Calling all potato lovers! These Crispy Smashed Potatoes are tender on the inside with a satisfying crunch on every edge. With a variety of flavor options, this is the ultimate side dish for any number of meals.
For even more potato recipes, see our ultimate collection where we have tested and perfected everything from creamy red skin mashed potatoes to make ahead scalloped potatoes to potato soup.
Just one bite. That’s all you need to be thoroughly convinced that smashed potatoes are the best potatoes. They’re crispy and golden brown, flavored just to your liking, and very simple to make. These are great for a simple family dinner, but with the perfect prep-ahead method they can also be made for a crowd (don't worry, I included our method below).
Ingredients
Yukon Gold potatoes: This is my favorite kind of potato for this recipe, but you can also substitute red skinned potatoes.
Olive oil: Adds flavor, prevents sticking, and, most importantly, makes the potatoes golden and crispy.
Salt and pepper: This is the base flavor. You can stick with just salt and pepper, or add the herbs and garlic for more.
Fresh herbs: Typically, I choose 2-3 herbs, but you can choose as many or as few as you’d like. My favorites are thyme, rosemary, chives, parsley, or marjoram.
Garlic: This is optional, but I highly recommend it for that extra delicious flavor.
Instructions
Start by gathering the potatoes. You can use smaller potatoes (about 1 ½") or medium potatoes (2 - 2 ½"). Ideally you would choose potatoes that are similar in size, but if you have to mix up the sizes you can.
Next step, gently boil the potatoes in salted water until they are soft and tender when tested with a fork. The time will depend on the size of the potatoes; if you have mixed sizes, you may have to remove the smaller potatoes first and let the larger ones finish.
Now for a key step: Let the potatoes drain on a towel really well. This gives the moisture a chance to evaporate. Moisture is not the friend of crispy, so don't skip this part!
Once drained, place the potatoes on a sheet pan and get ready for some fun smashing. You can use a glass cup, measuring cup, or potato masher to smash the potatoes until they are relatively flat but still in one piece. Be careful... if you smash too hard, they will just turn into mashed potatoes.
Once smashed, allow them to cool for a bit longer to let any leftover moisture evaporate (the cooler the better, even up to room temperature). Then drizzle a bit of olive oil under each potato (we don't want any sticking) and over the top. Now just add your seasonings and bake until deliciously crispy.
Prep ahead
These potatoes can be mostly prepped in advance, perfect for the occasions where you are serving a crowd or don't have much cooking time before dinner. Boil, drain, and smash your potatoes just as directed. Allow them to cool at room temperature, then cover and refrigerate on the baking sheet. When you're ready to bake, just add the oil and herbs and cook as directed.
Serving Ideas
These potatoes go with so many main dishes. Here are a few ideas to get you started. Tag @borrowedbites and let us know what else you served them with!
- Easy Electric Skillet Chicken with Lemon Sauce
- My favorite 5 Ingredient Honey Butter Pork Tenderloin
- Super simple Slow Cooker Fall Apart Roast
- Serve alongside your favorite Easter Recipes or Thanksgiving Recipes
Tips & Tricks
- Make sure to salt the boiling water, preferably with Kosher salt. This contributes a lot of flavor to the potatoes.
- Once smashed, if your potatoes are very flat (lacking bumps and ridges), use the tines of a fork to gently press ridges into the potatoes. Ridges get extra crispy!
- If you are using garlic, add it about ⅔ into the cooking time (about the 20 minute mark). This prevents it from burning.
Recipe
Incredibly Crispy Smashed Potatoes
Ingredients
- 2 lbs Yukon Gold potatoes or substitue red skinned potatoes
- 1 ½ teaspoon kosher salt
Toppings
- ¼ cup olive oil
- 1 ½ tablespoon fresh herbs chopped (choose any combination of thyme, rosemary, chives, parsley, or marjoram)
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 teaspoon garlic minced
Instructions
- Choose potatoes close in size if possible. Small potatoes are about 1 ½" and medium are 2-2 ½". Rinse to remove excess dirt.
- Place potatoes in pot and fill with water until it reaches ½ inch above potatoes. Add 1 ½ teaspoon kosher salt. Bring to a gentle boil over medium-high heat and boil until soft and tender when tested with a fork. Time varies depending on size of potatoes (small= 25-30 minutes, medium= 30-35 minutes). *If potato sizes vary, remove smaller potatoes when finished and allow medium potatoes to continue cooking until soft.
- Preheat oven to 400°F. While oven is heating, drain potatoes and set on towel to cool for 5-10 minutes. Line up on baking sheet. Using a glass cup, metal measuring cup, or potato masher, smash potatoes until relatively flat but still in one piece.
- Allow potatoes to cool on sheet until about room temperature (the cooler the better). Drizzle olive oil under each potato and evenly over the top. Add fresh herbs, kosher salt, and pepper.
- Bake until edges are golden and crispy, about 30 minutes (if using garlic, add after first 20 minutes of baking). Turn off oven and leave potatoes inside with the door closed for an additional 10 minutes. Remove from oven and serve.
Notes
- Make sure to salt the boiling water, preferably with Kosher salt. This contributes a lot of flavor to the potatoes.
- Once smashed, if your potatoes are very flat (lacking bumps and ridges), use the tines of a fork to gently press ridges into the potatoes. Ridges get extra crispy!
- If you are using garlic, add it about ⅔ into the cooking time (about the 20 minute mark). This prevents it from burning.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Phyllis says
Hi ladies
Just had our Grandson over for lunch - Salmon and smashed potatoes. I thought I made way to many for three people (I made 2 lbs) — think again - all were eaten. That’s how good this recipe is. Easy to do and your instructions are right on. Thanks.
Misty says
That's wonderful, so glad you enjoyed them!
Jen says
These turned out really crispy and flavorful! I just used garlic and rosemary and they were perfect.
Misty says
So glad they turned out good!
Delani Denton says
I LOVE potatoes! My ultimate comfort food. And hey, they're high in potassium, so I'm doing my body a favor, right? Can't wait to try this one!
Misty says
Yes, potassium ftw! Your body will thank you later 😉 Let us know how they turn out!
Phyllis Miller says
Misty and Dani
Thank you for this GREAT recipe. We really loved them and the easy ness of preparation. Way to go ladies and we will be repeating this one for sure.
Phyllis Miller says
Misty and Dani
Thank you for this GREAT recipe. We really loved them and the easy ness of preparation. Way to go ladies and we will be repeating this one for sure.