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! This pairs beautifully with saucy main courses like Easy Chicken Marsala and Braised Lamb Shanks.
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, 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.
While you can certainly get those features with Homemade French Fries, that recipe involves two rounds of deep frying, and is a bit more involved.
This crispy smashed potato recipe gets its wonderful textures by combining two cooking methods: boiling, then roasting.
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. It’s also suitable for any meal of the day, whether it’s dinner or breakfast alongside some Salmon and Eggs or an Omelette.
If you haven’t tried this method before, give it a whirl this week. I think you’ll love it.
Step by Step Overview:
To get started, you need some baby creamer potatoes. Creamers come as both red potatoes and yellow golden potatoes, and each one will work here.
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 as the small potatoes.
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 or large pot, and cover with cold water:
Add salt to the water, and boil until fork tender, about 10-15 minutes.
Then drain the hot potatoes 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. Ghee and tallow are also excellent choices. The high heat of the oven is a bit high for olive oil, but I’ve tested it and it didn’t taste degraded to me.
Place the slightly cooled potatoes on a cutting board, and use the bottom of a glass or a sturdy measuring cup to smash each of the potatoes:
Do not use a potato masher that has grooves in it. A smooth and flat surface is essential for smashing the cooked potatoes well without them breaking apart.
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.
Using a large baking sheet is important, so the pieces are in a single layer. The smashing increases the surface area pretty dramatically, so use more than one pan if you need to.
Then season liberally with kosher salt and black 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 and golden brown:
These potatoes taste best when they’re hot out of the oven, and I like serving them with a dipping sauce like this Basil Vinaigrette or Chimichurri Sauce. They also pair very nicely with a sprinkle of fresh herbs, like rosemary or thyme.
You can also add a sprinkle of parmesan cheese, toss with fresh garlic butter, or a big dollop of sour cream.
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.
FAQ & Tips:
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.
Keep in an airtight container in the fridge for up to 5 days. Keep in mind that they will not be as good as when they’re made fresh.
Yes. You can complete the entire recipe through smashing the potatoes, then store in the refrigerator for the next day and bake.
I like to use an uncoated rimmed baking sheet here, as I find you get crispier results. You should not have issues with sticking so long as the potatoes aren’t too wet before going on the pan.
Crispy Smashed Potatoes
- 1.5 lbs baby creamer potatoes
- 2 tbsp salt + more to season
- 6 tbsp avocado oil, divided (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!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in December 2018. Originally published October 2017.