Golden on the outside, fluffy on the inside, and packed with flavor
Description
These Ultra-Crispy Smashed Potatoes deliver the best of both worlds: irresistibly crunchy edges with a soft, creamy center. They’re simple to make, use basic pantry ingredients, and turn humble potatoes into a crowd-pleasing side that works for weeknights, gatherings, or anytime you’re truly in the mood for potatoes.
Why You’ll Love This Recipe
Crispy texture without deep frying
Simple ingredients with big flavor
Customizable with herbs, cheese, or spices
Perfect as a side, snack, or appetizer
Ingredients
1½ lb (700 g) small potatoes (Yukon Gold or baby potatoes work best)
3 tablespoons olive oil
1 teaspoon salt, plus more for boiling
½ teaspoon black pepper
½ teaspoon garlic powder (optional)
½ teaspoon paprika or smoked paprika (optional)
Fresh rosemary or thyme, finely chopped (optional)
Grated Parmesan cheese (optional, for topping)
Equipment Needed
Large pot
Colander
Baking sheet
Parchment paper (optional)
Flat-bottomed glass or potato masher
Step-by-Step Instructions
Step 1: Boil the Potatoes
Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender but not falling apart.
Drain well and let the steam escape for a few minutes so they dry slightly.
Step 2: Preheat and Prepare
Preheat your oven to 450°F (230°C).
Line a baking sheet with parchment paper or lightly grease it with oil.
Step 3: Smash the Potatoes
Spread the boiled potatoes on the baking sheet, leaving space between them.
Using the bottom of a glass or a masher, gently press each potato until it flattens to about ½ inch thick. Be careful not to tear them apart.
Step 4: Season Generously
Drizzle olive oil evenly over the potatoes, making sure it pools slightly around the edges for maximum crispiness.
Sprinkle with salt, black pepper, garlic powder, paprika, and herbs if using.
Step 5: Roast Until Crispy
Bake for 20–25 minutes, or until the edges are deep golden and crisp.
For extra crunch, flip the potatoes halfway through and return to the oven.
Step 6: Finish and Serve
Remove from the oven and immediately sprinkle with grated Parmesan or fresh herbs if desired.
Serve hot while the edges are at peak crispiness.
Variations
Cheesy smashed potatoes: Add shredded cheddar or mozzarella during the last 5 minutes of baking.
Garlic butter version: Replace olive oil with melted butter mixed with minced garlic.
Spicy kick: Add chili flakes or cayenne pepper.
Herb-loaded: Finish with fresh parsley, chives, or dill.
Serving Suggestions
Serve alongside roasted chicken, steak, or grilled vegetables
Pair with sour cream, garlic aioli, or ranch for dipping
Use as a base for loaded potatoes with bacon, cheese, and green onions
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the oven or air fryer at 400°F (200°C) for 8–10 minutes to restore crispiness.
Avoid microwaving if possible, as it softens the texture.
FAQs
Can I use large potatoes?
Yes, but cut them into thick slices before boiling so they cook evenly and smash well.
Why aren’t my potatoes crispy?
Make sure the potatoes are well drained and use enough oil. High oven heat is key.
Can I make these ahead of time?
You can boil and smash the potatoes ahead, then roast just before serving.
Conclusion
These Ultra-Crispy Smashed Potatoes are the ultimate answer when potatoes are calling your name. Crunchy, comforting, and endlessly customizable, they prove that the simplest ingredients can deliver the most satisfying results. One bite, and you’ll understand why this recipe never fails to hit the spot.