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If crispy potatoes are your fave, this Smashed Potatoes recipe is going to make your heart skip a beat. Smashing the potatoes before roasting them means more surface area for crisping up, but the insides are still delightfully fluffy and tender. Yes, smashed potatoes, YES!

Overhead view of crispy smashed potatoes on sheet pan

Why You’ll Love This Crispy Smashed Potatoes Recipe

  • Absolutely Irresistible. The British have a fantastic word for food you just can’t stop eating: moreish. These crispy smashed potatoes definitely qualify! Once you finish the pan (and oh, you will finish the pan!), you’ll wish that you had another batch to polish off. They’re like a cross between Roasted Fingerling Potatoes, Mashed Potatoes, and Baked Potatoes, but with the crispy factor dialed up to 11.
  • Fun to Make. I’m always calling out when a recipe is easy to make or quick to make, but how often are recipes fun? The process of smashing the potatoes with the bottom of a glass (or your palm, if you’re more of a hands-on type) is strangely satisfying as you apply juuuuust enough pressure to break the potato apart without crushing it into smithereens.
  • A Side Dish for Any Main. Just like Roasted Red Potatoes, smashed potatoes are the kind of versatile side that goes with just about every main dish, from Baked Bone In Chicken Breast to Turkey Meatloaf.
  • Easy to Customize. What you see below is the basic formula for fabulous smashed potatoes. They’re delicious as written, but you can also add all kinds of seasonings, garnishes, and sauces to make these babies your own!
Plate of crispy smashed potatoes with ketchup for dipping

How to Make Smashed Potatoes

The Ingredients

  • Baby Gold Potatoes. I love their buttery flavor, plus they crisp up nicely when smashed. You can use other varieties as long as they’re baby potatoes and roughly the same size.
  • Extra-Virgin Olive Oil. You’ll need to be generous with the EVOO because it’s what allows the smashed potatoes to get crispy.
  • Flaky Sea Salt. Such as Maldon or fleur de sel. The perfect finishing touch.

The Directions

Baby potatoes in pot of water
  1. Simmer. Bring the potatoes to a boil in salted water, then reduce to a simmer and cook until tender. 
Brushing sheet pan with oil
  1. Oil the Pan. Brush it well! This keeps the potatoes from sticking and helps them achieve maximum crispiness.
Overhead view of potatoes in colander
  1. Drain. You want them as dry as possible.
Glass smashing potato on pan
  1. Smash. Place the potatoes on the baking sheet and smash them with a drinking glass or the palm of your hand.
Overhead view of smashed potatoes on pan
  1. Bake. Drizzle the potatoes with oil, then season with salt and pepper. Bake the smashed potatoes in a 450 degree F oven for 25 to 30 minutes, rotating the pan at the halfway point. Serve with flaky salt and additional black pepper. ENJOY!

Toppings and Garnishes for Smashed Potatoes

  • Herbs. Add dried herbs before cooking; herbs with woody stems can be added before or after cooking, while herbs with soft stems like parsley or chives should be added after the potatoes are done baking, as garnish. Thyme and rosemary are fantastic with smashed potatoes.
  • Spices. Smoked paprika, onion powder, and garlic powder are always winners with potatoes, but this is also the kind of recipe perfect for using that seasoning blend that’s been sitting in the back of your pantry for months. Old Bay seasoning would be great, as would seasoning salt or garlic salt.
  • Butter or Oil. Melt butter (perhaps with some crushed garlic and minced parsley?) to drizzle over the potatoes just before serving, or use a fancy infused olive oil for finishing.
  • Sauces. For dipping or drizzling! You can’t go wrong with pesto and potatoes (this Pesto Potato Salad is a perfect example), or try romesco sauce or chimichurri. Sour cream is a classic option!
  • Cheese. I like to add cheese during the last 10 minutes or so of cooking so it melts without getting crispy. (The smashed potatoes already have enough crispiness!) Cheddar, freshly grated Parmesan, gruyere, and gouda are all excellent choices, but really, just about any cheese goes with potatoes.
  • Bacon. Crumble Baked Bacon in the Oven or Air Fryer Bacon over the finished potatoes. Add cheese, sour cream, and chives for loaded smashed potatoes!
Closeup of crispy smashed potato with sea salt

What to Serve with Smashed Potatoes

Overhead view of smashed potatoes with flaky sea salt

Recipe Tips and Tricks

  • Don’t Smash Too Hard. The potatoes should be just shy of 1/2-inch thick when you’re done smashing them. After the first potato or two, you’ll get a good idea of how much pressure you need to use. (And if you do press too hard, you can push the potato back together with your hands.)
  • Oil Them Well. Make sure the potatoes are pretty evenly coated, which will help them achieve maximum crispiness.
  • Skip Lining the Pan. Lining the pan with parchment paper or foil can help make cleanup easier, but I’ve also noticed that the potatoes don’t get quite as crispy that way. To me, the trade-off of having to scrub the pan clean for super crispy potatoes is worth it!
  • Use the Oven, Not the Air Fryer. Okay, you can use the air fryer, but you’ll need to either make a smaller amount of potatoes or cook several batches since smashing the potatoes means they’ll take up more surface area in the basket. (I also find that the process of smashing the potatoes and transferring them to the air fryer basket is a little unwieldy.)
Plate of crispy smashed potatoes with small bowl of ketchup

Smashed Potatoes

5 from 3 votes
This easy smashed potatoes recipe delivers a crispy, golden brown exterior and tender, fluffy insides. Best potato side dish ever!

Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes

Servings: 4 servings


  • 1 1/2 pounds baby gold potatoes
  • 1 tablespoon plus 1/2 teaspoon kosher salt divided
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon course ground black pepper plus more for serving
  • Flaky sea salt such as Maldon or fleur de sel, for serving


  • Rinse the potatoes and trim away any small sprouts. Place the potatoes in a large pot and cover them with cold water by 1 inch. Add 1 tablespoon of the kosher salt. Bring to a boil, then reduce the heat to a steady simmer. Let simmer, adjusting the heat as needed, until the potatoes are barely fork-tender, about 15 to 20 minutes. Drain the potatoes into a colander and shake off as much water as you can. Let sit for 5 minutes to cool and drain a bit more.
  • While the potatoes boil, place a rack in the center of your oven and preheat to 450°F. Brush a large rimmed baking sheet with 1 tablespoon of the oil.
  • Shake the potatoes once more to remove any last water, then spread them out on the baking sheet. With the bottom of a sturdy drinking glass or your palm, gently press the potatoes until they are ½ inch thick. Try your best to keep the potatoes in one piece, but don’t worry if they break apart—just use your fingers to gently smoosh them back together into a rough circular shape. Drizzle with the remaining 1 1/2 tablespoons oil and sprinkle with the remaining 1/2 teaspoon kosher salt and the black pepper.
  • Bake the smashed potatoes until golden and crisp, about 25 to 30 minutes depending upon the size of your potatoes, rotating the pan 180°F halfway through. Remove from the oven and immediately sprinkle with flaky salt and freshly ground black pepper. Serve hot.


  • TO STORE: Refrigerate leftovers in an airtight container for up to 5 days. Potatoes do not freeze well, so I don’t recommend freezing this recipe.
  • TO REHEAT: The best way to reheat smashed potatoes is in a 400ºF oven or air fryer, which will heat and re-crisp them. In a pinch, you can use the microwave.


Serving: 1(of 4)Calories: 209kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gPotassium: 718mgFiber: 4gSugar: 1gVitamin A: 4IUVitamin C: 34mgCalcium: 22mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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5 from 3 votes

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  1. Soooo good! We tried baby red potatoes and baby gold potatoes, and we prefer the baby reds. I also brush it off with melted butter. I like it that way. I served them with some vegan quinoa sausage patties and a big salad. I like sour cream with them. Yummers.5 stars

  2. Made these with a bag of assorted small potatoes. They were so good! I actually added some crushed pepper flakes and parmesan cheese on top. I think it was a good addition. I loved them without anything, but they were also good with ketchup!5 stars

  3. I used four medium sized russet potatoes. They came out perfectly crispy and flavorful. They were great served alongside schnitzel. This recipe will definitely go into our regular rotation! Thank you!5 stars