Food

Crispy Smashed Potatoes Recipe – Cooking Classy


Perfect Smashed Potatoes! Red potatoes are boiled, then smashed and roasted on a baking sheet until crispy on the outside, soft and tender on the inside. It’s a savory side made with simple everyday ingredients that will quickly become the highlight of any meal! 

Smashed red potatoes shown piled on a white oval platter. They are shown from above on a white marble surface with a green cloth and parsley to the sides.

Crispy Smashed Red Potatoes

Smashed potatoes are just as they sound – nicely rounded potatoes are smashed into organically shaped, jagged edged disks and finished in a hot oven with a fair dose of olive oil until they are golden brown.

You only need four ingredients to make these tempting, roasted smashed potatoes! And if you want to really take them over the top you can finish them with a final layer of complementary flavor.

Variations include adding nutty parmesan and bold garlic, vibrant lemon, or flavor concentrated fresh herbs.

While the method is a multi-step process, the end result is well worth the extra bit of effort! It’s a humble potato dish that really stands apart from the others, plus it’s a fun change to add to the menu.

It’s like a more sophisticated spin on fries or mashed potatoes. In other words, who could resist?

Photo of ingredients used to make smashed red potatoes.

Smashed Potatoes Recipe Ingredients

  • 2 lbs red potatoes, each about 2-inches
  • 5 Tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 2 Tbsp minced fresh parsley

Optional Ingredients (pick one version)

  • Parmesan and garlic
  • Lemon
  • Fresh thyme, rosemary or dill

Collage of eight photos showing steps to make smashed potatoes on a baking sheet.

How to Make Crispy Smashed Potatoes

  1. Boil the potatoes until tender: Place potatoes in a large pot (6 quart or larger). Cover with cool water until water comes 1-inch above the potatoes.
  2. Bring potatoes to a boil over high heat (it will take about 15 minutes+ to reach a boil). Season with salt (I use 2 Tbsp but this is not calculated in nutrition estimate as it is to taste).
  3. Reduce heat to medium-low and cook until potatoes are tender all the way through when pierced with a knife, about 14 – 18 minutes (just test a couple of them).
  4. Heat the oven: Preheat oven to 450 degrees near the end of potatoes boiling.
  5. Drain, cool, and dry potatoes: Drain potatoes into a colander in the sink and let cool 5 – 10 minutes.
  6. Dry up any water leftover on potatoes with paper towels. Transfer potatoes to a baking sheet.
  7. Toss potatoes with oil on baking sheet: Drizzle potatoes with 1/4 cup oil, season with salt and pepper to taste. Toss and spread potatoes and oil across baking sheet.
  8. Smash each potato: Smash potatoes to about 2/3-inch thickness with the bottom of a cup (some use a baking sheet which you can try but I like to see what’s going on).
  9. Drizzle tops of potatoes with remaining 1 Tbsp olive oil.
  10. Bake until crisp and golden brown: Bake in preheated oven for 25 minutes.
  11. Carefully turn potatoes, then return to oven and bake until potatoes are nice and tender inside, crisp on the outside (but not overly browned), about 15 minutes longer.
  12. Garnish: Sprinkle parsley over the top and serve warm.

Oven roasted smashed potatoes on a serving platter.

Helpful Tips for the Best Smashed Potatoes

  • Use potatoes even in size so they cook evenly.
  • Boil potatoes just to doneness. The should be tender throughout but not mushy. If they are undercooked or overcooked they won’t smash up as nicely.
  • Don’t smash potatoes too quickly or they may fall apart.
  • Add plenty of olive oil. I found 5 Tbsp was the perfect amount here to achieve a nice crisp exterior and a rich flavor.
  • To encourage browning it’s helpful to use a dark baking sheet if you have one.
  • I found it was helpful to turn potatoes once during baking so both sides have a chance to crisp up.
  • Serve them while they are warm for the best texture.

Close up photo showing crispy texture of smashed potatoes.

More Favorite Potato Recipes to Try

Smashed red potatoes shown piled on a white oval platter. They are shown from above on a white marble surface with a green cloth and parsley to the sides.

Smashed Potatoes

Red potatoes are boiled, then smashed and roasted on a baking sheet until crispy on the outside, soft and tender on the inside. It’s a savory side made with simple everyday ingredients that will quickly become the highlight of any meal! 

Servings: 5

Prep20 minutes

Cook2 hours 10 minutes

10 minutes

Ready in: 2 hours 40 minutes

  • 2 lbs red potatoes, each about 2-inches
  • 5 Tbsp olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 2 Tbsp minced fresh parsley
  • Place potatoes in a large pot (6 quart or larger). Cover with cool water until water comes 1-inch above the potatoes.

  • Bring potatoes to a boil over high heat (it will take about 15 minutes+ to reach a boil). Season with salt (I use 2 Tbsp but note this is not calculated in nutrition estimate).

  • Reduce heat to medium-low and cook until potatoes are tender all the way through when pierced with a knife, about 14 – 18 minutes (just test a couple of them).

  • Preheat oven to 450 degrees near the end of potatoes boiling.

  • Drain potatoes into a colander in the sink and let cool 5 – 10 minutes.

  • Dry up any water leftover on potatoes with paper towels. Transfer potatoes to a baking sheet.

  • Drizzle potatoes with 1/4 cup oil, season with salt and pepper to taste. Toss and spread potatoes and oil across baking sheet.

  • Smash potatoes to about 2/3-inch thickness with the bottom of a cup.*

  • Drizzle tops of potatoes with remaining 1 Tbsp olive oil.

  • Bake in preheated oven for 25 minutes.

  • Carefully turn potatoes (see note 2**) then return to oven and bake until potatoes are nice and tender inside, crisp on the outside (but not overly browned), about 15 minutes longer.

  • Sprinkle parsley over the top and serve warm.

  1. Some people use a baking sheet to smash all the potatoes which you can try for a quicker option, but I like to see what’s going on so I prefer the cup method.
  2. **If some potatoes broke into pieces when smashing don’t worry about turning the potatoes or they’ll just fall apart. They will still turn out tasty if you don’t flip the potatoes but just keep an eye on them that they don’t brown too much on bottom.

VARIATIONS

  • I also love to make these with garlic and parmesan. If doing so sprinkle 1 Tbsp minced garlic and 2/3 cup shredded parmesan over potatoes during the last 5 minutes of baking.
  • Another variation you can try is using a few teaspoons of other fresh herbs before roasting such as thyme, rosemary or dill.
  • Or roast potatoes with 1 Tbsp lemon zest then serve the completed potatoes with lemon wedges for spritzing over.

Nutrition Facts

Smashed Potatoes

Amount Per Serving

Calories 253
Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 36mg2%

Potassium 858mg25%

Carbohydrates 29g10%

Fiber 3g13%

Sugar 2g2%

Protein 4g8%

Vitamin A 511IU10%

Vitamin C 23mg28%

Calcium 26mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.



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