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Smashed Potatoes (Extra Crispy!)

These Smashed Potatoes use only a handful of simple ingredients for the best potato side dish.  Learn the secrets to making them extra crispy in less than 30 minutes. Kids adore this one!

smashed potatoes on a plate
Crispy on the outside and soft and tender on the inside, these smashed potatoes are an easy side dish perfect for every occasion!

Smashed Potatoes, Extra Crispy

As if you needed another reason to eat potatoes, these Smashed Potatoes are an easy side dish that even the pickiest of eaters will love. Gone are the days when you have to sacrifice flavor for a healthy meal. These potatoes are made with good for you fats and baked, never fried, for a recipe you can feel good about serving. Soft and tender on the inside yet crispy on the outside, they’ll have all your guests begging for more. 

Video: Watch Us Make This Recipe

How This Recipe Stands out

  • The entire family and the kids will devour these smashed potatoes; they’re even better than tater tots!
  • There are less than 8 simple, healthy ingredients needed to make this dish. 
  • Potatoes are full of vitamins, nutrients, and fiber, and extra virgin olive oil gives them a boost of healthy fats, too. 
  • They are easily paired with all your favorite main dishes for a complete meal. 
  • This recipe is quick to make, and clean-up is a breeze. 
  • Once baked, these potatoes come out of the oven hot and sizzling…so, you just know they’re gonna be good. 

Key Ingredients

smashed potatoes on tin foil.
  • Potatoes: We use 12 whole red potatoes for best texture and flavor
  • Oil: Use extra virgin olive oil for a boost of nutrition.
  • Seasonings: Plenty of garlic powder, kosher salt, and freshly ground black pepper combine to give these potatoes amazing flavor.
  • Optional Garnishes: chopped chives or chopped bacon for garnish

Step-By-Step Instructions For Crispy Potatoes

There are a few tricks to achieving extra crispy smashed potatoes in the oven:

  1. Boil the whole red potatoes, but be careful not to overcook them. 
  2. Raise the oven rack to the upper middle position. Keeping the potatoes closer to the heat helps create a crispy exterior without burning. 
  3. A Generous coating of olive oil on the potatoes well will help prevent them from sticking to the baking pan. 
  4. Keep an eye on the potatoes while baking, and remove them from the oven as soon as they are browned
  5. Serve hot for the crispiest texture. 
smashed potatoes on white plate
Try out these smashed potatoes for the easiest, most flavorful side dish you’ll ever taste.

What to Serve With

Common Questions

What is the difference between smashed potatoes and mashed potatoes?

Both mashed and smashed potatoes begin with boiling potatoes. However, that’s where their similarities end. Mashed potatoes are created by whipping boiled potatoes with milk and often butter. Meanwhile, smashed potatoes are made by simply mashing or pressing down whole boiled potatoes until they form a flattened patty-like shape. 

What kind of potatoes work best?

We recommend using nicely rounded red potatoes, as their shape makes them easy to smash uniformly. They also tend to be smaller, which allows for better crisping in the oven.

How do you smash the potatoes?

We found several ways to smash potatoes. You can use the flat bottom of a glass or a sheet of foil or cloth to smash the potatoes. However, our favorite method was to use a potato masher.

What should I serve with smashed potatoes?

There’s not much these potatoes don’t go well with. To form a complete meal, some of our favorite pairings include marinated ribeye steaks, bbq ribs, and lemon garlic swordfish

Can I reheat smashed potatoes

Yes, although it’s unlikely you’ll have any leftovers, these potatoes can be stored in the fridge for up to 5 days. Then, just warm them in the oven until your desired temperature is reached. 

Are smashed potatoes healthy?

As these potatoes are baked, not deep fried, they are much healthier than other ways of cooking potatoes. The use of olive oil makes them much healthier than deep-fried potatoes that use other forms of oil.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

smashed potatoes on a plate

Smashed Potatoes (Extra Crispy!)

4.80 from 34 ratings
These Smashed Potatoes use only a handful of simple ingredients for a healthy side dish.  Learn the secrets to making them extra crispy and flavorful in less than 30 minutes. Pairs well with any protein. 
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Author: Amy Dong


  • 12 whole red potatoes
  • extra virgin olive oil
  • garlic powder to taste
  • kosher salt to taste
  • freshly ground black pepper to taste
  • optional: chopped chives or chopped bacon for garnish
  • other: table salt for boiling water


  • Boil Potatoes: Fill a large, heavy pot two-thirds full of water. Generously sprinkle table salt into water, and bring to a boil. Add potatoes and cook just until they are tender when pierced with a fork. Don’t overcook them. Remove potatoes and drain.
  • Prepare: Preheat oven to 450, with rack on upper middle position.
  • Oil: Cover a large baking pan with foil. Brush foil with plenty of olive oil (be generous, as this prevents sticking.)
  • Smash: When potatoes have cooled enough to handle, gently press down each potato with a potato masher until they are about 1/2 inch thick. Lay smashed potatoes on prepared pan. Generously brush tops with olive oil, and don’t be shy here!
  • Garnish: Sprinkle tops generously with kosher salt, pepper, garlic powder, and chives/bacon if you are using. Don’t be afraid to use enough salt.
  • Cook: Bake 20-25 minutes, or just until nicely browned and sizzling!
  • Serve: Eat while they’re hot.


If you enjoyed this recipe, please come back and give it a rating 🙂 

Nutrition (per serving)

Calories: 357kcal | Carbohydrates: 81g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.01g | Sodium: 92mg | Potassium: 2321mg | Fiber: 9g | Sugar: 7g | Vitamin A: 36IU | Vitamin C: 44mg | Calcium: 51mg | Iron: 4mg
Course: Side Dish
Cuisine: American

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