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Learn my tested and perfected technique for Smashed Potatoes: Boil, cool, smash, bake! These hand-held spuds are a guaranteed hit with kids and adults alike. They have a unique texture and a balanced flavor that pairs with almost any meal.
Meggan’s notes
Kids love smashed potatoes because they can eat them with their hands! (And if I’m being honest, even as a classically trained chef, I love them because of this, too).
I think Yukon Gold potatoes are the best choice because the end result is a creamy texture with a bit of bite, and they look cool when they’re smashed! I like russet potatoes, but you need a bite-sized potato for this recipe. I’ve also tried baby new potatoes, but they are too waxy.
These fun, crispy bites are perfect for all ages and really hit the spot whether they’re dressed down for a quick weekday meal or paired with an Asparagus Frittata for brunch. To really up the ante, serve them beside a grilled ribeye and slide into a bottle of red wine for a cozy date night in.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Potatoes: This recipe calls for Yukon Gold potatoes because they look cool when they’re smashed! I like russet potatoes, but you need a bite-sized potato for this recipe. I’ve tried baby new potatoes, but they are too waxy.
- Oil: Brushing the outside of the potato with oil is optional but recommended. It helps spices adhere to the potato skin and ensures a crispy exterior.
- Seasoned salt: Use store-bought or try my homemade Lawry’s Seasoned Salt recipe to save a dollar or two.
Step-by-step instructions
- In a large pot or Dutch oven, bring 2 quarts water and 1 tablespoon salt to boil. Add potatoes and boil until very fork tender, about 20 to 30 minutes.
- Meanwhile, adjust oven rack to the upper-middle position and preheat heat oven to 450 degrees. Set a cooling rack set on top of a rimmed baking sheet, and line a second rimmed baking sheet with foil and spray with nonstick spray or brush with olive oil. Using a slotted spoon, transfer the potatoes from the pot to the cooling rack. Allow potatoes to dry out, about 10 minutes.
- Transfer potatoes to the second prepared baking sheet. Using a flat-bottomed measuring cup or glass, press down on each potato to flatten to 1/2-inch thick.
- Brush potatoes with olive oil and sprinkle with seasoned salt. Roast until potatoes are crisp and well browned, 30 to 35 minutes.
- Roast until potatoes are crisp and well browned, 30 to 35 minutes. Serve with ketchup or your favorite dipping sauces.
Recipe tips and variations
- Yield: This recipe makes 4 servings of smashed potatoes (about 4 potatoes each serving).
- Storage: Store leftover smashed potatoes in the refrigerator for up to 4 days. Slice up leftover smashed potatoes and fry in bacon fat, add to scrambled eggs, or make a small batch of potato salad.
- Make ahead: Since it’s best to bake smashed potatoes when they’re dry, you can boil the potatoes a day in advance in an airtight container in the refrigerator.
- Recipe for success: Let the potatoes dry out for 10 minutes on a cooling rack before transferring them to a baking sheet so any excess water can evaporate. This makes the final smashed potato golden and crispy on the outside.
- Thin vs thick: Smashed potatoes produce crispier results, whereas thick-cut potatoes come out fluffier.
- Boil vs. baking: Boiled potatoes have a consistent, well-done inside with a soft texture. Baking can produce uneven insides and less fluffy potatoes, especially if the heat isn’t distributed evenly.
- Air fryer smashed potatoes: Add potatoes to the air fryer basket. Cook at 400 degrees until fork tender, about 15-20 minutes. Transfer potatoes to a baking sheet and smash the potatoes into thin coins, about 1/2-inch each. Brush with olive oil and sprinkle with salt and freshly ground black pepper. Return the potatoes to the air fryer at 400 degrees until potatoes are crispy, about 15 to 20 minutes, shaking halfway through.
- Favorite smashed potato toppings: Eat you spuds as-is or change out the homemade seasoned salt and go nuts with any combination of butter, sour cream, cheddar cheese, crispy bacon, and sliced chives or green onions.
- Make it a meal: Serve these spuds with a juicy filet mignon or grilled rib eye next to a delicious mound of marinated mushrooms.
Frequently Asked Questions
Mashed potatoes are boiled and blended until smooth and creamy, often with butter, milk, or cream, while smashed potatoes are chunkier with a rustic texture and crispy edges.
Parboiling—partially cooking the potatoes in boiling water—before roasting isn’t mandatory, but it can significantly enhance their crispy-on-the-outside yet soft-and-tender-on-the-inside texture. It also cuts down baking time.
If you boil your potatoes too long they get too soft and tend to fall apart. You could also be smashing them too thin. For best results, start with potatoes that are all about the same size so they cook evenly.
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Smashed Potatoes
Equipment
Ingredients
- Salt
- 1 1/2 pounds baby Yukon Gold potatoes or other small potato, about 1 1/2- to 2-inches in diameter (see note 1)
- 2 tablespoons olive oil (see note 2)
- 1 teaspoon seasoned salt (see note 3)
Instructions
- In a large pot or Dutch oven, bring 2 quarts water and 1 tablespoon salt to boil. Add potatoes and boil until very fork tender, about 20 to 30 minutes.
- Meanwhile, adjust oven rack to the upper-middle position and preheat heat oven to 450 degrees. Set a cooling rack set on top of a rimmed baking sheet (for drying out the boiled potatoes), and line a second rimmed baking sheet with foil and spray with nonstick spray or brush with olive oil (for roasting the smashed potatoes).
- Using a slotted spoon, transfer the potatoes from the pot to the cooling rack. Allow potatoes to dry out, about 10 minutes.
- Transfer potatoes to the second prepared baking sheet. Using a flat-bottomed measuring cup or glass, press down on each potato to flatten to 1/2-inch thick.
- Brush potatoes with olive oil and sprinkle with seasoned salt.
- Roast until potatoes are crisp and well browned, 30 to 35 minutes.
Notes
- Potatoes: This recipe calls for Yukon Gold potatoes because they look cool when they’re smashed! I like russet potatoes, but you need a bite-sized potato for this recipe. I’ve tried baby new potatoes, but they are too waxy.
- Oil: Brushing the outside of the potato with oil is optional but recommended. It helps spices adhere to the potato skin and ensures a crispy exterior.
- Seasoned salt: Use store-bought or try my homemade Lawry’s Seasoned Salt recipe.
- Yield: This recipe makes 4 servings of smashed potatoes (about 4 potatoes each serving).
- Storage: Store leftover smashed potatoes in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I would sprinkle more seasonings besides salt.
Hi Judy, thanks for writing. The recipe also calls for seasoned salt. Did you happen to try the recipe and omit the teaspoon of it? You can also adjust to taste. Thanks. – Meggan
Crunchy very flavorful
So glad you loved them, Lukuita! Take care! – Meggan