This Smashed Potatoes Recipe has crispy outsides, fluffy insides, and just the right amount of seasoning. Plus, a flavorful lemon-chive dipping sauce.
author’s note
Golden, Crispy, and Utterly Irresistible!
Smashed potatoes are one of my favorite side dishes. They work for weeknight dinners, backyard cookouts, holiday meals, or even as a snack that feels a little fancy.
And this recipe is the best! Crispy edges, fluffy centers, and big flavor in every bite.
Best of all, they’re so simple to make. With a few seasonings and a couple of easy tricks, you’ll have a pan of golden, crunchy-on-the-outside, soft-on-the-inside potatoes that disappear in minutes.
I hope you love this smashed potatoes recipe!
What Potatoes To Use
For this recipe, use baby Yukon gold, gold, or Dutch yellow potatoes. They are creamy, tender, buttery, and roast beautifully, with delicate skins perfect for this smashed potatoes recipe.
Smaller potatoes cook more evenly and get crispier exteriors. Try to choose similarly sized potatoes to ensure even cooking; otherwise, some may be perfectly crisp while others are undercooked.
How To Smash The Potatoes
I’ve tried everything to smash potatoes: forks, mashers, even cups. But they often fall apart or stick. The easiest and most reliable method is using a clean kitchen towel and your palm.
Here’s how:
- Place a potato on a clean surface.
- Cover with a clean towel.
- Press down with your palm to flatten to 1/2-inch thick.
- Lift the towel and use a metal spatula to transfer to the pan.
Smashed Potatoes Recipe Toppings
These potatoes are amazing right out of the oven! That said, if you’re looking for a bit more pizzaz, you can add some Parmesan cheese or fresh herbs on top.
- Grate the Parmesan cheese over the potatoes with a mini grater.
- Fresh herbs such as finely chopped parsley or thinly sliced chives add a nice fresh touch.
Quick Tip
The reason I don’t use real garlic or other dried herbs is that they tend to burn with the high oven temp — better to add garlic powder and then garnish with real herbs at the end of cooking time.
Smashed Potatoes Recipe Tips
- Use a hot oven for crispy, golden potatoes. If they aren’t browning fast, the oven temp may be off.
- Let potatoes sit 5 minutes after draining to release moisture. Once smashed, let them dry on the pan.
- Salt the boiling water well so the potatoes are fully seasoned.
Do You Boil Potatoes Before Baking?
Yes! Boil or steam the potatoes first so they’re easy to smash and cook well.
They’re done when they can be pierced through with a fork while in the water.
Quick Tip
Use a large sheet pan. A 15×21-inch pan gives the potatoes space to crisp up. If you do not have a large pan, use two smaller ones.
More Delicious Side Dishes:
Green Salads
Garden Salad
Side Dishes
Cornbread Recipe
Side Dishes
Roasted Sweet Potatoes
One Pan / One Pot
Green Bean Casserole Recipe
Smashed Potatoes Recipe
Video
Equipment
- Large sheet pan (15" x 21")
- Pastry brush
Ingredients
- Cooking spray
- 1-1/2 pounds baby gold potatoes see note 1 (22 potatoes)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter melted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Fresh parsley or chives, optional
- Parmesan cheese optional
Instructions
- Preheat to 400°F (200°C). Generously grease a (15×21-inch) sheet pan with cooking spray. Clean potatoes; no need to peel.
- Bring 12 cups water to a boil. Add 1 tablespoon salt, then potatoes. Cook until easily pierced with a fork (20–25 minutes for baby potatoes, 25–30 for larger). Drain and let steam dry for 5 minutes.
- Place potatoes on a clean surface. Working one at a time, cover each with a clean kitchen towel and press gently with the heel of your hand until about 1/2-inch thick. Use a metal spatula to gently to move them to the prepared pan, leaving space between each. Let steam dry on the pan for 5 minutes.
- Melt butter. In a small bowl, mix garlic powder, paprika, salt, and pepper. Brush butter evenly over potatoes, then sprinkle with seasoning.
- Roast for 25–45 minutes, until edges are crispy and golden (bigger potatoes will take longer). Check often to avoid burning on the bottoms. No need to flip the potatoes halfway.
- Remove from oven and promptly grate on Parmesan cheese (if using) and sprinkle with fresh herbs. Serve immediately; these are best hot!
- Whisk all sauce ingredients in a small bowl. Adjust to taste. Drizzle over potatoes or serve on the side.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Potato Recipes To Love:
I’m obsessed with potatoes, and who isn’t? Here are a few more of my favorite potato side dishes:
- Mashed potatoes or make them in the crockpot!
- No Mayo Potato Salad made without dairy. Or a dairy-filled classic potato salad recipe.
- Sausage Potato Soup which is a reader favorite recipe!
Smashed Potatoes Recipe Tips
- Dry thoroughly: After boiling or steaming, make sure the potatoes are very dry before smashing. Moisture = less crisp.
- Don’t overcrowd: Too many potatoes close together will steam instead of crisp.
- Press evenly: Gently press so all potatoes are the same thickness for even roasting.
- Change the flavor profile: Try Cajun, taco, or everything bagel seasoning for a fun change.
