Smashed Potatoes are that magical side dish you crave when you want something golden, crackly, and deeply satisfying without fussing around. Maybe you’ve tried roasting potatoes and they came out pale or limp. Or you smashed them and somehow the skins stuck to the pan and left a mess. I’ve been there, and it’s not fun. Today I’m sharing the exact method I use at home to get shatter-crisp edges with soft, creamy centers. This is my no-stress, high-reward way to make Deliciously Crispy Smashed Potatoes You’ll Love to Make, every single time. 
Tips to make ultra crispy smashed potatoes
I make these often for family dinner nights and casual cookouts, and they disappear fast. The trick is a few small habits that bring big crunch. Keep it simple and you’ll get consistent, drool-worthy results.
Choose the right potatoes
Go for small, waxy potatoes like baby Yukon Golds or small red potatoes. They hold their shape when boiled, smash cleanly, and crisp beautifully. Avoid big, starchy russets for this specific recipe. Smaller potatoes give you more surface area per bite, which means more crispy edges.
Heat and surface area are everything
Preheat your baking sheet in the oven so the potatoes sizzle the second they land. That first hit of heat makes a big difference. Then smash the potatoes gently but firmly to create lots of craggy edges. More edges equals more crunch. I use the flat bottom of a sturdy glass or a large measuring cup to press down evenly.
Other small but mighty tips:
Steam-dry after boiling. Drain the cooked potatoes and let them sit in the hot pot for a minute or two to evaporate surface moisture. Dryer potatoes crisp better.
Use enough oil. A light drizzle isn’t enough. You want a glossy coat, both under and over the potatoes. Olive oil works great and tastes lovely, but avocado oil handles higher heat like a champ.
Season before roasting. Salt helps draw out a bit of moisture and encourages browning, and pepper or garlic powder adds flavor. I like to add a finishing sprinkle of flaky salt when they come out of the oven for that extra pop.
“I followed these tips with baby gold potatoes and they were the best I’ve ever made. Crisp outside, buttery inside, and no sticking. My husband asked for them again two nights later. Keeper!”
If you want playful variety, finish with chopped fresh herbs, lemon zest, or grated Parmesan right after roasting. With these tricks, Deliciously Crispy Smashed Potatoes You’ll Love to Make become a low-effort, high-impact staple.
How to make smashed potatoes
Here’s the full, tested method I use. It’s straightforward, weeknight-friendly, and very forgiving. I’ll also include simple tweaks if you want to change the flavors.
What you’ll need
- 1.5 to 2 pounds small potatoes, ideally baby gold or red
- 3 to 4 tablespoons olive oil or avocado oil, divided
- 1 to 1.5 teaspoons kosher salt, plus more to finish
- Freshly ground black pepper
- Optional: garlic powder, smoked paprika, Italian seasoning, grated Parmesan
- Fresh herbs to finish: chives, parsley, or dill
Step-by-step directions
- Preheat the oven to 450°F or 230°C. Place a large, sturdy baking sheet on the middle rack to preheat with the oven.
- Boil the potatoes. Add the potatoes to a pot, cover with cold water, salt the water generously, and bring to a boil. Simmer until fork-tender, about 12 to 18 minutes depending on size.
- Drain well and steam-dry. Pour them into a colander, then return to the hot pot for 1 to 2 minutes to let moisture evaporate. This step makes a real difference in crispiness.
- Oil the hot sheet. Carefully remove the preheated sheet and drizzle with 1 to 2 tablespoons of oil, spreading it to coat. Be careful with the heat.
- Smash. Arrange the potatoes on the sheet with a little space between each. Use the bottom of a glass or measuring cup to press each potato to about 1/2 inch thick. Don’t over-smash into mush. Aim for a flat disk with rough edges.
- Season and oil the tops. Drizzle the remaining oil over the smashed potatoes. Sprinkle with salt, pepper, and any spices you love.
- Roast until deeply crisp. Bake 25 to 35 minutes, flipping once if you want extra crunch on both sides. They should be golden with browned, lacy edges. If using Parmesan, sprinkle it on during the last 5 to 7 minutes.
- Finish. Shower with fresh herbs and a pinch of flaky salt. Serve hot and enjoy the crunch.
Flavor ideas: For a garlic-herb version, toss hot potatoes with a little minced garlic and chopped parsley after baking. For smoky heat, add smoked paprika before roasting. For cheesy goodness, a light Parmesan finish is fantastic.
However you season them, this method will give you Deliciously Crispy Smashed Potatoes You’ll Love to Make with consistent success. If you have kiddos, try a light sprinkle of ranch seasoning for a family-friendly twist.
Smashed potatoes serving suggestions
These are wildly versatile. I serve them with all kinds of mains, and they also work as a party nibble. Crowd-pleasing is the name of the game here.
- Top with sour cream, chives, and crispy bacon for a loaded potato vibe.
- Serve alongside grilled chicken, steak, or salmon. The crunchy edges soak up sauces like a dream.
- Add a fried egg on top for a lazy brunch plate. The yolk becomes a built-in sauce.
- Pair them with a bright, lemony salad to balance the richness.
- For a fun twist, try a ranch and cheddar finish similar to these cheesy ranch roasted potatoes when you want a cozy flavor boost.
When I serve these to guests, I set out small bowls of toppings so everyone can customize. Think chopped dill, scallions, hot sauce, lemon wedges, or even a quick pesto. It turns a simple side into an interactive, no-stress spread. And if you’re looking for a simple statement side, a sprinkle of flaky salt and a squeeze of lemon is surprisingly perfect.
Either way, you’ll have Deliciously Crispy Smashed Potatoes You’ll Love to Make that feel special without extra work.
How to store smashed potatoes
Let leftovers cool completely on the baking sheet so steam doesn’t make them soggy in the container. Move them to an airtight container and refrigerate for up to 4 days. They keep well and reheat like champs when you treat them right.
For the best texture, reheat in a hot oven. Place them on a lightly oiled sheet and bake at 425°F or 220°C for 8 to 12 minutes until crisp again. The air fryer is another great option at 390°F for 5 to 7 minutes. Avoid microwaving if possible, since it softens the edges. If you must microwave, finish with a quick toast in a skillet to revive the crunch.
Freezing is possible, but I prefer refrigeration for the best texture. If you freeze them, arrange the cooked potatoes in a single layer on a sheet to freeze solid, then store in a bag. Reheat straight from frozen at 425°F, adding a little extra oil on the pan.
Pro move: stash a small jar of seasoned salt or a garlic herb blend on hand. When you reheat leftovers, sprinkle a pinch after they come out to revive flavor. It keeps them tasting like fresh Deliciously Crispy Smashed Potatoes You’ll Love to Make.
More favorite potato recipes
Potatoes are my love language, and there are so many ways to celebrate them in your kitchen. If you enjoy crispy textures, try simple roasted wedges with a smoky spice blend. If you’re in a comfort mood, mashed potatoes with a little sour cream and butter always win. For a game night board, I like smashed potatoes on one side and a creamy dip on the other for scooping.
Weeknight-friendly potato ideas
On busy nights, I grab baby potatoes, halve them, toss with oil, salt, pepper, and smoked paprika, and roast at 425°F until browned. Quick and cozy. If you want more ranch-leaning flavors with less effort, these buttery, cheesy beauties are a must-try: cheesy ranch roasted potatoes. And for a fresh twist, toss warm roasted potatoes with lemon juice, olive oil, and chopped dill. That little hit of acid brightens everything.
For brunch, a skillet hash with onions and peppers delivers color and sweetness. If you’re entertaining, a roasted potato platter with different finishing salts feels fancy but takes very little work. It all comes down to a good roast and a fun finish.
Common Questions
Q: Can I boil the potatoes ahead of time? A: Yes. Boil, drain, and store in the fridge for up to 24 hours. When ready, smash, oil, season, and roast. Add 3 to 5 extra minutes since they’ll be cold.
Q: Why do my potatoes stick to the pan? A: Usually it’s not enough oil or a cool baking sheet. Preheat the sheet and use a generous oil coating under the potatoes. Also smash to an even thickness so edges crisp rather than glue down.
Q: How thick should I smash them? A: About 1/2 inch thick. Too thin and they may break apart. Too thick and you’ll miss out on those lacy, crunchy edges.
Q: Can I use large potatoes cut into chunks? A: You can, but small whole potatoes give better texture and more crispy surface area. If using chunks, cut evenly so they cook at the same rate.
Q: What oil is best for high heat? A: Avocado oil handles heat well and crisps beautifully. Olive oil offers great flavor. Both work, so choose based on what you like and what you have.
Ready to smash and crunch
You’re set up for success now. With dry, tender potatoes, a hot pan, and a confident smash, you’ll make Deliciously Crispy Smashed Potatoes You’ll Love to Make without second-guessing. If you want to compare techniques or try another seasoned take, I love the practical tips in Ultra Crispy Smashed Potatoes – RecipeTin Eats. For bright, veggie-friendly ideas, Crispy Smashed Potatoes Recipe – Love and Lemons has fresh spins that work in any season. And if you’re a classic lover, the method on Crispy Smashed Potatoes Recipe gives you a solid baseline to riff on at home.
Now grab a bag of baby potatoes and make a pan tonight. You’ll hear that first bite crunch and know you nailed it. Have fun, tweak the seasonings, and make it yours.
