Crispy Smashed Potatoes
These Crispy Smashed Potatoes are crunchy on the edges, but fluffy and soft in the middle. It’s reminiscent of a french fry, but so much easier to make!
Potatoes can be so many things: crispy, fluffy, creamy, hearty, filling, and oh so much more.
So why is this recipe special?
Because you get to enjoy ALL the best qualities of a potato, but in one bite.
The center has that soft, fluffy potato goodness, yet the edges are crispy, crunchy, and golden, AND you also get a little bit of potato skin action on these, but in a really delicate way.
This preparation of potatoes has been in my life for many years, and I really have no explanation for why I haven’t shared it on my blog until today.
I’ve even had it on my Youtube channel for over a year, oops!
My best guess is it’s because it’s SUCH a simple preparation it hardly qualifies as a recipe. But it’s a preparation I make often, and ate much more during my recent Whole30 (along with this Basil Vinaigrette).
If you haven’t tried this method before, give it a whirl this week. I think you’ll love it.
To get started, you need some baby creamer potatoes, either red or yellow.
You want to look for the really tiny ones that come in those mesh sacks.
For scale, you can see how small the potatoes I got are, they fit into a 1-Tablespoon measure spoon:
I’ve tried this with bigger potatoes, and they don’t smash quite as cohesively.
Also, I’ve tried these with purple (or blue) potatoes and I don’t like the texture as much as the baby red or yellow.
Wash the potatoes, place them in a saucepan, and cover with cold water:
Add salt to the water, and boil until fork tender, about 10-15 minutes.
Then drain them in a colander:
Get a rimmed half sheet pan, and add your neutral oil of choice directly to the pan:
I like avocado oil the best, but you can use any high smoke point oil, like grapeseed or canola oil.
Place the slightly cooled potatoes on a cutting board, and use a sturdy measuring cup or glass to smash each of the potatoes:
Place the potatoes on the oiled sheet pan and rub them around in the oil to make sure there is a little bit of oil under each one.
Then season liberally with salt and pepper:
You can also add any seasonings you’d like, such as garlic powder, paprika, etc.
Drizzle an additional 2 tablespoons of oil on top, then bake for 25-30 minutes, until the edges are crispy:
These potatoes taste best when they’re hot out of the oven, and I like serving them with this Basil Vinaigrette.
The crispiness here relies on oil, and after Whole30 I’m very embracing of healthy fats. If you don’t like the oil, try my No Oil No Fat Crispy Potatoes instead.
Crispy Smashed Potatoes Tips & Tricks:
- Use very small creamer potatoes, the ones that come in small mesh sacks and are labeled “pee wee potatoes” or similar. Using large potatoes will not work well.
- Yellow or red baby potatoes have a better texture than the purple ones, in my opinion.
- Add your favorite seasonings to the potatoes, which can include garlic powder, onion powder, cumin, chili powder, chipotle, and more.
- If you truly want these to be crispy, do not skimp on the oil. There needs to be oil under each of the smashed potatoes, so it “fries” on the sheet pan.
- These are not as good when they’re reheated, so if cooking for less people, make less.
- Make ahead: You can complete the entire recipe through smashing the potatoes, then store in the refrigerator for the next day and bake.
Crispy Smashed Potatoes
These Crispy Smashed Potatoes are crunchy on the edges, but fluffy and soft in the middle. It's reminiscent of a french fry, but so much easier to make!
- 1.5 lbs baby creamer potatoes
- 2 tbsp salt + more to season
- 1/4 cup + 2 tbsp avocado oil (or canola, grapeseed, or other neutral oil)
- black pepper
- Preheat oven to 450F.
- Rinse the potatoes well and scrub if needed.
- Place the potatoes in a pot, cover with cold water, and add 2 tbsp salt.
- Bring the water to a boil over high heat, then reduce to a simmer and cook the potatoes for 10-15 minutes until fork tender.
- Drain the potatoes and let sit for 2 minutes to dry. Then smash with a glass or measuring cup.
- Add 1/4 cup oil to a sheet pan and place the potatoes on top, rubbing them around briefly to make sure the bottom is well coated in oil. Sprinkle with salt and pepper to taste.
- Drizzle the remaining 2 tbsp oil on top, then roast in the oven for 25-30 minutes until crispy on the bottom and edges. Serve and enjoy!
Use very small creamer potatoes, the ones that come in small mesh sacks and are labeled "pee wee potatoes" or similar. Using large potatoes will not work well.
Did you make this recipe?
I'd love to know how it went!