I can never resist these crispy smashed potatoes, with crackly golden edges and fluffy centers that disappear fast. One bite and you’ll see why they steal the spotlight from the main dish.

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I am fully obsessed with crispy smashed potatoes because they hit every craving at once: crackly edges, creamy centers, salty little bites that disappear way too fast. I love how baby potatoes turn into these rugged, golden coins with all the crunchy bits I usually steal from the pan first.

And when Parmesan cheese gets involved, I lose all self-control. No shame.

I like them as a side, but honestly, I eat them straight off the tray with whatever dip is nearby. But the real thrill is that loud, shattery crunch before the soft middle shows up.

Pure potato drama.

Ingredients

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Baby potatoes get fluffy inside and crisp up like tiny golden potato cakes.
Kosher salt seasons them early, so they don’t taste flat later.
Olive oil helps the edges turn crunchy, shiny, and snack-level good.
Melted butter adds that cozy, rich flavor everyone secretly wants.
Garlic brings the savory kick.
Basically, it makes them smell amazing.
Black pepper adds a little bite without taking over the whole pan.
Smoked paprika gives a warm, smoky vibe if you’re feeling it.
Parmesan melts into salty, crispy bits.
Plus, those edges are the best.
Fresh parsley keeps things bright, so it doesn’t feel too heavy.
Flaky sea salt finishes everything with crunch and a little sparkle.

Ingredient Quantities

1 1/2 pounds baby potatoes (about 20 to 24)

1 tablespoon kosher salt (for boiling)

3 tablespoons extra virgin olive oil

2 tablespoons unsalted butter, melted

1 teaspoon garlic powder or 2 cloves garlic, minced

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika (optional)

1/3 cup grated Parmesan cheese (optional)

2 tablespoons fresh parsley, chopped, for garnish

Flaky sea salt, for finishing

How to Make this

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1. Preheat oven to 450°F and line a large baking sheet with parchment paper or lightly oil it.

2. Place 1 1/2 pounds baby potatoes in a large pot, cover with cold water, add 1 tablespoon kosher salt for boiling, bring to a boil, then simmer until potatoes are tender when pierced, about 12 to 15 minutes.

3. Drain the potatoes and let them sit in the colander for a few minutes to steam dry, then transfer back to the pot or a work surface.

4. Using the bottom of a glass or a sturdy spatula, gently smash each potato to about 1/2 inch thickness and arrange them on the prepared baking sheet in a single layer.

5. In a small bowl combine 3 tablespoons extra virgin olive oil, 2 tablespoons melted unsalted butter, 1 teaspoon garlic powder or 2 cloves minced garlic, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika if using.

6. Brush or drizzle the oil and butter mixture evenly over the smashed potatoes, making sure each piece gets some of the mixture.

7. If using, sprinkle 1/3 cup grated Parmesan cheese over the potatoes.

8. Roast in the preheated oven until edges are deeply golden and crispy, about 25 to 30 minutes, turning once halfway through for even browning.

9. Remove from the oven and immediately sprinkle with flaky sea salt to taste and 2 tablespoons chopped fresh parsley for garnish.

10. Serve hot with your favorite dipping sauce.

Equipment Needed

1. Large rimmed baking sheet lined with parchment paper or lightly oiled
2. Large pot for boiling potatoes
3. Colander for draining and steaming dry
4. Sturdy glass or heavy spatula for smashing potatoes
5. Small bowl for mixing oil and butter
6. Pastry brush or spoon for brushing or drizzling the mixture
7. Measuring spoons and measuring cup
8. Chef knife and cutting board for chopping parsley and mincing garlic

FAQ

Q: How long should I boil the baby potatoes so they smash easily? A: Boil potatoes in salted water for 15 to 20 minutes until a knife slides in with little resistance; they should be fork tender but not falling apart.

Q: What is the best way to smash the potatoes without tearing them? A: Place each potato on a baking sheet, press firmly with the bottom of a glass or a potato masher until it is about 1/4 to 1/2 inch thick; use even, steady pressure for a flat surface that crisps evenly.

Q: What oven temperature and bake time gives the crispiest results? A: Roast at 425 F for 20 to 30 minutes until edges are deeply golden and crisp; broil 1 to 2 minutes at the end if you want extra color, watching closely so they do not burn.

Q: Can I make these ahead and reheat them without losing crispiness? A: Yes. Cool completely, refrigerate for up to 48 hours, then reheat on a baking sheet at 400 F for 10 to 15 minutes or until crisp. Avoid the microwave because it will make them soggy.

Q: Can I swap ingredients for dietary needs or flavor variations? A: Yes. Use olive oil only instead of butter for dairy free, nutritional yeast in place of Parmesan for a cheesy flavor, swap smoked paprika for cayenne for heat, or add fresh rosemary or thyme for herb notes.

Q: How should I store leftovers and how long do they keep? A: Store cooled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness. Do not freeze after crisping as texture will suffer, though you can parboil and freeze unbaked potatoes for later use.

Crispy Smashed Potatoes Recipe Substitutions and Variations

Baby potatoes: Yukon Gold or fingerlings, or small red potatoes halved if baby potatoes are unavailable
Extra virgin olive oil: avocado oil for higher smoke point, or neutral vegetable oil, or melted ghee for a richer flavor
Unsalted butter: ghee, olive oil, or a plant-based margarine for a dairy free option
Parmigiano Reggiano (Parmesan): Pecorino Romano for saltier tang, grated Asiago, or nutritional yeast for a vegan umami boost
Garlic powder: 2 cloves fresh garlic minced, 1 teaspoon granulated garlic, or 1 teaspoon roasted garlic paste

Pro Tips

– Boil with plenty of salted water so the potatoes absorb seasoning from the inside. Start timing once the water returns to a simmer, and stop when a paring knife slides in with slight resistance so they hold together when smashed.

– Smash to a consistent thickness of about 1/2 inch so edges crisp while centers stay tender. Use the bottom of a glass for even pressure and leave some irregularity for extra crunchy ruffled edges.

– Mix oil and melted butter well and brush under and over the potatoes so both sides get fat. Dotting with a little extra oil at the edges helps those ruffles brown faster. If using fresh garlic, toss it on with the potatoes only in the last 10 minutes to prevent burning.

– Position the baking sheet on the middle to upper third of the oven for best browning and rotate the pan once halfway through. Finish with flaky sea salt and chopped parsley right after baking so the herbs stay bright and the salt stays crunchy.

Crispy Smashed Potatoes Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I can never resist these crispy smashed potatoes, with crackly golden edges and fluffy centers that disappear fast. One bite and you’ll see why they steal the spotlight from the main dish.

Servings

servings

Calories

306

kcal

Equipment: 1. Large rimmed baking sheet lined with parchment paper or lightly oiled
2. Large pot for boiling potatoes
3. Colander for draining and steaming dry
4. Sturdy glass or heavy spatula for smashing potatoes
5. Small bowl for mixing oil and butter
6. Pastry brush or spoon for brushing or drizzling the mixture
7. Measuring spoons and measuring cup
8. Chef knife and cutting board for chopping parsley and mincing garlic

Ingredients

1 1/2 pounds baby potatoes (about 20 to 24)
1 tablespoon kosher salt (for boiling)
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, melted
1 teaspoon garlic powder or 2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika (optional)
1/3 cup grated Parmesan cheese (optional)
2 tablespoons fresh parsley, chopped, for garnish
Flaky sea salt, for finishing

Directions

Preheat oven to 450°F and line a large baking sheet with parchment paper or lightly oil it.
Place 1 1/2 pounds baby potatoes in a large pot, cover with cold water, add 1 tablespoon kosher salt for boiling, bring to a boil, then simmer until potatoes are tender when pierced, about 12 to 15 minutes.
Drain the potatoes and let them sit in the colander for a few minutes to steam dry, then transfer back to the pot or a work surface.
Using the bottom of a glass or a sturdy spatula, gently smash each potato to about 1/2 inch thickness and arrange them on the prepared baking sheet in a single layer.
In a small bowl combine 3 tablespoons extra virgin olive oil, 2 tablespoons melted unsalted butter, 1 teaspoon garlic powder or 2 cloves minced garlic, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika if using.
Brush or drizzle the oil and butter mixture evenly over the smashed potatoes, making sure each piece gets some of the mixture.
If using, sprinkle 1/3 cup grated Parmesan cheese over the potatoes.
Roast in the preheated oven until edges are deeply golden and crispy, about 25 to 30 minutes, turning once halfway through for even browning.
Remove from the oven and immediately sprinkle with flaky sea salt to taste and 2 tablespoons chopped fresh parsley for garnish.
Serve hot with your favorite dipping sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.