Can I use different types of potatoes for this recipe?

While you can technically use other varieties, baby Yukon golds truly give the best results. They have the perfect starch content and creamy texture. Red potatoes will work in a pinch but might not get quite as crispy, while russets tend to fall apart more easily during the smashing process.

Why aren't my potatoes getting crispy enough?

A few culprits could be at play: your oven temperature might be off, the potatoes might be too crowded on the baking sheet preventing proper air circulation, or they might still have too much moisture. Make sure to let them steam off after boiling and consider extending the baking time by a few minutes if needed.

Can I make these ahead for a dinner party?

Absolutely! You can boil the potatoes up to a day ahead, refrigerate them, then proceed with smashing, seasoning and baking just before your guests arrive. You can also fully prepare them earlier in the day and reheat in a hot oven for 10 minutes just before serving.

How do I know when the potatoes are properly boiled?

The perfect boiled potato for smashing should be tender enough that a fork easily pierces through, but not so soft that it's falling apart. Start checking at the 15-minute mark, especially if your potatoes are on the smaller side. The skin may start to split slightly, which is fine.

Crispy Smashed Potatoes Recipe

Name: Crispy Smashed Potatoes Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ pounds baby Yukon gold potatoes (24-ounce bag); 2 ½ teaspoons salt, divided (2 teaspoons for boiling water and ½ teaspoon for seasoning the olive oil); 5 tablespoons extra virgin olive oil, divided (2 tablespoons for greasing the baking sheet and 3 tablespoons for seasoning the potatoes); ½ teaspoon garlic powder; ¼ teaspoon black pepper; Fresh parsley, chopped; Flaky sea salt (Maldon or Fleur de Sel)

This incredible Crispy Smashed Potatoes recipe transforms humble baby potatoes into a culinary masterpiece with minimal effort. The contrast between the fluffy interior and golden, crispy exterior makes these potatoes absolutely irresistible. Perfect as a side dish for almost any meal, these smashed potatoes combine simplicity with spectacular flavor – and they’re ready in just over an hour!

Why You’ll Love This Recipe

Perfectly Textured: These potatoes deliver the ultimate contrast – incredibly crispy on the outside while maintaining a soft, creamy interior that melts in your mouth.
Simple Ingredients: You likely have everything you need already in your pantry – just potatoes and basic seasonings create something truly magical.
Versatile Side Dish: These potatoes pair beautifully with practically anything – from a casual weeknight chicken dinner to an elegant steak or seafood meal.
Crowd-Pleaser: I’ve never met anyone who doesn’t love these – they’re the first thing to disappear at family gatherings!

Ingredients You’ll Need

Baby Yukon Gold Potatoes: These are the star of the show – their naturally buttery flavor and creamy texture make them perfect for smashing. Their waxy quality helps them hold together while still getting crispy.
Salt: Used both in the boiling water to season the potatoes from the inside out, and mixed with the oil for external seasoning.
Extra Virgin Olive Oil: Creates that beautiful golden crust and adds a rich flavor. Don’t skimp here – good quality oil makes a difference!
Garlic Powder: Adds a subtle savory depth without the risk of fresh garlic burning in the oven.
Black Pepper: Provides a gentle heat that complements the potatoes perfectly.
Fresh Parsley: Optional but recommended for a pop of color and fresh flavor that cuts through the richness.
Flaky Sea Salt: Adds a wonderful textural contrast and flavor burst as a finishing touch.

Yukon gold potatoes are truly the best choice here – russets can get too mealy and red potatoes don’t quite achieve the same creamy interior.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Boosters

Transform these potatoes with different seasoning combinations:

Herb Lover’s: Add rosemary, thyme, and a bit of lemon zest to the oil mixture
Spicy Version: Mix in paprika, cayenne, and a touch of chipotle powder
Cheesy Delight: Sprinkle with Parmesan or cheddar cheese during the last 5 minutes of baking
Mediterranean Style: Add dried oregano and top with crumbled feta after baking

Add-Ins

Want to make these even more exciting? Try these add-ons:

Bacon Bits: Sprinkle cooked, crumbled bacon over the finished potatoes
Truffle Upgrade: Use truffle oil instead of olive oil, or finish with a light drizzle of it
Loaded Potato Style: Top with sour cream, chives, and shredded cheese after baking

How to Make Crispy Smashed Potatoes

Step 1: Prepare Your Oven and Baking Sheet

Preheat your oven to 425°F. Take a large rimmed baking sheet and brush it generously with 2 tablespoons of olive oil, covering the entire surface. This prevents sticking and helps create that gorgeous crispy bottom.

Step 2: Boil the Potatoes

In a medium pot, place your baby Yukon gold potatoes and add 2 teaspoons of salt. Pour in enough water to cover the potatoes by about an inch. Bring everything to a boil over medium-high heat, then continue cooking for 15-20 minutes until the potatoes are fork-tender but not falling apart.

Step 3: Drain and Cool

Carefully drain the potatoes in a colander and let them sit for about 5 minutes. This cooling period allows excess moisture to evaporate and makes them easier to handle – crucial for perfect smashing!

Step 4: Smash the Potatoes

Transfer the potatoes to your prepared baking sheet, leaving 1-2 inches between each potato. Using a flat-bottomed measuring cup or similar tool, gently press down on each potato until it’s flattened to about ¼-½ inch thickness. Don’t crush them too thin, or they might burn.

Step 5: Season and Oil

Mix the remaining 3 tablespoons of olive oil with ½ teaspoon salt, garlic powder, and black pepper in a small bowl. Using a pastry brush, generously coat each smashed potato with this seasoned oil mixture, ensuring you get into all those nooks and crannies.

Step 6: Bake to Crispy Perfection

Bake the potatoes for 20-22 minutes, then carefully flip each one with a spatula. Return to the oven for another 22-23 minutes until they’re beautifully golden and crispy. Let them rest on the baking sheet for 3-4 minutes before transferring to a serving platter.

Step 7: Garnish and Serve

Finish with a sprinkle of flaky sea salt and freshly chopped parsley for that perfect restaurant-quality presentation and flavor boost.

Pro Tips for Making the Recipe

Size Matters: Try to select potatoes of similar size so they cook evenly. Aim for potatoes around 1½-2 inches in diameter.
Don’t Skip the Boiling Step: Properly boiling the potatoes ensures they’ll be creamy inside. Test with a fork – it should slide in easily but the potato shouldn’t fall apart.
The Smashing Technique: Use even pressure when smashing. If you press too hard on one side, the potato might tear or cook unevenly.
Oil Both Sides: Make sure to properly oil the baking sheet AND brush the tops of the potatoes – this dual approach ensures maximum crispiness.
Give Them Space: Don’t overcrowd the baking sheet. The potatoes need room around them for air circulation to get properly crispy.
The Flip is Critical: That mid-bake flip ensures both sides get equally crispy. Be gentle but decisive with your spatula to avoid breaking the potatoes.

How to Serve

Crispy Smashed Potatoes are incredibly versatile and pair beautifully with so many main dishes:

Perfect Pairings:

Serve alongside a juicy steak or roast chicken for a classic combination
Pair with grilled fish or seafood for a delightful contrast of textures
Add to a brunch spread with eggs and bacon for an elevated breakfast potato

Dipping Options:

Create a dipping station with:

Garlic aioli
Sriracha mayo
Herbed sour cream
Chimichurri sauce

These potatoes also make a fantastic base for mini loaded potato bites at parties – just add toppings and serve with toothpicks!

Make Ahead and Storage

Storing Leftovers

Store cooled potatoes in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment paper to prevent sticking.

Freezing

These potatoes can be frozen after the initial boiling and before smashing. Freeze them on a baking sheet, then transfer to a freezer bag for up to 1 month. Thaw completely before continuing with the smashing and baking process.

While you can freeze fully cooked smashed potatoes, they won’t retain their crispy texture quite as well after thawing and reheating.

Reheating

For maximum crispiness when reheating:

Oven method (preferred): Place on a baking sheet in a 375°F oven for 10-15 minutes until hot and crispy again
Air fryer: 3-4 minutes at 350°F works wonderfully
Avoid microwaving if possible, as it makes them soggy

FAQs

Can I use different types of potatoes for this recipe?

While you can technically use other varieties, baby Yukon golds truly give the best results. They have the perfect starch content and creamy texture. Red potatoes will work in a pinch but might not get quite as crispy, while russets tend to fall apart more easily during the smashing process.
Why aren’t my potatoes getting crispy enough?

A few culprits could be at play: your oven temperature might be off, the potatoes might be too crowded on the baking sheet preventing proper air circulation, or they might still have too much moisture. Make sure to let them steam off after boiling and consider extending the baking time by a few minutes if needed.
Can I make these ahead for a dinner party?

Absolutely! You can boil the potatoes up to a day ahead, refrigerate them, then proceed with smashing, seasoning and baking just before your guests arrive. You can also fully prepare them earlier in the day and reheat in a hot oven for 10 minutes just before serving.
How do I know when the potatoes are properly boiled?

The perfect boiled potato for smashing should be tender enough that a fork easily pierces through, but not so soft that it’s falling apart. Start checking at the 15-minute mark, especially if your potatoes are on the smaller side. The skin may start to split slightly, which is fine.

Final Thoughts

These Crispy Smashed Potatoes truly elevate the humble spud to a culinary star. There’s something magical about that contrast between the crispy exterior and fluffy interior that keeps everyone coming back for more. I love that such simple ingredients can create something so incredibly delicious – proving once again that sometimes the most straightforward recipes yield the most impressive results. Whether for a casual family dinner or special occasion, these potatoes deserve a regular spot in your cooking rotation. Give them a try tonight – I promise they’ll become a family favorite!