If you love crispy-on-the-outside, tender-on-the-inside potatoes, you’re going to absolutely fall for this How to Make Smashed Potatoes Recipe. It’s one of those easy recipes that feels fancy but only takes a little effort—perfect for everyday dinners or impressing guests without breaking a sweat. I’ve been making smashed potatoes for years now, and every time I do, I get that satisfying crunch that makes the whole kitchen smell heavenly. Stick with me, and I’ll share all my tips to help you get perfect crispy smashed potatoes every single time!

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Why This Recipe Works

Simple Ingredients: Uses just a handful of pantry staples that deliver tons of flavor without fuss.
Perfect Texture: Boiling first then smashing creates crispy edges and fluffy insides.
Customizable Seasonings: The garlic, smoked paprika, and fresh herbs let you easily tailor the flavor to your liking.
Easy Technique: No fancy equipment required—just a pot, baking sheet, and a sturdy glass or measuring cup to smash away.

How to Make Smashed Potatoes, crispy smashed potatoes, easy smashed potato recipe, flavorful smashed potatoes, perfect 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 really shines because each ingredient has a purpose, creating that balance of crispy, savory, and fresh notes. Choosing the right potatoes and seasoning right can make all the difference, so here’s a little about why I pick each component.

How to Make Smashed Potatoes, crispy smashed potatoes, easy smashed potato recipe, flavorful smashed potatoes, perfect 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: Their thin skins and creamy texture make them ideal for boiling and smashing without falling apart.
Sea salt: Divided use ensures seasoning both inside during boiling and on the surface for flavor and crust.
Extra-virgin olive oil: Adds richness and helps create golden, crispy edges when roasted.
Garlic powder: Brings savory aromatics without the mess of fresh garlic burning.
Onion powder: Adds subtle sweetness and depth.
Smoked paprika: Gives a lovely smoky warmth that pairs beautifully with the earthy potatoes.
Fresh chives and dill: Light, fresh herbs add a pop of color and brightness right before serving.
Flaky sea salt (optional): Sprinkled on just before serving for that irresistible final crunch and burst of saltiness.

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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 making this recipe my own depending on what’s in my pantry or season. You can easily swap or add spices and herbs to create your own version of smashed potatoes that feel unique and delicious. Don’t be shy to experiment—you might discover your signature twist!

Variation: Sometimes I swap smoked paprika for cayenne for a spicy kick—totally transforms the flavor.
Dairy lovers: Sprinkle grated parmesan right after oiling the potatoes for a cheesy crust.
Herb swaps: Rosemary or thyme work great if you don’t have dill or chives on hand.
For extra crispiness: After smashing and seasoning, some folks like to broil the potatoes for 1-2 minutes at the end—just watch closely!

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

Step 1: Boil ‘em Perfectly

Start by filling a large pot with cold water, add 2 teaspoons of sea salt, and toss in your golden potatoes. Bring to a boil and cook until they’re fork-tender—about 15 to 20 minutes. You want them soft enough to smash but not falling apart. I learned this the hard way when I overcooked a batch, and they turned mushy—so keep an eye on them and test with a fork.

Step 2: Smash and Season

Drain the potatoes and let them cool just enough to handle. Then, place each potato on your oiled baking sheet. I like using the bottom of a sturdy measuring cup to gently press down each potato until it’s about a quarter-inch thick. Don’t press too hard or the potato will break apart. Once smashed, drizzle with olive oil and sprinkle the garlic powder, onion powder, smoked paprika, the remaining teaspoon of salt, and freshly cracked black pepper evenly over the potatoes.

Step 3: Roast Until Golden & Crispy

Pop the baking sheets into a preheated 425°F oven and roast for 25 to 35 minutes, flipping or rotating the pans halfway through. This helps each potato get golden and crispy all over. My favorite moment? Seeing those edges turn that perfect, crackly brown—so satisfying!

Step 4: Garnish and Serve

Season with extra flaky sea salt if you like and sprinkle the chopped chives and dill over the top. The fresh herbs add a lovely contrast to those smoky, savory potatoes. Serve immediately so they stay crisp, and get ready for plenty of compliments.

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Pro Tips for Making How to Make Smashed Potatoes Recipe

Pick the Right Potato: Small gold or baby red potatoes work best because their thin skin crisps nicely without needing peeling.
Don’t Over-Smash: Press gently to keep the potato in one piece; too thin and they won’t hold up on the pan.
Use Enough Oil: Olive oil is key for crispiness—don’t be shy when drizzling to make sure each potato has a nice coating.
Serve Hot: These really lose their crispness if left too long, so time your roasting with dinner prep to serve them fresh out of the oven.

How to Serve How to Make Smashed Potatoes Recipe

Garnishes

I always reach for fresh chives and dill because they bring a lovely, bright flavor that cuts through the richness. Sometimes I add a squeeze of fresh lemon juice or a sprinkle of parmesan for a different twist. Flaky sea salt is my secret weapon for that addictive last crunch.

Side Dishes

These smashed potatoes pair beautifully with grilled chicken, roasted veggies, or even a juicy steak. I’ve also served them alongside a big green salad drizzled with a tangy vinaigrette for a lighter meal. Their versatility makes them a go-to favorite whenever I want easy but impressive sides.

Creative Ways to Present

For a fun dinner party, I’ve arranged the potatoes on a rustic wooden board with bowls of dipping sauces like garlic aioli, chipotle mayo, and herb butter nearby. The variety lets guests customize their bites and makes it feel extra special without extra work on my part.

Make Ahead and Storage

Storing Leftovers

Leftover smashed potatoes reheat surprisingly well. I store them in an airtight container in the fridge for up to 3 days. Make sure they’ve cooled completely before sealing to avoid soggy potatoes.

Freezing

I’ve tried freezing these, but honestly, they lose much of their crispiness after thawing. For best results, I recommend enjoying smashed potatoes fresh or reheated from refrigerated leftovers.

Reheating

To bring back the crisp, I pop leftovers on a baking sheet and reheat in a 400°F oven for about 10 minutes. This helps revive the crunch better than the microwave, which makes them mushy.

FAQs

What kind of potatoes are best for smashed potatoes?

Small gold or baby red potatoes are ideal for smashed potatoes because their thin skins crisp up well, and their fluffy insides hold shape when smashed.
Can I make smashed potatoes ahead of time?

You can boil and smash potatoes ahead, but for the crispiest texture, roast them right before serving. Store boiled, smashed potatoes in the fridge for up to a day if needed.
How do I keep smashed potatoes crispy?

Ensure you use enough olive oil, space the potatoes apart on the baking sheet, and roast in a hot oven (425°F). Avoid overcrowding to allow air circulation that promotes crisping.
Can I add other seasonings?

Absolutely! Try herbs like rosemary or thyme, or spices like cayenne for a kick. Parmesan cheese is also delicious when sprinkled on before roasting.

Final Thoughts

This How to Make Smashed Potatoes Recipe has been a favorite in my kitchen because it’s simple, satisfying, and always gets rave reviews. There’s something so comforting about a potato with crispy edges and soft centers that feels both rustic and special. I hope you give it a try and discover just how easy it is to make a side dish that everyone will fight over. Grab those little potatoes, some olive oil, and your favorite seasonings, and let’s get smashing!