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These Crispy Smashed Potatoes are creamy in the middle and shatteringly crisp at the edges. Small potatoes are boiled until tender, flattened on a sheet pan, then roasted with oil and garlic until deep golden.
They look like something from a restaurant menu, but they’re made from one of the cheapest items in the produce aisle. That kind of side dish is worth knowing when everyone is watching the grocery budget.
Two details make them crisp. Let the boiled potatoes steam dry for a few minutes before you smash them, and give them plenty of room on a large rimmed sheet pan.
Serve them with chicken, pork, eggs or a simple dipping sauce.
Ingredients and Swaps
- Potatoes: Small, waxy potatoes like baby Yukon Golds or reds, about the size of a golf ball. They hold together when smashed.
- Olive oil: Coats the pan and the tops. Melted butter can replace some of it.
- Seasoning: Garlic powder, salt and pepper. Smoked paprika or Italian seasoning are easy changes.
Tips for the Crispiest Smashed Potatoes
- Boil until fully tender. A potato that resists the fork will crack apart when you smash it.
- Let them steam dry. Five minutes in the colander gets rid of surface water, which is the enemy of crispness.
- Smash thin. About ½ inch thick. Thinner means more crisp edges.
- Oil the pan first. The potatoes fry on the hot sheet pan.
- Don’t flip too early. Let the bottoms turn deep golden before you move them.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $2.39 from Walmart, $3.36 from ALDI · Per Serving – $0.60 to $0.84
Crispy Smashed Potatoes
Ingredients
Method
- Place the potatoes in a pot, cover with cold salted water and bring to a boil. Cook for 15–20 minutes, until a fork slides in easily.
- Preheat the oven to 425°F. Drain the potatoes and let them steam dry in the colander for 5 minutes.
- Brush a large rimmed sheet pan with 1 tablespoon of the olive oil. Arrange the potatoes on the pan with space between them.
- Press down on each potato with the bottom of a glass or a potato masher until it’s about ½ inch thick.
- Drizzle with the remaining 2 tablespoons oil and sprinkle with the garlic powder, salt and pepper.
- Roast for 25–30 minutes, until deep golden and crisp at the edges. Sprinkle with parsley and serve.
Notes
- Pick potatoes about the size of a golf ball. Cut larger ones in half before boiling.
- If a potato breaks apart when you smash it, push it back together. The craggy bits get the crispiest.
- Melted butter can replace some of the oil for extra flavor.
- Don’t skip the drying step. Wet potatoes steam instead of crisping.
How to Serve Them
With sour cream, ranch or our Lemon Herb Yogurt Sauce for dipping. Sprinkle with grated Parmesan for the last 5 minutes of roasting. They go with Simple Roast Chicken, Top Round Roast Beef and just about any main.
Make-Ahead and Storage
- Boil the potatoes up to 1 day ahead and refrigerate. Smash and roast them just before dinner.
- Refrigerate leftovers for up to 4 days.
- Reheat on a sheet pan at 425°F for 8–10 minutes to crisp them again.
Smashed Potato Questions
Can I use large potatoes?
Cut them into 2-inch chunks before boiling. They won’t have as much skin, but they’ll still crisp.
Why did my potatoes stick to the pan?
There wasn’t enough oil, or they were moved too soon. They release once the bottoms are crisp.
Can I make them in an air fryer?
Yes. Air fry the smashed potatoes at 400°F for 12–15 minutes, in batches.
