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Crispy Smashed Potatoes

  • Serves: 6
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Calories: 141
Crispy Smashed Potatoes on a black plate

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!

Our Version Of The Infamous Crispy Smashed Potatoes

Crispy smashed potatoes are everything a potato should be—a satisfying crispness on the outer edges, and absolute creamy perfection on the inside. They’re easy, too—nothing fussy or complicated. And when you get your hands on some really good potatoes—especially the sweet little baby potatoes, which can be so tender and flavorful—there’s no better way to cook them than this crispy smashed potato recipe.

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!
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

Crispy Smashed Potatoes

  • Serves: 6
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Calories: 141

Ingredients

  • 1.5 lbs Baby potatoes
  • 1 Tbsp + 1.5 tsp Kosher salt
  • 3 Tbsp Olive oil
  • 2 tsp Granulated garlic
  • 3 Tbsp 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.