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These Crispy Smashed Potatoes are sure to become your new favorite side dish! Made with a short list of simple ingredients, these potatoes are soft and fluffy on the inside, with a crispy outer skin! Get smashin’
A rustic combination of flesh and skin, these crispy smashed potatoes are SO simple to make and are one of my favorite side dishes to serve! You can pair them with just about anything.
Although they only require a short list of simple ingredients, they don’t lack in the flavor department whatsoever. Is there anything better than potatoes with tender, fluffy insides while still maintaining a crispy, crunchy exterior? Rhetorical question, the answer is no. Nothing is better.
What are smashed potatoes?
Smashed potatoes are a rustic mix of flesh and skins – the potatoes are simmered in boiling water, but unlike mashed potatoes, the skin stays on! Once boiled and ready, the potatoes are of course, SMASHED – exposing the tender, fluffy interior and then roasted to crispy golden perfection. These may become your new favorite way to serve potatoes!
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Potatoes – Baby potatoes work best for smashed potatoes!
- Butter – I used unsalted butter, melted.
- Italian Seasoning – You can use my recipe to make your own Italian seasoning at home, or use what you have!
- Seasoning – I used both garlic powder and onion powder.
- Salt & Pepper – To taste.
How to make crispy smashed potatoes
- Cook Potatoes: Add the potatoes to a large pot and cover them with cold water. Bring the water to a boil and cook them for 20-30 minutes, or until fork tender. Drain.
- Preheat Oven: Preheat the oven to 450F.
- SMASH: Spray a baking sheet lightly with cooking spray. Place the potatoes on the sheet and using a masher or fork, gently smash each potato until flat while still in one piece.
- Season: Whisk the butter, Italian seasoning, garlic powder, onion powder, salt, and pepper together. Use a spoon to drizzle the mixture over all the potatoes.
- Bake: Roast for 15-20 minutes until golden brown and crisped.
What can I add to my potatoes?
These smashed potatoes, like most other potato recipes, can be customized to your liking! I’ve come up with a few suggestions to amplify your potatoes a bit more if that’s what you’re into! Try these options:
- Lemon
- Cheese:
- Parmesan,
- Asiago
- Cheddar etc.
- Herbs:
- Dill
- Rosemary
- Parsley etc.
Serving Suggestions
Now, what to serve with these little bites of perfection? Here are some great options to try from my kitchen:
- Honey Mustard Chicken
- Easy Pot Roast
- Roasted Green Beans
- Pork Loin
- Crispy Chicken Cutlets
- Roast Turkey
- Honey Garlic Pork Chops
- Lemon Dill Pan Fried Salmon
- Baked Chicken Thighs
Like I said before, these smashed potatoes go well with just about anything you can think of!
How to store leftovers
Properly stored in an airtight container, cooked potatoes will last for 3 to 5 days in your refrigerator.
Freezing
While I wouldn’t recommended freezing baked or boiled potatoes because they can turn out mushy after thawing, it’s still possible.
Freeze in covered airtight containers or heavy-duty freezer bags. Properly stored, they will maintain their best quality for 10-12 months.
Reheating
Reheat in the oven until crispy and heated through.
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Crispy Smashed Potatoes
Ingredients
- 2 pounds baby potatoes
- 4 tablespoon butter unsalted, melted
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- Add the potatoes to a large pot and cover them with cold water. Bring the water to a boil and cook them for 20-30 minutes, or until fork tender. Drain.
- Preheat the oven to 450°F.
- Spray a baking sheet lightly with cooking spray. Place the potatoes on the sheet and using a masher or fork, gently smash each potato until flat while still in one piece.
- Whisk the butter, Italian seasoning, garlic powder, onion powder, salt, and pepper together. Use a spoon to drizzle the mixture over all the potatoes.
- Roast for 15-20 minutes until golden brown and crisped.
Tips & Notes:
- Properly stored in an airtight container, cooked potatoes will last for 3 to 5 days in your refrigerator.
