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Crispy Smashed Potatoes may quickly become your favorite side dish. They are quick and easy to make and we just can’t get enough of those crispy edges!
Why You’ll Love This Recipe!
Being married to the grandson of an Idaho potato farmer, potatoes are popular at our house.
These crispy smashed potatoes have been a frequent visitor to our family dinner table for years. We love them with everything but they are especially perfect when served with a perfect steak!
They are an easy side dish and can be prepped several hours ahead of time, covered with plastic wrap and popped in the oven for 20 minutes before you are ready to serve them. Not only are they a perfect side dish for dinner but they make a great breakfast potato too.
Ingredients Needed
- Potatoes. I always use small red potatoes but you can also use Yukon Gold. I prefer the small potatoes over the bigger ones although the big ones will work too. You will get a crisper potato with a smaller potato.
- Olive Oil
- Salt and pepper. I use a coarse sea salt or a French grey salt. Fresh ground black pepper is best.
- Rosemary. You can use dry or fresh herbs. Use twice as much fresh herbs as dried herbs.
- Garlic Powder. You could also replace this with fresh minced garlic if you prefer but I find that garlic powder works better.
- Parsley. This is used as garnish. I prefer using fresh flat leaf parsley.
How to Make Crispy Smashed Potatoes Recipe
- Boil the potatoes in a large pot until they are fork tender. The fork should slide easily into the potato. They need to be soft enough to smash but not so soft that they totally fall apart.
- Place potatoes on a large baking sheet coated coated with olive oil.
- Use the bottom of a glass or a potato masher to smash the potatoes. I like to smash them down to about 1/4-1/2 inch thick. Space the potatoes apart a little so that more of the edges can get crisp but feel free to smash as many together as you’d like to get more on the pan.
- Drizzle or brush the top of the potatoes with olive oil, sprinkle with flaky sea salt salt, rosemary and garlic powder.
- Roast at 450 degrees F. for 20 minutes or until the potatoes turn golden brown and crispy.
- Garnish with some fresh parsley for some nice color. Enjoy! You could get extra creative and add some cheese to the top at the end of the baking time or give them a sprinkle of diced green onions or shallots for even more flavor.
Tips from Leigh Anne
- You can get creative with your seasonings and use your favorite. If you prefer, use Italian seasoning or any combination rosemary, oregano, basil, and thyme.
- For crispier potatoes spread the potatoes out evenly on the baking sheet so the edges aren’t touching, this will give you crispy edges.
- Don’t skimp on the olive oil. The oil prevents them from sticking to the baking sheet but also gives them crisp edges.
How to Serve Smashed Potatoes
- Garnish with some fresh parsley.
- Sprinkle with some freshly grated Parmesan cheese.
- Add a few flakes of red pepper flakes for a little heat.
- Drizzle with a little sour cream.
Make Ahead tip
- After smashing the potatoes and sprinkling with seasoning, you can cover with plastic wrap or foil and set them aside and bake an hour or two later. If it is going to be longer than a couple of hours be sure and refrigerate them. Let them sit at room temperature for 15-20 minutes before baking or if you bake them chilled they might just take a bit longer to crisp up.
Frequently Asked Questions
Store them in the refrigerator in an airtight container. They will keep for 3-4 days.
You can reheat them in the oven on a baking sheet at 400 degrees F for 7-10 minutes. You can also rewarm them in the microwave but they will lose some of their crispiness.
Check out more delicious potato recipes:
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Crispy Smashed Potatoes
Ingredients
- 2 lbs. red potatoes small
- 1 tsp salt to add to water
- 4 Tbsp olive oil divided
- 1 tsp coarse salt
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 1 Tbsp parsley chopped
Instructions
- Bring water and salt to a boil, add potatoes and cook until fork tender, about 20 minutes.
- Preheat oven to 450 degrees F.
- Drain potatoes and place on a cookie sheet that has been brushed with 2 Tbsp. olive oil
- Use the bottom of a glass or a potato masher to smash potatoes to about 1/2 inch thick. Thinner for crisper potatoes.
- Drizzle the tops of the potatoes with the remaining olive oil.
- Sprinkle with coarse salt, dried rosemary and garlic powder.
- Bake in oven for about 20 minutes or until crispy and golden brown.
- Garnish with parsley
Tips & Notes:
- You can get creative with your seasonings and use your favorite. If you prefer, use Italian seasoning or any combination rosemary, oregano, basil, and thyme.
- For crispier potatoes spread the potatoes out evenly on the baking sheet so the edges aren’t touching, this will give you crispy edges.
- Don’t skimp on the olive oil. The oil prevents them from sticking to the baking sheet but also gives them crisp edges.
Nutrition Facts:
Sue Lanter says
My husband and I loved this recipe! It will definitely be a part of our potato rotation!
Leigh Anne Wilkes says
So glad you liked, it is one of our favorites too!