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    Crispy Smashed Potatoes

    December 11, 2024

    Crisp and golden-brown on the outside, and creamy in the middle, these crispy smashed potatoes are the starchy side dish you need on your table ASAP!

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    Crispy Smashed Potatoes on a black plate

    Crispy Smashed Potatoes

    We LOVE potatoes in all shapes and forms. We love classic mashed potatoes, twice baked potatoes, we love au gratin and scalloped potatoes, too. Today, we’re in love with this perfect crispy smashed potatoes recipe! It is everything a potato side dish should be; crispy edges, and creamy perfection on the inside. Take this idea to the next level and try our smashed potato salad, or for a fancy potato side dish, try our classic, buttery Hasselback potatoes! The very best crispy smashed potatoes are just a few quick steps away! Grab a fork and try not to burn your mouth when you dig in.

    baby potatoes, kosher salt, olive oil, granulated garlic, fresh dill, chives and parsley

    How Do You Make Roast Potatoes Crispy?

    The secret is actually not in the roasting, the secret to the best crispy roast potatoes is boiling! Yep, you’re going to first boil the potatoes to soften them and make them tender. That way, the only work that needs to happen in the oven is crisp-ification. The smashing of the boiled potatoes also helps with the crispness factor, creating a nice even surface area for heat and oil to work their crunchy, crispy magic.

    baby potatoes boiled and smashed on a baking sheet with kosher salt, olive oil and granulated garlic
    baby potatoes boiled and smashed on a baking sheet with kosher salt, olive oil and granulated garlic

    Everything You’ll Need To Make Crispy Smashed Potatoes

    These crispy smashed potatoes can really be as basic as potatoes + salt + oil. But herbs and garlic make them just a bit more exciting for very little extra effort. Some people like to sprinkle the finished potatoes with a dusting of freshly grated Parm, too. Here’s what you’ll need to make our crispy smashed potato recipe:

    • Baby potatoes
    • Kosher salt
    • Olive oil
    • Granulated garlic
    • Fresh herbs
    baby potatoes boiled and smashed on a baking sheet with kosher salt, olive oil and granulated garlic
    baby potatoes boiled and smashed on a baking sheet with kosher salt, olive oil and granulated garlic

    How To Make Crispy Smashed Potatoes

    The very best crispy smashed potatoes are just a few quick steps away! Grab a fork and try not to burn your mouth when you dig in. Here’s how to make them:

    1. Boil the baby potatoes.
    2. Drain them and let them dry out.
    3. Lay them on an oiled baking sheet and....
    4. SMASH those potatoes! Using the bottom of a glass to gently press down on potatoes until potatoes. .
    5. Brush the smashed potatoes with olive oil, and finish them with salt and garlic.
    6. Bake! 450°F for about 25 minutes.
    7. Eat up! OR, go wild and turn them into Smashed Potato Salad.
    baby potatoes boiled and smashed on a baking sheet with kosher salt, olive oil, granulated garlic and fresh herbs

    Tools You’ll Need:

    More Potato Recipes To Try

    Never, ever enough potatoes. They are the ultimate side, and for good reason! Here are a few of our favorite ways to cook potatoes:

    baby potatoes boiled and smashed on a baking sheet with kosher salt, olive oil, granulated garlic and fresh herbs
    baby potatoes boiled and smashed on a baking sheet with kosher salt, olive oil, granulated garlic and fresh herbs

    A Smashing Success

    We’re as crazy for crispy smashed potatoes as everyone is, and we’re thrilled to share our version of this delicious potato recipe with you today! If you make these potatoes, let us know OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating

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    Crispy Smashed Potatoes

    Updated on December 11, 2024

    • Serves:  6
    • Prep Time:  10 min
    • Cook Time:  45 min
    • Calories:  143
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    Ingredients

    • 1 .5 pounds baby potatoes
    • 1 Tbsp + 1.5 tsp kosher salt
    • 3 tablespoons olive oil
    • 2 teaspoons granulated garlic
    • 3 tablespoons fresh herbs, such as dill chives and or parsley

    Method

    1. Preheat oven to 450 ° F.
    2. Bring a large pot of water along with 1 tablespoon salt to a rapid boil.
    3. Add in baby potatoes and cook for 20 minutes, until very soft. Remove from water and allow sit in a colander for 5 minutes until completely dry.
    4. Brush a large baking sheet with 1 tablespoon olive oil. Arrange potatoes on baking sheet. Using the bottom of a glass cup gently press down on potatoes until potatoes are ¼ inch thick. Brush with remaining olive oil and season with remaining salt and garlic.
    5. Bake for 25 minutes until crispy. Transfer to a platter and top with fresh herbs.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 143
    • Protein 2 g
    • Carbohydrates 18 g
    • Total Fat 7 g
    • Dietary Fiber 2 g
    • Cholesterol 0 mg
    • sodium 448 mg
    • Total Sugars 1 g

    Crispy Smashed Potatoes

    Questions & Reviews

    Join the discussion below.

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    • Amy

      If I only have Garlic Powder, how much should I tweak it for this recipe?

      Just use 1 teaspoon of garlic powder. Hope you enjoy Amy!

    • Karen

      Can I use parchment paper on my pan with the oil on the paper?

      Sure thing!

    • Joann

      Can you make smashed potatoes ahead of time and finish baking in oven dsy if serving.

      I have never tried this, but I don't see why it wouldn't work! I would maybe bring them to room temperature 1 hour before roasting them. Enjoy!

    • Coleen

      Can I used small regular potatoes?

      By regular do you mean russet? It won't' have quite the same outcome but you could try!

    • Robin

      Can you make the Chrissy smash potatoes the day before

      Sure! Just reheat in the oven. Hope you enjoy Robin!

    • Mizz

      Getting ready to leave the house for a month and found a bag of small yukon gold potatoes in the pantry! Great alternative to the standard steam/add pesto that I usually do. The recipe "as is" is great but the potential for other spice blends - Italian, Mex, Chinese 5-spice, etc. is limitless! I could see these at a backyard event, enlisting the kids to smash the spuds and apply the oil and possibly the spice mix. They cook up so quickly that you can just keep them coming.

      Thanks Mizz, glad you love them!

    • Tresa

      I've been wanting to make these for a long time, finally did it and loved them! They are easy but "fancy" and texture was absolutely delicious. Can't wait to eat the leftovers for lunch!

      Thanks Tresa!

    • Nicole

      excellent recipe!! Thanks for sharing :)

      Thanks Nicole!

    • Shira

      Everyone loved them. Had to make a double batch in the end it was almost finished b4 the meal started!!

      Thank you Shira, we are so happy everyone loved these!

    • Martin

      This is the very best potato recipe that I have ever tried. It was exactly like it was described. I will be making this instead of frying french fries. Thanks for posting it.

      Thank you Martin, we are so glad you loved these!