Crispy Smashed Potatoes with Simple Prep Tips
Crispy smashed potatoes are a guaranteed win for comfort food that absolutely slaps at any gathering. This smash potato recipe is great for any occasion.
You can use it for a backyard BBQ, Sunday dinner, or to impress your dinner guests. It’s a snack that’ll disappear in seconds, no matter the occasion. It’s salty, crispy, golden on the outside, fluffy in the middle—and honestly, dangerously addictive.
The beauty here? These oven baked crispy potatoes take minimal effort and give max reward. All you need is a pot of boiling water, a sturdy sheet pan, and a few pantry staples to get started.
Ingredients:
- 4 cups mini golden potatoes
- 2 tbs olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 cup Parmesan Finely grated
- 1/4 cup fresh herbs Parsley, chives, whatever you have
Instructions:
- Preheat oven to 500F
- In a pot of boiling water, cook potatoes until tender. About 15-20 mins.
- Once boiled, remove from water and place on a large baking sheet. Toss with olive oil, salt, pepper, garlic powder and oregano.
- Using the back of a spatula, or flat bottomed glass, squish the potatoes to about 1/8th of an inch.
- Place in heated oven and bake for 10 min or until golden brown.
- Remove from oven and serve with finely grated parmesan and chopped herbs.
Choose the Right Spud: Why Mini Golden Potatoes Rule
If you want crispy smashed potatoes that crunch and don’t fall apart, you need to cook potatoes that hold their structure. I always go with mini golden potatoes. They’ve got that buttery texture, a thin skin that crisps up beautifully, and they’re the perfect size for a one-bite crunch fest.
Sub in baby red potatoes if needed, but steer clear of anything too large like russet potatoes. You want uniformity for even cooking and smashing.
How to Boil Without Sad, Soggy Potatoes
This step is all about building flavor and texture. Here’s what to do for crispy smashed potatoes, every time:
- Salt your water well. Like, “ocean water” levels. This is the first big opportunity to season the spuds.
- Start them in cold water, bring it to a boil, and watch them closely. Your goal? Fork-tender but not falling apart.
- Drain well and let them steam dry for a few minutes to avoid limp and lifeless spuds.
What you’re trying to avoid here is water-logged boiled potatoes that lose their bite. The goal is to have crispy roasted potatoes, not a soggy mess.
The Smash Game: Pressure, Not Destruction
When it’s time to flatten, you want that perfect pressure—not too much, not too little. Use the bottom of a sturdy glass or a flat spatula, and press each potato until it’s about 1/8-inch thick. That’s the magic zone for a crispy smashed potato—thin enough to crisp up like a dream, but not so thin it turns into a full-on potato chip.
Crush too hard? You’ll dry them out. Don’t smash enough? You’ll miss those golden, crunchy edges. And let’s be real—we’re all here for that crispy edge life.
The Flavour Bomb: Fat, Seasoning, and Heat
This is where we turn simple into stunning. Drizzle the smashed spuds with extra virgin olive oil (or melted duck fat if you’re feelin’ fancy), and season generously. I always hit mine with sea salt, cracked black pepper, 1 tsp dried oregano, and sometimes a sprinkle of garlic powder or chili flakes.
Put those beauties in a hot oven—425°F or higher is best. Roast them on a sheet pan until the edges are golden brown and very crisp. Depending on your cook time, you’re looking at 25–30 minutes for full crunch effect.
Why This Crispy Smashed Potato Recipe Works
This smashed potatoes recipe works because it’s thoughtful. We’re not just boiling and roasting; we’re layering flavor at every step and keeping texture top-of-mind. Here’s why it’s a standout:
- We keep the skins on to protect the potato from soaking in too much water while boiling.
- We use small, uniform potatoes for even cooking.
- We control the cook time so they don’t fall apart.
- We smash just enough to create flat surfaces that crisp, but not so much they lose their soul.
- We season with purpose—dried oregano, plus salt and fat for full flavor coverage.
This kind of intentional cooking is what makes life just a little bit easier and a lot more fun.
Crispy Smashed Potatoes: Pro Tips + Substitutions
- No mini golden potatoes? Baby reds or new potatoes work well too.
- Oil swap? Olive oil is classic, but avocado oil, melted butter, or even bacon fat bring serious flavor.
- Want to elevate it? Add fresh herbs like thyme or rosemary halfway through roasting
- Add a sprinkle of parmesan cheese in the last 5 minutes for that crispy cheesy crust.
Serving Suggestions For Your Crispy Smashed Potatoes
Serve them hot and fresh, straight off the tray. Pair with sour cream, garlic aioli, or spicy mayo. These are perfect beside grilled meats, with a hearty salad, or even as a bar snack on game day. Everyone will ask you for this smashed potato recipe every time you bring it to a party—trust me.
Final Word
If there’s one thing I love, it’s a recipe that stands out. This crispy smashed potatoes recipe does just that. It’s got texture, flavor, and serious crowd appeal. And best of all, you can make it with what you’ve already got at home.
These oven baked crispy potatoes are the definition of comfort food, and once you try them, you’ll be hooked. So, the next time you’re prepping for a gathering, skip the stress. Boil.
Smash. Roast. And watch them disappear.
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