If you’re a potato lover this is about to become your new favorite potato recipe: crispy, crunchy, smashed potatoes! Fluffy, creamy, and tender on the inside and shatteringly crunchy on the outside. Seriously SO GOOD.
I love potatoes like I love no other root vegetable. Potatoes are and will always be my favourite food from the underground world. I could live on potatoes alone. These potatoes in particular are delicious, golden crusty nuggets of smashed creamy potato goodness. They’re great on their own as a snack and also make an incredible side dish.
Smashed potatoes taste like fries, but if fries were rustic, lofi, chill vibes potatoes that aren’t concerned about fitting in. They all come out different because they all smash wonderfully uniquely. Just like fries, they’re crispy on the outside and fluffy and potatoey on the inside. Because they’re smashed, there is so much more potential surface area for crispy crunch.
Smashed potatoes are super easy and not at all complicated. They’re as simple as: boiling, tossing, smashing, and baking. That’s it. No peeling, no special equipment, just good, solid, tender flavorful potatoes.
How to make crispy smashed potatoes
The key to crispy potatoes is cooking them before they go in the oven. Just like British style potato roasties the secret is double cooking. Boiling the potatoes makes sure the potatoes are tender and creamy before crisping up in the oven. Smashing them gives them extra surface area and craggily bits for crunch.
- Boil baby potatoes in salted water.
- Drain and let potatoes dry in a colander for about 5 minutes.
- Toss the potatoes in oil and season with salt.
- Place the potatoes on a baking sheet and smash with the bottom of a glass.
- Bake for 20-25 minutes at 450°F.
Crispy smashed potato ingredients
All you need for the BEST crispy smashed potatoes are:
- baby potatoes – baby potatoes aka new potatoes are best! They’re extra creamy, sweet and tender. They sell them in little bags near the regular potatoes. It doesn’t matter which color you get 🙂
- high heat neutral oil – since these guys roast in the oven at 450°F it’s best to use a high heat oil like canola, grapeseed, sunflower seed, or safflower.
- sea salt – a good sprinkle of flaky salt adds a little bit of crunch and brings out the sweetness of the potato flavor
- herbs of choice – fresh herbs absolutely elevate potatoes. Roughly chop them, then sprinkle over the potatoes after they come out of the oven. Try dill, cilantro, green onions, fennel tops, basil, rosemary, sage, parsley, oregano, chives, or thyme.
How to serve
Have them as a snack as is right out of the oven, as finger food or an appetizer, or serve them as a side with some of the following:
Oh, if you want to make smashed potatoes in the air fryer or on the stove top, I’ve got you:
Air fryer smashed potatoes
Put lightly oiled smashed potatoes in a preheated air fryer at 400°F for 15-20 minutes or until crisp and golden.
Stove top smashed potatoes
Smash the potatoes and then fry in oil in a cast iron skillet until crispy, flipping once, over medium heat.
Happy potato smashing!
The best smashed potatoes: fluffy, creamy, and tender on the inside and shatteringly crunchy on the outside.
- 1.5 lb potatoes baby/nugget potatoes preferred
- 4 tbsp neutral oil divided
Heat the oven to 450°F. Bring a large pot of water to a boil over high heat and salt generously. Add the baby potatoes and cook for 20 minutes, until soft.
Drain in a colander and let dry completely, about 5 minutes. Drizzle the potatoes in oil and season with salt.
Arrange the potatoes on a baking sheet, lightly brushed with oil and use a potato masher or the bottom of a heavy glass to press down on the potatoes until smashed to your desired potato preference, 1/2 – 1/4 inch thick. Thicker potatoes mean fluffier insides, thinner potatoes mean crispier potatoes.
Bake until golden and crispy, about 20-25 minutes.
Transfer to a platter and top with scallion oil, chili oil, and cilantro, if using, and enjoy!
Amount Per Serving
Calories from Fat 124
% Daily Value*
Saturated Fat 1.8g11%
* Percent Daily Values are based on a 2000 calorie diet.