Smashed Potatoes are crazy delicious, with tender insides and crispy roasted edges that will have you going back for more, more, more! This side dish can be seasoned and topped in different ways to keep the flavors new and fun!
Many of y’all know that I’m a HUGE fan of potatoes. In all the forms.
I recently shared twice baked potatoes, which is my daughter’s favorite, and sweet potato pie, which is great for the coming holidays.
And I’m always making my 10 minute microwave baked potatoes for a quick side dish. Or we’ll have one pan cheesy potatoes and green peas, which I cannot get enough of. Or paprika roasted potatoes, which always hit the spot.
Today though, is one of my long-time favorites.
Smashed potatoes are tender on the inside and have the most glorious crusty, crispy edges.
They are hot and salty and irresistible. Everything a potato should be.
They also always make me think of my dad, who loves potatoes like I do and especially loves the crispy, super crunchy bits. This recipe goes out to him. ❤️
I think you are going to adore these potatoes every bit as much as we do.
So let’s get cooking.
Now, I’ve got some notes, tips and substitutions coming up below on how to make smashed potatoes. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
First, let’s tackle some of the basics.
Recipe FAQs
Smashed potatoes are potatoes that have been boiled until tender, then smashed onto a baking sheet using a spatula or potato masher until flattened. They are seasoned and roasted until crispy.
You can use small Yukon potatoes, another gold potato, or use new potatoes or small red potatoes for smashed potatoes.
Once the potatoes are boiled, smashed and seasoned, roast them in a 450 degrees F oven for 25-30 minutes, until browned and very crispy on the edges.
All in all though, this recipe does take about an hour, so please plan accordingly.
OK, let’s talk seasonings.
I’ve written the recipe below as a base recipe, with the potatoes just seasoned with olive oil, salt and pepper.
I’ve also included some optional additional seasonings and topping ideas so you can make these smashed potatoes your way, with as much flavor and flair as you like!
Oh, and to note: You could also use melted butter in place of the olive oil if you prefer.
Here are some of the options.
Seasonings for smashed potatoes:
- Red pepper flakes
- Garlic powder
- Paprika
- Italian seasoning
- Chopped fresh rosemary
- Grated Parmesan cheese
- Shredded cheddar cheese
Or feel free to get creative with your own spice blends to add different flavors to your potatoes!
You can also add some fun toppings when these come out of the oven and you’re ready to serve them up.
Topping Ideas:
- Chopped fresh chives
- Chopped fresh parsley
- Sliced green onions
- Feta cheese
- Cooked, crumbled bacon
- Sour cream or Greek yogurt
- Hot sauce or sriracha
And any other favorites you have!
Plus, you can mix and match some of these.
For instance, adding cheddar to melt on the potatoes as they roast and then finishing them with some green onions and bacon is a terrific combo.
Or you can use some garlic powder and red pepper flakes and top these with some fresh chives.
The combinations are endless!
Last thing, let's talk about what to do with any leftovers. If you're lucky enough to have any.
Leftover roasted potatoes, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat on a sheet pan in the oven or toaster oven on low broil until warmed through, about 5 minutes.
Whether these have been a long-time favorite or you’re just looking to try them out, I hope you make some smashed potatoes soon.
I just wish I could come over and dig in with you. 😉
(And stay tuned because I've got a killer potatoes Lyonnaise recipe coming up soon!)
Enjoy!
XO,
Kathryn
Smashed Potatoes
Smashed Potatoes are crazy delicious, with tender insides and crispy roasted edges that will have you going back for more, more, more! This side dish can be seasoned and topped in several different ways to keep the flavors new and fun!
Ingredients
- 1 ½ lbs. small Yukon gold potatoes (see notes)
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil, divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Optional additional seasonings:
- Chopped fresh rosemary, red pepper flakes, garlic powder, grated Parmesan cheese, shredded cheddar cheese, etc.
Optional toppings:
- Chopped fresh chives, chopped fresh parsley, sliced green onions, cooked, crumbled bacon, sour cream or Greek yogurt, hot sauce or sriracha, etc.
Instructions
- Place potatoes in a large pot and add enough water to cover by several inches. Bring to a boil, add salt and boil until tender, about 25 minutes. Drain.
- Meanwhile, preheat oven to 450. Line a baking sheet with parchment paper and brush with 1 ½ tablespoons oil.
- Place the potatoes a few inches apart on the baking sheet. Use a spatula or a potato masher and gently press into each one to flatten it. You want them to flatten to about ¼ to ½ inch thick.
- Brush the tops of the smashed potatoes with the remaining olive oil. Then sprinkle with salt and pepper and any desired additional seasonings. (See notes below.)
- Bake at 450 for 25-30 minutes, until the potatoes are browned and very crispy around the edges. Serve immediately.
Notes
Olive oil: You could also use melted butter in place of the olive oil if you prefer.
Seasonings: Feel free to mix and match any of the seasonings - and toppings - to suit your tastes. The combinations are endless! You can also use a favorite seasoning blend for these potatoes.
Leftovers: Leftover roasted potatoes, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat on a sheet pan in the oven or toaster oven on low broil until warmed through, about 5 minutes.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 248Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 703mgCarbohydrates: 36gFiber: 4gSugar: 2gProtein: 4g
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