Crispy Smashed Potatoes Recipe You’ll Want to Make Tonight!

smashed potatoes recipe cravings seem to hit hardest on busy weeknights, when you want something fast, crispy, and comforting with minimal fuss. That’s why I’m sharing my go-to, the Crispy Smashed Potatoes Recipe You’ll Want to Make Tonight! It’s simple, a little messy in the best way, and totally irresistible. Picture golden, craggy edges that crunch, fluffy centers that taste buttery even before butter, and a sprinkle of salt that makes the flavors pop. This is the kind of recipe that turns a basic potato into a wow moment. Ready to make your kitchen smell like a cozy hug?

Tips to make ultra crispy smashed potatoes

Choose the right potato

If you want that super crunch with soft insides, go for small potatoes. Baby golds or baby reds work beautifully because their thin skins crisp up without drying out the centers. If you only have larger Yukon golds, just cut them in half before boiling. Russets can work too, but they’re a bit more delicate after boiling.

The smash and the fat

Boil your potatoes until a fork slides in smoothly, then let them steam-dry for a few minutes in the colander. This drives off extra moisture, which is key for crisping. Spread them out on a hot sheet pan, and use the bottom of a glass or a potato masher to press them down to roughly half an inch thick. You want jagged, craggy edges because those little edges turn into crispy flavor bombs.

For fat, use a mix of olive oil and melted butter. Olive oil brings that roasty flavor and higher heat tolerance, while butter adds richness and that perfect browned finish. Season generously with kosher salt and black pepper. Feel free to toss in garlic powder, smoked paprika, or a pinch of chili flakes for heat. And don’t crowd the pan. Space equals crispiness.

Bonus tip: If you’re not sure your oven runs hot enough, preheat your sheet pan in the oven while it warms up. Dropping potatoes onto a hot surface gets you a head start.

One more thing. The name of the game tonight is the Crispy Smashed Potatoes Recipe You’ll Want to Make Tonight! Don’t be shy with the seasoning and fat, and you’ll taste why.

How to make smashed potatoes

Ingredients

Here’s what you’ll need for a family-style tray that disappears fast:

1.5 to 2 pounds baby potatoes (gold or red)
3 tablespoons olive oil
2 tablespoons melted butter
1 teaspoon kosher salt (more to finish)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Optional add-ons: grated Parmesan, chopped parsley, lemon zest, or a drizzle of hot honey to finish

Step-by-step

1. Boil: Place potatoes in a pot, cover with cold water, and add a good pinch of salt. Bring to a boil and cook until fork-tender, about 15 to 20 minutes depending on size.

2. Dry: Drain and let the potatoes sit in the colander for 3 to 4 minutes to steam-dry. This small step boosts crispness.

3. Prep the pan: Preheat your oven to 450°F. Place a sheet pan inside while the oven preheats so it gets hot. Line it with parchment just before the potatoes go on to prevent sticking.

4. Smash: Toss potatoes with olive oil, melted butter, salt, pepper, and garlic powder. Spread on your hot pan and press each one down to 1/2 inch with the bottom of a glass or a large measuring cup.

5. Roast: Bake for 20 minutes, flip each potato gently, then bake 10 to 15 more minutes until deeply golden and crisp. Finish with extra salt, maybe a sprinkle of Parmesan, and a kiss of lemon zest if you like a bright finish.

Air fryer option: 400°F for 10 to 14 minutes, flip halfway. Work in batches so they crisp, not steam.

That’s it. Clean ingredients, bold textures, and a tray you’ll hover around with your fingers because forks are too slow. Honestly, the Crispy Smashed Potatoes Recipe You’ll Want to Make Tonight! delivers every time, whether you’re feeding picky kids or trying to impress your best friend who swears they don’t like potatoes. They’ll change their mind.

Smashed potatoes serving suggestions

These little crispy clouds like to play with big flavors. Here are easy ways to serve them so dinner feels balanced and fun.

• With a fresh main: Try them alongside my favorite seafood classic. This Classic Shrimp Scampi loves a crispy sidekick.
• With something creamy: A quick sauce made from Greek yogurt, lemon, and dill takes two minutes and tastes like a fancy dip.
• Make it a potato party: If you’re all-in on spuds, these pair perfectly with Cheesy Ranch Potatoes with Smoked Sausage for a hearty spread.
• Keep it bright: Add a crunchy salad like this Bright Spring Salad to balance the richness.
• Comfort pairing: If you need a cozy main, this creamy Crockpot Garlic Parmesan Chicken Pasta is made for crispy potatoes.

Dips you’ll love: sour cream and chives, ranch, garlic aioli, spicy mayo, or warm marinara. Try a drizzle of hot honey for sweet heat, or toss with Parmesan and parsley for a classic finish.

Recipe tips

Make-ahead: Boil the potatoes up to a day ahead and store them chilled. Smash and roast when you’re ready to eat. They’ll still crisp beautifully.

Reheating: Crisp in a hot oven at 425°F for 8 to 10 minutes. The air fryer at 375°F also works in a pinch.

Seasoning swaps: Cajun seasoning for spice, everything bagel seasoning for crunch, lemon pepper for zing, or rosemary and thyme for something more herby.

Cheese notes: Add Parmesan during the last 5 minutes so it melts without burning. A dusting of pecorino at the end adds a salty pop.

Diet tweaks: Use all olive oil to keep it dairy free. For gluten free, you’re already there as written. You can also toss in smoked paprika or cumin to build smoky depth without extra salt.

I made these for a small get-together and everyone hovered around the sheet pan until the last crunchy piece was gone. Honestly the best part of the night.

By the way, if you’re as potato-obsessed as I am, you might also enjoy these fun spirals, Tornado Potatoes, especially if you love dramatic crunch on a stick. And if you want a creamier baked side, tuck into Granny’s Apple Scalloped Potatoes for a cozy twist.

More favorite potato recipes

It’s never just one way with potatoes in my kitchen. If you’re planning a comfort-food dinner, browse and bookmark these reader-loved favorites so you always have options:

Delicious Tornado Potatoes for a fair-style treat at home.
Granny’s Apple Scalloped Potatoes for a sweet-savory bake that surprises everyone.
Cheesy Ranch Potatoes with Smoked Sausage if you want a full meal in one skillet.

Keep this page handy for your next gathering. Pair with a crisp salad or grilled protein and you’re set.

Common Questions

How do I keep smashed potatoes from sticking to the pan?

Use parchment paper and a good drizzle of oil. Also, let them roast until they release easily before flipping. If you try to flip too soon, they’ll cling.

Can I use larger potatoes?

Yes. Cut them into halves or thick slices before boiling, then smash. Keep an eye on cook times since larger pieces need a few extra minutes.

What if I don’t have butter?

Use all olive oil. You’ll still get crisp edges. Add a sprinkle of Parmesan at the end for richness if you like.

Do leftovers stay crispy?

They soften in the fridge, but a quick blast in a 425°F oven or 375°F air fryer brings back the crunch.

How can I turn this into a full meal?

Top with fried eggs and hot sauce for a loaded plate, or serve with a bright salad and protein. The Crispy Smashed Potatoes Recipe You’ll Want to Make Tonight! loves to share the plate.

Ready to make the crispiest potatoes tonight

If your sheet pan is calling, go for it. The Crispy Smashed Potatoes Recipe You’ll Want to Make Tonight! checks every box: simple steps, big texture, and crowd-pleasing flavor. Keep those small potatoes on hand and this will become your weeknight ace. If you want to compare techniques or dig deeper into crisp science, I also enjoy this guide from Ultra Crispy Smashed Potatoes – RecipeTin Eats for inspiration and tweaks. Have fun, make it your own, and tag me when your tray comes out golden and gorgeous.

Ready to crunch? The Crispy Smashed Potatoes Recipe You’ll Want to Make Tonight! is officially your new side dish obsession.

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