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Smashed Potatoes (Extra Crispy!)

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. 

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. 

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What You’ll Love About Smashed Potatoes

  • 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. 
Smashed potatoes on sheet pan
Whip up these healthy smashed potatoes in no time for a family-friendly side dish everyone will love!

How to Make Extra Crispy Smashed Potatoes

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

  • Boil the whole red potatoes, but be careful not to overcook them. 
  • Raise the oven rack to the upper middle position. Keeping the potatoes closer to the heat helps create a crispy exterior without burning. 
  • Don’t be stingy with the extra virgin olive oil. Coating the potatoes well will help prevent them from sticking to the baking pan. 
  • Keep an eye on the potatoes while baking, and remove them from the oven as soon as they are browned
  • 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.

Smashed Potatoes Common Questions

What is the difference between smashed 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. 

How do I smash 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 this recipe? 

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. 

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smashed potatoes on a plate

Smashed Potatoes (Extra Crispy!)

4.77 from 30 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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Recipe Rating


    • Lin
    • 5 stars

    Loved this tasty, easy recipe!! Will use it often

    • Kathi
    • 5 stars

    Doing my second run at this recipe as we loved it! Hubby said he’d never heard of or imagined potatoes like this. I am using spray vs oil and concocting various flavorings from seasoning and herbs that are our preferences. So easy. So creamy and yummy and yet crispy, which is my preference.

      • Amy Dong

      That’s awesome, Kathi 🙂

    • Kait
    • 5 stars

    I’ve been trying many, many potato-dish recipes over that last month and this was the only one I have liked. It was soooo good, I will be definitely making this again. After reading reviews I also look forward to trying some of your other recipes.

      • Amy Dong

      Yay, that makes me so happy, Kait! 🙂

    • Ken
    • 5 stars

    Great recipe, we all enjoyed these. I did find that using the flat-bottom of a drinking glass was an easier way to smash them before roasting them.

    • Janice Lee
    • 5 stars

    Meant every word ….every one of your recipes i have tried, is a make again! (And I can’t say that about other sites i have used)… my words are sincere… Don’t know how you do it! Every recipe is a winner

    • Janice Lee
    • 5 stars

    Made them last night! Absolutely great! I have not had one recipe from you that hasn’t worked out!!! Thank you!

      • Amy Dong

      Aww, that makes me smile. Thank you, Janice 🙂

    • Sherry
    • 5 stars

    Simple and delicious!! Husband raves about these! Fixed for company with pork chops and husband said can you believe she calls these smashed potatoes!! Friends loved them and asked for receipe and I also recommended your sight.

      • Amy Dong

      Awww, thank you, Sherry! I love it! 🙂

    • Jennifer
    • 5 stars

    I’ve always said that potatoes are the perfect food- these are amazing! For a twist, I put a little heap of grated cheese on the cookie sheet before placing the potatoes atop. I’ve found Parmesan to be a favorite, but whatever strikes your fancy will work. Then besides the crispy potatoes, you get the crispy cheese bits. Yum! Also, small Yukon Golds work well.

      • Amy Dong

      Oooh, yum! Thanks, Jennifer!

    • Rachael
    • 5 stars

    This is my new favorite side dish! These are so good!

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