Why You’ll Love Crispy Smashed Potatoes Recipe
You’ll love this recipe because it turns basic baby potatoes into something extra delicious with very little effort. Boiling the potatoes first gives them a tender center, and smashing them before roasting creates lots of edges that crisp up beautifully in the oven. It is also naturally vegan and gluten-free, uses simple pantry staples, and works well as either a side dish or an appetizer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 teaspoon sea salt
- 1.5 pounds baby potatoes
- 2 tablespoons olive oil, plus more if desired
- Pinch of flaky sea salt, for sprinkling
- Chimichurri sauce, optional for serving
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bring a large pot of water to a boil and add the sea salt.
- Add the baby potatoes and cook until fork-tender, about 20 minutes.
- Drain the potatoes well and transfer them to the prepared baking sheet.
- Use a fork to gently smash each potato. Flatten them more for crispier potatoes, or keep them a bit thicker for a fluffier center.
- Drizzle the potatoes with olive oil and sprinkle with flaky sea salt.
- Roast for 40 to 45 minutes, or until crispy and golden brown.
- Serve hot as is, or drizzle with chimichurri sauce for extra flavor.
Servings and timing
This recipe makes 4 servings. Prep time is 20 minutes, cook time is 40 minutes, and the total time is about 1 hour.
Variations
- Add garlic powder, onion powder, or smoked paprika before roasting for extra flavor.
- Sprinkle chopped rosemary, thyme, or parsley over the potatoes before serving.
- Swap the chimichurri for vegan ranch, spicy mayo, ketchup, or a lemony herb sauce.
- Use baby yellow potatoes, red potatoes, or multicolored baby potatoes for a more colorful presentation.
- Finish with a little grated vegan parmesan for a savory twist.
Storage/Reheating
Store leftover smashed potatoes in an airtight container in the refrigerator for up to 4 days.
To reheat, place them on a baking sheet in a 400°F oven for about 10 to 15 minutes, or until heated through and crisp again. You can also reheat them in an air fryer for a few minutes to bring back the crunchy texture. Microwaving works for convenience, but the potatoes will be softer and less crisp.
FAQs
Can I make smashed potatoes ahead of time?
Yes. You can boil and smash the potatoes ahead of time, then refrigerate them on a tray or in a container. Roast them when you are ready to serve.
What kind of potatoes work best?
Baby potatoes are ideal because they cook evenly and are easy to smash. Baby yellow, red, or multicolored potatoes all work well.
How do I get them extra crispy?
Smash the potatoes thinner, make sure they are well drained, and roast them until the edges are deeply golden. A little extra olive oil can also help.
Do I need to peel the potatoes?
No. The skins help hold the potatoes together and add texture once roasted.
Can I use larger potatoes?
Yes, but you will need to cut them into smaller pieces after boiling or use small whole potatoes for the best shape and texture.
Why are my smashed potatoes not crispy?
They may be too wet, too crowded on the pan, or not roasted long enough. Make sure they have space between them and enough time in the oven.
Can I make these oil-free?
You can reduce or skip the oil, but the potatoes will not get quite as crisp or richly browned.
What should I serve with smashed potatoes?
They pair well with salads, roasted vegetables, veggie burgers, grilled mains, and dipping sauces like chimichurri or ranch.
Can I freeze them?
They are best fresh, but you can freeze cooked smashed potatoes. Reheat them in the oven so they crisp back up as much as possible.
Are these good for entertaining?
Yes. They are simple, crowd-pleasing, and easy to plate on a large serving dish with a sauce drizzled over the top.
Conclusion
Crispy smashed potatoes are one of those recipes that prove simple ingredients can still be incredibly satisfying. With their crunchy edges, fluffy centers, and easy preparation, they are a reliable side dish you can make for family dinners, holidays, or casual gatherings. Whether you serve them plain or with a bright sauce like chimichurri, they are always a hit.
Crispy Smashed Potatoes
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegan
Description
These crispy smashed potatoes are golden on the outside and fluffy on the inside, tossed with simple seasonings for a delicious side dish.
Ingredients
- 1.5 lbs baby potatoes
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bring a large pot of salted water to a boil and cook the potatoes until fork-tender, about 15–20 minutes.
- Drain the potatoes and let them cool slightly.
- Place the potatoes on the prepared baking sheet and gently smash each one using the bottom of a glass or fork.
- Drizzle with olive oil and sprinkle with garlic, salt, pepper, and thyme.
- Bake for 25–30 minutes, or until crispy and golden brown.
- Remove from oven, garnish with fresh parsley, and serve warm.
Notes
- Use small potatoes for best texture and crispiness.
- Do not overcrowd the pan to ensure even crisping.
- Add grated vegan parmesan or chili flakes for extra flavor.
- Store leftovers in the fridge for up to 3 days and reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
