Crispy Smashed Potatoes

Hey you. Thanks for stopping by—really! I’m so happy to share this one because it’s one of those recipes that’s so simple, so low-key… but then you take a bite and go, wait, why don’t I make these every week?!

These Crispy Smashed Potatoes are a total side dish MVP. They’re fluffy on the inside, crispy on the outside, and loaded with garlic, olive oil, and just the right sprinkle of salt. Whether you’re serving them next to roast chicken, steak, salmon, or even a burger—these babies steal the show.

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What Are Crispy Smashed Potatoes?

Think of them as a mashup between mashed potatoes and roasted potatoes. We’re boiling small potatoes until fork-tender, smashing them flat, then roasting them until golden and crisp. The ridges get all crunchy and caramelized, while the inside stays soft and buttery.

You get that crispy edge-to-fluffy-center combo that makes every bite chef’s kiss delicious.

Why You’ll Love This Recipe

Simple ingredients, big flavor
Crispy, salty, garlicky goodness
No peeling required!
Make-ahead friendly—great for meal prep or hosting
Naturally gluten-free and vegetarian

What Do They Taste Like?

Picture this: soft, pillowy potato centers with crispy, golden-brown edges that crunch like a chip. Add in a good drizzle of garlicky olive oil and a sprinkle of flaky salt and fresh herbs… and you’ve got a side dish that’s comforting and craveable.

I could eat an entire tray of these and call it dinner. And let’s be honest—I have.

Benefits of This Recipe

Versatile side dish that works with nearly any main
Budget-friendly and made from pantry staples
A total crowd-pleaser—even the picky eaters go back for seconds
Easy to double for parties or holidays
A great alternative to fries or roasted potatoes

Ingredients

1½ lbs baby potatoes (Yukon gold, red, or fingerlings work great)
2 tbsp olive oil
2 garlic cloves, minced
1 tsp kosher salt
½ tsp black pepper
Optional: chopped parsley, fresh thyme, grated parmesan, or red pepper flakes for topping

Tools You’ll Need

Large pot (for boiling)
Sheet pan
Potato masher, fork, or the bottom of a glass
Parchment paper (for easy cleanup)
Basting brush (optional but helpful for brushing oil evenly)

Additions and Substitutions

✨ Make them your way:

Add shredded cheddar or crumbled feta before baking for cheesy goodness
Use garlic powder instead of fresh garlic for a mellow flavor
Swap olive oil for melted butter or ghee
Finish with a drizzle of hot honey (like in Crispy Hot Honey Feta Chicken)—sweet heat lovers, you’ll be obsessed
Want spice? Add smoked paprika or cayenne to the oil

How to Make Crispy Smashed Potatoes (Step-by-Step)

1. Boil the potatoes

Place potatoes in a large pot and cover with water. Bring to a boil, salt the water generously, and cook until fork-tender—about 15–20 minutes.

2. Prep the pan

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment and drizzle with olive oil.

3. Smash the potatoes

Drain the cooked potatoes and let them cool slightly. Arrange on the sheet pan and smash each one gently with a fork or glass until about ½ inch thick.

4. Season

Mix olive oil and minced garlic, then brush over the smashed potatoes. Sprinkle with salt and pepper (and herbs or cheese, if using).

5. Roast

Bake for 25–30 minutes, or until crispy and golden. Broil for 2–3 minutes at the end for extra crunch!

6. Serve

Sprinkle with chopped parsley or thyme and serve warm. Get ready for them to disappear fast.

What to Serve with Crispy Smashed Potatoes

These pair beautifully with just about everything! Try them with:

White Cheddar and Spinach Chicken Burgers – The ultimate burger-and-potatoes combo
Crispy Hot Honey Feta Chicken – The sweet heat on that chicken balances the garlicky potatoes perfectly
Garlic Parmesan Cheeseburger Bombs – Pair these crispy bites with crispy smashed potatoes for snacky heaven
Grilled steak or lemon herb chicken
A simple arugula salad with balsamic glaze

Tips for Extra Crispy Results

Dry the potatoes well after boiling to help them crisp
Don’t overcrowd the pan—give them space to roast, not steam
Use a hot oven—425°F is the sweet spot
For ultimate crunch, broil at the end and use convection if you’ve got it
Leftovers? Reheat in the air fryer or oven, never the microwave

Storage & Reheating

Fridge: Store in an airtight container for up to 3 days
Reheat: Use the oven or air fryer to crisp them back up
Freezer: Not ideal—the texture gets soft

Frequently Asked Questions (FAQ)

Can I use regular potatoes?
Yes! Just cut them into chunks after boiling and smash as usual.

Can I make these ahead of time?
Definitely. Boil and smash ahead—then season and roast right before serving.

Do I need to peel the potatoes?
Nope! The skins crisp up beautifully and add texture.

Can I air fry them?
Yes! After boiling and smashing, air fry at 400°F for 10–12 minutes or until crisp.

Final Thoughts: The Side Dish You’ll Make on Repeat

These Crispy Smashed Potatoes are pure comfort in crispy form. Whether you’re making them for a quiet weeknight dinner or a weekend gathering, they deliver on flavor, texture, and satisfaction every single time.

They’re easy, golden, garlicky, and totally addictive—and once you try them, they’ll be your go-to potato side. I promise.

Still hungry? Try these crave-worthy favorites:

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