This smashed potatoes recipe will be the easiest and tastiest side dish you’ll make all week. Little yellow potatoes boiled before being mashed down and baked until golden, these crispy potatoes are a side dish that goes with every meal! Perfect for weeknight meals and holiday gatherings.
They’re crispy, creamy, fluffy, and always a crowd-pleaser. You’ll want to make extra as they tend to disappear off the sheet pan before they make it to the dinner table! This is the perfect recipe for when you have a bag of potatoes to use up. All you need are kitchen staples, and you’ll have these crispy smashed potatoes in no time. Want more potato recipes? Try my roasted potatoes recipe, German potato salad recipe, and mashed potatoes recipe.
What You Need to Make This Recipe
Potatoes — I love using baby yellow potatoes as they come out so creamy and buttery, but any type of red or purple potatoes will work. You can even use a combination of different colored potatoes. I recommend baby potatoes as larger potatoes won’t crisp up as much in the oven in comparison. Smaller potatoes are also easier to smash!
Oil — I use olive oil to help the smashed potatoes turn golden brown and crisp in the oven. You can use another neutral oil if you prefer.
Seasoning — I’m keeping it simple by using salt, pepper, and garlic powder. You can change it up if you prefer.
Dill — not only does freshly chopped dill add a beautiful pop of green color, but it also adds a bright, sweet flavor to the potatoes.
How to Make Smashed Potatoes
1. In a large pot, combine the potatoes and 1 teaspoon salt. Add enough water to the pot to cover the potatoes by 1 inch.
2. Bring to a boil over medium-high heat and cook until the potatoes are just fork-tender, about 15 minutes. Drain well and let cool while the oven preheats.
3. Brush a baking sheet with 1 tablespoon oil. Place the potatoes on the baking sheet. Using the bottom of a measuring cup or glass, smash the potatoes to a ¼-inch thickness. Drizzle the remaining 1 tablespoon oil over the potatoes and sprinkle with the garlic powder, pepper, and the remaining ½ teaspoon of salt.
4. Bake for 40 to 45 minutes or until golden brown and the edges are crispy. Remove from the oven and sprinkle with dill before serving.
Pro Tips for Making This Recipe
- Use a large baking sheet! You want enough space between the smashed potatoes so the hot air can fully circulate around them. This ensures your potatoes are crispy. If you do not have a large enough sheet pan, use two or bake them in batches.
- Don’t have a measuring cup or glass to smash the potatoes? Try using a heavy-bottomed pot or even another sheet pan to press down on the potatoes.
- Not a fan of dill? Use your favorite fresh herbs such as chives, cilantro, parsley, basil, thyme, or rosemary.
- Try to use potatoes that are similar in size, so they cook evenly.
- Keep an eye on the potatoes as they boil. If you over-boil them, they’ll fall apart as you try to smash them.
- Make sure the oven is fully heated before putting the potatoes in the oven. If the oven is not hot enough, it will take too long for the outside to brown, and the inside will get mushy.
Frequently Asked Questions
These potatoes will keep in the fridge for up to 5 days in an airtight container. Make sure the potatoes are at room temperature before storing them, or they’ll become soggy in the container.
I recommend reheating the smashed potatoes in the oven or a toaster oven to keep them crispy. While you can microwave them to heat up, they won’t be as crispy in comparison.
You can season or garnish these crispy smashed potatoes however you like! Some other seasoning ideas include onion powder, paprika, cayenne pepper, Cajun seasoning, and red pepper flakes. You can also add cheeses such as grated parmesan or shredded cheddar cheese on top or a drizzle of sauce such as pesto sauce.
If you love this recipe try these out!
If you’ve tried this Smashed Potatoes recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Smashed Potatoes
Equipment
- Large Pot
- Baking Sheet
- Measuring cup or glass
Ingredients
- 1½ pounds baby yellow potatoes (675g)
- 1½ teaspoons salt divided
- 2 tablespoons olive oil divided
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 teaspoons chopped fresh dill
Instructions
- In a large pot, combine the potatoes and 1 teaspoon salt. Add enough water to the pot to cover the potatoes by 1 inch.
- Bring to a boil over medium-high heat, and cook until the potatoes are just fork-tender, about 15 minutes. Drain well and let cool while the oven preheats.
- Preheat the oven to 425°F.
- Brush a baking sheet with 1 tablespoon oil. Place the potatoes on the baking sheet. Using the bottom of a measuring cup or glass, smash the potatoes to a ¼-inch thickness. Drizzle the remaining 1 tablespoon oil over potatoes and sprinkle with the garlic powder, pepper, and remaining ½ teaspoon salt.
- Bake for 40 to 45 minutes or until golden brown and the edges are crispy. Remove from the oven and sprinkle with dill before serving.
Notes
- Use a large baking sheet! You want enough space between the smashed potatoes so the hot air can fully circulate around them. This ensures your potatoes are crispy. If you do not have a large enough sheet pan, use two or bake them in batches.
- Don’t have a measuring cup or glass to smash the potatoes? Try using a heavy-bottomed pot or even another sheet pan to press down on the potatoes.
- Not a fan of dill? Use your favorite fresh herbs such as chives, cilantro, parsley, basil, thyme, or rosemary.
- Try to use potatoes that are similar in size, so they cook evenly.
- Keep an eye on the potatoes as they boil. If you over-boil them, they’ll fall apart as you try to smash them.
- Make sure the oven is fully heated before putting the potatoes in the oven. If the oven is not hot enough, it will take too long for the outside to brown, and the inside will get mushy.
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