This post may contain affiliate links. Full disclosure policy
If you only learn to make one really great side dish, this should be it. Crispy Smashed Potatoes are the little black dress of sides – simple, elegant, and tasteful. They go perfectly with basically everything.
Crispy Smashed Potatoes: The Little Black Dress of Side Dishes
As every person of Irish descent knows, there’s no wrong way to enjoy potatoes.
Mashed potatoes? Yes, please. French fries? Tater Tots? Obviously. Baked potatoes? Hand me the butter and sour cream. Potato salad? I’m in!
But smashed potatoes? Well, smashed potatoes are in a category of their own.
They’re crispy on the outside, creamy and tender on the inside, and have a salty zing. Basically, they’re the highest form of potato perfection.
Not only do crispy smashed potatoes taste fantastic, but they’re also easy to make and are the perfect accompaniment to pretty much every dish. They’re also excellent for taking out your aggression. Because, yes, you’re going to smash that little poor tater as flat as can be. (Trust me, it’s very satisfying.)
What’s not to love?
If you’ve never made smashed potatoes, it’s time you gave them a try. I’ve served these potatoes at virtually every dinner party I gave over the summer, and the platter came back empty every single time.
People love these babies, and so will you!
The Best Potatoes for Crispy Smashed Potatoes
Small potatoes are ideal for smashing. Baby Yukon Gold potatoes are especially good because their thin skins become wonderfully crisp while their interiors stay creamy. Baby red potatoes work well too, but I do love the slightly sweet taste of the Yukon Gold variety.
Most grocery stores have bags of small potatoes ready to buy. But you can also buy loose potatoes. Just make sure they’re no bigger than a ping-pong ball.
Should You Peel the Potatoes? (No!)
One of the best things about this recipe is that you don’t need to peel the potatoes. In fact, you shouldn’t! The skins add flavor, texture, and a touch of color to the plate.
Apart from the potatoes, all you’ll need to make this recipe is water, olive oil, salt, and pepper. I do think fresh ground pepper and Kosher salt (or some other flaky salt) are the way to go here.
Like the ingredient list, the technique for making Crispy Smashed Potatoes is deliciously elegant in its simplicity.
Boil, Oil, and Smash: How to Make Crispy Smashed Potatoes
The first step is to boil the potatoes until you can pierce them fairly easily with a fork. But be careful not to overboil them. You want a potato that’s tender, but not mushy.
When they’re ready, drain off the water and set them aside while you prepare the baking sheets.
I’ve tried a few different techniques for making crispy smashed potatoes over the last few months. My favorite results came from putting a generous amount of oil directly on a rimmed baking sheet– no parchment, no foil. Cleaning up may require a little more work, but the results are worth it.
Once you’ve oiled the pan, sprinkle it with salt and freshly ground pepper.
Then, we get to the fun part – the smashing!
Place the cooked potatoes on the prepared baking sheet and use the bottom of a glass to smash the potatoes as flat as you can get them. Thinner is better.
Don’t try to make them look perfect or even – each one will be a little different. And those rough edges are exactly what you want. Once the potatoes hit the oven, all those little ridges become wonderfully crispy and golden brown.
Once you’ve smashed a potato or two, the glass might start to stick a little. To prevent this, brush a little oil on the bottom of the glass before you smash.
The last step is to brush more oil over the top of each smashed potato, then sprinkle on a little more salt and pepper.
Then into a hot, preheated oven they go.
Roast until the edges are deeply golden and crunchy.
So Many Ways to Serve Them
Smashed potatoes are the perfect companion for just about any main course. Serve them alongside roast chicken, grilled steak, pork chops, or baked fish. They’re also wonderful with a simple salad when you want a satisfying meatless meal.
Easy Ways to Dress Them Up
I really like these potatoes plain, with just olive oil, salt, and pepper. However, here are some options if you want to gild the lily a bit.
- Sprinkle garlic powder on top just before baking – just a smidge.
- Brush melted butter over the top instead of oil – or maybe use a little of both.
- Add a sprinkle of Parmesan cheese on top in the last 5 minutes or so of baking
- I almost always sprinkle some fresh chopped herbs at the end – parsley, rosemary, and oregano are my favorites.
What to Serve With Crispy Smashed Potatoes
Perhaps the best thing about smashed potatoes is that they feel both casual and special. They’re easy enough for a Tuesday night dinner but impressive enough to put on the table when guests are coming.
But what I really love about crispy smashed potatoes is how truly simple they are to make. Boil. Season. Smash. Bake.
What could be easier?
Next time you reach for a bag of little potatoes, skip the usual mashed or roasted routine. Give them a good smash instead.
Everyone sitting around your dinner table will thank you!
Print
Crispy Smashed Potatoes
- Yield: 4 servings 1x
Description
- Preheat oven to 425 degrees. Bring a large pot of generously salted water to a rolling boil.
- Boil the potatoes until fork tender, about 10 to 15 minutes. (Do not overboil!) Set aside and allow to cool somewhat.
- Oil a rimmed baking sheet with 2 to 3 tablespoons of olive oil. Sprinkle salt and pepper on pan.
- Place potatoes on the prepared baking sheet. Use a heavy glass or measuring cup to smash the potatoes to about pancake thickness. (may want to brush a little oil on the bottom of the glass to prevent sticking.
- Brush tops of potatoes with more oil. Sprinkle on a little more salt and pepper. Place potatoes in preheated oven. Bake for 25 to 35 minutes, turning pans halfway through baking, until potatoes are crispy and golden brown.
Ingredients
- 24 ounces of small Yukon Gold or Red potatoes (no bigger than a ping pong ball)
- 4-5 T olive oil, divided
- Kosher salt or flaky sea salt to taste, plus more for boiling potatoes
- Fresh ground pepper to taste
