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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.
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 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 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 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 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 says
Why have I not been doing this my whole life! So easy!
Traci Antonovich says
Haha...exaaaactly what I said! 🙂
Katie 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! 🙂