These Crispy Smashed Potatoes are by far my favorite potato recipe. They are creamy on the inside with beautifully crisp edges on the outside. They are the perfect side dish for almost any meal!
Are you ready for a game changer in your potato world? These crispy smashed potatoes are everything your potato dreams are made of. Crispy on the outside and creamy on the inside bursting with flavor in every bite. Not only that, they are easy to make!
Crispy Smashed Potatoes are a perfect sidekick to lots of main dishes from chicken to steak. Here are a few of my favorite dishes I like to serve them with Grilled Steak Marsala, Sweet Honey Lime Smoked Ribs, or my Grilled Hawaiian Chicken with Pineapple Barbecue Sauce. Whatever you choose to serve these Crispy Smashed Potatoes with it is sure to be a huge success because you just cannot go wrong with this Smashed Potatoes recipe.
Smashed Potatoes Questions Answered:
How to make smashed potatoes?
First, boil 1.5 pounds of petite Yukon gold potatoes. Then, brush olive oil on a foil lined baking sheet. Next, dry the potatoes and place them 2 inches apart on the baking sheet. Then, press on each potato with a potato masher until the potato is flattened to about 1/2-inch thick. Next, drizzle the potatoes with olive oil and then season with salt and pepper. You can also season with additional herbs of your choice. Bake at 450 degrees for 25-30 minutes until golden and crispy. Enjoy!
Is there a difference between mashed and smashed potatoes?
Yes! It is a skin vs. no-skin game. The potato game that is. Mashed potatoes have no skins. The skin is removed before boiling the potatoes and then mashing them after they are soft and creamy. Smashed potatoes leave the skins on after washing them and then boiling them until they are tender. Mashing the potatoes after they are cooked, leaves you with potatoes mixed with skins throughout.
If you loved these Crispy Smashed Potatoes, then try some other potato recipes:
- Baked Oven Fries
- Cheesy Potatoes
- Buttermilk Mashed Potatoes
- Slow Cooker Baked Potato Soup
- Potato Salad Bake
- Pull-Apart Potato Rolls
- Oven-Baked Potatoes
Cook’s Note – Smashed Potatoes Recipe:
- You can use small red bliss potatoes for this recipe instead of petit Yukon gold potatoes. I do not recommend using purple pots for this recipe, because their texture is not moist enough.
- If your potatoes are large than 1.5 inches in diameter, then you will need to increase the boiling time by 5 minutes.
- This recipe can be doubled, but I do not recommend making a bunch more to use for another meal because these potatoes are best eaten right out of the oven.
- Sometimes I like to add a dash of dried herbs over the potatoes. My favorite herbs and spices for this recipe are dill, smoked paprika, and rosemary.
Disclosure: This Roasted Smashed Potatoes recipe post includes affiliate links.
Cook’s Tools – Roasted Smashed Potatoes:
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Crispy Smashed Potatoes
- 1.5 lbs bag Petite Yukon Gold Potatoes about 1.5 inches in diameter
- ¼ cup extra virgin olive oil
- Salt and Pepper
- freshly chopped parsley optional
- Rinse potatoes in a colander under running water. Drain briefly and transfer potatoes to a heavy-bottomed pot. Add enough water to cover the potatoes by 1 inch, and bring to boil over high heat. Reduce the heat to medium and boil until potatoes are tender, 12-16 minutes. Once the potatoes are done, drain them in a colander and pat them dry with paper towels or a clean kitchen towel.
- While the potatoes boil, move the oven rack to the middle position and preheat to 450 degrees F.
- Line a rimmed baking sheet with foil, a brush the pan with 2 Tablespoons of olive oil. Evenly space out the cooked and dried potatoes on the baking sheet.
- Use a potato masher to smash the potatoes until they are flattened to about 1/2-inch thick.
- Drizzle the remaining 2 tablespoons of olive oil over the potatoes, and season generously with salt and pepper.
- Bake for 25-30 minutes or until golden and crispy on the bottom and along some of the edges. Finish with some freshly chopped parsley (optional).