Why You’ll Love Crispy Smashed Potatoes Recipe Recipe
These crispy smashed potatoes are simple to prepare and deliver incredible texture and flavor. The contrast between the soft inside and crispy outside makes them highly satisfying. They use basic pantry spices, require minimal prep, and can easily be customized with your favorite toppings. Whether served as a side dish or a snack, they are always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds baby potatoes (yellow or red)
4 tablespoons ghee (melted (or 3 tb butter + 1 tb olive oil))
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
Salt and pepper
Optional garnishes: flake salt (fresh chopped parsley, scallions, or dill, crumbled bacon, sour cream, or shredded cheese)
Directions
Start by placing the potatoes in a large pot and covering them with water by about 1–2 inches. Add a generous amount of salt and bring the water to a boil over high heat. Once boiling, cook the potatoes for about 20 minutes until they are fork-tender and easy to smash. Remove the potatoes from the water and set them aside.
Preheat your oven to 400°F and prepare a large rimmed baking sheet by brushing it with 1 tablespoon of ghee or oil. Arrange the potatoes on the baking sheet, leaving space between each one. Use a flat spatula to gently press each potato down into a ¼ to ½ inch thick disc.
Drizzle the remaining ghee over the potatoes and brush to ensure they are evenly coated. Season the tops with salt, pepper, garlic powder, onion powder, and smoked paprika.
Roast the potatoes in the oven for 15 minutes until they start to turn golden. Carefully flip each potato and continue roasting for another 5–10 minutes until crispy and browned on both sides.
Serve immediately while hot, with your choice of garnishes if desired.
Servings and timing
This recipe serves 6 people and takes approximately 1 hour total, including preparation, boiling, and roasting time.
Variations
You can switch up the flavor by adding grated parmesan before roasting for a cheesy crust. For a spicy kick, sprinkle chili flakes or cayenne pepper. Try using different herbs like rosemary or thyme for a more aromatic version. You can also top the finished potatoes with avocado, yogurt-based sauces, or even a drizzle of garlic butter for extra richness.
Storage/Reheating
Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F for about 10–15 minutes to restore their crispiness. Avoid microwaving if possible, as it can make them soft instead of crispy.
FAQs
Can I use larger potatoes instead of baby potatoes?
Yes, but you will need to cut them into smaller chunks before boiling to ensure even cooking.
Do I have to peel the potatoes?
No, the skins add texture and help create a crispier finish.
Can I make these ahead of time?
You can boil and smash the potatoes ahead of time, then roast them just before serving.
What can I use instead of ghee?
Butter, olive oil, or a combination of both works well.
How do I make them extra crispy?
Make sure the potatoes are well spaced on the baking sheet and fully coated in fat before roasting.
Can I cook them in an air fryer?
Yes, cook at around 400°F until crispy, checking and flipping as needed.
Why are my potatoes not crispy?
They may be overcrowded or not coated enough in fat, or the oven temperature may be too low.
Can I freeze smashed potatoes?
It’s not recommended, as they can lose their texture after thawing.
What are the best garnishes?
Fresh herbs, sour cream, cheese, and bacon are all great options.
Can I make this recipe vegan?
Yes, simply replace the ghee or butter with olive oil or another plant-based fat.
Conclusion
Crispy smashed potatoes are an easy and delicious side dish that delivers both comfort and crunch. With simple ingredients and flexible variations, they can be adapted to suit any taste. Whether served at a family dinner or a gathering, they are sure to become a favorite staple.
Crispy Smashed Potatoes Recipe
Crispy smashed potatoes with a golden, buttery crust and fluffy interior, seasoned with garlic and smoked paprika. A simple and flavorful side dish perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ pounds baby potatoes (yellow or red)
- 4 tablespoons ghee (melted (or 3 tb butter + 1 tb olive oil))
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper
- Optional garnishes: flake salt (fresh chopped parsley, scallions, or dill, crumbled bacon, sour cream, or shredded cheese)
Instructions
- Place the potatoes in a large pot and fill with water, covering them by 1–2 inches. Add several pinches of salt and bring to a boil over high heat. Boil for about 20 minutes until fork-tender. Remove and set aside.
- Preheat the oven to 400°F. Brush 1 tablespoon of ghee or oil onto a large rimmed baking sheet.
- Place the potatoes on the baking sheet and use a flat spatula to smash them into ¼–½ inch thick rounds.
- Drizzle the remaining ghee over the potatoes and brush to coat evenly.
- Season with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Roast for 15 minutes until golden, then flip and roast an additional 5–10 minutes until crispy.
- Serve hot with optional garnishes as desired.
Notes
- For extra crispiness, ensure potatoes are well spaced on the baking sheet.
- Butter and olive oil can be used in place of ghee for a slightly different flavor.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven to maintain crispness.
- Top with sour cream, herbs, or cheese for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
