Name: The Crispiest Smashed Potatoes
Prep time: 5 min
Cook time: 1 h 25 min
Total time: 1 h 30 min
Cuisine: French American
Ingredients: 1 1/2 pounds small potatoes (about 700 g); 2 tablespoons salted butter, melted; 1 tablespoon extra virgin olive oil; 1/2 teaspoon garlic powder; 1 pinch parsley flakes; 1 teaspoon kosher salt (plus more for boiling water)

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It’s official. Smashed potatoes is my favorite accoutrement to almost any protein. Roasted until perfectly crisp on the outside, salty, with a little hint of garlic and herbs, and mushy, moist on the inside. Flavors that make up the almost perfect side dish. It’s like the love child of mashed potatoes and French fries.

But what are the secrets to that P E R F E C T smash? Let me tell you, because it’s real simple.

1. Use small potatoes, and for the love of God, don’t peel them. This perhaps goes without saying, but I’ve seen some disturbing recipes where people peel the potatoes. Don’t, the peel is what keeps the potato together, and it actually significantly adds to the crispiness.

2. Let the potatoes rest a bit after boiling and smashing. This contributes to the crispy surface, as the crust of the potato dries out after the boil.

3. Use butter. I love olive oil, and I actually use a little bit in this smashed potatoes recipe – but BUTTER is the secret to ultra-decadent crispy potatoes. (Don’t OVER-butter the taters though) And yes, if you want to make this vegan – I’ll allow you to stick to all olive oil.

4. Side note, you can play around with almost any herb or spice you like. Smoked paprika? Sure! Thyme? Absolutely! Rosemary? Chives? Black pepper? Hell yeah! Cumin, chili flakes and BBQ rub are other favorites.

OK, let’s get to the recipe.

How to Make Crispy Smashed Potatoes at Home

Step 1 – Boil the potatoes

Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 20 minutes. Drain well.

Step 2 – Smash and rest

Transfer the potatoes to a baking sheet. Use a fork or potato masher to press each one down until slightly flattened, keeping them in one piece. Let them rest for 10 minutes so the surface can dry out — this helps them crisp in the oven.

Step 3 – Coat with butter and oil

In a small bowl, mix the melted butter, olive oil, salt, and garlic powder. Brush or drizzle lightly over the potatoes, making sure each one is coated but not swimming in fat. Let them sit for another 10 minutes so the butter soaks in.

Step 4 – Bake until crisp

Bake at 400°F (200°C) for 40–60 minutes, depending on size, until the edges are deeply crisp. Remove from the oven, sprinkle with parsley, and serve hot.

Recipe Notes

Potato type: Baby Yukon Golds or new potatoes work best — their skins hold up well to smashing.

Resting time: The two resting periods (before and after buttering) are crucial. They dry out the surface and give you a better crust.

Butter vs. olive oil: Butter gives richness and crisp edges, while olive oil helps keep things lighter. For a vegan version, use only olive oil.

Flavor variations: Add smoked paprika, thyme, rosemary, chili flakes, or even a BBQ rub before baking for a different spin.

FAQ – Crispy Smashed Potatoes

Can I use larger potatoes?
Yes, just cut them into halves or quarters before boiling, then smash as usual. But, I personally prefer the smaller ones, I feel like the crispiness gets more even.

Do I need to peel the potatoes?
No, don’t — the skin keeps them intact and adds to the crispness.

Why rest after boiling?
Letting the potatoes dry a bit makes the surface rougher and helps the butter and oil cling better, which means crispier edges.

Can I make these ahead of time?
You can boil and smash the potatoes a few hours in advance. Add butter and bake when you’re ready to serve.

How do I reheat leftovers?
Place them back on a baking sheet and bake at 375°F (190°C) for 10–15 minutes.

The Crispiest Smashed Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 16 reviews

Author: Kalle Bergman
Total Time: 1 hour 30 minutes
Yield: 4 People

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Description

Smashed potatoes sit somewhere between mashed potatoes and French fries — soft inside, crisp on the outside, and full of the flavors you layer onto them. They’re a side dish that works with nearly any main course, and they’re also the kind of thing that rarely makes it to the table before someone picks one off the tray.

Ingredients

Scale

1 1/2 pounds small potatoes (about 700 g)

2 tablespoons salted butter, melted

1 tablespoon extra virgin olive oil

1/2 teaspoon garlic powder

1 pinch parsley flakes

1 teaspoon kosher salt (plus more for boiling water)