleBites says
It’s been too long since I have made these! I love this simple recipe – soooooo good!
Traci Antonovich says
Yay Lauren! I need to make them too ASAP! 😉
Dana | Mama Needs Cake says
I have actually never made these but I will definitely be making them soon! They look so delicious!
Traci Antonovich says
Thanks Dana! Love hearing that…I bet you’ll love them 😉
Lissa says
Mine did not stay together during the smash. Not one of them. They all fell apart when I flip them. I did add some rosemary and melted butter in addition to the salt, pepper and oil. They were very tasty just not presentable 😆
Traci Antonovich says
Hmmm sorry to hear that Lissa. Yeah, cooked potatoes can be delicate to smash, but I usually only lose a few in the process. Do you think that boiling them longer (or shorter) might have played a role in that? And what kind of potato did you use? I’m curious 😉
Danielle says
I love making smashed potatoes! These sound so delicious and incredibly easy to make. Plus, garlic….YUM.
Traci Antonovich says
Thanks so much Danielle! They’re SO easy…would be super fun for kids too! 🙂
Jere Cassidy says
We are a potato eating family and love Yukon Golds, what a unique way to serve potatoes.
Traci Antonovich says
Yay! Glad you think so! Hope you get to try it sometime…get ready to be hooked 🙂
Ellen says
We love potatoes and this is such an easy recipe. Perfect as a side to just about anything.
Traci Antonovich says
Thanks Ellen! You’re so right that they go with anything 🙂
Stephanie@ApplesforCJ says
Wow..you got me all hungry over here. These sound so easy and delicious. Can’t wait to try these!
Traci Antonovich says
Haha, I know right?! These make me hungry too…and I could easily make a meal of them LOL 😉
Chichi says
This is such an easy recipe. I love potatoes and this smashed idea I have already fallen in love. Wouldn’t have thought of this.
Traci Antonovich says
Thanks Chichi, I lovvvve hearing that I could inspire you so! Yay, it’s all I could ever hope for as a recipe publisher 🙂
Dawn - Girl Heart Food says
Smashed tatos are one of my favourite things!! I love when all those messy bits get all crispy and brown. Those are the best parts, if you ask me 😉 I could seriously make a meal out of just these. Have a great weekend, Tracy 🙂
Traci Antonovich says
Haha, the messy bits are the ones that NEVER make it to the serving platter…along with half the batch of whole taters. We must be related 😉 Happy Easter weekend to you too, Dawn
Natalie says
I love smashed potatoes! I tried it a few years ago and it was a hit when we hosted a BBQ. Never made it ever since, but you really made me wanna give it another go soon! Looks so delicious!
Traci Antonovich says
Yay thanks! So glad to inspire you! I love taking something that’s been around forever and bringing it to the surface again 🙂
Courtney says
Potatoes are my daughters favorite food – she could eat them at every meal!
I know she is going to LOVE eating these. I can’t wait to make them for her.
Traci Antonovich says
Yay Courtney…so glad to hear that! I can’t wait for you to make them for her too! 🙂
Chris says
These look dangerously addictive! I can see me make about 100 and eating them all!! (to myself might I add). Thanks for sharing 🙂
Traci Antonovich says
Haha Chris…we think much alike! Thanks for the kind words 🙂
Dana says
I totally have some small potatoes in my pantry right now and I was staring at them today thinking, “What should I do with you?” WELL. Now I know 🙂
Traci Antonovich says
I love when that happens!!! Make ’em with eggs! YUMMMM 🙂
Hayley | The Simple Supper says
Why have I not been doing this my whole life! So easy!
Traci Antonovich says
Haha…exaaaactly what I said! 🙂
Katie | Healthy Seasonal Recipes says
What a simple technique, but I bet so good! Glad you gave it a try, now I am inspired to try it too.
Traci Antonovich says
Haha thanks, Katie! I’m glad I finally gave it a try too! Forever hooked! 🙂