Crisp on the outside and smooth on the inside, these smashed potatoes are the perfect combination of your favorite creamy mashed potatoes and crispy roasted potatoes in one, and are always a family favorite dinner side dish!
What could possibly be better than a perfectly tender baked potato? Or crispy roasted potatoes? Or how about the best creamy, buttery, mashed potatoes? Well, how about a combination of all three! These Smashed Potatoes are literally the perfect fusion of all your favorite potatoes side dishes.
What is the Difference Between Mashed Potatoes and Smashed Potatoes?
Mashed potatoes are peeled potatoes simmered in boiling water until just tender, drained, then mashed with either a fork or kitchen gadget. Salt and some type of dairy (like butter and/or cream) are added, mashing until the desired texture is reached. They’re deliciously creamy and smooth.
Smashed potatoes, on the other hand, simmer in seasoned boiling water until tender, but with their skins still on. They are then gently “smashed” whole with a potato masher, seasoned, and baked until golden and crispy!
How to Make Smashed Potatoes
There are three steps to making this smashed potatoes recipe. Here’s a brief rundown (full detailed recipe is below):
- Boil the potatoes: boil baby new potatoes in seasoned water until they can very easily be pierced with a knife. Drain and transfer to a greased, rimmed baking sheet.
- Smash the potatoes: with a potato masher (or spatula or measuring cup), smash the potatoes gently so they’re flattened. Drizzle the potatoes with olive oil and season with salt and pepper.
- Bake until crisp: Bake in a preheated oven and roast until golden and crispy. Serve immediately and enjoy on their own or with a dipping sauce.
Smashed Potatoes Recipe Tips
- Use small potatoes. While this technique does work on any size potato, you want potatoes that are small (baby new potatoes are ideal) to achieve that crispy exterior.
- Let the potatoes dry a bit after smashing them. This releases steam and ensures extra crispiness!
- Olive oil is your friend! Baste the baking sheet with olive oil before smashing the potatoes on it. And then once smashed, drizzle some olive oil on top of them.
- Roast at a high temperature! Place those potatoes in a 425 degree F preheated oven.
What to Serve with Smashed Potatoes
Honestly, I’ve been known to make a meal out of these alone! But they’re so great as a side or finger food.
As a side dish, they go great with skillet steak or baked chicken.
If serving them as an appetizer, they’re exceptionally good dunked in my Tzatziki sauce, Ranch dressing, sour cream, slathered in herb butter, or topped with bacon jam!
Because these are gluten free and even vegan, they are welcomed by most! If that is not a concern, you can also sprinkle on some freshly grated Parmesan right as they come out of the oven.
Storing Leftovers
These potatoes are best served hot right from the oven, but can be stored in the refrigerator, covered, for up to 4 days. To reheat, bake them in the oven at 425 degrees F until warmed through.
Other Must-Make Potato Recipes
- To Die For! Latkes
- Perfect Baked Sweet Potato
- The Best Twice Baked Potatoes
- Breakfast Tater Tot Casserole
Watch Them Being Made
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Crispy Smashed Potatoes
Ingredients
- 1 3/4 pounds baby new potatoes
- 1 tablespoon + 1/4 teaspoon coarse salt (not table salt) , divided
- 2 bay leaves
- 2 cloves garlic , peeled
- 3 1/2 tablespoons extra-virgin olive oil , divided
- Fresh cracked black pepper
- 1 tablespoon freshly chopped herbs , such as parsley, chives, or scallions
- Tzatziki sauce , Ranch or Sour Cream for serving, optional
Instructions
- Scrub the potatoes clean of any dirt and rinse under water. Remove any nubby areas. Place the potatoes in a large Dutch oven or pot.
- Fill the pot with water until the potatoes are submerged and covered by 1-inch of additional water. Add 1 tablespoon of the salt, the bay leaves, and garlic cloves. Bring the mixture to a boil, then reduce to a simmer and continue cooking until the potatoes are very easily pierced with a fork, about 20-22 minutes.
- While the potatoes cook, preheat the oven to 425 degrees F and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed.
- When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they’re cool enough to handle. Discard bay leaves and garlic.
- Transfer the potatoes to the prepared baking sheet in an even single layer and gently smash the potatoes with a potato masher (or large serving fork, spatula, or measuring cup) until you reach a height of a 1/2-inch.
- Drizzle the remaining 2 1/2 tablespoons of olive oil over the smashed potatoes. Sprinkle with the remaining 1/4 teaspoon salt and some freshly ground pepper.
- Bake for about 20-25 minutes until the potatoes are crisp and golden.
- Garnish with fresh chopped herbs and serve immediately with your dipping sauce of choice (optional) and enjoy!
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