Name: How to Make Smashed Potatoes Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
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 to taste; 1 Tablespoon finely chopped fresh herbs (chives and dill); Flaky sea salt (optional)

Jump to Recipe· 4.7 from 27 reviews

If you’ve been hunting for that perfect crispy, tender side dish, I’ve got a winner for you. How to Make Smashed Potatoes Recipe is one of those simple but transformative ways to enjoy potatoes that turn crispy edges and fluffy insides into pure magic. Trust me, once you learn this technique, it’ll become your go-to for everything from casual dinners to weekend get-togethers.

🧡

Why This Recipe Works

Perfect texture balance: Boiling potatoes until tender, then smashing and roasting gives you crispy edges with a soft, fluffy center.
Simple ingredients, big flavor: A mix of garlic, paprika, fresh herbs, and olive oil turns ordinary potatoes into a burst of savory goodness.
Easy to customize: You can tailor seasonings and herbs to your mood or what’s in your pantry without fuss.
Crowd-pleaser: These smashed beauties look rustic and inviting, perfect for sharing at family meals or friendly hangouts.

How to Make Smashed Potatoes, crispy smashed potatoes, easy smashed potato recipe, garlic smashed potatoes, roasted smashed potatoes - The image shows a baking tray lined with light brown parchment paper, on which there are 14 small round pieces of dough, each topped with mashed yellow potatoes. Each piece has a thin drizzle of golden honey or syrup, sprinkled with black pepper and red seasoning, and garnished with small green dill leaves. The dough is light beige and slightly spread out beneath the yellow potatoes, which have a rough, chunky texture. The tray and food are set on a white marbled surface, and the lighting is bright and natural. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses humble, satisfying ingredients that come together beautifully. Each element has a role—potatoes for the star, olive oil for crisping, and the combination of spices for flavor harmony. Picking the right potatoes and fresh herbs will make your smashed potatoes shine.

How to Make Smashed Potatoes, crispy smashed potatoes, easy smashed potato recipe, garlic smashed potatoes, roasted smashed potatoes - Flat lay of small golden potatoes with smooth, waxy skin, fresh green dill sprigs, and finely chopped bright green chives, scattered piles of smoked paprika in rich red powder, garlic powder and onion powder in soft off-white mounds, coarse flaky sea salt crystals sparkling white, whole black peppercorns with a glossy finish, and a small puddle of golden extra-virgin olive oil glistening softly, all beautifully arranged with natural spacing and gentle overlaps, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Small gold potatoes: Waxy varieties hold their shape well and get nice and tender without falling apart in boiling.
Sea salt: Essential for seasoning at every stage—both in the boiling water and after roasting—to enhance all the flavors.
Extra-virgin olive oil: Adds rich, silky flavor and helps those crispy edges develop during roasting.
Garlic powder: Brings that deep, mellow garlic flavor without the risk of burning fresh garlic in the oven.
Onion powder: Adds a subtle savory sweetness that compliments garlic beautifully.
Smoked paprika: Gives a warm, smoky punch that amps up the flavor without complexity.
Fresh herbs (chives, dill): Bright and fresh, these herbs lift the dish and add a lovely color contrast when sprinkled on top.
Freshly ground black pepper: Adds a slight kick and aromatic depth—freshly ground is always best for the strongest flavor.
Flaky sea salt (optional): A final sprinkle for extra crunch and bursts of saltiness that are pure heaven.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible smashed potatoes are. Some days, I sneak in a little grated Parmesan before roasting, or swap the herbs for rosemary and thyme. It all depends on whether I’m keeping things classic or feeling a bit adventurous. This recipe lets you play around comfortably.

Cheesy variation: Adding Parmesan before roasting creates a crispy, cheesy crust that’s irresistible—I highly recommend trying it once.
Spicy kick: Mixing in a pinch of cayenne or chili flakes can bring some heat if that’s your jam.
Herb swap: Use rosemary, thyme, or parsley instead of dill and chives based on what fresh herbs you have on hand.
Vegan/Allergy-friendly: This recipe is naturally vegan, and there’s no hidden gluten, so everyone can enjoy it!

Step-by-Step: How I Make How to Make Smashed Potatoes Recipe

Step 1: Boil the Potatoes Just Right

First, preheat your oven to 425°F and oil your baking sheets well—trust me, this prevents sticking and encourages maximum crispiness. Then, drop your small gold potatoes into a large pot with enough water to cover them by about an inch, toss in 2 teaspoons of sea salt, and bring to a boil. Let them cook until they’re fork-tender, around 15 to 20 minutes. You want them soft but not falling apart, so check often around the 15-minute mark.

Step 2: Smash with Care

After draining, give them a few minutes to cool—too hot, and they’ll be tricky to handle. Place each potato on the oiled pan and gently press down with the back of a measuring cup or a sturdy glass until it’s about ¼-inch thick. Not too thin though! This step shapes the crispy edges we’re after and helps the seasonings stick.

Step 3: Season Everything Beautifully

Drizzle your potatoes generously with olive oil, then sprinkle garlic powder, onion powder, smoked paprika, the remaining teaspoon of sea salt, and freshly ground black pepper. Don’t be shy here—the spices are the secret to flavor depth. Once coated evenly, these babies are ready for their crisp makeover.

Step 4: Roast to Golden Perfection

Pop them in the oven for 25 to 35 minutes. Halfway through, swap those pans around and give them a peek to make sure those edges are transforming into the golden crispiness you want. The smell at this point? Absolutely mouth-watering.

Step 5: Add Those Final Touches

Once roasted, season with a little extra flaky sea salt if you like that texture contrast, and sprinkle chopped fresh herbs—chives and dill are my favorites here for their brightness. Serve immediately for best crunch.

💡

Pro Tips for Making How to Make Smashed Potatoes Recipe

Don’t Over-Boil: Test potatoes early with a fork to ensure they hold their shape—you want tender but not mushy.
Oil Ample and Evenly: Using enough olive oil on the baking sheet and drizzled over potatoes guarantees that golden crisp.
Even Smashed Thickness: Keep your smashed potatoes about 1/4 inch thick for perfect crisp edges without drying the center.
Serve Right Away: Crispy edges soften over time, so enjoy them hot from the oven for best texture.

How to Serve How to Make Smashed Potatoes Recipe

Garnishes

I’m a sucker for a bright pop of fresh herbs—chives and dill really brighten up the dish and add freshness that cuts through the richness. Sometimes I throw on a bit of flaky sea salt right before serving for those little crunchy salt bursts that make each bite a joy.

Side Dishes

I often pair these smashed potatoes with roast chicken or grilled salmon, but they’re just as fantastic alongside a vibrant salad or some garlic sautéed greens. Oh, and if you want to go all out, serve with a creamy garlic aioli or your favorite dipping sauce for an extra indulgent treat.

Creative Ways to Present

For special occasions, I love arranging these smashed potatoes on a large platter with colorful herb sprigs scattered around, maybe even a drizzle of balsamic glaze for a little tang and elegance—everyone ends up fighting over who gets the last one!

Make Ahead and Storage

Storing Leftovers

I let leftover smashed potatoes cool completely, then store them tightly covered in the fridge. They keep well for up to 3 days, though I have to admit, they’re best fresh and crispy!

Freezing

Freezing isn’t my first choice because the crispy texture can suffer, but if you want to freeze, flash-freeze the smashed potatoes on a tray, then pack into a freezer-safe bag. Reheat thoughtfully to bring back some crunch.

Reheating

The best way to reheat leftover smashed potatoes is in the oven on 400°F for about 10-15 minutes, which revives the crispiness better than the microwave. A hot skillet with a bit of oil works too if you’re in a hurry.

FAQs

Can I use other types of potatoes for this smashed potatoes recipe?

Absolutely! While small gold potatoes are ideal because of their waxy texture, you can use red potatoes, new potatoes, or even baby Yukon golds. Just be sure they’re similar in size for even cooking, and avoid starchy varieties like russets which can fall apart more easily.
How do I get my smashed potatoes extra crispy?

Key is enough oil on the pan and potatoes, smashing them to just the right thickness (about ¼ inch), and roasting at a high temperature (425°F). Also, don’t overcrowd the pan—give each potato room to crisp up.
Can I prepare smashed potatoes ahead of time?

You can boil and smash the potatoes a few hours ahead but wait until roasting to add oil and seasonings—this keeps them fresh. Store smashed potatoes in the fridge covered, then roast when ready.
What are some good seasonings or herbs to add?

Besides the classic garlic powder, onion powder, and smoked paprika, try rosemary, thyme, oregano, or even a sprinkle of Parmesan cheese for tasty variations.

Final Thoughts

This smashed potatoes recipe is one of those kitchen gems I reach for when I want comfort food with a bit of a wow factor. It’s straightforward but delivers so much flavor and texture that everyone ends up asking for seconds. Give it a try, play with the seasonings to suit your palate, and I promise you’ll love how satisfying and versatile it is. It’s like the hug of potato recipes—warm, crispy, and comforting every single time.