Some of my favorite recipes weren’t born from glossy cookbooks or pristine kitchen shows. They came from messes—real, everyday kitchen messes. These smashed potatoes are a perfect example. Years ago, I was hosting a last-minute Sunday dinner. I had planned on mashed potatoes, but as the clock ticked and my youngest was elbow-deep in finger paint, I realized I didn’t have time to boil and whip anything. I had baby potatoes on hand, already roasted from lunch earlier in the week. On a whim, I tossed them on a sheet pan, gave them a good smash with the bottom of a mug, drizzled a bit of olive oil, and ran them under the broiler. The result? Golden, crispy edges with soft, fluffy centers that disappeared faster than the roast chicken. Everyone at the table asked for seconds—and I knew I’d stumbled onto something special.
These potatoes have become a staple in my house, not because they’re flashy, but because they’re simple, dependable, and always comforting. That’s the kind of cooking I love best. I hope you’ll find the same joy in them.
Why You’ll Love This Recipe:
- Crispy on the outside, fluffy on the inside
- Budget-friendly with just a few ingredients
- Great for meal prep or leftover reinvention
- No fancy tools needed—just a sheet pan and something heavy
- Versatile for brunch, dinner, or a snack
Ingredients You’ll Need:
Baby potatoes – I usually grab a mix of red and gold potatoes, around 1 ½ to 2 pounds. They hold their shape well and have great flavor. If you only have Yukon Golds or even fingerlings, go right ahead. The trick is to use small, evenly-sized ones so they cook evenly.
Olive oil – I go for a good glug here. Enough to coat the pan and drizzle generously over the smashed tops. You want that oil to help crisp the edges. If you’re out, melted butter works beautifully, and adds a richer flavor.
Kosher salt and black pepper – Don’t skimp on salt. The potatoes need it to come alive. I like freshly cracked black pepper for a little warmth, but use what you love.
Fresh garlic (optional) – Sometimes I’ll finely grate a clove or two into the olive oil before drizzling. Just be careful if you broil them—it can burn fast.
Fresh herbs (optional) – Chopped rosemary or thyme are my go-tos when I want a bit more flair. In summer, a sprinkle of chopped chives or parsley right before serving adds a nice brightness.
How to Make It (Step-by-Step Instructions):
Start by boiling your potatoes. I like to place them in a large pot of cold, salted water and bring it to a boil—this helps them cook evenly. Let them simmer until fork-tender, usually around 15 to 20 minutes depending on their size. You want them fully cooked, soft enough to mash, but not falling apart.
Once they’re done, drain the potatoes and let them cool just slightly—enough so you can handle them. In the meantime, preheat your oven to 425°F and line a baking sheet with parchment or foil for easy cleanup (trust me, you’ll thank yourself later).
Now comes the fun part: smashing. Arrange the potatoes on the sheet with space in between, then use the bottom of a mug, glass, or even a potato masher to gently press each one down. Aim for about half an inch thick. You want them cracked open with craggy edges—not completely flattened like pancakes.
Drizzle olive oil generously over the tops, making sure some gets into those crevices. Sprinkle with salt, pepper, and any herbs you’re using. Then into the oven they go.
Roast for about 25 to 30 minutes, flipping halfway if you like both sides crispy. I usually just leave them be—they crisp beautifully on the bottom. Keep an eye on them during the last few minutes. You’re looking for golden brown edges and slightly blistered tops.
If I’m in a rush or want extra crunch, I’ll pop the tray under the broiler for 2-3 minutes at the end. Just watch it like a hawk—things go from perfect to burnt in seconds.
Expert Tips for the Best Results:
What I’ve learned over the years is that texture is everything with smashed potatoes. The key is in the balance—getting them soft enough to smash easily, but not so soft that they fall apart. Letting them steam off a bit after boiling helps keep them from being too wet, which can prevent crisping. And don’t be stingy with the oil—those crispy, lacy edges come from the potatoes frying a little on the sheet pan. If your pan looks too dry, add a little more before roasting. And finally, don’t overcrowd. If the potatoes are too close, they’ll steam instead of crisp. Give them room to breathe and brown.
Variations & Substitutions:
One night I was out of olive oil and used duck fat—absolutely heavenly. Another time I tossed in grated Parmesan during the last five minutes of roasting, and it added a cheesy crust that had my neighbor asking for the recipe. I’ve even made them spicy with a sprinkle of smoked paprika and a dash of cayenne. Once, I smashed leftover boiled potatoes from a clam bake—corn bits and all—and it became a new family favorite. Don’t be afraid to experiment. These potatoes are incredibly forgiving and adaptable to whatever’s in your pantry
Serving Suggestions:
These smashed potatoes are the little black dress of side dishes. They go with everything—from a simple roast chicken to a grilled steak, or even as a bed for poached eggs at brunch. I’ve served them at holiday dinners and casual summer cookouts, and they’ve never failed me. Add a dollop of sour cream or a swipe of aioli if you’re feeling fancy. Or just eat them straight off the tray while standing at the counter (I’ve done that more than once).
Storage & Reheating Instructions:
If you have leftovers—which is rare in my house—they store beautifully. I let them cool completely, then keep them in an airtight container in the fridge for up to 4 days. To reheat, I spread them on a pan and bake at 400°F for about 10-12 minutes until they’re hot and crispy again. Microwaving is faster but softens the texture. If I’m really craving that crunch, I’ll toss them in a hot skillet with a little oil instead.
Recipe FAQs (Answered by Clara):
Can I make these ahead of time?
Absolutely. I often boil the potatoes in the morning and smash/roast them just before dinner. You can also fully bake them and re-crisp before serving.
What’s the best kind of potato to use?
I like baby golds or reds, but honestly, use what you have. Just keep them small and relatively uniform in size.
Can I make them without boiling first?
Technically yes, but you won’t get that same creamy interior. Boiling first gives you that perfect contrast of fluffy and crisp.
How do I keep them from sticking to the pan?
Use parchment or foil, and don’t skimp on oil. Also, don’t try to move them too early—once they crisp up, they’ll release more easily.
Can I freeze smashed potatoes?
I’ve done it in a pinch. They reheat best in a hot oven or air fryer, though the texture won’t be quite as fresh as the day-of.
Cooking isn’t about perfection—it’s about finding joy in the process, even when things don’t go as planned. These smashed potatoes remind me of that every time I make them. They’re humble, cozy, and utterly satisfying. Whether you’re cooking for two or ten, I hope you’ll try them and make them your own. If you do, I’d love to hear how they turn out. Share your twists, your mishaps, your triumphs. Because that’s what makes home cooking so special—we’re all learning and sharing together. So preheat your oven, grab your favorite mug, and let’s get smashing.
Nutrition Information (Per Serving):
- Calories: 180
- Fat: 8g
- Carbohydrates: 24g
- Protein: 3g
- Fiber: 2g
- Sodium: 220mg
(Nutrition may vary depending on exact ingredients and toppings used.)
Smashed Potatoes
Ingredients
- 1½ pounds baby potatoes gold or red work best
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme or rosemary optional
- Fresh parsley for garnish
- Grated Parmesan cheese optional
Instructions
- Boil the potatoes: Place the baby potatoes in a large pot, cover with water, and bring to a boil. Cook for 15–20 minutes or until fork-tender. Drain and let cool slightly.
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Smash the potatoes: Arrange the boiled potatoes on the baking sheet. Use the bottom of a glass or a potato masher to gently press each potato until flattened but still intact.
- Season: In a small bowl, mix the olive oil, melted butter, minced garlic, salt, and pepper. Drizzle or brush the mixture evenly over the smashed potatoes. Sprinkle with herbs if using.
- Roast: Bake for 20–25 minutes, or until crispy and golden brown around the edges.
- Serve: Garnish with fresh parsley and grated Parmesan if desired. Serve hot.
Notes
- Make ahead: Boil the potatoes a day ahead and store them in the fridge—just smash and roast when ready.
- Extra crispy: For even more crunch, broil the smashed potatoes for 2–3 minutes at the end of baking.
- Flavor twist: Try adding ranch seasoning, smoked paprika, or chili flakes for a fun variation.