Ultra Crispy Smashed Potatoes—boiled, smashed, and roasted to perfection with butter and olive oil. Crispy outside, fluffy inside. The ultimate easy side dish!
Why You’ll Love This Recipe
- Extra Crispy Texture with soft, fluffy interiors
- Simple Ingredients you probably already have
- Customizable with herbs, cheese, or spices
- Great as a Side Dish or Snack
- Naturally Gluten-Free
- No Fancy Tools Needed – just a masher or glass
- Oven-Baked, Not Fried
- Perfect for Meal Prep – reheat beautifully
- Crowd-Pleaser at parties or gatherings
- Kid-Friendly and Comforting
Ingredients
- 1.5 pounds (700g) small potatoes (such as baby Yukon Gold or red potatoes)
- 1 tablespoon salt (for boiling)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 3/4 teaspoon salt (for seasoning)
- 1/4 teaspoon black pepper
- Fresh parsley, finely chopped (optional, for garnish)
Directions
- Preheat your oven to 450°F (230°C). Lightly grease a large baking sheet or line it with parchment paper.
- Place the potatoes in a large pot and cover them with water. Add 1 tablespoon of salt. Bring to a boil and cook until fork-tender, about 20–25 minutes.
- Drain the potatoes and let them steam dry in the colander for about 5 minutes.
- Transfer the potatoes to the prepared baking sheet. Use a potato masher or the bottom of a glass to gently press down on each potato until flattened to about 1/2 inch thick.
- In a small bowl, mix the melted butter and olive oil. Drizzle over the smashed potatoes, making sure they’re well-coated.
- Sprinkle with the remaining 3/4 teaspoon salt and black pepper.
- Bake for 45–55 minutes, or until deeply golden and crispy. Do not flip them during baking.
- Remove from the oven and garnish with fresh parsley if desired. Serve immediately.
Servings And Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Calories Per Serving: Approximately 180 kcal
Variations
- Garlic Lovers: Add minced garlic or garlic powder before baking.
- Cheesy Option: Sprinkle with shredded parmesan or cheddar during the last 5 minutes of baking.
- Herb Upgrade: Use rosemary, thyme, or Italian seasoning for extra flavor.
- Spicy Kick: Add red pepper flakes or paprika.
- Vegan Version: Replace butter with more olive oil or plant-based margarine.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a 400°F (200°C) oven or air fryer for 5–10 minutes until crisp.
- Avoid Microwaving to preserve the crispy texture.
FAQs
What Are the Best Potatoes for Smashed Potatoes?
Baby Yukon Gold or red potatoes work best due to their creamy texture and small size.
Do I Have to Peel the Potatoes?
No, leave the skins on—they get extra crispy and add texture and flavor.
Can I Make These Ahead of Time?
Yes! Boil and smash the potatoes, then refrigerate. Roast when ready to serve.
Why Are My Potatoes Not Crispy?
Make sure they’re dry before roasting and don’t overcrowd the pan.
Can I Add Cheese?
Absolutely! Parmesan, cheddar, or crumbled feta make great toppings.
Is This Recipe Gluten-Free?
Yes, all the ingredients are naturally gluten-free.
What Can I Serve These With?
They pair perfectly with grilled meats, roasted vegetables, or as a party appetizer.
How Do I Smash the Potatoes Without Breaking Them?
Use gentle pressure with a potato masher or flat-bottomed glass to avoid crumbling.
Can I Use Larger Potatoes?
Yes, just cut them in half after boiling before smashing, or roast longer.
Can I Freeze Smashed Potatoes?
They’re best fresh, but you can freeze them after baking and reheat in the oven.
Conclusion
Ultra crispy smashed potatoes are the perfect combination of comfort food and impressive presentation. With a crisp outer layer and a soft, creamy center, they’re a versatile side dish that fits any occasion. Easy to customize and always satisfying, these golden bites are sure to be a staple in your kitchen. Give them a try—you won’t be able to stop at just one.
Print
Ultra Crispy Smashed Potatoes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Ultra Crispy Smashed Potatoes—boiled, smashed, and roasted with rich butter and olive oil. Crisp outside, fluffy inside—the perfect side!
Ingredients
1.5 pounds (700g) small potatoes (baby Yukon Gold or red potatoes)
1 tablespoon salt (for boiling)
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
3/4 teaspoon salt (for seasoning)
1/4 teaspoon black pepper
Fresh parsley, finely chopped (optional, for garnish)
Instructions
Preheat oven to 450°F (230°C). Lightly grease or line a baking sheet.
Add potatoes to a pot, cover with water, and boil with 1 tbsp salt until fork-tender (20–25 minutes).
Drain and let them steam dry for 5 minutes.
Transfer to baking sheet and gently flatten each potato to 1/2 inch thick using a masher or glass.
Combine melted butter and olive oil; drizzle over potatoes to coat.
Sprinkle with remaining salt and black pepper.
Bake for 45–55 minutes, until crispy and golden brown (do not flip).
Garnish with chopped parsley and serve hot.
Notes
- For extra flavor, add minced garlic or parmesan before baking.
- These reheat well in the oven or air fryer for next-day crispiness.
- Serve with sour cream or your favorite dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Oven-Roasted
- Cuisine: American