Recently, I stumbled upon a potato preparation that completely changed my side dish game: Baked Smashed Potatoes. Forget your standard roasted spuds or fries; these crispy, fluffy delights are in a league of their own. If you’re anything like me and constantly on the hunt for that perfect crunchy exterior coupled with a tender, yielding interior, then your search ends here. This method takes humble potatoes and elevates them into something truly extraordinary, and I’m excited to share the three secrets I’ve learned to achieve that irresistible crispy perfection every single time.
Why You’ll Love This Dish
There’s a reason Baked Smashed Potatoes have become a culinary sensation, and it’s not just their photogenic charm. This dish offers a fantastic balance of textures and flavors that makes it an instant crowd-pleaser. They’re incredibly versatile, pairing beautifully with almost any main course, and yet they feel special enough for a dinner party. Plus, with our simple secrets, you don’t need to be a gourmet chef to achieve restaurant-quality results. They’re perfect for a weeknight side when you want something a little more exciting than plain potatoes, or for a weekend gathering where you want to impress without a lot of fuss.
> “I thought I knew all there was to know about cooking potatoes, but these smashed potatoes blew me away! So simple, yet so incredibly delicious and crispy. They’re now a staple in my house.” – A Satisfied Home Cook
Preparing Baked Smashed Potatoes
Crafting these crispy wonders follows a straightforward path, but each step is crucial for achieving that coveted texture. Essentially, you’ll start by par-boiling your potatoes until they’re tender enough to smash. This initial cooking ensures the interior becomes soft and creamy. Then, the magic happens: you gently flatten them, creating more surface area for crisping, before roasting them in a hot oven with a generous amount of fat until golden brown and gloriously crunchy. It’s a process that looks fancy but is surprisingly easy to master.
What You’ll Need
To embark on your journey to potato perfection, gather these items:
- Small (or Baby) Potatoes: About 1.5 – 2 pounds. Yukon Gold or red potatoes work wonderfully due to their creamy texture.
- Olive Oil or Avocado Oil: 1/4 cup, plus extra for drizzling. Choose high-heat oils for best crisping.
- Salt: 1 teaspoon, or to taste. Fine sea salt is excellent.
- Black Pepper: 1/2 teaspoon, freshly ground.
- Garlic Powder: 1/2 teaspoon (optional, but highly recommended for flavor).
- Fresh Rosemary or Thyme: 1 tablespoon, chopped (optional, for aromatic notes).
Directions to Follow
Let’s break down the steps to create these perfectly crispy smashed potatoes:
- Boil the Potatoes: Place the potatoes in a large pot and cover them with cold, salted water (about 1 tablespoon of salt per gallon of water). Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 15-20 minutes depending on the size of your potatoes. They should be easily pierced but not falling apart.
- Drain and Cool Slightly: Drain the potatoes thoroughly in a colander. Let them sit for 5-10 minutes to allow some steam to escape; this helps with crisping.
- Preheat Oven & Prepare Baking Sheet: While potatoes cool, preheat your oven to 400°F (200°C). Drizzle about 2 tablespoons of oil onto a large baking sheet and spread it evenly. This pre-heated oil is one of our secrets to getting a super crispy bottom.
- Smash ‘Em Up: Arrange the par-cooked potatoes on the prepared baking sheet, leaving some space between them. Using the bottom of a heavy glass, a potato masher, or even your palm (carefully!), gently smash each potato until it’s about 1/2 to 3/4 inch thick. Don’t press too hard; you want them flattened but still mostly intact.
- Season and Oil: Drizzle the remaining oil generously over the smashed potatoes. Season with salt, black pepper, garlic powder, and any fresh herbs you’re using. Make sure each potato gets a good coating of oil and seasoning.
- Roast to Perfection: Bake for 30-40 minutes, flipping them halfway through, until deeply golden brown and very crispy on both sides. Depending on your oven and desired crispness, you might need a few extra minutes. Keep an eye on them!
- Serve Hot: Remove from the oven and serve immediately.
Best Ways to Enjoy It
Baked Smashed Potatoes are incredibly versatile. They shine as a side dish to a simple roasted chicken or a grilled steak. For a more casual meal, pair them with juicy burgers or even alongside a fresh green salad for a lighter, yet satisfying, dinner. Garnish with a sprinkle of fresh parsley or chives right before serving for an added pop of color and freshness. Dip them in a creamy aioli, a zesty ranch, or even just a dollop of sour cream for an extra layer of indulgence.
Storage and Reheating Tips
While these potatoes are undeniably best enjoyed fresh from the oven, you can absolutely store leftovers. Place any cooled, leftover smashed potatoes in an airtight container in the refrigerator for up to 3-4 days.
To reheat, avoid the microwave, as it will make them soggy. The best way to bring back their crispness is to reheat them in a preheated oven or toaster oven at 375°F (190°C) for 10-15 minutes, or until heated through and crispy again. You can also re-crisp them in an air fryer at 375°F (190°C) for about 5-8 minutes.
Pro Chef Tips
Here are the three secrets to taking your baked smashed potatoes from good to absolutely legendary:
- Secret #1: Double Cook for Success: The par-boiling step is non-negotiable. It ensures the interior is soft and cooked through before it even hits the oven. Then, the high-heat roasting creates that unparalleled crispness. Don’t skip the steam-off phase after boiling; excess moisture is the enemy of crispiness.
- Secret #2: Hot Oil on a Hot Pan: Preheating your baking sheet with oil in the oven before adding the potatoes is a game-changer. This creates an immediate sizzle when the potatoes hit the pan, jump-starting the browning and crisping process from the bottom up. Don’t be shy with the oil!
- Secret #3: Don’t Under-Smash (or Over-Smash!): The “smash” is critical. You want to flatten them enough to create plenty of surface area for crisping, but not so much that they fall apart. Aim for about 1/2 to 3/4 inch thickness. The craggy edges created by smashing are where all that extra crispiness will develop.
Recipe Variations
Feel free to get creative with your Baked Smashed Potatoes!
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
- Cheesy Goodness: Sprinkle a little grated Parmesan cheese over the potatoes during the last 10 minutes of baking.
- Herbaceous Heaven: Experiment with different fresh herbs like dill, chives, or even dried Italian seasoning.
- Lemon Zest Brightness: Finish with a sprinkle of fresh lemon zest after baking for a bright, tangy lift.
- Loaded Potatoes: After baking, top with crumbled bacon, melted cheddar, and a dollop of sour cream for a decadent twist.
Common Questions
How do I prevent my smashed potatoes from sticking to the baking sheet?
The key here is two-fold: ample oil and preheating the baking sheet with that oil. When the oil is hot, it creates a non-stick surface, preventing the potatoes from adhering. Also, make sure your potatoes are properly drained and dry after boiling.
Can I use larger potatoes for this recipe?
While smaller potatoes (baby or creamer size) are ideal because they require less smashing and cook more evenly, you can absolutely use larger potatoes. Just be sure to cut them into roughly 1.5-inch pieces before boiling so they cook through at a similar rate and are easier to smash.
What’s the best type of potato for smashing?
Waxy or all-purpose potatoes like Yukon Golds, red potatoes, or new potatoes are generally best. They hold their shape well after boiling and smashing, and their flesh becomes wonderfully creamy inside while the exterior crisps beautifully. Starchy potatoes like Russets can sometimes be too crumbly.
Garlic Herb Baked Smashed Potatoes
Ingredients
Equipment
Method
- Wash the potatoes thoroughly, leaving the skins on for added nutrition and crispiness.
- Place washed potatoes in a large pot, cover with cold water, add salt, bring to a boil, then simmer for 15-20 minutes until fork-tender.
- Drain potatoes in a colander and let them cool for 5-10 minutes to release steam.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Arrange cooled potatoes on the baking sheet, then gently press each one to about ½-inch thickness using a glass, masher, or fork.
- Drizzle potatoes with olive oil and sprinkle generously with salt, black pepper, garlic powder, chopped rosemary, and thyme until well-coated.
- Bake for 25-35 minutes until golden brown and crispy.
- Serve hot, garnished with fresh parsley or chives if desired.