Crispy Baked Smashed Potatoes
Crispy baked smashed potatoes are tender baby potatoes boiled, smashed, and roasted until golden. Crispy outside, fluffy inside, and perfect for toppings.
Servings: 20 baby potatoes
Calories: 47kcal
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
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.
Notes
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.
Nutrition
Serving: 4potatoes | Calories: 47kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 191mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1IU | Vitamin C: 9mg | Calcium: 5mg | Iron: 0.4mg