These tasty smashed potatoes are made with boiled baby potatoes that are flattened, slathered with butter and garlic, and baked to crispy golden perfection.
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Table of Contents
- About Smashed Potatoes
- What are smashed potatoes?
- What’s in smashed potatoes?
- Can you use other types of potatoes?
- How long are smashed potatoes good for?
- Can you freeze smashed potatoes?
- Reheating instructions
- Notes & tips for smashed potatoes
- More delicious side dishes
- How to make smashed potatoes
- Recipe Details
About Smashed Potatoes
Delicious as a side dish, snack, or starchy appetizer, these crispy smashed potatoes are a tasty way to enjoy classic potatoes.
What are smashed potatoes?
Smashed potatoes are an appetizer or side dish made with skin-on baby potatoes that have been slightly flattened, coated with oil or butter, seasoned, and then baked in the oven until crispy. The more flattened the baby potatoes are, the crispier they will be. Some smashed potatoes are baked so crispily that they can easily be picked up and dipped into sauces, while others are still soft enough on the inside that they’re eaten with a fork.
What’s in smashed potatoes?
In order to make your own delicious smashed potatoes, you’ll need the following ingredients:
- Baby potatoes – The star of the show! Any small, round, skin-on potatoes (roughly the size of a half dollar or less) will do.
- Olive oil spray – Used for coating the baking dish and crisping up the bottom of the potatoes. I recommend a spray for convenience, but you can also substitute this by manually brushing on one tablespoon of olive oil with a basting brush.
- Salted butter and garlic – Used for adding delicious flavor to the potatoes.
- Salt and black pepper – Classicly tasty seasonings that you can adjust to your preferences.
- Parsley – Totally optional, but makes for a pretty and tasty garnish.
Can you use other types of potatoes?
This recipe is designed to use baby potatoes, but you can also use up to medium-sized potatoes, such as Yukon gold. Round potatoes are also preferred, as they’ll be more even when smashed and easier to crisp. If you use medium-sized potatoes, you may need to increase the cooking time by five to 10 minutes.
NOTE: Using large potatoes (like russet) is not recommended with this recipe.
How long are smashed potatoes good for?
Once prepared and cooled, smashed potatoes can be stored in a sealed container in the refrigerator for up to five days.
Can you freeze smashed potatoes?
Yes, you can, and you can do it one of two ways: either before baking or after baking.
To freeze before baking (for meal prepping):
- Prepare the recipe as instructed up until smashing the potatoes. Stop before adding any of the garnishes (butter, garlic, salt, pepper, etc).
- Place baking sheet in the freezer until potatoes are firm.
- Transfer frozen potatoes to a sealable container or freezer bag.
- Freeze for up to three months.
- When ready to eat, thaw potatoes in the refrigerator overnight, then pick up recipe instructions where you left off.
To freeze after baking:
- Allow potatoes to cool completely.
- Transfer to a sealable container or freezer bag.
- Freeze for up to three months.
To reheat these delicious potatoes, follow the following instructions:
- If potatoes are frozen, allow to them thaw either in the refrigerator overnight or on the counter.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Bake potatoes for 10-15 minutes or until heated through.
Notes & tips for smashed potatoes
- Smashed potatoes are traditionally served as a side dish, but when baked extra-crispy, they can be a delicious snack on their own. Use sour cream or ranch for dipping!
- Add up to 1/2 cup of your favorite shredded cheese before baking to make cheesy smashed potatoes! I recommend gruyere or cheddar.
More delicious side dishes
How to make smashed potatoes
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – To kick things off, boil the baby potatoes (skin still on) in a large saucepan or stockpot full of water. The potatoes are done when they’re fork-tender. Once done, drain the water and let the potatoes cool down until they’re easy to handle.
Step 3 – Using a potato masher or fork, flatten the potatoes until they’re about 1/2 to one inch thick.
Step 5 – Bake!
Step 6 – Serve and enjoy!
- In a large saucepan or stockpot over medium-high heat, add baby potatoes. Cover with cold water, filling 1 inch over potatoes, and add 1 teaspoon salt. Bring to a boil, then reduce to a simmer. Allow potatoes to cook until easily pierced with a fork, about 20-25 minutes.2 pounds baby potatoes, 1 1/4 teaspoons salt
- While potatoes cook, preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with olive oil spray, then set nearby.olive oil spray
- When potatoes are done, drain from water, then allow to rest for 5-10 minutes.
- Arrange potatoes on prepared baking sheet, spacing them roughly 3 inches apart. Using a potato masher or fork, flatten each potato to about 1/2-1 inch thick. TIPS: Thinner potatoes will be more crispy. For ultra-crispy potatoes, let them rest after smashing, allowing additional steam escape, for 5 minutes.
- In a small bowl, whisk together melted butter and garlic, then brush or drizzle mixture over mashed potatoes. Season with remaining 1/4 teaspoon of salt and black pepper.1 1/4 teaspoons salt, 1/4 cup salted butter, 2 1/2 teaspoons fresh minced garlic, 1/2 teaspoon black pepper
- Bake potatoes for 15-25 minutes or until golden brown and exterior is desired crispiness.1 tablespoon fresh chopped parsley
- Serve immediately with fresh parsley as garnish (optional).
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.