Recipe

Crispy Potato Smash Bowls

Golden smashed potatoes with crackly edges, a bright lemon herb sauce, and a crunchy topping that makes every bite feel like a little victory.

By Matt Campbell

•

4.8

A real photograph of a shallow bowl filled with crispy smashed baby potatoes topped with a creamy lemon herb sauce and a sprinkle of crunchy toasted breadcrumbs on a wooden kitchen table

Jump to Recipe

If you are craving hearty comfort food but you also want that crispy, crunchy payoff, this one is for you. Think: smashed potatoes roasted until the edges turn jagged and golden, then dressed up with a tangy lemon herb sauce and a shower of toasted crunchy topping. It is cozy carbs with bright flavor, and it eats like a full meal without needing a long ingredient list.

This is the kind of recipe I make when I want something that feels restaurant-y, but I also want to stay in sweatpants. You can serve it as a main bowl with greens and a protein, or let it live its best life as a side dish that quietly steals the show.

A real photograph of crispy smashed potatoes on a sheet pan with browned, crunchy edges fresh out of the oven

Why It Works

Maximum crunch, minimal drama: Boil, smash, roast. The oven does the hard work.
Hearty enough for dinner: Potatoes bring the comfort, the sauce brings the zing, and the topping brings the chaos in the best way.
Flexible toppings: Keep it vegetarian, add chicken or salmon, or toss in a fried egg and call it a night.
Great texture contrast: Crisp edges, fluffy centers, creamy sauce, and a crunchy finish.

Pairs Well With

Simple Lemon Cucumber Salad
Roasted Broccoli With Garlic
Crispy Skillet Chicken Thighs
Fried Egg With Chili Crisp

Storage Tips

Best move: Store the potatoes, sauce, and crunchy topping separately if you can. That is how you keep the crisp.

Refrigerator

Potatoes: Cool completely, then store in an airtight container for up to 4 days.
Lemon herb sauce: Refrigerate in a sealed jar for up to 5 days. Stir before using.
Crunchy topping: If it is plain toasted panko and fully dry, you can keep it at room temp for 2 to 3 days in a sealed container. If you used butter and or Parmesan, or your kitchen runs warm or humid, refrigerate it for up to 4 days. Either way, if it softens, re-toast in a dry pan for 1 to 2 minutes to bring it back to life.

Reheating for crisp edges

Oven or air fryer: 425°F for 8 to 12 minutes until hot and re-crisped.
Skillet: Medium heat with a tiny splash of oil, lid off, until the bottoms get crunchy again.
Microwave: Works in a pinch, but you will lose the crunch. If you microwave, finish in a hot pan for 2 to 3 minutes.

Common Questions

Do I have to boil the potatoes first?

Yes, that is the secret to fluffy centers and those crackly, crispy edges. Par-boiling gets them tender so they smash instead of shatter.

What potatoes work best?

Baby Yukon golds or small red potatoes are perfect. They smash easily and roast up with great texture. If you only have larger potatoes, cut them into 2-inch chunks and proceed the same way.

How do I get them extra crispy?

Three things: let them steam-dry after boiling, use a generous drizzle of oil, and do not crowd the pan. Space equals crisp.

Can I make these dairy-free?

Absolutely. Use dairy-free yogurt or mayo for the sauce. You can also do a punchy vinaigrette with lemon, olive oil, Dijon, and herbs.

Can I make these gluten-free?

Yes. Swap the panko for gluten-free panko, crushed gluten-free crackers, or chopped toasted nuts. Same crunch, same joy.

Is the crunchy topping necessary?

Technically no, emotionally yes. It takes this from good to cannot-stop-eating. If you are out of breadcrumbs, crushed crackers, crispy onions, or chopped toasted nuts all work.

Can I prep anything ahead?

Yes. Boil the potatoes, drain, and chill them (covered) for up to 24 hours. When you are ready, smash and roast. Cold potatoes may need a few extra minutes in the oven to get deeply crisp.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for boiling)
Colander
Rimmed sheet pan
Bottom of a glass or measuring cup (for smashing)
Small skillet (for toasting the crunchy topping)
Small bowl and whisk (for the sauce)

The first time I made smashed potatoes, I treated them like a side dish and then watched everyone ignore the rest of dinner. That was the moment I realized crispy edges are basically a superpower. Now I build a whole meal around them: something bright, something creamy, something crunchy. It is relaxed cooking with big results, and it always feels like you pulled off something a little impressive even if you were just winging it on a weeknight.

Crispy Potato Smash Bowls

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 70 minutes

Servings 4

Ingredients

2 pounds baby Yukon gold or small red potatoes
1 to 2 tablespoons kosher salt (for the boiling water, think well-salted)
4 to 5 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon black pepper
Flaky salt, for finishing (optional but excellent)

Bright lemon herb sauce

1/2 cup plain Greek yogurt (or sour cream, or mayo)
1 tablespoon lemon juice, plus more to taste
1 teaspoon lemon zest
1 small garlic clove, finely grated (or 1/2 teaspoon garlic powder)
2 tablespoons chopped fresh herbs (parsley, dill, chives, or a mix)
2 tablespoons water, to thin as needed (you may need a little more if using mayo)
Salt, to taste

Crunchy topping

1/2 cup panko breadcrumbs (use gluten-free panko if needed)
1 tablespoon olive oil or butter
2 tablespoons grated Parmesan (optional)
1/4 teaspoon crushed red pepper flakes (optional)

A real photograph of the ingredients for smashed potatoes including baby potatoes, olive oil, lemon, fresh herbs, yogurt, and panko breadcrumbs laid out on a kitchen counter

Instructions

Boil the potatoes. Add potatoes to a large pot and cover with cold water by about 1 inch. Salt the water with 1 to 2 tablespoons kosher salt. Bring to a boil, then simmer until the potatoes are fork-tender, about 12 to 18 minutes depending on size.
Steam-dry. Drain well, then let the potatoes sit in the colander for 5 minutes. This step matters. Dry potatoes crisp better.
Heat the oven and prep the pan. Heat oven to 450°F. Add 3 tablespoons olive oil to a rimmed sheet pan and spread it around.
Smash and season. Transfer potatoes to the pan, leaving space between them. Use the bottom of a glass or measuring cup to gently smash each one to about 1/2 inch thick. Drizzle with 1 to 2 tablespoons more olive oil, then sprinkle with garlic powder, paprika, black pepper, and a pinch of salt.
Roast until crispy. Roast for 25 to 35 minutes until the edges are deeply golden and crunchy. If you want to flip them, use a thin spatula and go gently. If flipping feels like chaos, skip it and rotate the pan halfway through instead. If your pan seems dry, add a tiny extra drizzle of oil around the potatoes.
Make the lemon herb sauce. While the potatoes roast, whisk together yogurt (or sour cream, or mayo), lemon juice, lemon zest, garlic, herbs, and a pinch of salt. Add water a tablespoon at a time until it is drizzly but still creamy. If using mayo, expect to add a little extra water and or lemon to loosen it up.
Toast the crunchy topping. In a small skillet over medium heat, toast panko in 1 tablespoon oil or butter, stirring often, until golden, about 3 to 5 minutes. Turn off the heat and stir in Parmesan and red pepper flakes if using. Taste and season with a pinch of salt.
Assemble your bowls. Pile crispy potatoes into bowls or onto a platter. Spoon over the lemon herb sauce, then finish with the crunchy topping and flaky salt. Serve immediately while the edges are still loud and crunchy.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes