These crispy Smashed Potatoes are easy and loved by all. They taste like little campfire potatoes with their super crispy, salty skins and roasted golden edges.
See that crisp skin? Imagine its salty wonderfulness teasing your taste buds! This Smashed Potato recipe is a must-try. Like our Baked Potato Wedges, these have soft centers and an irresistible cheesy crust.
I hope these smashed potatoes become a smashing hit in your home! Watch the video tutorial and you’ll be a pro in no time. P.S. Don’t miss the fun outtakes at the end.
What are Smashed Potatoes?
Smashed Potatoes are small red or yellow potatoes (baby potatoes) that are simmered until tender then smashed flat, drizzled with olive oil, and baked until crispy at the edges. We add parmesan because we can’t resist a cheesy crust.
The kids love these as a snack, dipping their crispy potatoes in ketchup or Avocado Ranch just like a giant French fry; only much healthier because they are baked, not fried!
We love that this uses basic pantry and refrigerator staples. Often the simplest recipes are the best and this one is budget-friendly also for the win.
- Baby potatoes – we use a combination of red and yellow potatoes. They should be 1 1/2″ to 2″ in diameter and equal in size.
- Olive oil – a light drizzle is all you need to help potatoes crisp up while roasting
- Garlic salt – the dried garlic and parsley add great flavor without scorching in the oven
- Black Pepper – Freshly cracked is best
- Parmesan Cheese – shredded parmesan creates a perfect cheesy crust
- Parsley – add finely chopped herbs at the end for color and flavor
How to Make Roasted Smashed Potatoes:
This process is so simple but produces the most irresistible potatoes side dish. They are creamy on the inside and so crispy on the outside. Get the full print-friendly recipe below.
- Boil potatoes in a pot of water with 2 tsp salt. Simmer 20-30 minutes (depending on the thickness of potatoes), until tender.
- Drain potatoes and transfer to a Silpat lined baking sheet and cool for 10-15 minutes. Using a potato masher or the bottom of a drinking glass, gently press down on each potato, pressing to about 1/2″ thickness and being careful not to break potatoes apart.
- Season and Bake: Drizzle half of the olive oil over one side of potatoes and sprinkle with half of the seasonings. Bake, uncovered, for 12 to 15 min or until bottoms are lightly golden.
- Turn potatoes with a spatula, drizzle with remaining oil and sprinkle with remaining seasonings. Bake 12 to 15 min or until potatoes are golden brown and crisp.
- Sprinkle parmesan on potatoes and broil for 2 to 3 min to melt the cheese.
Garnish with finely chopped fresh parsley and serve warm.
Tips for Perfect Smashed Potatoes:
Follow these tips for making the crispiest and best-tasting roasted baby potatoes!
- The Right Potatoes – small potatoes have the best ratio of skin to potato and are easier to flatten and crisp in the oven.
- Flatter is Better – the more you can flatten (we aim for 1/2″ thick), the crispier they will be.
- Season Generously – There’s nothing like a crisp and salty potato skin. Don’t skimp on the garlic salt and cheese.
- Broil at the End – Once the cheese is on, we broil for a couple of minutes to melt the cheese and also to get those potatoes extra crispy.
How to Serve Smashed Potatoes?
If you are serving them as a side dish, you should know they are in great danger of becoming an appetizer as folks breeze through your kitchen and “sample”. Smashed potatoes pair well with:
- Cucumber Tomato Salad – so fresh and you’ll love the dressing
- Caesar Salad – or any fresh green salad really
- Avocado Corn Salad – always a crowd-pleasing salad
- Corn on the Cob – our go-to method for boiled corn
Can I Make These Potatoes Ahead?
You can boil the potatoes a day ahead, cool to room temp then cover and refrigerate overnight. Smash, season and bake the following day. Since you are starting with cold potatoes, add 2 minutes to the initial baking time to ensure a crisp exterior.
P.S. You can easily double this recipe to serve a crowd (highly recommended!).
Smashed Potatoes Recipe
These cheesy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust.
- 2 lbs small potatoes (12-16 count) 1 1/2 to 2" diameter*
- 2 tsp salt for water
- 1 Tbsp Olive oil to drizzle
- 1 1/2 tsp Garlic salt (or to taste)
- 1/4 tsp black pepper freshly cracked
- 3/4 cup parmesan cheese
- 2 Tbsp parsley finely chopped, to garnish
Bring a pot of water to boil and add 2 tsp salt (Note: 8 cups water for 5Qt pot). Once water has boiled, carefully add potatoes then reduce heat to a low boil and cook until potatoes are tender and easily pierced with a fork then drain (total boiling time is 25-30 minutes depending on potato size).
Meanwhile preheat the oven to 450˚F. Transfer drained potatoes to a lined rimmed baking sheet, spacing them evenly.
Use a potato masher or the flat bottom of a drinking glass to smash the potatoes to about 1/2" thickness. Press gently so you don’t break the potatoes apart.
Drizzle the tops with olive oil then sprinkle generously with garlic salt and black pepper to taste. Bake at 450˚F for 15 min. Flip potatoes over with a spatula, drizzle the second side with oil and season with more garlic salt and pepper. Bake another 12-15 min or until potatoes are crisp with golden brown edges.
Sprinkle generously with parmesan cheese then return to the oven another 2-3 minutes or just until cheese is melted. Garnish with parsley if desired and serve warm.
*Get baby red or baby yellow potatoes that are even in size and thickness for even cooking.