Smashed Potatoes

5 from 3 votes
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Learn how to make smashed potatoes for the ultimate side dish. The spuds are cooked two ways to yield creamy centers with a crispy surface.

Easy smashed potatoes recipe that makes for a crispy potato side dish.

Roasted potatoes are one of the best ways to enjoy a simple spud. However, if you’re a fan of extra crunch, try this method to get more crispiness out of each piece. Grab your favorite type of waxy potato. It’s time to get smashing!

It starts with boiling the small-sized potatoes until they are tender, then flattening them out. This increases the surface area, giving more opportunity for the skin to crisp up in the hot pan. A little bit of fat on the outside makes them fry in the oven. Add flavorful seasonings to bump up the taste. Once you try this simple crispy smashed potatoes recipe, you may enjoy them just as much as french fries.

Potato selection

Ingredients needed to make smashed potatoes.

Select small waxy potatoes about 1 ½ to 2 inches in size. If they are too large, the skin won’t keep the potato together when you smash them. This is due to more flesh, and they will fall apart. Two pounds will yield between 18 to 20 pieces.

Waxy potatoes are less starchy, so they hold their shape better than mealy ones. The skins are thinner, so you don’t have to peel. Plus, they add an extra crisp texture. I use an equal mix of mini red and gold potatoes. Yukon golds are creamy and buttery, whereas reds are lighter in texture with a hint of sweetness.

Boil the potatoes

Scrub and rinse the potatoes to remove any dirt or debris. They need to be pre-cooked in a large pot of salted water. Bring to a boil and cook until they pierce easily with a paring knife or fork tender, about 15 to 20 minutes.

Drain and let them sit for about 5 minutes in the colander. The steam’s heat will help to dry the surface. You want the skin to be moisture-free so that it crisps up faster in the oven.

Smash the potatoes

Person using the back of a measuring cup to smash a potato on a sheet pan.

Add the cooked potatoes to a large rimmed sheet pan. Toss them with olive oil to coat the surface. Spread them out on the pan, then work one by one to flatten the potatoes gently. You have different options for smashing the spuds.

Use the bottom of a measuring cup, glass cup, large fork, or potato masher. I find it helpful when you can see it flatten and know when to stop. Flatten to about ½ inch in thickness. Don’t press too hard, or they will fall apart.

Add seasoning

Sheet pan with several seasoned and flattened potatoes.

Before roasting the smashed potatoes, drizzle on some extra olive oil. The fat will help the surface brown and crisp and allow the seasonings to stick on. Make a mixture of garlic powder, onion powder, salt, and pepper.

Sprinkle on top of each spud for a savory taste. Don’t use fresh minced garlic because it will burn in the oven. However, you could use garlic-infused olive oil or herb-infused to add a wonderful aroma.

Crisp the potatoes

Close up of a smashed potato with crispy edges on a baking sheet.

Roast the potatoes in a 400ºF (2000C) oven for 45 to 50 minutes. The surface should be golden brown and crisp. Because you don’t flip the potatoes, the bottoms become super crispy. Allow them to sit on the baking sheet for about 5 minutes before serving to dry further.

Don’t leave them there too long, or they will start to steam and become soggy underneath. Garnish with fresh herbs like chopped parsley, dill, tarragon, or basil. I like to add extra freshly cracked black pepper for a boost of spiciness.

Serve this with

Metal spatula lifting a flattened potato off of a sheet pan.

Frequently asked questions

How do you know when potatoes are ready to be smashed?

Look for the largest spud in the pot. Use the tip of a knife to pierce into the center. If there is little resistance and it slices easily into the flesh, it’s ready to smash.

Why are my smashed potatoes falling apart?

Avoid using potatoes that are larger than 2 inches in size. When there is a greater ratio of flesh, there isn’t enough skin to hold the spud together. Slowly smash them. If you press too hard, they will crumble apart.

What’s the difference between smashed and mashed potatoes?

Both recipes boil the potatoes first to tenderize the flesh to be light and tender. Smashed potatoes use waxy potatoes, leaving the skin on. Each one is flattened, then roasted until the surface and bottom are crispy. Mashed potatoes are crushed flesh mixed with milk, butter, salt, and pepper until creamy.

Crispy smashed potatoes seasoned with salt and pepper, served on a white plate.

Recipe Science

What is the best spud for smashed potatoes?

Small, thin-skinned, waxy potatoes are the best for boiling, pressing, and roasting until crispy. The flesh contains less starch, so it holds its structure better than mealy potatoes like Russets. I recommend Yukon Gold for its buttery, sweet, and creamy taste. Red bliss works well too, a mixture is even better!

Smashed Potatoes

Crispy smashed potatoes recipe with flavorful seasonings to create a dish that's perfect as a side for holidays or any day of the week.
5 from 3 votes
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Servings 8 servings
Course Side
Cuisine American


  • 2 pounds baby potatoes, Yukon Gold or red
  • 8 cups water
  • 4 teaspoons kosher salt, divided
  • ¼ cup olive oil
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 teaspoon chopped parsley


  • Cook the Potatoes – In a large pot, bring the water to a boil over medium-high heat. Add 1 teaspoon salt, and stir to dissolve. Scrub and wash the potatoes then add them to the pot. Cook until fork-tender, about 15 to 20 minutes.
  • Dry the Potatoes – Drain the potatoes in a colander, and let them sit and dry for 5 minutes. If needed, dry them with a paper towel to remove any moisture.
  • Heat the Oven – Set the oven rack to the middle position. Heat the oven to 400ºF (200ºC).
  • Smash the Potatoes – Transfer the potatoes to a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, and spread to coat. Use a potato masher, the bottom of a cup, or a large fork, to gently smash the potatoes. Keep them in one piece, about ½ inch thick.
  • Season – Evenly drizzle the surface of the potatoes with 2 tablespoons of olive oil. In a small bowl, combine 1 teaspoon of kosher salt, garlic powder, onion powder, and black pepper. Sprinkle on top of each potato.
  • Bake – Bake until the surface is golden brown and crispy, about 45 to 55 minutes. Cool on the baking sheet for 5 minutes before serving to make them crunchier.
  • To Serve – Garnish with parsley and serve while still hot and crispy.

Recipe Video

YouTube video


  • Potato Size: Select potatoes about 1 ½ to 2 inches in size. 
  • Storing: Refrigerate in an airtight container for up to 1 week.
  • Reheating: Microwave on high setting in 30-second increments until hot. To make the potatoes crispy, place them on a foil-lined baking sheet and broil them on the lower-middle rack for a few minutes.

Nutrition Facts

Serves: 8 servings
Calories 148kcal (7%)Carbohydrates 20g (7%)Protein 2g (4%)Fat 7g (11%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 5gSodium 310mg (13%)Potassium 482mg (14%)Fiber 3g (12%)Sugar 1g (1%)Vitamin A 4IUVitamin C 22mg (27%)Calcium 22mg (2%)Iron 1mg (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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  1. Maria T. says

    Made these yesterday for a family BBQ. There were none left. Super easy but takes time so I have to make sure I plan ahead.