I had to re-share the easiest, most delicious side dish you might ever make. If you’re a potato lover like I am (truly, who isn’t?!) then get ready for your new favorite way to make them (besides my famous slow cooker mashed potatoes).
These incredible crispy smashed potatoes have those crave-able golden edges, perfectly fluffy centers inside, and the perfect amount of seasoning to make them absolutely addicting. When Rebecca, Abra, and I cooked them up a couple of years back for Thanksgiving we seriously couldn’t stop snacking on them (probably because they taste like french fries).
This crispy smashed potato recipe makes such a great appetizer or side dish that’s super easy to customize with your favorite seasoning and, of course, wonderful dipping sauces. I’ve included fun varieties of both below, so these potatoes are really a choose-your-own-adventure sort of recipe. In the best way possible!
Might I suggest a whole potato station with about 5-10 different sauces to choose from? OKAY, best holiday season (or really any time dinner side).
Everything you need for the best crispy smashed potatoes
One of the main reasons why I love this recipe (and why you will, too) is because it requires super minimal ingredients but the result is SO delicious and a guaranteed crowd-pleaser. Here’s what you’ll need:
- Gold potatoes: I think that Yukon gold potatoes have the best flavor and get nice and crispy, but you could also use red potatoes.
- Olive oil: you’ll need plenty of olive oil to roast the potatoes to crispy perfection.
- Seasonings: we’re going simple with plenty of salt and pepper, plus garlic powder. See below for even more ideas for seasonings!
- For the sauce: gotta love dipping & drizzling crispy smashed potatoes! In this recipe, I paired them with my famous garlic feta sauce, but I’ve included tons of options below.
More delicious seasonings
Looking to jazz these potatoes up even more? Try one of these delicious seasoning combos:
- My homemade sazon seasoning is a must-try — made with cumin, coriander, annatto seeds (or turmeric) and more for a bold, delicious flavor.
- Amazing homemade taco seasoning isn’t just for meat! Toss it with these smashed potatoes for a kick of flavor and heat.
- Try a balsamic and herb flavor by adding 3 tablespoons balsamic vinegar, 1 teaspoon fresh thyme and 1 teaspoon fresh chopped rosemary to the olive oil & garlic powder in this recipe!
- One of my favorite combos is a Moroccan-inspired seasoning with 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1 teaspoon ground cinnamon, 1/2 teaspoon garlic powder & salt, 1/4 teaspoon cayenne pepper, and plenty of black pepper.
- Add a wonderful jerk seasoning from this delicious jerk chicken recipe!
- Curry flavors from this salad recipe take these potatoes to the next level by adding 1 teaspoon curry powder, 1/2 teaspoon ground turmeric, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper and salt & pepper.
- Try topping them with freshly grated parmesan cheese and fresh parsley or chives for a lovely, savory combo.
How to make smashed potatoes
Making smashed potatoes does take a bit of time, but the steps are so easy and of course, SO worth it.
- Boil your potatoes. You’ll start by cooking your potatoes in boiling water until they’re just fork tender. Drain them and let them cool for about 5 minutes, then dump them onto your big sheet pan.
- Smash ’em. Here comes the fun part! Use a heavy-bottomed pot, mug, or even another sheet pan to smash the potatoes until they’re about 1/3 inch thick and flat on two sides. Be careful not to smash them too much as we want them to stay together and bake evenly.
- Season & bake ’em. You’ll then want to mix the olive oil with the garlic powder and brush that all over the potatoes. Remember to add plenty of salt and pepper as well, then bake them at 450 degrees, flipping halfway through, until they’re golden and crispy.
- Sauce party. While the potatoes are baking you can make your garlic feta sauce, or any sauce you’d like! Scroll below for tons of ideas.
- Garnish & serve. Once the potatoes are golden and crispy, garnish them with fresh herbs like rosemary or parsley and drizzle or serve them with your fav sauce!
Tips for ultra-crispy potatoes
- Use small potatoes. Smaller potatoes will bake up nice and crispy, and be easier to “smash” before baking. Choose gold (or red) potatoes that are small and even in size.
- Don’t skimp on olive oil. We don’t want burnt potatoes, so use a good amount of olive oil when you’re baking these smashed potatoes so that they’re well coated. This will help to prevent them from sticking to your pan and also create a nice crispy exterior. Promise they won’t be greasy!
- Season them well. Garlic powder, salt and pepper go a long way, so don’t forget to add plenty S&P or use one of the seasonings listed above!
- Space out your potatoes. Be sure to evenly space out your smashed potatoes on a large baking sheet so that they bake properly. If your pan is too small, I suggest using two separate pans. A crowded pan will lead to uneven cooking and won’t let the outsides of the potatoes get crispy.
- Bake them in a hot oven. We’re baking these babies at 450 degrees so that they really crisp up!
Our favorite sauces for dipping and drizzling
Yes, these crispy smashed potatoes are delicious warm straight from the oven, but if you love dips & sauces like I do here are some amazing ones for dipping & drizzling (I indicated V for vegan!):
- I originally made them with this addicting garlic feta sauce and it is fabulous.
- This spicy green cashew dip (V) and this jalapeño cashew cream sauce (V) are everything. Herby, creamy and so good!
- Go fresh with this jalapeño green tahini sauce (V) or this avocado lime sauce (V)
- Homemade tzatziki sauce is always a good idea for drizzling.
- The classics: greek yogurt ranch, chipotle ranch and honey mustard are essential
- Get a little fancy with my famous cilantro pistachio pesto (V)
- Tahini lovers try my creamy tahini sauce recipe (V) or go bolder with this curry tahini dressing (V)
- And of course, can’t forget the perfect turkey gravy
Get all of my amazing homemade dips & sauces here!
Storing & reheating tips
- To store: store any leftover smashed potatoes in airtight containers in the fridge for up to 3-5 days.
- To reheat: feel free to reheat the potatoes right back in the oven at 400 degrees F for about 10 minutes. You can also reheat them in the microwave until warmed through, though they won’t be as crispy.
Make them ahead of time
Save time by prepping the potatoes the night before baking! Simply boil the potatoes, smash them on your baking sheet, cover lightly with foil or plastic wrap and store them in the refrigerator overnight. Then in the morning you can season and bake according to the directions.
More amazing apps & sides
- Bacon Wrapped Dark Chocolate & Goat Cheese Stuffed Dates
- Dad’s Creamy & Cheesy Au Gratin Potatoes
- The Best Homemade Healthy Green Bean Casserole
- Lightened Up Brown Butter Mashed Sweet Potatoes (with a slow cooker option!)
- Parmesan Bacon Sourdough Mushroom Stuffing
- Apple & Brie Crostini with Hot Honey
Get all of our delicious side dishes here!
I hope you love this crispy smashed potatoes recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Crispy Smashed Potatoes
Ingredients
- 1 ½ pounds small gold potatoes
- Big handful of salt
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- Lots of freshly ground salt and pepper, to taste
- For dipping:
- 1 batch garlic feta sauce
- To garnish:
- Fresh rosemary, parsley or cilantro
Instructions
- Add the potatoes and a handful of salt to a large pot of water and bring to a boil. Cook the potatoes until just fork-tender, about 15-20 minutes, then drain, allow them to cool for 5 minutes and dump the potatoes onto a large sheet pan.
- Use a heavy bottomed pot, large mug or another sheet pan to smash the potatoes until they’re about 1/3 inch thick and flat on two sides. Note: don’t make them too thin or they’ll be likely to fall apart easier.
- Preheat the oven to 450 degrees.
- In a small bowl, mix together the olive oil and garlic powder and brush both sides of the potatoes with oil. Season the potatoes generously with salt and pepper. Bake in the oven for 40-45 minutes, flipping halfway through, until the potatoes are nice and golden and crispy to your liking.
- Make the whipped garlic feta yogurt sauce according to the recipe. Or you can make whatever sauce you’d like -- options in the blog post and note section below.
- Garnish the potatoes with rosemary sprigs on the side of the platter or chopped parsley/cilantro, then drizzle the feta sauce over the top or serve as a dipping sauce.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on November 12th, 2021, republished on December 11th, 2022, and republished on October 17th, 2023.
25 comments
This was such a hit! Perfect flavor. Was worried about the olive oil making them feel too oily but it didn’t and they were perfectly crunchy. Topped with the jalapeño tahini sauce – perfection!
I have a bunch of red potatoes to use up. Wondering if they would work in place of the yellow potatoes?
They’ll work, yes! They won’t have the same golden brown color but will absolutely taste delicious 🙂
Made these amazing potatoes last night and I think I could eat these every night! I drizzled mine with plain yogurt and fresh parsley and chives. Delicious!! I’ll have to make a few more times to smash them just enough to remain in tac but still be a crisp little disk of potato. Another AK recipe in the rotation now!
Amazing! So happy you loved them!
I am also a potato lover and love anything potato. These crispy smashed potatoes taste really amazing and they are a nice side dish. thanks for sharing this.
One star only because this site is the least user friendly on my phone I have ever experienced when looking for recipes.
I’m so sorry it was a difficult experience! We’re always looking for ways to make it more user-friendly, so any specific feedback you can offer would be SO helpful.
I love these potatoes, they are so flavourful and crispy! Really amazing, thank you very much, Monique! Your recipes are so lovely 🙂
I’m so glad to hear that! Thank you ❤️
yummy..just love these..can they be frozern? I do batch cooking and would love to have these in my freezer
I haven’t tried that so not sure! But I imagine if they’re stored in an air-tight container, they’d be fine. I’d recommend reheating in the oven 🙂
Another exceptionally delicious recipe! Definitely leave them in the oven for the max time (and be generous with the seasoning) so that they are crunchy. We couldn’t wait to make the topping, gobbled them up “as is”!
Thanks so much! SO glad you loved this recipe ❤️
These were really good and will definitely be a staple for our holidays! I used whole milk Greek yogurt for the feta sauce and it was thicker than looks for this recipe, but absolutely delicious. I would make the sauce again for chicken, beef, eggs, really anything, it’s that good.
Could I make this with larger Yukon gold potatoes? I figured I could just cut them into quarters after boiling and before smashing. Thanks!
Like you, I enjoy a good potato and all things related to them. These smashed potatoes have a lovely crunch and an excellent flavor. I appreciate you telling me about this.
I enjoy all things spud-related. These smashed potatoes have a wonderful crunch and flavor, and they’d make a great accompaniment to any meal. I really appreciate you telling me about this.
While this looks delicious, it is not paleo.
Amazing! So happy you loved them!
Amazing!
Good grief these are amazing!!! How?? Why?? What??? I don’t know. I have tried crispy potatoes before and this method works better than anything you can find out there. So delicious and so easy! My whole family gobbled them up tonight, no joke. Even my kids loved them, and they don’t usually eat potatoes that aren’t in the form of french fries. I made a yummy sauce to drizzle over them ( stir together sour cream, a little milk, onion powder, salt, and dried chives) and it was so good. Don’t worry if they come apart when you smash them, just gently squish them back together and flatten some more. They’re really forgiving. I deeply regretted not making many many more panfuls of these tonight. There is always tomorrow. And these are happening on Thanksgiving. Putting a pan in when the turkey comes out to rest. Thank you! xoxoxo
Aww yay! I am SO glad you loved this recipe and it turned out amazing for you, Kathryn!
I baked them for 35 min and they were burnt. 😭 Idk how you could do 40-45 min at 450 and these be great. Next time I’m going to lower the temp to 400 and keep the time. The flavor is good on the one that wasn’t completely burnt.
So sorry to hear that! I would double check your oven temperature as they can vary. Be sure to coat them well in olive oil, too!