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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!


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. 


  • 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!


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.


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. 



Tater Tot Breakfast Casserole
smashed potatoes on a plate

Smashed Potatoes (Extra Crispy!)

5 from 11 reviews

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. 


  • 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


  1. 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.
  2. Prepare: Preheat oven to 450, with rack on upper middle position.
  3. Oil: Cover a large baking pan with foil. Brush foil with plenty of olive oil (be generous, as this prevents sticking.)
  4. 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!
  5. 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.
  6. Cook: Bake 20-25 minutes, or just until nicely browned and sizzling!
  7. Serve: Eat while they’re hot.


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

  • Category: side dish

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    • Jasmine

    Moving the rack up is a great tip. When I make smashed potatoes they really aren’t too crispy, so I’ll be trying this next time!

    • Oscar

    Loved how crispy these were, would never have thought to smash them. I topped it with the chives and bacon and they were so good.

    • Jean

    They make the perfect snacks, love how easy to prepare these smashed potatoes, thanks for the tips too.

      • Amy Dong

      You’re so welcome!

    • Mary

    Just loved these tasty smashed potatoes! Smashing them really makes them special. I am a texture freak and loved the crunch.

      • Amy Dong

      So good, right?!

    • Clarice

    This looks good. I agree with you that yes, potatoes are easily paired with different main dishes. Would love to try it this weekend since we’re having a steak night. Thank you for sharing the recipe.

    • Jacqui

    I made these with smoked tempeh instead of bacon and it was so good! Never turned my smashed potatoes out like this – simply heavenly!

      • Amy Dong

      So glad you liked it!

    • Nora

    Those smashed potatoes look so yummy! Can’t wait to give them a try! Love the added garlic powder! Thanks for the recipe!

    • Giangi Townsend

    Absolutely the best! Perfectly crisp and with so much flavor. Could not stop eating them

    • Lyosha

    Interesting recipe and a new way to eat potatoes for me. Curious to try it even though I am not a potato person normally

    • Amelia L

    These potatoes look too good enough to eat I can smell them through my screen, Yumm 😀

    • Mosaic Art

    OMG these smashed potatoes look out of this world…So delicious…I can’t wait to make your recipe, can’t wait.

    • Kari

    These look delicious! I love potatoes and dipping into ketchup or sour cream. I will have a harvest from the garden this year and many potatoes will likely be just the right size for this!

    • Maureen

    I have not seen these! These look so yummy and we are fan of potatoes over here. Like serious lovers. I need to try this ASAP!

    Maureen |

    • Stephanie

    This is such a great side dish! I love red potatoes but hadn’t tried to smash them before. What an easy way to enjoy them.

    • Carla Zamiska

    These were FANTASTIC! My new favorite potato recipe, thank you!!

      • chewoutloud

      YAY, Carla! So happy to hear you guys love this as much as we do 🙂 Happy Fall!

    • robert peck

    I’m an 80 year old newbie to cooking and love your presentations .I can’t make a mistake . Thank you and keep them coming please ..

      • chewoutloud

      So great that you’re learning to cook! Keep it up and hope you enjoy some new recipes 🙂

    • Cheron

    Hi Amy, did you use the petite red potatoes or the large red potatoes? Definitely looking forward to making these. Thank you.

      • chewoutloud

      Cheron, I believe I used the baby red potatoes, but really either one will work 🙂 Enjoy, and thanks for being here today! 🙂

    • Butter, Basil and Breadcrumbs

    I made these about a week and a half ago, and my son stood over me the whole time watching… I think he thought I was nuts, until he tasted them. and then I was the BEST MOM EVER, but only for that evening! Haha.. He LOVED them!!

    Your photos are beautiful…they look like I could reach right into my monitor and grab a potato… I sure wish I could right about now! 🙂 Thank you for sharing..

      • chewoutloud

      Thanks, BBB! My kids thought I was loony at first, too! 🙂

    • Becca @ Amuse Your Bouche

    Omg these look incredible!! I LOVE roast potatoes, but these crispy smashed ones look even better!!

      • chewoutloud

      Thanks for coming our, Becca! 🙂


    I made these a few weeks ago but my recipe uses malt vinegar for added flavor (I need to post it sometime soon). They are delicious and I have seen them not only on Pinterest but in cooking magazines and cookbooks. Very popular and new way to cook small red potatoes 🙂

      • chewoutloud

      I know, these potatoes are the in thing these days 🙂

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