How to Make Smashed Potatoes at the Table

Crackly smashed potatoes on a baking sheet.

These Crackly Smashed Potatoes are the standout side dish for nearly any meal! They’re crackly on the outside, tender on the inside, and bursting with flavor — we’re sure you’re going to want to make them again and again.

Crispy smashed potatoes on a baking sheet.

What Are Smashed Potatoes?

Our crackly smashed potatoes are a tasty way to enjoy potatoes with a unique twist. Unlike traditional mashed potatoes, these are boiled until tender, then smashed and roasted to create a crackly exterior while keeping the insides super fluffy and soft.

What we love about these potatoes is that they are so incredibly versatile. They’re reliable for breakfast, lunch, or dinner and pair wonderfully with just about anything. The crackly edges and silky centers make them a hit at any gathering, and they’re sure to become a go-to in your recipe rotation.

Boiled potatoes on a parchment paper lined baking sheet.

Ingredients You Need

Small Gold Potatoes – We love using small gold potatoes because they have a silky texture and a buttery flavor. Their thin skin crisps up nicely, adding an extra crunch that makes them irresistible.
Sea Salt – Adding sea salt brings out the natural flavor of the potatoes. We use it in both the boiling water and for seasoning after roasting.
Extra-Virgin Olive Oil – This oil helps to create a crackly exterior and adds a rich and subtly fruity flavor to the potatoes.
Smoked Paprika – This spice adds a smoky, sweet flavor that complements the potatoes perfectly. It also gives them a gorgeous color!
Garlic Powder – Garlic powder infuses the potatoes with a warm, savory flavor. It’s a simple way to add depth to the dish.
Onion Powder – Onion powder adds a subtle sweetness and a bit of tang.
Freshly Ground Black Pepper – Freshly ground black pepper adds a touch of heat and complexity. Grind it fresh for the finest flavor.
Finely Chopped Fresh Herbs – Fresh chives and dill add a burst of freshness. They’re the reliable finishing touch for these crackly potatoes.
Flaky Sea Salt – Flaky sea salt adds a crave-worthy crunch and extra flavor. Sprinkle it on just before serving for the finest texture.

How to Make Smashed Potatoes

Boil the potatoes. Add a portion of the salt and all of the potatoes to a large pot. Add enough water to submerge the potatoes entirely. Boil until the potatoes can be easily pierced with a fork.
Prepare the potatoes. Pour the potatoes and water into a colander to drain and cool briefly. Then, put the potatoes onto a prepared baking sheet and smash them using the flat bottom of a glass or measuring cup.
Season the potatoes. Add the garlic powder, onion powder, smoked paprika, sea salt, and black pepper to the potatoes and pour olive oil over top.
Roast the potatoes. Place the potatoes in the preheated oven and roast for the recommended time, rotating the pan halfway through the cooking time. Remove from the oven when they are browned and crackly.
Finish and serve. Add more salt and pepper to taste, and sprinkle on the chives and dill before serving.

Variations

Cheese – Sprinkle grated parmesan or cheddar cheese over the potatoes during the last few minutes of roasting for a cheesy twist.
Sweet Potatoes – Substitute sweet potatoes for gold potatoes for a different flavor and added nutrients.
Spiciness – Add a pinch of cayenne pepper or crushed red pepper flakes for a bit of heat.
Herbs – Experiment with different herbs like rosemary, thyme, or basil.
Lemon Zest – Add freshly grated lemon zest before serving for a bright, zesty flavor.

Can I Store Leftovers?

If the leftovers are stored, they may lose their crispiness. Reheat them in the oven or an air fryer to get them nice and crackly again.

Refrigerate the leftovers in an airtight container for up to 3 days.

You can freeze these for up to 3 months in a freezer-safe container or freezer bags.

Common Questions about Smashed Potatoes

Are smashed potatoes better than roasted potatoes?

They’re a different kind of memorable! Roasted potatoes are crisp and uniform, while smashed potatoes have extra crunchy edges and soft, pillowy centers. That textural contrast is what makes them so addictive.

Are smashed potatoes kid-friendly?

Yes! Kids usually love the crackly edges and soft centers, plus they’re fun to eat. You can sprinkle them with cheese or a little bacon for extra kid-approved flavor.

Do smashed potatoes take long to cook?

Not really! They’re speedy compared to some roasted potato recipes since boiling or steaming the potatoes first speeds up the cooking. After that, a short time in the oven or air fryer crisps them up perfectly.

Can smashed potatoes be made ahead of time?

Yes, you can boil or steam the potatoes in advance. Then, just crisp them in the oven or air fryer right before serving so they stay fresh and golden.

More Potato-Based Recipes

Love potatoes as much as we do? Then you’re going to fall head over heels for our other simple recipes that shine the spotlight on this starch!

Labne Crackly Potato Salad

Parmesan Potatoes

Sanyet El Batates (Egyptian Baked Potatoes)

Lemon Greek Potatoes

Lemon Garlic Potatoes

Baked smashed potatoes on a baking sheet.

the Ayyem kitchenServings: 8 servings

Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins

Learn how to make smashed potatoes that are crackly on the outside, soft in the center, and bursting with savory flavor! Email

Ingredients

3 teaspoons sea salt divided
2 pounds small gold potatoes
4 Tablespoons extra-virgin olive oil plus more for the pans
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Freshly ground black pepper
1 Tablespoon finely chopped fresh herbs chives and dill
Flaky sea salt optional

Instructions

Preheat the oven to 425°F and liberally coat 2 baking sheets with olive oil.
Place the potatoes and 2 teaspoons of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, about 15 to 20 minutes.3 teaspoons sea salt, 2 pounds small gold potatoes
Drain the potatoes and let them cool slightly. Place each potato onto the oiled baking sheet and use the back of a measuring cup to smash them down until they’re about ¼-inch thick.
Drizzle with the olive oil, and sprinkle with the garlic powder, onion powder, smoked paprika, remaining 1 teaspoon salt, and freshly ground black pepper.4 Tablespoons extra-virgin olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, Freshly ground black pepper
Roast for 25 to 35 minutes, or until golden brown and crisp around the edges, rotating the pans halfway through.
Season to taste with more sea salt or flaky sea salt, and garnish with chives and dill.1 Tablespoon finely chopped fresh herbs, Flaky sea salt