Crispy Smashed Potatoes
Smashed potatoes turn out crispy on the outside and creamy in the middle because they’re cooked twice: once in water, once in a hot oven. Boiling first means the interior is fully tender before it touches oil, so roasting only has one job, crisping the outside, instead of finishing the potato through while trying not to burn it. The skin stays on the whole time. It’s the only thing holding each potato together once you smash it flat, and it’s what turns into a thin, crisp shell in the oven. This version uses baby potatoes, olive oil, and a 450°F oven, finished with parmesan and fresh herbs.
Quick Facts
- Prep time: 10 minutes
- Cook time: 45 minutes (20 min boiling, 25 min roasting)
- Total time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Cuisine: American
- Calories: ~375 per serving (estimated)
Why These Smashed Potatoes Turn Out Crispy
- The skin stays on, so it acts like a net holding each potato together once it’s cracked, instead of falling apart into crumbs.
- Boiling first fully cooks the interior, so roasting only has to crisp the outside, not finish the center.
- Smashing exposes rough starch texture that browns faster than a whole potato’s smooth skin.
- The baking sheet gets oiled too, not just the potato tops, so both sides crisp instead of the bottom steaming against bare metal.
Ingredients
- 2 lb (900g) small potatoes, skin on (baby Yukon gold or red potatoes, 1.5–2 inches across)
- 1 tbsp kosher salt, for the boiling water
- 1 bay leaf and 2 garlic cloves, smashed (optional, for the boiling water)
- 3 tbsp (45ml) olive oil, divided, plus more for the pan
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 1/4 cup (25g) grated parmesan (optional)
- 2 tbsp chopped fresh parsley
- Flaky salt, for serving
Equipment
A flat-bottomed glass or measuring cup for smashing, and a rimmed baking sheet large enough to space the potatoes without crowding.
Substitutions
- Baby Yukon gold or red potatoes → russets, quartered into similar-sized pieces and left unpeeled. They cook the same way but smash into ragged rather than round edges, and their thinner skin holds together less reliably.
- Olive oil → melted butter for richer flavor, but butter burns faster at 450°F, so watch it closely in the last few minutes.
- Parmesan → nutritional yeast for a dairy-free version. You lose the crisp, browned top parmesan gives.
Step-by-Step Instructions
- Boil the potatoes. Put the potatoes, skin on, in a large pot with the bay leaf and garlic if using. Cover with cold water by 1 inch, add 1 tbsp salt. Bring to a boil, then simmer 18–20 minutes until a knife slides into the center with no resistance. Don’t peel them: the skin is what keeps each one intact after smashing.
- Drain and dry. Drain and let sit uncovered for 5 minutes so surface steam escapes. A wet potato steams instead of crisping in the oven.
- Smash. Coat the baking sheet itself with a thin layer of olive oil, then arrange the potatoes on it with space between each one. Press each potato with the bottom of the glass until about 1/2 inch thick and cracked around the edges, not fully flattened into mush. Let them sit uncovered for 5 more minutes; the cracked surface needs to dry before it crisps.
- Season. Brush the tops with olive oil, then sprinkle with salt, pepper, and minced garlic.
- Roast. Bake at 450°F (232°C) for 20 minutes, then flip each potato, brush with any remaining oil, and roast 10–15 more minutes until edges are deep golden brown and crisp when you tap them with a fork.
- Finish. Sprinkle parmesan over the potatoes in the last 5 minutes of roasting, if using, so it melts and lightly browns. Top with parsley and flaky salt before serving.
Tips
- Never peel the potatoes. The skin is what holds each one together once it’s cracked, and it crisps into its own shell in the oven.
- Oil the baking sheet, not just the potatoes. A dry pan steams the underside instead of crisping it.
- Let the smashed potatoes rest a few minutes before oiling and roasting. Skipping this leaves moisture on the surface that turns to steam in the oven instead of crunch.
Common Mistakes
- Potatoes fall apart when smashed: peeled before boiling → keep the skin on; it’s the only thing holding the shape together once cracked.
- Soggy edges: pan overcrowded, steam has nowhere to go → use two pans or roast in batches.
- Bland flavor: seasoned only once before roasting → season again after flipping.
- Not crispy after 20 minutes: oven isn’t actually at 450°F → check with an oven thermometer, since built-in dials often run cool.
Storage
Refrigerate in an airtight container up to 4 days.
Freezing
Not recommended. Frozen and thawed potatoes turn grainy and watery, and the texture doesn’t come back with reheating.
Reheating
Reheat in a 400°F oven or air fryer for 8–10 minutes to re-crisp the edges. Microwaving makes them soft and rubbery.
Variations
- Garlic parmesan: press extra minced garlic into the smash before roasting.
- Ranch style: toss the boiled potatoes in ranch seasoning mix before smashing and roasting.
- Spicy: add cayenne or crushed red pepper to the oil before brushing.
What to Serve With It
Grilled chicken, steak, roasted salmon, or as part of a brunch spread with eggs.
FAQ
Can I use regular potatoes instead of baby potatoes for this smashed potatoes recipe? Yes. Quarter them into similarly sized pieces and leave the skin on before boiling so they cook evenly and stay intact.
Why aren’t my smashed potatoes getting crispy? Usually too much surface moisture, a peeled potato that can’t hold together, or an oven that isn’t actually at 450°F. Dry the potatoes well, keep the skin on, and check your oven temp.
Can I boil the potatoes ahead of time? Yes. Boil and refrigerate up to a day ahead, then smash and roast straight from the fridge, adding a few extra roasting minutes.
Are smashed potatoes gluten-free? Yes, as written. Check that any add-ins like ranch seasoning mix are labeled gluten-free.
What’s the best potato size for smashed potatoes? Potatoes around 1.5–2 inches across give the best ratio of crispy edge to creamy center. Much bigger and the middle stays undercooked at the smash step.
Crispy Smashed Potatoes
Ingredients
Equipment
Method
- Boil skin-on potatoes in salted water (with bay leaf and garlic, if using) 18-20 min until fork-tender.
- Drain, let sit 5 min to dry.
- Smash flat on an oiled baking sheet; rest 5 more min.
- Brush with olive oil, season with salt, pepper, minced garlic.
- Roast at 450°F (232°C) 20 min, flip, roast 10-15 min more until crisp.
- Top with parmesan (last 5 min), then parsley and flaky salt.
