Recipe

Crispy Smashed Potatoes

Golden, crackly-edged smashed potatoes with a garlicky butter and herb finish. An easy, crowd-pleasing side that feels fancy but cooks like a weeknight win.

By Matt Campbell

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4.8

A baking sheet of crispy smashed baby potatoes with golden edges, sprinkled with herbs, on a kitchen counter

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If you need an easy potato side that disappears faster than you can say “who took the last one,” smashed potatoes are it. They are basically the best parts of a baked potato and a French fry having a friendly little kitchen party: fluffy centers, crispy edges, and plenty of salty, buttery flavor.

This is my go-to when I want something that feels special without turning dinner into a project. Boil, smash, roast hard, then hit them with a quick garlic butter and herbs. Bonus: you can prep the potatoes earlier and roast when you are ready, which is the kind of low-drama planning I live for.

A hand pressing a boiled baby potato flat with the bottom of a glass on a parchment-lined baking sheet

Why It Works

Crisp edges, fluffy middles: boiling first guarantees tenderness, then high-heat roasting builds that crunchy crust.
Big flavor with simple ingredients: garlic, butter, olive oil, and a little acidity at the end make the potatoes taste restaurant-level.
Flexible for any meal: serve them as-is, shower with Parmesan, or dip in sour cream, ranch, or spicy mayo.
Easy to scale: make one sheet pan for a weeknight or two pans for a holiday.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat for crispiness:

Oven: 425°F for 10 to 15 minutes on a sheet pan until hot and re-crisped (add a few more minutes if needed).
Air fryer: 400°F for 5 to 8 minutes, shaking once. This is the fastest way back to crunch.
Skillet: Medium heat with a small splash of oil, cover for 2 minutes to warm, then uncover to crisp.

Freezing: You can freeze them, but the texture is best fresh. If you do freeze, spread on a sheet to freeze solid, then bag for up to 2 months. Reheat from frozen at 425°F until crisp and hot.

Common Questions

What potatoes work best for smashed potatoes?

Baby Yukon Gold or baby red potatoes are ideal. Thin skins, creamy centers, and they smash without falling apart. Fingerlings work too, but you will get more irregular shapes.

How do I make them extra crispy?

Use a large sheet pan and do not crowd. Steam is the enemy of crunch.
After boiling, let them steam-dry for 5 minutes before smashing.
Roast hot: 425 to 450°F is a great range for crisping (ovens vary).
Oil the pan and the tops so the edges fry a little in the oven.
Spacing tip: 2 pounds of baby potatoes is usually about 20 to 28 potatoes. Aim for 1 to 2 inches between them.

Do I have to peel the potatoes?

Nope. The skins are part of the crisp-edge magic.

Can I boil the potatoes ahead of time?

Yes. Boil, drain, and cool. Refrigerate up to 24 hours. When ready, smash, oil, and roast. Since they start cold, plan on a few extra minutes in the oven, usually 3 to 10 minutes, or simply roast until hot and re-crisped.

What is the best way to smash them?

A drinking glass, measuring cup, or potato masher works great. Smash until about 1/2-inch thick. If you go too thin, they can dry out.

Do I need to worry about kosher salt brands?

If you are using Morton kosher salt, you may want to use a little less than Diamond Crystal, since Morton crystals are denser. Trust your taste, and finish with salt at the end.

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
Colander
Large rimmed baking sheet
Parchment paper (optional)
Drinking glass, measuring cup, or potato masher for smashing
Small saucepan or microwave-safe bowl for garlic butter

I started making smashed potatoes when I was trying to stop buying “something crunchy” as a side every time I grilled. The first batch came out a little chaotic, some were barely smashed and some were basically potato pancakes. Still, they vanished. Now I lean into the mess on purpose, because those jagged edges are where the magic lives. If your pan looks like a tiny potato mosh pit, you are doing it right.