Why You’ll Love Crispy Smashed Potatoes Recipe Recipe
This recipe is easy to make, requires minimal ingredients, and delivers awesome texture — crunch on the outside, tender inside. It’s vegan, gluten‑free, and crowd‑pleasing, perfect for both weeknight dinners and gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tsp sea salt
1.5 lb baby potatoes
2 tbsp olive oil, more if desired
Pinch of flaky sea salt for sprinkling
1 batch chimichurri sauce (optional for drizzling – highly recommended)
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bring a pot of salted water to a boil and add the baby potatoes. Cook until they are fork‑tender, about 20 minutes.
- Drain the potatoes and transfer them to the prepared baking sheet.
- Smash each potato gently with a fork — thinner smashes yield crispier potatoes, while thicker ones stay a bit fluffier.
- Drizzle the potatoes with olive oil and sprinkle generously with the flaky sea salt.
- Roast in the oven for 40–45 minutes, until the edges are golden and crispy.
- Remove from the oven and drizzle with chimichurri or serve with your favorite dipping sauce.
Servings and timing
Serves about 4 people.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Variations
• Add garlic powder, herbs (like rosemary or thyme), or paprika for extra flavor.
• Sprinkle grated Parmesan or nutritional yeast after roasting for a savory twist.
• Serve with different dipping sauces like aioli, ranch, or spicy ketchup for variety.
Storage/Reheating
Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat and retain crispiness, spread them on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes until heated through and crispy.
FAQs
What type of potatoes should I use?
Baby potatoes or new potatoes are ideal because their small size cooks evenly and crisps up nicely.
Can I make these ahead of time?
Yes — boil and smash the potatoes ahead, then roast just before serving to keep them crispy.
Are these really vegan and gluten‑free?
Yes, this recipe as written uses only potatoes, olive oil, and salt, making it both vegan and gluten‑free.
Can I air‑fry these instead of roasting?
Yes — air fry at 400°F (200°C) for about 15–20 minutes after smashing, checking for crispiness.
Should I peel the potatoes?
No — leave the skins on for extra texture and flavor.
Why aren’t my potatoes crispy?
Make sure they are dry before roasting and smash them flatter to increase crispy surface area.
What if my potatoes are different sizes?
You can mix sizes — smaller ones will be crispier, larger ones softer inside.
Can I add herbs?
Yes, fresh or dried herbs like rosemary, thyme, or parsley enhance flavor.
What dipping sauces pair well?
Chimichurri, garlic aioli, spicy ketchup, or vegan ranch are all great options.
Can I double this recipe?
Absolutely — just use two baking sheets so the potatoes aren’t crowded and crisp properly.
Conclusion
This crispy smashed potatoes recipe is a wonderfully simple way to elevate humble spuds into a crispy, flavorful side dish. With minimal ingredients, flexible variations, and easy preparation, it’s sure to become a favorite on your weekly meal rotation.
