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Smashed Potatoes

These are our all-time favorite, ridiculously crispy Smashed Potatoes! They're nice and crisp on the outside with light, fluffy interiors and the perfect amount of seasoning and spices! 
Course Side Dish
Cuisine American, Vegetarian
Keyword smashed potatoes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 as a side
Calories 128kcal
Author Chelsea Lords
Cost $4.52


  • 15×21 inch sheet pan
  • Pastry brush, clean kitchen towel


  • 1-1/2 pounds baby gold potatoes Note 1
  • 1/4 cup olive oil
  • 1 tablespoon melted unsalted butter (or use extra olive oil)
  • fine sea salt & pepper
  • 1 teaspoon each: paprika, garlic powder
  • Optional: fresh parsley or chives, Parmesan cheese


  • PREP: Preheat to 400 degrees F (200 degrees C). Use an extra-large (15×21 inch sheet pan) or 2 smaller sheet pans and, use a pastry brush to spread 1/4 cup olive oil evenly over the bottom of the pan(s). Set aside for now. Clean the potatoes; no need to peel.
  • BOIL OR STEAM POTATOES: To steam potatoes, read note 2. Bring a large pot of water to boil. Once the water is boiling, add 1 tablespoon fine sea salt. Return water to boil and then add the potatoes. Cook until potatoes can be pierced with a fork, about 20-25 minutes for small baby potatoes, 25-30 for larger potatoes. Once potatoes are tender (a fork can pierce through), drain and let stand in the colander to steam dry, about 5 minutes.
  • SMASH POTATOES: Place potatoes on a clean surface. Working one at a time, cover a potato with a clean kitchen towel. Apply pressure with your palm on top of the towel and potato. Smash the potato to the height of 1/2-inch and remove the towel. Use a metal spatula to gently scrape up the potato and transfer to the prepared pan. Repeat until all potatoes are smashed and on the pa,n ensuring potatoes aren't overlapping or too close together -- they need room! Let smashed potatoes stand to steam dry another 5 minutes on the sheet pan.
  • SEASON: Meanwhile, melt butter. Add seasonings to a small bowl -- garlic powder, paprika, salt & pepper to taste (I add 3/4 teaspoon fine sea salt and 1/2 teaspoon pepper) and stir. Use the pastry brush to spread the melted butter evenly on the tops of all the potatoes. Sprinkle seasoning blend evenly on top of all the potatoes, working to avoid dropping seasonings on the pan (they'll just burn).
  • BAKE: Bake for 35-45 minutes for baby potatoes and 45-55 minutes for larger potatoes or until potatoes are crispy and golden. Check the potatoes a few times as you near the end of baking time to avoid burned potato bottoms. No need to flip the potatoes halfway during baking.
  • ENJOY: Remove from the oven and promptly grate on Parmesan cheese( if using) and sprinkle with fresh herbs. Serve immediately -- these are best hot! Unfortunately, Smashed Potatoes don't store very well and aren't great being made ahead of time.



Note 1: Potatoes: We recommend baby Yukon gold/gold/Dutch yellow potatoes. We love the creamy, tender, buttery flavor Yukon golds deliver and they roast amazingly well. No need to peel potatoes beforehand. The smaller the potatoes, the better. Smaller potatoes will cook more evenly and develop better crispy exteriors. Do your best to get as similarly sized potatoes as possible for even roasting.
Note 2: Steam instead of boil: Put cleaned potatoes in a large microwave-safe bowl and fill up the bottom of the bowl with 1/2 inch water. Cover the bowl with plastic wrap and poke a few holes in the top. Microwave on high until potatoes are easily pierced with a fork. Check at 10 minutes and then continue to microwave for 5 minutes at a time, checking every 5 minutes. Add more water if needed. Once tender, remove potatoes, drain well, and let steam dry for 5 minutes.


Serving: 1serving | Calories: 128kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 1mg