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With just 5 ingredients and a simple method, you can make these super crispy smashed potatoes as an impressive side dish or appetizer.
Smashed potatoes are one of my favorite ways to serve spuds as a new and even crispier alternative to roasted potatoes. Made by boiling, lightly crushing, and then roasting potatoes into crispy perfection, these golden brown delights are so easy to customize and great for impressing everyone at the table.
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The ingredients
- Potatoes: I prefer to use waxy potatoes (Charlotte, Yukon Gold Potatoes, Fingerlings) for the best crisp, but you can also use new or red baby potatoes.
- Salt
- Fresh Rosemary, sage, or herbs of your choice.
- Olive Oil.
How to make crispy smashed potatoes
Clean and Boil the Potatoes: Brush the potatoes to get rid of any dirt. Rinse. Then fill a large pot with water and add the salt and potatoes. Boil until the potatoes have softened – about 20 minutes, depending on the size of the potatoes. When ready, the potatoes should be fork-tender.
Smash the Potatoes: Drain the water and place the potatoes on a baking sheet. With a flat object (the bottom of a glass/cup or a potato masher), press down until the potatoes are smashed. Then, brush them with a little of the olive oil.
Mince the herbs and mix them with the rest of the oil. Set aside.
Bake the Potatoes: Roast the smashed potatoes in the oven at 450ºF/230ºC for 15 minutes. In the last 5 minutes, take them out of the oven and cover them with the herby oil. Place them back in the oven to finish cooking.
If you want them crispier, bake for up to 20-25 minutes, still adding the herby oil only in the last 5 minutes to avoid burning the herbs.
Finally, serve them warm and buttery, topped with your favorite extras.
How to store
- To Make Ahead: You can boil the potatoes up to 2 days before smashing and baking them in the oven. Add a few extra minutes onto the cooking time for perfectly cooked crispy smashed potatoes.
- In The Fridge: Keep in an airtight container in the fridge for up to 5 days. They will lose their crispness once chilled, so it’s best to reheat them in the oven to try and get some crispness back again.
How to serve
- As a snack on their own or with your favorite dipping sauce – try them with mayo, chili sauce, or garlic aioli.
- As an appetizer or for a party spread – these smashed potatoes make a great finger food to enjoy at parties.
- Side to protein – roast chicken, steak, and others.
- Serve with other Holiday favorites – serve them alongside roasted parsnips, green bean casserole, creamed spinach, or roasted Brussel sprouts.
Top tips for perfect crispy smashed potatoes
- Remember The Salt: Salt helps season the potatoes while boiling and will give them a better flavor overall.
- Experiment with the herbs and seasonings based on what you’re serving them with.
- For Extra Crispiness: Baked them directly on the baking tray (without parchment paper). Or broil them for a minute or two just before removing them from the oven.
More crispy potato recipes
If you try this crispy smashed potatoes recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Super Crispy Smashed Potatoes
Ingredients
- 2 lb potatoes (any will work, though waxy are preferred)
- 1 Tbsp salt for boiling the potatoes
- 2 Tbsp olive oil
- 2-3 sprigs rosemary
- 2-3 leaves sage or herbs of your choice
Instructions
- Brush the potatoes to get rid of any dirt. Rinse, then pat dry with a kitchen towel.
- Fill a large pot with water, then add the salt and potatoes. Boil until the potatoes have softened – about 20 minutes, depending on the size of the potatoes. When ready, the potatoes should be fork-tender.
- Drain the water and move the potatoes onto a baking tray. With a flat object (the bottom of a glass /cup or a potato masher), press down until the potatoes are smashed.
- Brush the potatoes with a little bit of the oil. Mince the herbs and mix them with the rest of the oil. Set aside.
- Roast the smashed potatoes in the oven at 450ºF/230ºC for 15-20 minutes. In the last 5 minutes, take them out of the oven and cover them with the herby oil. Place them back in the oven to finish cooking.If you want them crispier, bake for up to 25 minutes, still adding the herby oil only in the last 5 minutes to avoid burning the herbs.
- Remove from the oven and serve them warm and buttery, topped with your favorite extras.
Video
Notes
- Cheese: Sprinkle parmesan or cheddar for extra crisp and flavor.
- Seasonings: Experiment with different herbs and spices.
- Roasted garlic: Roast the garlic whole alongside the potatoes, then crush and top the crispy potatoes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super easy to make and the taste was unbelievable! I used a bit of rosemary with the oil at the end (after baking for 20 minutes) and some salt and wouldn’t change a thing next time. They were even good cold.
Thank you so much for your comment, Teleia! Glad you enjoyed the recipe. Happy cooking!
This is one of the greatest potato dishes I have ever eaten! As a side or as a main dish with some kinda dip, I can eat this literally every day
Thank you Samira
Thank you so much for your comment, Tugba.
These potatoes were more’ish – the more we ate, the more we wanted. Crispy, full of flavor – totally addictive. Thanks for this keeper!