Crispy Smashed Potato Recipe (Oven Baked & Easy)
This crispy smashed potato recipe makes the best homemade side dish. Crispy and seasoned on the outside, and fluffy on the inside, this smashed potato is going to be your new favorite side dish! They are so easy to make and are the perfect way to spice up your meals!
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.