Valentina Ablaev
Once you try this crispy smashed potato recipe, there won’t be another side dish that comes close! These oven-baked smashed potatoes are made with buttery Yukon Gold potatoes, roasted until perfectly golden and crispy on the outside, and fluffy on the inside.
Why Smash Potatoes?
We can all agree that potatoes make the best side dish. I mean, we have everything from classic mashed potatoes to crispy parmesan-crusted potatoes. So why are we smashing these potatoes? Smashing boiled potatoes increases each potato’s surface area. That’s why this crispy smashed potato recipe delivers the perfect texture every time. If you love roasted potatoes, you’ll love this upgraded version even more.
Ingredients for Homemade Smashed Potatoes
You only need a handful of simple ingredients to make this easy oven-smashed potato recipe.
- Yukon gold potatoes – The perfect potato for this homemade smashed potato recipe, with just the right starch level to create crispy edges and a fluffy center.
- Oil & butter – This combination helps the potatoes get extra crispy and flavorful! The butter adds richness, and the oil prevents it from burning!
- Seasoning – A generous sprinkle of garlic powder, paprika, salt, and black pepper seasons these potatoes to perfection.
- Garlic aioli – Our homemade garlic aioli makes the perfect dip for these crispy potatoes!
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- Use a large rimmed baking sheet to fit the potatoes perfectly and roast.
- To smash the potatoes, you can use the bottom of a glass cup or a potato masher!
How to Make Crispy Smashed Potatoes (Step-by-Step)
This oven-baked smashed potato recipe is simple: boil, smash, season, and roast. The high oven temperature creates golden, crispy edges while the inside stays soft.
- Boil potatoes. Bring a large pot of salted water to a boil, then add the washed Yukon Gold potatoes. Boil for 15-20 minutes or until fork-tender.
2. Arrange potatoes. Place the boiled potatoes onto a parchment paper-lined baking sheet in a single layer. Pat the potatoes dry with a paper towel.
3. Mash. The moment you’ve been waiting for! Use a potato masher or a glass to press them down to ½ inch thickness. I like to use a piece of parchment paper to place between the potato and the smasher.
4. Butter up and season. Brush the oil-and-butter mixture onto each potato, then sprinkle with seasoning.
5. Roast. Bake at 425°F for 20-25 minutes or until golden brown.
6. Garlic aioli. Mix garlic aioli and serve with hot potatoes. This is optional, but we love the flavor combination.
How to Make Smashed Potatoes in the Air Fryer
This method makes ultra crispy air fryer smashed potatoes in less time than the oven.
- Boil and smash the potatoes.
- Brush with butter/oil and season.
- Air fry at 400°F for 12–18 minutes (depending on size).
Expert Tips:
- Cook gently. When boiling the potatoes, you don’t want to break them apart or overcook them. Boil until just fork-tender.
- Press hard. When smashing these potatoes, don’t hold back! It’ll take some force to flatten them out.
- Space apart. To get the crispiest smashed potatoes, space them out so they aren’t touching. This allows them to get crispy without steaming.
- Cheese. Garnish the potatoes with shredded Parmesan cheese before roasting for the most incredible cheesy smashed potatoes.
Serving Suggestions
- Hearty meal. Serve this crispy oven smashed potato recipe as a side to your favorite entree! We love these potatoes with easy lemon butter chicken or our slow-cooker short ribs if you’re feeling extra fancy!
- As an appetizer. Homemademini smashed potatoes make the perfect finger food! Garnish them like a loaded potato and serve as the perfect bite-sized snack.
- Sandwich side. You don’t need fries anymore because these smashed potatoes are the perfect pair to a classic turkey sandwich!
- Brunch. Though we love a classic hash brown for breakfast, these smashed potatoes are the perfect switch-up! Serve with sheet-pan eggs for a complete meal.
Store & Reheat
- Storage. Keep leftovers fresh by storing them in the refrigerator. Place the potatoes in an airtight container and store for up to 3 days.
- Reheat. Warm up the potatoes in the oven or the air fryer for the best results! Bake at 350°F until crispy.
- Freeze. Store these smashed potatoes in the freezer for up to 3 months! Add to a freezer-safe container and freeze. Reheat: Warm up the potatoes in the air fryer at 350°F for 10-12 minutes or until warmed through and crispy.
More Side Dish Recipes
If you enjoyed this smashed potato recipe, be sure to try our other easy side dish recipes; here are some of our favorites:
Potatoes- Veggies
- Veggies
- Veggies
- Potatoes
- Potatoes
If you tried this smashed potato recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Crispy Smashed Potato Recipe (Oven Baked & Easy)
Ingredients
- 1 1/2 pounds medium yukon gold potatoes
- 2 tsp salt for boiling water
- 2 Tbsp unsalted butter melted
- 2 Tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- finely chopped parsley
Garlic aioli –
- ½ cup mayonnaise
- 2 garlic cloves minced
- 1 1/2 Tbsp lemon juice
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Bring water and 2 tsp salt to a boil, then cook for 15-20 minutes, or until fork-tender.
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Place potatoes spaced apart. Use a paper towel to thoroughly dry the potatoes.
- Use a glass or potato masher to gently smash to about ½ inch thickness.
- Mix oil and butter, then brush the smashed potatoes with the mixture.
- Combine the garlic, salt, pepper, paprika, and garlic powder, and season the potatoes.
- Bake for 20-25 minutes, until the edges are golden and crisp. Garnish with fresh parsley.
- In a bowl, whisk together the garlic aioli ingredients.
- Serve the potatoes with a side of sauce and enjoy friends!
Notes
- Cook gently. When boiling the potatoes, avoid overcooking or letting them fall apart. Simmer just until they’re fork-tender.
- Smash firmly. Don’t be shy when flattening the potatoes — it takes a bit of pressure to get them nice and thin for maximum crispiness.
- Give them space. Arrange the potatoes so they aren’t touching on the baking sheet. Spacing them out helps them crisp up properly rather than steam.
- Storage. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat. For the crispiest results, reheat in the oven or air fryer at 350°F until hot and crispy.
- Freeze. Place cooled smashed potatoes in a freezer-safe container and freeze for up to 3 months.
To reheat from frozen: Air fry at 350°F for 10–12 minutes, or until heated through and crisp.
Nutrition
FAQs
Medium Yukon Gold potatoes are best for smashed potatoes. They hold their shape after boiling and are the perfect size for smashing.
The skins help hold the potatoes together and add extra texture and flavor, so no peeling is required! You do want to thoroughly clean the potatoes.
Yes, you can boil and smash the potatoes ahead of time, then refrigerate them. When ready to serve, brush with oil and bake until crispy.
