Smashed Potatoes

Smashed potatoes are the perfect blend of crispy and creamy fluffy potatoes all in one. Potatoes are boiled until tender, smashed flat, then roasted with butter and seasoning until golden and crunchy on the edges with a fluffy interior. Read below for everything you need to know and make perfect smashed potatoes recipe, everytime!

If you love crispy potatoes, you’re in the right place. And if you love soft fluffy potatoes, you’re also in the right place. There’s something magical about this smashed potato recipe because it combines the best of both worlds.

In this guide, we walk you through the process with expert tips, troubleshooting and anything you could think of to perfecting this recipe. We tested over 12 times and this is truly perfection.

What Are Smashed Potatoes?

Smashed potatoes are whole potatoes, usually baby potatoes that are boiled until soft on the inside. The potatoes are then drained,  gently flattened or smashed, seasoned and roasted until crispy.

The beauty of this recipe is that YOU have full control over the ratio of crisp vs fluff, and it all depends on the smash. Not the ingredients or roasting time or temperature, simply the smash! Be sure to read the expert section below on this.

Classic smashed potatoes are characterized by intact potato structure, not mashed smooth. They have a flattened shape for surface area, and a unique dual texture, creamy inside and crispy edges.

This recipe was made popular in the early 2000, thanks to food media and restaurateurs. The popularity was driven by a key factor which is, maximum crispnesses without deep frying.

Why You’ll Love Crispy Smashed Potatoes Recipe

• It’s so EASY to make, and fool proof guaranteed results.
• The texture is unbeatable with crispy edges and fluffy centers
• Made with simple ingredients, and so easy to customize
• No deep frying required, yet just as crisp
• Highly customizable flavors, change the herbs, add garlic, remove parmesan cheese or add extra of it, and so much more!
• This recipe makes a great side dish, snack, or appetizer
• The oven does all the crisping, so you can prepare something else during that time.

Ingredients You’ll Need

Potatoes

This is the hero ingredient, your best choices are:

• Baby potatoes or smaller potatoes in general are ideal in size with a creamy interior
• Yukon Gold have a buttery flavor and overall balanced texture
• Red potatoes are not as buttery but hold their shape well
• Avoid: Large russets because they’re too fluffy and fall apart when smashed.

Oil Or Butter

• Butter creates richness, flavor but less crispness.
• Olive oil is best flavor and browning
• Neutral oil offers higher crisp potential

Flavoring and Seasonings

• Fresh herbs has brighter fresher taste compared to dried, however the dried herb are stronger in flavor.
• We used a combination of fresh parsley and rosemary. You can use chives, dill, oregano, thyme or cilantro.
• Freshly grated Parmesan is so tasty with potatoes, and of course better than pre grated
• If using garlic,  fresh garlic is better than powder.
• Salt and black pepper are essential seasoning, and you can add chili flakes too.

How To Perfect The Smashed Potatoes With Science

1.Why Boiling Comes First

• Boiling fully cooks the interior of the potatoes
• It also ensures the creamy texture we aim for before crisping

2. Crisping Mechanism

• Crisping works by flattening as it increases surface area
• The combo of butter, oil and high heat creates a Maillard reaction which causes browning of the food.
• The rough edges created by smashing gives extra crunch zones.

3. Texture is an outcome of smash level

One of the most important factors in smashed potatoes is how flat you press them. This single step directly determines the final texture.

• Flatter potatoes (smashed flat):  have more surface area, hence more crispiness
• Thicker potatoes (slightly smashed):  have less surface area and hence have a softer, fluffier interior

4. Types Of Smash and What it Means

Light Smash (Thicker Potatoes)

• Height remains more intact
• Creamy, fluffy interior dominates
• Crisp edges only on outer ridges
• Best when you want a mashed potato like center

Medium Smash (Balanced)

• Even ratio of crisp edges and soft interior
• Most crowd pleasing texture
• Best overall and generally favorited

Ultra Flat Smash (Thin)

• Maximum smash and contact with pan
• Deep golden crust across most of surface
• Crunchy, almost chip like edges
• Minimal fluff inside
• Best for crisp potato lovers

How To Make Smashed Potatoes

Boil the Potatoes

1. Start by using a large pot and start by using cold water. Salt the water really well. Add in the potatoes, cover and allow it them to cook.
   
2. Cook until fork tender but not falling apart. You need to be able to smash them without destroying the texture. The time depends on the size of the potatoes, we use small potatoes and it requires anywhere between 12-15 mins.

Drain and Dry

1. It’s ideal to wait before smashing the potatoes. When the steam and excess moisture dries out, you’ll have crisper edges.

Prepare the Pan and Smash

1. Prepare the mixture of oil and butter together and brush generously over the baking sheets.
2. You can alternatively line them with parchment paper.
   
3. Use a glass cup, fork, or potato masher, and one at a time mash down each potato to the level of smash that you prefer.
4. Flatten gently without breaking apart

Season & Oil Generously

1. Generously coat the tops of the potatoes with the same oil and butter mixture.
   
2. Season with generous salt, pepper, herbs and chili flakes if needed. You can optionally add bacon as well.

Roast / Bake at High Heat

1. You need to have the oven set to high heat for maximum crisping. Remember the potatoes are already cooked, so all you need is the crisp effect.
   
2. The potatoes should have crispy edges and golden brown bottoms as above.

Garnish and Serve

1. Add herbs, cheese, garlic, bacon, herbs, anything you’re using at this point. Or simply leave it as it.
2. Be sure to check more variations below!

Expert Tips For Smashed Potatoes

1. Use baby potatoes for best structure
2. Let potatoes steam dry completely before smashing, steam and moisture will prevent crisping.
3. Rough up edges slightly for more crispiness
4. Roast at a high temperature for extra crispness
5. Avoid overcrowding the pan because it creates steam.
6. Add cheese in last to prevent burning
7. Use parchment if you want easier cleanup without sacrificing crisp
8. Finish with sprinkles of generous pinch of salt for texture contrast
9. Why Drying Is Critical

Smashed Potatoes Variations

• Garlic Smashed Potatoes: Finished with freshly minced or even better, roasted garlic, these deliver a deeper savory profile. Garlic can be added before roasting for mellow flavor or after for sharper intensity.
• Parmesan Smashed Potatoes: Tossed or topped with finely grated parmesan, which melts and crisps in the oven, creating a salty, golden crust on the edges. Parmesan is added off the heat once it’s ready to serve.
• Garlic Parmesan Smashed Potatoes: A combination of both garlic and parmesan for crisp, umami richness. This is one of the most popular and crowd pleasing versions.
• Spicy Smashed Potatoes: Includes chili flakes, hot sauce, or chili oil, or Hot Honey for heat. Can be mild or intense depending on preference.
• Cheesy Smashed Potatoes: Topped with cheeses like mozzarella, cheddar, or a blend. Creates a gooey center with crispy edges.
• Loaded Smashed Potatoes: Inspired by loaded baked potatoes, typically topped with cheese, sour cream, green onions, and additional savory elements.
• Air Fryer Smashed Potatoes: Cooked in an air fryer instead of the oven for faster cooking and strong crisping, especially on the bottom surface. You will be making these in batches to avoid over crowding.
• Vegan Smashed Potatoes: Uses olive oil only and skip the butter, also skip dairy toppings, focusing on herbs, garlic, and spices for flavor.
• Lemon Herb Smashed Potatoes: Finished with lemon zest or juice plus herbs, adding brightness and acidity to cut through richness.
• Crispy Ultra Smashed Potatoes: Pressed very thin to maximize surface area, resulting in an almost chips like texture with minimal fluffy interior.

Serving Suggestions

• Side for meats (steak, chicken, fish)
• Appetizer platter
• Brunch side
• Party snack
• Vegetarian main with toppings

Best Sauces To Dip

• Garlic aioli similar to our Harissa Aioli or Truffle Aioli
• Chimichurri
• Pesto
• Spicy mayo

Why Aren’t The Smashed Potatoes Crispy ?

• The potatoes didn’t dry enough, and some steam was sill in the potatoes at roasting time.
• Oven was too low during roasting.
• The tray was overcrowded.

Why do They Fall Apart When Smashing

• You probably over boiled the potatoes and they are over cooked.
• Or, the wrong type of potato was used. For example if it was too starchy.

What if Potatoes were too Dry Inside

• They were probably over roasted, over cooked, or the potatoes used were too small.

Why Do they have Uneven Crisping

• You made the smashing uneven to start with, or the oven is inconsistent with heat.

What if there’s Burnt Bottoms

• You placed the tray at the bottom rack of the oven, or the heat was too strong.

Storage And Reheating

• Store leftovers in a refrigerator for up to 3–4 days in an airtight container
• Reheating: The oven restores crispiness, Similarly the Air fryer offers the same crisp and it’s also the fastest option
• Avoid the microwave as it makes them soft.

What are smashed potatoes?

Boiled potatoes that are flattened and roasted until crispy.

How long do smashed potatoes take to cook?

Total time is typically 40–60 minutes including boiling and roasting, and it all depends on the size of the potatoes.

What potatoes are best for smashed potatoes?

Baby potatoes or Yukon Golds.

Can you make smashed potatoes ahead of time?

Yes! You can boil and smash ahead, and then roast just before serving.

Do you peel potatoes for smashed potatoes?

No, since the skin adds texture and crispiness we prefer to keep it. However you can peel them if it’s your choice.

Can you air fry smashed potatoes?

Yes, for faster cooking and crisp results. You just need to make sure that air fryer basket or tray is not overcrowded.

Why do smashed potatoes fall apart?

Overcooking can cause the potatoes to all apart, of if you used overly starchy potatoes.

Can you freeze smashed potatoes?

No, it’s not recommended because the texture suffers.

Are smashed potatoes healthy?

Moderately healthy, it depends on the amount of oil you used.

Favorite Potato Recipes

• Crispy Potatoes
• Best Mashed Potatoes Recipe
• Homemade Potato Chips
• Stuffed Sweet Potatoes
• Baked Potato Soup
• Scalloped Potatoes
• Potato Pancakes
• Pan Fried Potatoes
• Mashed Potato Pancakes
• Truffle Fries

0 from 0 votes

Print

Smashed potatoes are the perfect blend of crispy and creamy fluffy potatoes all in one. Potatoes are boiled until tender, smashed flat, then roasted with butter and seasoning until golden and crunchy on the edges with a fluffy interior. Read below for everything you need to know and make perfect smashed potatoes recipe, everytime!

Course Appetizer, entree, side, Side Dish, vegan, vegetarian

Cuisine American, French

Keyword Crispy Smashed Potatoes, how to make smashed potatoes, smahed potatoes recipe, Smashed Potatoes

Prep Time 10 minutes

Servings 4 people

Calories 391 kcal

Author Mahy

Ingredients

Potatoes

• 2 pounds baby potatoes washed
• 1 tablespoon Salt
• 6 cups cold water

Seasonings

• 1/4 cup butter melted
• 2 Tablespoons oil olive oil
• 1/2 Tablespoons Salt and pepper
• 2 Tablespoons Rosemary fresh, minced
• 1/2 cup Parmesan cheese Grated

Instructions

1. Boil the Potatoes
   
2. Start by using a large pot and start by using cold water. Salt the water really well. Add in the potatoes, cover and allow it them to cook.
3. Cook until fork tender but not falling apart. You need to be able to smash them without destroying the texture. The time depends on the size of the potatoes, we use small potatoes and it requires anywhere between 12-15 mins.
   
4. It's ideal to wait before smashing the potatoes. When the steam and excess moisture dries out, you'll have crisper edges.
5. Prepare the Pan and Smash
   
6. Prepare the mixture of oil and butter together and brush generously over the baking sheets.
7. You can alternatively line them with parchment paper.
   
8. Use a glass cup, fork, or potato masher, and one at a time mash down each potato to the level of smash that you prefer.
9. Flatten gently without breaking apart
   
10. Generously coat the tops of the potatoes with the same oil and butter mixture.
11. Season with generous salt, pepper, herbs and chili flakes if needed. You can optionally add bacon as well.
    
12. You need to have the oven set to high heat for maximum crisping. Remember the potatoes are already cooked, so all you need is the crisp effect.
13. The potatoes should have crispy edges and golden brown bottoms as above.
    
14. Add herbs, cheese, garlic, bacon, herbs, anything you're using at this point. Or simply leave it as it.
15. Be sure to check more variations below!

Recipe Video

Recipe Notes

Expert Tips For Smashed Potatoes

1. Use baby potatoes for best structure
2. Let potatoes steam dry completely before smashing, steam and moisture will prevent crisping.
3. Rough up edges slightly for more crispiness
4. Roast at a high temperature for extra crispness
5. Avoid overcrowding the pan because it creates steam.
6. Add cheese in last to prevent burning
7. Use parchment if you want easier cleanup without sacrificing crisp
8. Finish with sprinkles of generous pinch of salt for texture contrast
9. Why Drying Is Critical

Smashed Potatoes Variations

• Garlic Smashed Potatoes: Finished with freshly minced or even better, roasted garlic, these deliver a deeper savory profile. Garlic can be added before roasting for mellow flavor or after for sharper intensity.
• Parmesan Smashed Potatoes: Tossed or topped with finely grated parmesan, which melts and crisps in the oven, creating a salty, golden crust on the edges. Parmesan is added off the heat once it's ready to serve.
• Garlic Parmesan Smashed Potatoes: A combination of both garlic and parmesan for crisp, umami richness. This is one of the most popular and crowd pleasing versions.
• Spicy Smashed Potatoes: Includes chili flakes, hot sauce, or chili oil, or Hot Honey for heat. Can be mild or intense depending on preference.
• Cheesy Smashed Potatoes: Topped with cheeses like mozzarella, cheddar, or a blend. Creates a gooey center with crispy edges.
• Loaded Smashed Potatoes: Inspired by loaded baked potatoes, typically topped with cheese, sour cream, green onions, and additional savory elements.
• Air Fryer Smashed Potatoes: Cooked in an air fryer instead of the oven for faster cooking and strong crisping, especially on the bottom surface. You will be making these in batches to avoid over crowding.
• Vegan Smashed Potatoes: Uses olive oil only and skip the butter, also skip dairy toppings, focusing on herbs, garlic, and spices for flavor.
• Lemon Herb Smashed Potatoes: Finished with lemon zest or juice plus herbs, adding brightness and acidity to cut through richness.
• Crispy Ultra Smashed Potatoes: Pressed very thin to maximize surface area, resulting in an almost chips like texture with minimal fluffy interior.

Serving Suggestions

• Side for meats (steak, chicken, fish)
• Appetizer platter
• Brunch side
• Party snack
• Vegetarian main with toppings

Best Sauces To Dip

• Garlic aioli similar to our Harissa Aioli or Truffle Aioli
• Chimichurri
• Pesto
• Spicy mayo

Why Aren't The Smashed Potatoes Crispy ?

• The potatoes didn't dry enough, and some steam was sill in the potatoes at roasting time.
• Oven was too low during roasting.
• The tray was overcrowded.

Why do They Fall Apart When Smashing

• You probably over boiled the potatoes and they are over cooked.
• Or, the wrong type of potato was used. For example if it was too starchy.

What if Potatoes were too Dry Inside

• They were probably over roasted, over cooked, or the potatoes used were too small.

Why Do they have Uneven Crisping

• You made the smashing uneven to start with, or the oven is inconsistent with heat.

What if there's Burnt Bottoms

• You placed the tray at the bottom rack of the oven, or the heat was too strong.

Storage And Reheating

• Store leftovers in a refrigerator for up to 3–4 days in an airtight container
• Reheating: The oven restores crispiness, Similarly the Air fryer offers the same crisp and it's also the fastest option
• Avoid the microwave as it makes them soft.

What are smashed potatoes?

Boiled potatoes that are flattened and roasted until crispy.

How long do smashed potatoes take to cook?

Total time is typically 40–60 minutes including boiling and roasting, and it all depends on the size of the potatoes.

What potatoes are best for smashed potatoes?

Baby potatoes or Yukon Golds.

Can you make smashed potatoes ahead of time?

Yes! You can boil and smash ahead, and then roast just before serving.

Do you peel potatoes for smashed potatoes?

No, since the skin adds texture and crispiness we prefer to keep it. However you can peel them if it's your choice.

Can you air fry smashed potatoes?

Yes, for faster cooking and crisp results. You just need to make sure that air fryer basket or tray is not overcrowded.

Why do smashed potatoes fall apart?

Overcooking can cause the potatoes to all apart, of if you used overly starchy potatoes.

Can you freeze smashed potatoes?

No, it's not recommended because the texture suffers.

Are smashed potatoes healthy?

Moderately healthy, it depends on the amount of oil you used.

Nutrition Facts

Amount Per Serving

Calories 391 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 10g63%

Trans Fat 0.5g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 39mg13%

Sodium 2939mg128%

Potassium 980mg28%

Carbohydrates 41g14%

Fiber 5g21%

Sugar 2g2%

Protein 9g18%

Vitamin A 488IU10%

Vitamin C 45mg55%

Calcium 204mg20%

Iron 2mg11%

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

Related Posts

Best Mashed Potatoes Recipe Crispy Potatoes Scalloped Potatoes Baked Potato Soup