Smashed Potatoes are crispy roasted potatoes served as a side or party appetizer. Baby potatoes are cooked, smashed, baked and served plain or with toppings. Great for game day!
Smashed potatoes are boiled baked potatoes. More specifically, they're baby potatoes that are cooked, smashed, coated in olive oil, and baked until the surface is crispy. They're an easy finger food that everyone loves, super easy, and so versatile. Enjoy them as a side dish or as an appetizer. Use them in place of the tater tots in my Totchos recipe for game day and watch them disappear!
Ingredients for smashed potatoes
- baby red potatoes - or fingerling potatoes
- extra virgin olive oil - you can use avocado oil, coconut oil, any oil of choice
- salt and pepper - use these to taste
- any additional toppings - sour cream, bacon, chives, nacho cheese, the list goes on
How to make smashed potatoes
- Cook potatoes via stove, pressure cooker, or microwave.
- Carefully smash each potato with a potato masher. Some will fall apart and that's ok because this leaves you with crispy pieces. YUM!
- Drizzle potatoes with olive oil and a sprinkle of salt and pepper.
- Bake in the preheated oven until crispy on the surface and flip halfway through.
- Enjoy them plain or add your favorite toppings.
How to cook baby potatoes in the Instant Pot
- Place trivet in inner pot of the Instant Pot.
- Stack the POTATOES on the trivet; add 1 cup WATER to the Instant Pot.
- Close and lock the Instant Pot lid, turn pressure valve knob to the “sealed” position.
- Select MANUAL or PRESSURE COOK for 5 minutes on HIGH pressure.
- Allow a natural pressure release (NPR) for 5 minutes, then release remaining steam.
How long to BOIL potatoes for smashed potatoes
This can be tricky because if you don't boil them enough, they won't cook or smash properly. If you boil them too long, they can fall apart in the smashing process. So, I recommend testing as they're boiling. As soon as they are easily penetrated with a knife, they're ready to smash and bake.
How to cook baby potatoes in the microwave
- Pierce potatoes with a knife and place on a microwave-safe plate.
- Heat on high setting in microwave in 2-minute intervals until potatoes have softened soft enough to be smashed.
How to make smashed potatoes crispy
This recipe will naturally make crispy potatoes, but you may want them even crispier. If so, just bake them a little longer than the recipe indicates and maybe even add a little more olive oil to the surface. But, keep a close eye if you bake them longer so you don't over bake them. I've done it.
More potato recipes
Smashed Potatoes Recipe
Ingredients
- 10 small Potatoes
- 2 Tbsp Extra Virgin Olive Oil
- ⅛ tsp Kosher Salt
- Black Pepper, to taste
RECIPE VIDEO
Equipment
- soup pot or 6 quart Instant Pot
- vegetable masher
- oven or air fryer
- oven mitt
- spatula
Instructions
- Cook potatoes via Instant Pot, stove top, or microwave and allow to cool slightly. *see recipe notes for these methods (I use the Instant Pot method)
- Preheat oven or air fryer to 400°F.
- Place cooked potatoes on a baking sheet and gently smash each potato to 1/2" thickness using a potato masher or bottom of a cup.
- Drizzle each smashed potato with OLIVE OIL and a sprinkle of SALT and PEPPER.
- Bake potatoes 6-10 minutes on both sides until crispy, flipping halfway through.
- Serve crispy roasted potatoes warm with your favorite toppings.
Recipe Notes from TKG
How to cook small potatoes in the Instant Pot
-
Place steamer trivet in inner pot of the Instant Pot.
-
Stack the POTATOES on the trivet; add 1 cup WATER to the Instant Pot.
-
Close and lock the Instant Pot lid, turn pressure valve knob to the “sealed” position.
-
Select MANUAL or PRESSURE COOK for 10 minutes on HIGH pressure.
-
Allow a natural pressure release (NPR) for a minimum of 5 minutes.
-
Carefully open the pressure valve to release any pressure, remove the lid, transfer potatoes to a plate, and allow the surface to dry for a few minutes.
How to cook small potatoes on the stove
- Place potatoes in a pot and fill with enough cold water to cover the surface.
- Turn heat on HIGH and bring potatoes to a boil.
- Allow to cook about 10 minutes, or until fork tender (don't overcook).
- Drain potatoes in a colander and allow the skin to dry (about 5 minutes).
How to cook small potatoes in the microwave
- Pierce potatoes with a knife and place on a microwave-safe plate.
- Heat on high setting in microwave in 2-minute intervals until potatoes have softened soft enough to be smashed.
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
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!
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! 🙂