Everyone will love these crispy smashed potatoes with their soft insides and crispy outsides! They’re super easy to make and the perfect addition to any meal!
Super Easy Side Dish
If you give me the choice of a side dish, I’m going to pick potato something every single time.
These crispy smashed potatoes are a new family favorite because they give you the fleshiness of a perfectly cooked baked potato and the crispiness on the outside of an amazing French fry.
And they’re so easy to make – just a few minutes of actual work then baking in the oven.
Plus kids will love them because hello, they’re smashed POTATOES. Kids love potatoes – or at least mine do. But they’re also elegant and flavorful enough that teens, adults, and even your in-laws will enjoy them too.
Total win win all around!
- Potatoes – you can use either red or yellow potatoes in these (we just happened to have yellow ones for the photos). Look for potatoes that are about the size of a golf ball and ideally round like a ball rather than oval.
- Butter – use high-quality butter like Kerrygold if you can since this is such a huge part of the flavor of the dish. Otherwise, any melted butter works.
- Black pepper – this is totally optional. We personally don’t love a lot of pepper on our food but if you like pepper, it can add a nice touch.
- Garlic – I recommend using fresh garlic rather than mince garlic out of a jar or those big ones from Costco. The garlic gives the smashed potatoes a lot of their flavor and fresh garlic just has more flavor in my opinion.
Okay first things first, you need to wash your potatoes. Make sure to clean them well and remove any bruised, sprouted, or bad spots. Those won’t smash well (or tasted good) so you want to remove them!
Once your potatoes are ready to go, put them all in a pot that’s large enough to hold them all. Add a generous pinch of salt then cover with cold water until they’re fully submerged.
And I mean fully, not just almost covered like the pasta in this easy baked ziti.
Bring the water to a boil and cook until the potatoes are tender and easily pierced with a fork – about 15 to 20 minutes.
Drain the potatoes and set them aside until they’re cool enough you can actually touch them.
While the potatoes are cooling, preheat your oven to 425 degrees if using a conventional oven and 400 degrees is using a convection oven.
Then combine the butter, garlic, and spices in a bowl and stir until well mixed.
Next, line a baking sheet with parchment paper. By this point, hopefully those potatoes are cooled.
Add the potatoes to the bowl with buttery spices and toss them gently (so they don’t fall apart) until they’re fully coated then carefully transfer them onto the baking sheet.
Make sure to keep enough space between them that you can smash them!
Use the bottom of a mason jar or other glass and press down on each of the potatoes on the baking sheet to smash them. You’re going for kind of like a hockey puck shape.
Press hard enough that the edges split but still soft enough that the potatoes remains mostly intact. You don’t want to completely flatten and destroy them. This isn’t human battleship.
Spoon any leftover butter and spices from the bowl onto the smashed potatoes, specifically adding it to the portions that smashed open that weren’t previously coated.
Sprinkle each potato with kosher salt and pepper (if using). Then bake the potatoes until they’re golden brown and crisp on the edges, about 25-30 minutes.
Smash lightly at first and increase the pressure if necessary. There’s no going back if you smash them too hard and destroy the potatoes but you can always press harder.
Check the potatoes regularly after about 10 minutes of boiling so you can remove them as soon as they are fork tender. You don’t want them to be so soft that they just fall apart, like you’d want for these mashed potatoes.
Use a large bowl for the spice mix so that you can really get the potatoes coated before you put them in the oven. It’ll be tougher for them to move around in a small bowl.
Make these a week and reheat in the oven to enjoy all week long! They make a perfect dinner or lunch side dish.
Make these a delicious paleo or Whole 30 side dish by replacing the butter with ghee instead (approved for Whole 30!). They make a regular appearance on our Whole 30 meal plan!
Mashed potatoes are boiled then mashed into a creamy potato mixture. Smashed potatoes are boiled, smashed gently, and baked to maintain a crispy edge.
Boil the potatoes just until they are fork tender, 15-20 minutes depending on the size of your potatoes. If you let them go too long, they’ll just fall apart when you try to smash them.
Store in an airtight container in the refrigerator for up to five days. Reheat in the an oven safe dish in the oven to maintain the crispiness on the outside.
If you keep the outside mostly intact (with just a light smashing) and make sure they’re coated in butter, these smashed potatoes should be crispy on the outside!
You can make these ahead of time then simply warm them back up in the oven or a toaster oven when you’re ready to serve. This will maintain their crispy outside and soft inside.
More Easy side Dishes
Crispy Smashed Potatoes
- 2 lbs small red or yellow potatoes about the size of a golf ball
- 5 TBS melted butter
- 4 cloves garlic minced
- ½ tsp dried thyme
- ½ tsp dried rosemary
- kosher salt
- black pepper optional
- Wash and scrub the potatoes clean and remove any bruised, sprouted, or bad spots.
- Place the cleaned potatoes and a generous pinch of salt in a pot large enough to hold all of the potatoes and cover with cold water until the potatoes are fully submerged.
- Bring the water to boil over high heat and continue to cook until the potatoes are tender and easily pierced with a fork, 15 to 20 minutes depending on potato size.
- Once the potatoes are tender, drain them in a colander and set aside until cool enough to be handled safely, usually only about 5-10 minutes.
- Preheat the oven to 425 degrees conventional or 400 degrees convection.
- Add the garlic, thyme, and rosemary to the melted butter in a large bowl and stir to combine.
- Line a baking sheet with parchment paper.
- Add the cooled potatoes to the bowl and gently toss the potatoes until they are fully coated by the butter and spices then carefully transfer them to the baking sheet.
- Using the bottom of a mason jar or other drinking glass, press down on each potato until flattened into pucks. Press hard enough that the edges of the potato split, but soft enough that the potato remains mostly intact.
- Spoon any leftover butter and spices over the smashed potatoes, concentrating on the parts of the potato that split open and were not previously buttered.
- Sprinkle each potato with salt and pepper (if using).
- Bake until the potatoes are golden brown and crisp on the edges, about 25-30 minutes.
- Serve immediately.