These are the BEST EVER Crispy Smashed Potatoes. They’re an easy and delicious side dish that goes with just about any meal!
These Crispy Smashed Potatoes have been deemed the favorite side dish of every member of my family, so naturally I had to share the recipe here on the blog. If you’ve never had smashed potatoes, get ready to have your socks knocked off! They really are that incredible.
There’s so many ways to enjoy potatoes: french fries, mashed potatoes, twice baked potatoes with sour cream…the list goes on and on. Then there’s smashed potatoes. One of my family’s FAVORITE ways to eat potatoes. They go with just about any meal and are super easy to make. Serve them with juicy Bone In Chicken Breasts and Maple Brussels Sprouts, and you’ve got a mouth-watering meal.
I hope you enjoy this crispy smashed potato recipe as much as we do! They’re a perfect side dish to add to your dinner menu.
Recipe Ingredients–What You Need
I like the flavor of golden potatoes best for this smashed potatoes recipe. I recommend using smaller potatoes because they’re easier to smash.
Salt and Black Pepper
Kosher salt or sea salt and black pepper are the only seasonings you need for the best flavor!
Since this recipe already calls for salt, I recommend using unsalted butter. The buttery flavor brings these smashed potatoes to the next level.
The combination of butter and oil enhances the flavor of these smashed potatoes and makes them super crispy (the best part)! You may substitute olive oil if you’d prefer, but it has a lower smoke point so I don’t recommend it.
Optional: Parsley and Garlic Powder
While parsley was used for color in the photos, we actually prefer these without anything additional. Garlic is a natural match with potatoes, but fresh garlic tends to burn in this recipe, so if you want garlic flavor try a sprinkle of garlic powder. A sprinkle of fresh herbs like fresh chives or parsley adds a pop of color and garlic powder could add additional flavor. You could also sprinkle some parmesan cheese or even onion powder if you would like. I suggest trying it first without anything extra and you might realize it’s amazing with just the salt and pepper!
How to Make Crispy Smashed Potatoes
- Add your potatoes to a large pot of salted water (about 1 tablespoon) over high heat.
Bring to a boil and cook until they are soft, 25-30 minutes.
- Preheat your oven to 400 degrees F.
- When the potatoes have finished cooking, drain them in a colander and allow them to sit for 5 minutes.
- Transfer the cooked potatoes to two sheet pans lined with parchment paper or one large rimmed baking sheet and smash them using a potato masher (preferred) or a fork. Allow them to sit again for 5 minutes.
- Melt the butter in the microwave or in a small saucepan. Brush the potatoes with the melted butter, then avocado oil, and then sprinkle with the remaining 1 1/2 teaspoon of salt and black pepper.
- Place each sheet pan in the hot oven and bake for 45 minutes. Do not flip them, touch them, or open the oven door during the cooking time. Once they are golden brown, remove them from the oven. Serve hot and enjoy!
How do I know when potatoes are done cooking?
The potatoes should be done cooking after about 25-30 minutes. You can check if they’re cooked by piercing them with a fork. If you can easily poke the potatoes and they slide right off the fork, they’re done.
Can I use a different type of potato?
Most kinds of potatoes will work. I like using smaller yukon gold potatoes, but I’ve also used waxy potatoes which turned out just fine.
Can I use salted butter instead of unsalted butter?
Since the recipe already calls for salt, using salted butter could make these smashed potatoes taste too salty. If you only have salted butter on hand, I would recommend using less salt.
Why do do I brush the potatoes with both butter and oil?
This easy potato recipe calls for just enough oil and butter to enhance the flavor and make these potatoes extra crispy! Butter adds the flavor, while the oil helps with browning and extra crispiness. The oil also helps prevent the butter from burning.
What size of potatoes should I use?
I recommend using medium or small potatoes. You could also use baby potatoes. Larger potatoes will work, but will be harder to smash and you’ll need to boil them longer. Smaller potatoes are able to get more flat when you smash them, which equals a crispier potato. Larger potatoes will still be crispy on the outside, but you’ll have a fluffy interior. Some people may prefer that, but we love the results from small or medium potatoes!
What goes well with these smashed potatoes?
How should I store leftovers?
You can store any leftovers in an airtight container in the fridge for 3-5 days. Be sure not to leave them out at room temperature for more than a couple hours.
How should I reheat these smashed potatoes?
To make the potatoes crispy when you reheat them, I would recommend reheating them in the oven or an air fryer. If you use the oven, just bake them at 400 degrees f until they are warm
What’s the best way to smash these potatoes?
I recommend using a potato masher to smash potatoes. You can also use a fork, the bottom of a glass, or even a paper towel as a cover if you want to smash them with your hands. Smashing the potatoes increases the surface area allowing them to become super crispy!
More side dish recipes for you to try:
If you love this easy recipe, I think you’ll love some of my other side dish recipes that would go well with any of your favorite healthy meals:
- Loaded Sweet Potato Fries
- Maple Brussels Sprouts
- Zucchini Gratin
- Instant Pot Brown Rice
- Healthy Buffalo Dip
If you make this Crispy Smashed Potatoes recipe or any of my other healthy recipes, please share it on Instagram and I’ll feature you! Also, if you try it, please leave a comment with a star rating below! Those star ratings are so helpful in helping my recipes get discovered. I appreciate you!Print
This recipe was inspired by Nagi’s recipe on Recipe Tin Eats. Her recipe never made enough to fully satisfy my big eaters, so I’ve made a few tweaks to accommodate my family’s preferences.