If you love potatoes that are crispy on the outside and fluffy on the inside, Crispy Smashed Potatoes will become your new favorite side dish. This recipe takes humble baby potatoes and transforms them into golden, crunchy bites of perfection.
With simple ingredients and minimal prep time, these potatoes pair beautifully with everything from grilled meats to fresh salads. Whether served as a snack, appetizer, or dinner side, their buttery crispiness and tender centers make them a guaranteed crowd-pleaser.
Ingredients
Serves 4–6
- 2 pounds (900g) baby or small Yukon Gold potatoes
- 3 tablespoons olive oil (or melted butter for extra richness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- 2 tablespoons grated Parmesan cheese (optional, for added crispiness)
Preparation Time
- Prep time: 10 minutes
- Boil time: 15–20 minutes
- Bake time: 25–30 minutes
- Total time: About 1 hour
Step-by-Step Instructions
Step 1: Boil the Potatoes
- Place the baby potatoes in a large pot and cover with cold water.
- Add a pinch of salt and bring to a boil.
- Cook for 15–20 minutes, or until potatoes are fork-tender but not falling apart.
- Drain and let cool slightly.
Step 2: Smash the Potatoes
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Arrange the boiled potatoes on the baking sheet, leaving space between each one.
- Using the bottom of a glass or a potato masher, gently press down to flatten each potato to about ½ inch thick.
Step 3: Season and Oil
- Drizzle olive oil evenly over all the smashed potatoes.
- Sprinkle with garlic powder, onion powder, salt, and pepper.
- For extra flavor, sprinkle Parmesan cheese on top.
Step 4: Roast Until Crispy
- Bake for 25–30 minutes, flipping halfway through if desired, until the edges are golden brown and crisp.
Step 5: Garnish and Serve
- Remove from the oven and sprinkle with fresh parsley.
- Serve hot with your favorite dip, such as sour cream, aioli, or spicy ketchup.
Serving Suggestions
- Serve alongside grilled steak, roasted chicken, or pan-seared fish.
- Add them to a brunch platter with eggs and bacon.
- Use as a base for loaded smashed potatoes with melted cheese, sour cream, and chives.
- Great as a game-day snack or finger food at gatherings.
Nutritional Highlights
| Nutrient | Per Serving (1/6 of recipe) |
|---|---|
| Calories | 210 |
| Protein | 4 grams |
| Total Fat | 9 grams |
| Saturated Fat | 1.5 grams |
| Carbohydrates | 30 grams |
| Sugars | 2 grams |
| Fiber | 3 grams |
| Sodium | 300 milligrams |
Nutritional Notes:
- Potatoes provide complex carbohydrates and potassium for sustained energy.
- Olive oil adds heart-healthy monounsaturated fats.
- Garlic and onion powder enhance flavor without adding extra calories.
- Optional Parmesan adds calcium and savory depth for cheese lovers.
Tips for Perfectly Crispy Results
- Use small, evenly sized potatoes for consistent cooking.
- Allow the potatoes to dry fully after boiling for maximum crispiness.
- Don’t overcrowd the baking sheet — airflow helps them brown evenly.
- For extra crunch, bake a few minutes longer or broil briefly at the end.
Flavor Variations
- Spicy Twist: Add smoked paprika or chili flakes before baking.
- Herb Lovers: Mix in rosemary or thyme for aromatic flair.
- Cheesy Delight: Sprinkle with mozzarella or cheddar for a melted topping.
- Garlic Butter Version: Brush with melted garlic butter instead of olive oil for richer flavor.
These Crispy Smashed Potatoes strike the perfect balance between creamy insides and crunchy, golden exteriors. Simple to make and endlessly versatile, they elevate any meal — from casual weeknight dinners to festive gatherings.
Serve them straight from the oven, and watch them disappear faster than you can make the next batch. Once you try these, regular roasted potatoes just won’t be the same again!