This recipe takes humble baby potatoes and transforms them into a crispy, golden treat. They’re fun to make, endlessly customizable, and deliver a satisfying texture with every bite. Whether you’re serving them alongside a main dish or enjoying them with dips as an appetizer, these smashed potatoes are crowd-pleasing and naturally gluten-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Baby or small Yukon gold potatoes
Olive oil
Salt
Black pepper
Garlic powder (optional)
Fresh rosemary or thyme (optional)
Fresh parsley (optional, for garnish)
Directions
Preheat your oven to 425°F (220°C).
Place the potatoes in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15–20 minutes.
Drain the potatoes and let them sit for a few minutes to dry.
Transfer the potatoes to a baking sheet lined with parchment paper.
Use the bottom of a glass or potato masher to gently smash each potato flat to about ½ inch thick.
Drizzle generously with olive oil, then sprinkle with salt, pepper, garlic powder, and herbs if using.
Roast in the oven for 25–30 minutes, or until golden brown and crispy.
Garnish with fresh parsley and serve hot.
Servings and timing
This recipe serves 4–6 people as a side dish. Total time is approximately 45–50 minutes, including prep, boiling, and roasting.
Variations
Cheesy Version: Sprinkle Parmesan or shredded cheddar on top before roasting.
Spicy Kick: Add a pinch of red pepper flakes or cayenne pepper.
Lemon Herb: Squeeze fresh lemon juice and add chopped dill or parsley for a bright finish.
Garlic Butter: Brush smashed potatoes with melted garlic butter before roasting for extra richness.
Loaded Style: Top with sour cream, and green onions after baking.
Storage/Reheating
Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 10–15 minutes to restore crispiness. Avoid microwaving, as it can make the potatoes soggy.
FAQs
What are the best potatoes to use?
Small Yukon gold or baby red potatoes work best due to their creamy texture and thin skins.
Can I make these ahead of time?
Yes, you can boil and smash the potatoes in advance, then roast them just before serving.
Do I need to peel the potatoes?
No, the skins add great texture and help hold the potato together during smashing.
How do I get them extra crispy?
Make sure the potatoes are dry before smashing, and roast them with plenty of oil at a high temperature.
Can I use sweet potatoes?
You can, but they’re softer and might not crisp up as much as white potatoes.
Are these gluten-free?
Yes, this recipe is naturally gluten-free.
Can I air-fry smashed potatoes?
Yes, after smashing and seasoning, air fry at 400°F (200°C) for about 15 minutes or until crispy.
What sauces go well with smashed potatoes?
Try garlic aioli, sour cream, ranch dressing, or a spicy mayo for dipping.
Can I freeze smashed potatoes?
It’s not recommended, as freezing can alter the texture and make them less crispy when reheated.
How do I smash the potatoes evenly?
Use a flat-bottomed glass or a potato masher, pressing gently and evenly to avoid breaking them apart.
Conclusion
Crispy Smashed Potatoes are an easy and irresistible way to elevate your potato game. With a tender inside and golden, crispy exterior, they’re a perfect side dish or snack for any occasion. Customizable, simple, and satisfying—this is one recipe you’ll come back to again and again
Crispy Smashed Potatoes are tender on the inside and golden brown on the outside. Boiled until soft, smashed flat, and roasted until crispy, they make a flavorful and fun side dish or snack that’s naturally gluten-free and easy to customize.
Author:Catherine
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:4 to 6 servings
Category:Side Dish
Method:Roasted
Cuisine:American
Diet:Gluten Free
Ingredients
1.5 pounds baby or small Yukon gold potatoes
2–3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1 teaspoon fresh rosemary or thyme, chopped (optional)
1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place potatoes in a large pot of salted water and bring to a boil. Cook for 15–20 minutes, until fork-tender.
Drain and let the potatoes sit for a few minutes to dry.
Transfer to the baking sheet and gently smash each potato to about 1/2 inch thick using a glass or potato masher.
Drizzle with olive oil and season with salt, pepper, garlic powder, and herbs if using.
Roast for 25–30 minutes, or until golden and crispy.
Garnish with fresh parsley and serve hot.
Notes
Let potatoes steam dry before smashing for crispier results.Use enough olive oil to coat for maximum crunch.Great with dipping sauces like garlic aioli or sour cream.Boil and smash ahead of time; roast just before serving.Try Parmesan or red pepper flakes for flavor variations.
