Name: Crispy Smashed Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1.5 lb baby potatoes; 1 tsp sea salt; 2 to 3 tbsp olive oil; Pinch of flaky sea salt; Chimichurri sauce (optional, for serving)

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I love how these crispy smashed potatoes turn out golden and crunchy on the outside while staying soft and fluffy inside. This simple oven-roasted side dish comes together with just a handful of pantry staples, yet it feels incredibly satisfying and special every time I make it.

Crispy Smashed Potatoes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1.5 lb baby potatoes

1 teaspoon sea salt

2 to 3 tablespoon olive oil

Pinch of flaky sea salt

Chimichurri sauce, optional for serving

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.

Then I bring a large pot of water to a boil, add the sea salt, and cook the baby potatoes for about 20 minutes until they are fork-tender. After draining them היט, I transfer them to the baking sheet and gently pat them dry.

Next, I use a fork or potato masher to press each potato until flattened. I decide how much to smash depending on the texture I want—thinner for crispier edges or thicker for a fluffier inside.

I drizzle the potatoes with olive oil and sprinkle them with flaky sea salt. Then I bake them for 40 to 45 minutes until they turn deeply golden and crisp around the edges. I don’t flip them during baking.

Finally, I serve them hot, sometimes topping them with chimichurri for extra flavor.

Servings and timing

I prepare this recipe in about 60 minutes total, with 20 minutes of prep time and 40 minutes of cooking time. It makes 4 servings, and each serving contains approximately 193 kcal.

Variations

I like experimenting with different flavors depending on my mood. Sometimes I add garlic powder or smoked paprika before baking for a deeper taste. Fresh herbs like rosemary or thyme also work beautifully. When I want a cheesy twist, I sprinkle a bit of nutritional yeast or grated cheese during the last few minutes of baking. I also enjoy swapping chimichurri with sauces like garlic yogurt or spicy mayo.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I prefer using the oven at 375°F (190°C) for about 10–15 minutes to bring back the crispiness. I avoid microwaving because it softens the texture too much.

FAQs

Can I use larger potatoes instead of baby potatoes?

I can, but I usually cut them into smaller chunks before boiling to ensure even cooking and easier smashing.

How do I make them extra crispy?

I smash the potatoes thinner and make sure they are well dried before adding oil. A slightly longer baking time also helps.

Do I need to peel the potatoes?

I never peel them because the skins add texture and help achieve that crispy finish.

Can I make these ahead of time?

I sometimes boil and smash the potatoes ahead of time, then bake them just before serving for the best texture.

What can I serve with smashed potatoes?

I like pairing them with roasted vegetables, grilled proteins, or serving them as a snack with dips like chimichurri or garlic sauce.

Conclusion

I find these crispy smashed potatoes to be one of the easiest and most satisfying side dishes I can make. With minimal ingredients and simple steps, I always end up with a dish that feels comforting and flavorful. Whether I serve them for a weeknight dinner or a gathering, they never fail to impress.

📖 Recipe:

Crispy Smashed Potatoes

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Author: Cheryl
Total Time: 60 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Golden, crispy smashed potatoes with crunchy edges and fluffy centers, roasted to perfection with simple pantry ingredients. A versatile and satisfying side dish perfect for any meal.

Ingredients

1.5 lb baby potatoes

1 tsp sea salt

2 to 3 tablespoon olive oil

Pinch of flaky sea salt

Chimichurri sauce (optional, for serving)

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Bring a large pot of water to a boil, add sea salt, and cook the baby potatoes for about 20 minutes until fork-tender.
Drain the potatoes well and transfer them to the prepared baking sheet. Pat them dry.
Using a fork or potato masher, gently press each potato until flattened to your desired thickness.
Drizzle with olive oil and sprinkle with flaky sea salt.
Bake for 40 to 45 minutes until golden brown and crispy around the edges. Do not flip during baking.
Serve hot, optionally topped with chimichurri sauce.