These Crispy Smashed Potatoes are absolutely delicious, easy to make, and packed full of flavor. They’re the perfect side dish or appetizer!
Why You’ll Love These Delicious Crispy Smashed Potatoes
If there’s one thing I LOVE it’s a crispy potato! Don’t get me wrong, mashed and baked potatoes have their place, but there is something special about that crispy goodness.
If you also love crispy potatoes then these smashed potatoes are going to be your new favorite recipe. The potatoes are cooked until tender and then smashed, seasoned, and baked until perfectly crisp.
You can serve them with your favorite dipping sauce, top them with a few fresh herbs, or enjoy them with a little grated parmesan on top. No matter how you serve them, I know you’ll love these!
Ingredients You’ll Need
Potatoes: you’ll need around a pound a half of Yukon gold potatoes. You could also use small red potatoes, but Yukon gold are my favorite.
Olive Oil & Butter: we’re using a combination of both olive oil and butter for these crispy potatoes. The butter gives the potatoes that delicious, buttery, rich flavor while the olive oil helps them to become even more crispy. Butter tends to burn at high temperatures so we’re adding a bit of olive oil to ensure that doesn’t happen and that the potatoes still become crispy.
Seasonings: for these potatoes you’ll need plenty of garlic powder, onion powder, salt, and pepper.
Fresh Herbs: we’er using a combination of fresh parleys and fresh dill to finish off and garnish the crispy potatoes.
Helpful Kitchen Tools
How to Make This Crispy Smashed Potato Recipe
Step One: Add the potatoes to a large bowl and then cover with cool water. Bring to a boil and then add 1 tablespoon of salt. Cook the potatoes for 20-25 minutes or until fork tender. Drain the potatoes in a colander and let sit for 5-10 minutes until completely dry.
Step Two: Next, preheat your oven to 425 degrees.
Step Three: Coat a large sheet pan with 1 tablespoon of olive oil and then place the potatoes on the pan.
Step Four: Use the bottom of a glass to smash each potato until around 1/4 inch thick. Try not to make them too thin so they don’t fall apart on you after baking.
Step Five: Drizzle the remaining olive oil and melted butter on the potatoes and then sprinkle on the remaining salt, garlic powder, onion powder, and black pepper.
Step Six: Bake the potatoes at 425 degrees for 25-35 minutes until they are golden brown and nice crispy. Don’t flip. Smaller potatoes will need less time and larger potatoes will need a bit more so just be sure to check on them in the oven.
Step Seven: Transfer the potatoes to a serving platter and then garnish with fresh herbs and flaky sea salt.
My Favorite Ways to Serve (and Dip!) Crispy Potatoes
These crispy potatoes are really perfect all on their own but if you want to kick things up another notch then here are my favorite ways to finish and serve these smashed potatoes:
- Finish them with plenty of fresh herbs like chives and fresh dill
- Pair them with a creamy greek yogurt ranch dip for the perfect party snack or appetizer
- Sprinkle on fresh grated parmesan or pecorino Romano as soon as the potatoes come out of the oven.
- Drizzle on a bit of this homemade basil pesto for the perfect finish.
How to Store and Reheat
Store the potatoes in an air-tight container in the fridge for 3-5 days. When you’re ready to reheat the best way to do it is in the oven. Place the potatoes on a sheet pan lined with parchment and bake at 425 until warmed through.
Tips and Tricks for the Best Smashed Potatoes
- Pick potatoes that are around the same size – if all of the potatoes are around the same size then they will all take the same time to cook which is exactly what you want.
- Use a small glass to smash – I like to use the bottom of a mason jar or small glass to smash the potatoes to the perfect thickness.
- Use a combination of butter and oil – the combination of butter and oil gives you buttery potatoes that are perfectly crips but not burnt. If you prefer you could use ghee instead of butter.
- Give them room – make sure there is adequate space between each potato on the baking sheet, otherwise they’ll steam in the oven and won’t become crispy.
- Don’t skimp on the salt – making sure you have enough salt both in the boiling water and when seasoning the potatoes is key in ensuring they have enough flavor. Be sure finish the potatoes with a bit of flaky sea salt for the perfect bite.
More Delicious Holiday Sides
These dishes will pair perfectly with your delicious homemade gravy! Plus I’ve included a few of our favorite Thanksgiving and holiday dishes if you need some more inspiration.
I hope you give these Crispy Smashed Potatoes a try! It’s easy to make and so delicious.
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
- 1.5 pounds small to medium Yukon gold potatoes
- 1 tablespoon salt (for boiling) + 1/2 teaspoon (for sprinkling)
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons fresh chives, for garnish
- 1 tablespoon fresh parsley, for garnish
- 1 tablespoon fresh dill, for garnish
- flaky sea salt, for garnish
- Add the potatoes to a large bowl and then cover with cool water. Bring to a boil and then add 1 tablespoon of salt. Cook the potatoes for 20-25 minutes or until fork tender. Drain the potatoes in a colander and let sit for 5-10 minutes until completely dry.
- Preheat oven to 425 degrees.
- Coat a large sheet pan with 1 tablespoon of olive oil and then place the potatoes on the pan.
- Use the bottom of a glass to smash each potato until around 1/4 inch thick. Try not to make them too thin so they don’t fall apart on you after baking. Make sure there is adequate space between each potato otherwise they’ll steam and won’t become crispy.
- Drizzle the remaining olive oil and melted butter on the potatoes and then sprinkle on the remaining salt, garlic powder, onion powder, and black pepper.
- Bake the potatoes at 425 degrees for 25-35 minutes until they are golden brown and nice crispy. Don’t flip. Smaller potatoes will need less time and larger potatoes will need a bit more so just be sure to check on them in the oven.
- Transfer the potatoes to a serving platter and then garnish with fresh herbs and flaky sea salt.
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