The best bite of any roast potato is the crunchy edge, and smashed potatoes give you far more of it. You boil small potatoes until tender, press them flat on a sheet pan, then roast them hot until the torn edges turn brown and crackly. The center stays soft and creamy, close to a good baked potato.

My version adds one step many recipes skip: a brush of garlic butter and Parmesan during the last 10 minutes. Garlic scorches quickly at 450°F, so it goes on late, after the olive oil has already done the crisping.

I tested this recipe six times over two weekends because my first batches came out greasy on top and pale underneath. Three changes fixed it. I dried the potatoes longer, oiled the pan before they went on, and stopped opening the oven to check them. Those small habits are the difference between limp smashed potatoes and ones that crunch when you cut them.

Table of Contents

Why You Will Love These Smashed Potatoes

• Crackly, browned edges and a soft, buttery middle land in the same bite.
• You need just 9 ingredients, and most of them are probably in your kitchen right now.
• Hands-on work takes about 15 minutes. The pot and the oven handle the rest.
• Boil the potatoes up to 2 days ahead, and a weeknight side takes 30 minutes from fridge to table.
• Kids eat them like thick fries, ketchup and all.

Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6
• Difficulty: Easy
• Calories per Serving: About 228
• Key Tool: Rimmed half sheet pan
• Best For: Weeknight dinners, steak nights, and potlucks

Nutrition Information

• Calories per Serving: About 228
• Protein: 4 g
• Carbs: 28 g
• Fat: 12 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 223 mg
• Serving Size: About 3 potatoes
• Servings per Recipe: 6

Keeping the skins on gives each serving 3 grams of fiber, which is more than you get from peeled mashed potatoes. Most of the fat comes from olive oil, with only 2 tablespoons of butter spread across six plates. Sodium stays fairly low, so you can add flaky salt at the table without going overboard.

Nutrition values are approximate and calculated per serving using standard ingredient amounts. Values may vary based on brands used and portion sizes.

Ingredients for Crispy Smashed Potatoes

For Boiling

• 2 pounds baby Yukon Gold potatoes, 1 1/2 to 2 inches wide (about 18 potatoes; small red potatoes work too)
• 1 tablespoon Diamond Crystal kosher salt (use 1 1/2 teaspoons if you have Morton kosher salt)

For Roasting

• 3 tablespoons extra-virgin olive oil, divided (avocado oil works the same way)
• 1/2 teaspoon Diamond Crystal kosher salt
• 1/4 teaspoon ground black pepper

For the Garlic Butter Finish

• 2 tablespoons unsalted butter, melted (or 2 more tablespoons olive oil)
• 3 garlic cloves, minced (or 1/2 teaspoon garlic powder)
• 1/4 cup finely grated Parmesan cheese (Pecorino Romano is a sharper swap)
• 2 tablespoons chopped fresh parsley (chives or dill also fit)
• Flaky sea salt, for finishing (optional)

Three ingredients decide the result. Yukon Golds have thin skin and creamy flesh, so they flatten without crumbling. Russets often split into pieces.

Salt brand matters too. Morton kosher salt is nearly twice as salty by volume as Diamond Crystal, so the same spoonful can make the potatoes harsh. Parmesan builds a nutty crust. Traditional Parmesan uses animal rennet, so check labels for microbial or vegetable rennet if that matters in your home.

Equipment Needed

• 5-quart pot: Room for one layer means even cooking.
• Colander: Let the potatoes steam dry right in it.
• Rimmed 18×13-inch half sheet pan: Heavy, dark pans brown the bottoms best.
• Flat-bottomed 1-cup measuring cup or drinking glass: A wide, even base smashes without punching holes.
• Pastry brush: Silicone is easier to clean after garlic butter.
• Thin metal spatula: It slides under the crispy bottoms without tearing them.

Preparation

• Move an oven rack to the center position and preheat the oven to 450°F.
• Rinse the potatoes and scrub off any dirt. Leave the skins on.
• Sort out any potatoes larger than 2 inches. Cut those in half so they cook as fast as the others.
• Melt the butter, then stir in the minced garlic. Set the bowl near the stove.
• Grate the Parmesan, chop the parsley, and measure the salt, pepper, and oil before you start.

Step-by-Step Instructions

1. Place the potatoes in the pot and cover them with cold water by 1 inch. Stir in 1 tablespoon kosher salt and bring to a boil over high heat, about 10 minutes, until large bubbles break across the whole surface.
2. Lower the heat to medium and simmer for 15 to 20 minutes. They are ready when a paring knife slides into the largest potato and out again with no resistance. Chef’s Note: Starting in cold water cooks the outside and center evenly, so the skins do not split before the middle softens.
3. Drain the potatoes and let them sit in the colander for 5 minutes. The skins should look dull and dry, with no shine of water left.
4. Spread 1 tablespoon olive oil over the sheet pan. Set the potatoes on it about 2 inches apart, then press each one with the measuring cup until it is about 1/2 inch thick and the edges break into rough, jagged pieces. Chef’s Note: Press slowly and steadily. A fast, hard push sends potato across the pan.
5. Let the smashed potatoes rest for 3 minutes, until the broken surfaces look dry and slightly chalky. Brush the tops with the remaining 2 tablespoons oil, then sprinkle with 1/2 teaspoon salt and the pepper.
6. Roast for 20 minutes without opening the oven. The bottoms should be deep golden and the thin edges should be brown and crisp to the touch.
7. Brush the garlic butter over the tops and scatter the Parmesan evenly. Roast for 8 to 10 minutes more, until the cheese melts into a lightly browned crust and the garlic smells toasty. Chef’s Note: Pull them if the garlic turns darker than light brown, since it turns bitter fast.
8. Loosen each potato with the spatula and move them to a platter. Sprinkle with parsley and flaky salt, then serve within 10 minutes while the edges still crackle.

Pro Tip: If your potatoes are uneven in size, test the biggest one, not the smallest. A slightly soft small potato smashes fine, but a firm large one cracks into chunks and never gets creamy inside.

Expert Tips and Tricks

• On my second test, I crowded 2 1/2 pounds onto one pan, and the bottoms never browned. When doubling, use two pans and rotate them halfway.
• For a dinner party, boil and smash the potatoes in the morning, cover the pan, and chill it. Add 5 minutes to the first roast.
• Leftover smashed potatoes keep in an airtight container in the fridge for 3 to 4 days.
• Rub the bottom of your measuring cup with a few drops of oil. The potato releases cleanly instead of sticking and tearing.
• For extra crunch, smash to 1/3 inch. You trade some creamy center for a texture close to a kettle chip.
• Save time by skipping the garlic mince. A spoonful of jarred minced garlic works fine in the butter.

Common Mistakes and Troubleshooting

Soggy, Pale Potatoes

Why: Water left on the surface turns to steam in the oven. Prevent: Give them the full 5 minutes in the colander and the 3 minute rest after smashing. Fix: Roast 5 to 10 minutes longer on the lowest rack.

Potatoes Falling Apart When Smashed

Why: They were overboiled, or you used starchy russets. Prevent: Start checking at 15 minutes and use Yukon Golds. Fix: Gather the broken bits into small piles. They roast into crunchy clusters people fight over.

Bottoms Stuck to the Pan

Why: The pan had no oil, or you tried to move them too early. Prevent: Oil the pan first. Fix: Let the pan rest for 2 minutes. The crust loosens as it cools slightly, then a thin spatula lifts it.

Bitter, Burned Garlic

Why: Raw garlic went on at the start of a 30 minute roast. Prevent: Add the garlic butter only for the final 8 to 10 minutes. Fix: Brush off dark bits and finish with fresh parsley and a squeeze of lemon.

Storage Instructions

• Room Temperature: Up to 2 hours, or 1 hour above 90°F.
• Refrigerator: Cool completely, then store in an airtight glass container lined with a paper towel for 3 to 4 days.
• Freezer: Freeze in a single layer on a lined tray for 2 hours, then move to a freezer-safe zip bag for up to 2 months.
• Reheating: Bake on a sheet pan at 425°F for 10 to 12 minutes, or air fry at 400°F for 6 to 8 minutes, until hot in the center (165°F) and crisp again. Reheat frozen potatoes straight from the freezer and add 5 minutes.
• Make-Ahead Notes: Boil the whole potatoes up to 2 days ahead and chill them unsmashed. Keep the garlic butter in a separate jar.

I reheated leftover smashed potatoes in the microwave once. The edges went soft and chewy, and nobody touched them. The oven takes 10 minutes longer but brings the crunch back.

Make-Ahead Shortcut: Cold boiled potatoes smash cleaner than warm ones because the starch has firmed up. For the neatest edges, boil them the night before and smash them straight from the fridge.

Variations and Substitutions

• Spicy Chili Lime: Stir 1/2 teaspoon red pepper flakes and 1/2 teaspoon smoked paprika into the garlic butter. Finish with lime zest and juice.
• Kid-Friendly Cheddar: Leave out the pepper and swap the Parmesan for 1/2 cup shredded mild cheddar. My niece calls these “potato pizzas” and asks for them every birthday.
• Vegan: With a rennet-free Parmesan, this is already vegetarian. For vegan, use olive oil instead of butter and 2 tablespoons nutritional yeast instead of cheese.
• Everything Seasoning: These are naturally gluten-free. For a new flavor, skip the Parmesan and sprinkle 1 tablespoon everything bagel seasoning over the garlic butter.

What to Serve With Smashed Potatoes

• Meatloaf: A thick slice of classic glazed meatloaf makes a dinner kids actually finish.
• Baked Meatballs: Serve the potatoes next to tender baked meatballs with garlic and Parmesan, since both share the same garlic and cheese flavors.
• Broccoli Salad: A cold, crunchy creamy broccoli salad balances the hot, rich potatoes.
• Lemon Yogurt Dip: Stir 1 cup Greek yogurt with 1 tablespoon lemon juice, chopped dill, and a pinch of salt for dipping.
• Sparkling Lemonade: The bright, tart fizz cuts through the butter and Parmesan.

Frequently Asked Questions

why are my smashed potatoes not crispy

Moisture is almost always the reason. Wet potatoes steam in the oven, and steam keeps the surface soft. Let them sit in the colander for 5 minutes, then rest 3 minutes after smashing. A crowded pan causes the same problem, so leave 2 inches between potatoes. Also make sure the oven is fully preheated to 450°F. I check mine with an oven thermometer, since it runs 15 degrees cool.

can you boil potatoes the day before for smashed potatoes

Yes, and it works better than boiling the same day. Boil until tender, drain, cool, then refrigerate the whole potatoes in an airtight container for up to 2 days. On cooking day, smash them straight from the fridge, then oil and season them. Add about 5 minutes to the first roast so the cold centers heat through. This is how I make smashed potatoes for a crowd.

can i use russet potatoes for smashed potatoes

You can, but expect a different result. Russets are starchy and dry, so they crumble when pressed. Cut them into 2 inch chunks, boil just until tender, about 10 to 12 minutes, and smash gently. The edges get very crunchy and the inside turns fluffy instead of creamy. For classic smashed potatoes with round disks that hold together, Yukon Golds or small red potatoes work best.

how do you know when smashed potatoes are done

Check the bottoms and edges, not the tops. After the first 20 minutes, slide a spatula under one potato. The underside should be deep golden brown, and the thin edges should feel stiff and crisp. Once the garlic butter goes on, give them 8 to 10 more minutes, until the Parmesan browns in spots. Pale tops are fine when the bottoms are dark, since the side touching the pan does most of the crisping.

do you peel potatoes for smashed potatoes or leave the skin on

Leave the skin on. It holds each potato together when you press it flat, and it turns into a thin, crackly shell in the oven. Peeled potatoes tend to collapse into a mashed pile. Baby Yukon Golds and red potatoes have skins so thin nobody notices them. Just scrub off any dirt before boiling. The skins also add fiber, so I never peel potatoes for this smashed potato recipe.

Final Thoughts on Crispy Smashed Potatoes

The one habit worth keeping from this recipe is patience at the drying stage. Those 8 quiet minutes, 5 in the colander and 3 on the pan, do more for crunch than any extra oil or higher heat ever did in my tests.

The last time I made these smashed potatoes, my son ate four of them standing at the counter before the platter reached the table. I now make a few extra and call them the cook’s share. Try the chili lime version once you have the basic method down.

If you loved this recipe, save it to your Potato Side Dishes Pinterest board so you can find it easily later!

FIND YOUR NEXT FAVORITE

More Recipes You’ll Love

Easy Taco Salad Ready in 40 MinutesSalads & Side DishesCrispy Roasted Potatoes with Garlic and RosemarySalads & Side DishesEasy Coleslaw Recipe That Stays Crisp for DaysSalads & Side Dishes