These crispy smashed potatoes are comfort food at its finest. Whether you’re hosting a gathering or simply craving a cozy dish, these spuds are a surefire crowd-pleaser.

Why You’ll Love This Recipe

These crispy smashed potatoes are a fun and tasty twist on the classic smashed potato recipe

With just a few ingredients and minimal prep time, these potatoes are a quick and easy side dish to make

These potatoes can be baked in the oven or air fryer, making them a convenient and hassle-free choice for any meal

Even picky kids will love these crispy smashed potatoes!

INGREDIENTS & SUBSTITUTIONS

Baby Yukon Gold Potatoes – these small, buttery potatoes have a delicate flavor and creamy texture that make them perfect for smashing. You can substitute for fingerling potatoes as well.

Butter + Olive oil – both of these ingredients help to brown the potatoes slightly and give them a crispy texture.

How to make crispy smashed potatoes

Step 1: Pick Your Potatoes

Go for small, buttery potatoes like petite gold or fingerlings. Big ones? Hard pass. They’re tricky to smash and love to fall apart.

Step 2: Boil

Toss the potatoes in a big pot, cover with water, and bring to a boil. Let them cook for about 20 minutes until they’re fork-tender—think “mashable but not mushy.” Drain and give them a few minutes to chill.

Step 3: Prep the Oven

Preheat your oven to 425°F and line a baking sheet with parchment paper. Pro tip: parchment paper saves cleanup time, so you can spend more time eating and less time scrubbing.

Step 4: Smash

Spread the potatoes out on your baking sheet. Grab a glass or anything with a flat bottom and gently smash them down. The goal? Flattened but not destroyed.

Step 5: Season

Drizzle with melted butter and olive oil, and top with salt and pepper. Feel free to get creative here—garlic powder, smoked paprika, or even a little Parmesan works.

Step 6: Bake

Pop them in the oven and bake for 30–40 minutes. The key is crispy edges and a golden finish.

Step 7: Serve

Pull them out, let them cool for a sec (but not too long), and dig in. These are great on their own, but they also shine with a dollop of sour cream, a sprinkle of herbs, or dunked in your favorite sauce.

Crispy Smashed Potatoes

Ingredients

1.5 lbs Petite Yukon Gold or FIngerling Potatoes
4 tablespoons Salted Butter melted
3 tablespoons Extra-Virgin Olive Oil
1/2 tablespoon Salt
1 teaspoon Pepper

Instructions

Place potatoes in a large pot, cover with water, and bring to a boil. Cook for 20 minutes, or until fork-tender. Drain and let them rest for a few minutes.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Arrange potatoes on the baking sheet and use the bottom of a glass to flatten them.
Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 30–40 minutes, or until crispy and golden.