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Crispy Smashed Potatoes

A simple recipe for crispy smashed potatoes that are fluffy inside with golden, craggy edges full of flavor.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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: grated Parmesan, chopped parsley, lemon zest, or a drizzle of hot honey

Instructions

  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.
  3. Prep the pan: Preheat your oven to 450°F. Preheat the sheet pan inside the oven while it warms up.
  4. Smash: Toss potatoes with olive oil, melted butter, salt, pepper, and garlic powder. Spread on your hot pan and press each potato down to 1/2 inch thick.
  5. Roast: Bake for 20 minutes, flip each potato gently, then bake an additional 10 to 15 minutes until golden and crispy.

Notes

Use parchment paper to prevent sticking. For a non-dairy version, replace butter with more olive oil. Air fryer option is available for additional crispiness.

  • Author: miguel-santiago
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 1g
  • Sodium: 450mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 10mg

Keywords: smashed potatoes, crispy potatoes, side dish