Easy Smashed Potatoes are a go-to side dish you’ll want to make on repeat. In this recipe, baby potatoes are seasoned with dill and oven-roasted until golden brown, crispy on the outside, and incredibly delicious.
These crispy potatoes make the perfect easy, flavorful side dish. Honestly, this is one of the best potato recipes out there they pair beautifully with all kinds of meals and even work well as a quick lunch or simple dinner. Just a warning though… these taters are seriously addictive!
Kitchen Equipment Needed :
- Large pot
- Colander or strainer
- Baking sheet
- Parchment paper or non-stick spray
- Measuring spoons
- Glass, measuring cup, or potato masher
- Oven mitts
Tips for Smashed Potatoes
– One helpful tip is to choose potatoes that are similar in size so they cook evenly. Very small potatoes can overcook, while larger ones may need extra time to boil.
– If you’re short on time, you can boil the potatoes a day ahead and store them in the fridge until you’re ready to smash and bake.
– For extra crispy potatoes, don’t overcrowd the baking sheet. Giving each potato space allows hot air to circulate around them.
– You can also brush a little extra oil on the edges after smashing for maximum crunch.
– If you want to add flavor without extra steps, try using seasoned salt, Italian seasoning, or garlic butter instead of plain olive oil.
What to Eat with Smashed Potatoes ??
Smashed potatoes are crispy on the outside, fluffy on the inside, and one of those sides that works with just about everything. I love serving them alongside hearty mains like my Baked Boneless Chicken Thighs or Smoked Sausage and Potatoes for a comforting, family-style dinner. For balance, they also pair beautifully with something fresh like my Easy Cucumber Caprese Salad to lighten up the plate.
When we’re enjoying smashed potatoes as part of a bigger spread, I like offering sour cream, cheese, or garlic butter on the side so everyone can customize their plate. My kids love them plain and crispy, while my husband enjoys them topped with herbs and served with a refreshing drink like my Chilled Cucumber Lemonade to round out the meal.
Ingredients :
– Baby potatoes are the star of this recipe and are perfect for smashing.
– Olive oil helps the potatoes crisp up in the oven.
– Garlic adds savory depth and makes the potatoes extra flavorful.
– Salt is essential for bringing out the natural.
– Black pepper adds gentle heat and balances the richness of the oil
– Optional : toppings like sour cream, ranch dressing, or chili flakes make these potatoes even more fun and customizable
How to Make Smashed Potatoes :
Step 1
Start by washing the potatoes well under running water to remove any dirt. Place them in a large pot and cover them completely with water. Add a generous pinch of salt to the water, then bring the pot to a boil.
Let the potatoes cook until they are fork-tender, which usually takes about 15 to 20 minutes depending on their size. You should be able to easily poke through the center with a fork.
Step 2
Once the potatoes are cooked, carefully drain them and let them cool for about 5 minutes. This short cooling time makes them easier to handle and helps prevent burning your fingers. While they cool, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with oil.
Step 3
Place the potatoes on the baking sheet, leaving some space between each one. Using the bottom of a glass, a measuring cup, or even a potato masher, gently press down on each potato until it flattens. Don’t press too hard; you want the potato to stay together while spreading out slightly.
Step 4
Drizzle olive oil generously over each smashed potato, making sure some oil reaches the edges where crispiness happens. Sprinkle salt, pepper, and garlic evenly over the top. If you’re using cheese or herbs, this is a good time to add them.
Step 5
Bake the potatoes for 25 to 30 minutes, flipping them once halfway through if you want extra crispiness on both sides.
When they’re done, the edges should be golden brown and crispy, and the centers should feel soft when pressed. Remove them from the oven and let them cool slightly before serving.
FAQ’S :
Can I make smashed potatoes without an oven ?
Yes, you can pan-fry them in a skillet until crispy on both sides.
Can I make smashed potatoes ahead of time ?
Yes, you can boil the potatoes ahead of time and store them in the fridge. Smash and bake them just before serving.
Can I add cheese to smashed potatoes ?
Absolutely. Parmesan, cheddar, or mozzarella all work well.
How do I make them extra crispy ?
Use enough oil, don’t overcrowd the pan, and bake at a high temperature.
Can I freeze smashed potatoes ?
Freezing is not recommended because the texture may change, but they’re best enjoyed fresh or refrigerated.
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Smashed Potatoes
Course: Side DishCuisine: AmericanDifficulty: Easy4
servings10
minutes45
minutes220
kcal55
minutesSmashed potatoes are crispy on the outside, soft on the inside, and made with simple ingredients for an easy and delicious side dish the whole family will love.
Ingredients
½–2 pounds baby potatoes " Yukon gold or red potatoes "
Water, enough to cover potatoes for boiling
3 tablespoons olive oil
1 teaspoon salt " adjust to taste "
½ teaspoon black pepper
1 teaspoon garlic powder or 2 cloves fresh garlic, minced
Optional :
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella or cheddar cheese
Directions
- Start by washing the potatoes well under running water to remove any dirt. Place them in a large pot and cover them completely with water. Add a generous pinch of salt to the water, then bring the pot to a boil. Let the potatoes cook until they are fork-tender, which usually takes about 15 to 20 minutes depending on their size. You should be able to easily poke through the center with a fork.
- Once the potatoes are cooked, carefully drain them and let them cool for about 5 minutes. This short cooling time makes them easier to handle and helps prevent burning your fingers. While they cool, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with oil.
- Place the potatoes on the baking sheet, leaving some space between each one. Using the bottom of a glass, a measuring cup, or even a potato masher, gently press down on each potato until it flattens. Don’t press too hard; you want the potato to stay together while spreading out slightly.
- Drizzle olive oil generously over each smashed potato, making sure some oil reaches the edges where crispiness happens. Sprinkle salt, pepper, and garlic evenly over the top. If you’re using cheese or herbs, this is a good time to add them.
- Bake the potatoes for 25 to 30 minutes, flipping them once halfway through if you want extra crispiness on both sides. When they’re done, the edges should be golden brown and crispy, and the centers should feel soft when pressed. Remove them from the oven and let them cool slightly before serving.
Notes
- Try to use potatoes that are similar in size so they cook evenly in the pot.
- Baby potatoes work best for smashed potatoes because they hold their shape after boiling and smashing.
- Do not press too hard when smashing or the potatoes may break completely.
- Garlic powder gives even flavor, while fresh garlic adds a stronger taste.
- Avoid overcrowding the baking sheet so the potatoes roast instead of steam.
- Smashed potatoes taste best fresh but can be reheated in the oven or air fryer.
- This recipe is very flexible, so feel free to adjust seasonings and toppings to suit your family’s taste.
