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These smashed potatoes are addictively good and easy to make! They are super crispy on the outside and fluffy on the inside. Perfect as a snack, side, or appetizer, just like our cheesy loaded potato bread!
Do you need a new way to enjoy your potatoes? Because we are alway looking to increase out potato recipe collection! So today, we thought we could share this addictive, super crispy smashed potatoes recipe.
These smashed potatoes are simple and easy to make, but gosh! Are they just as dangerous to have around as our bubble pillow potatoes?!
And as any good potato products, these potato snacks are great with some ketchup, ranch, or your favorite dips!
Jump to:
- Ingredients needed
- How to make crispy smashed potatoes
- Recipe tips
- Storage and reheating
- FAQ
- 📖 Recipe
- 💬 Feedback
Ingredients needed
Please scroll down to the recipe card for the ingredient quantities!
- Baby gold potatoes - Small potatoes are the best for smashed potatoes. Feel free to use gold, red, or multi-colors.
- Olive oil - To "fry" the smashed potatoes so that they get crispy! The olive oil also adds a nice, rich flavor to the potatoes, but if you prefer, you can also use any neutral oil with a high smoke point, like canola and grapeseed oil.
- Salt and pepper - To season the smashed potatoes.
- Onion powder and garlic powder - To add extra flavors to these smashed potatoes.
- Green onion (optional for garnish)
How to make crispy smashed potatoes
1. Bring a pot of water to a boil and add the baby gold potatoes. Let the potatoes boil for about 20 minutes or until fork tender.
*Optional:Add some salt to the water to season the potatoes while they're boiling. We recommend about 1 teaspoon of salt per 8 cups of water.*
2. Once the potatoes are cooked through, drain them immediately and let them dry and cool on the side until comfortable for handling.
3. While the potatoes are cooling, preheat the oven to 425°F and prepare a sheet pan lined with parchment paper. Grease the parchment with about 2 tablespoons of olive oil. Feel free to use 2 smaller sheet pans if you prefer.
4. Once the potatoes are cool enough to handle, smash and flatten the potatoes directly on the greased sheet pan to about ½ inch to ¼ inch thick, using a fork, a potato masher, or the flat side of a ramekin or bowl.
🌟 Pro tip: The thicker the potato is, the fluffier it will be. The thinner they are smashed, the crispier they will be. For the best of both worlds, we recommend keeping the center thicker and make the edges thin.
5. After all of the potatoes are flattened, drizzle the remaining olive oil on the potatoes. Use your fingers or a brush to coat the potato evenly with oil. Then season evenly with salt, garlic powder, onion powder, and black pepper.
6. Bake the potatoes for about 30 to 45 minutes, or until the potatoes are golden brown and the edges are crispy.
7. Garnish the crispy smashed potatoes with sliced green onions and enjoy while warm!
Recipe tips
- Smash the potatoes into ½ inch to ¼ inch thick. The thinner you go, the crispier they will get. However, for best texture, we recommend keeping the center thicker and making the edges thinner for the best fluffy, crispy combo!
- Drain the potatoes immediately after they are done boiling. Leaving the potatoes in the water for too long will make them water lodged. This means, longer baking time to get the potatoes crispy.
- If baking on multiple sheet pans, on multiple baking racks, make sure to rotate the pans midway through baking. You may also need to increase the baking time. Try these large sheet pans to fit one whole recipe onto one tray.
Storage and reheating
If you have leftover smashed potatoes (not sure how you could!), you can keep them refrigerated in an airtight container for up to 4 to 5 days. To reheat, simply bake at 425°F or air fry at 400°F until warmed through, about 5 to 10 minutes.
FAQ
Can I use red potatoes?
Yes! Any baby potatoes will do. Fingerling potatoes are great too!
Can I use large potatoes, like russet or regular gold potatoes?
Technically, yes! Regular potatoes will work too. If using regular potatoes, peel and cut them into 1 to 1 ½ inch pieces and cook them according to the recipe.
Can I use butter instead of olive oil?
We do not recommend using butter instead of olive oil because butter has a low smoking point. It will burn in the oven at the temperature the potatoes are baked at and for the amount of time they will be bake for.
If you’ve made this recipe or any recipes from our blog, please tag us on Instagram using #twoplaidaprons! You can also tag us in your Instagram stories using @two_plaid_aprons. We would love to see your creations! It absolutely makes our day! 🥰
📖 Recipe
5 from 3 votes
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Crispy Smashed Potatoes
These smashed potatoes are addictively good and easy to make! They are super crispy on the outside and fluffy on the inside. Perfect as a snack, side, or appetizer, just like our cheesy loaded potato bread!
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Yield: 3 servings
Ingredients
- 1.5 pounds baby gold potato
- 4 tablespoons olive oil divided (or as needed)
- ½ teaspoon Kosher salt or to taste
- ½ teaspoon garlic powder or to taste
- ½ teaspoon onion powder or to taste
- Cracked black pepper to taste
- Green onion thinly sliced (optional for garnish)
Instructions
Bring a pot of water to a boil and add the baby gold potatoes. Let the potatoes boil for about 20 minutes or until fork tender.
*Optional: Add some salt to the water to season the potatoes while they're boiling. We recommend about 1 teaspoon of salt per 8 cups of water.*
Once the potatoes are cooked through, drain them immediately and let them dry and cool on the side until comfortable for handling.
While the potatoes are cooling, preheat the oven to 425°F and prepare a sheet pan lined with parchment paper. Grease the parchment with about 2 tablespoons of olive oil.
*Feel free to use 2 smaller sheet pans if you prefer. See note for more detail.*
Once the potatoes are cool enough to handle, smash and flatten the potatoes directly on the greased sheet pan to about ½ inch to ¼ inch thick, using a fork, a potato masher, or the flat side of a ramekin or bowl. The thinner the potato, the crispier.
After all of the potatoes are flattened, drizzle the remaining olive oil on the potatoes. Use your fingers or a brush to coat the potato evenly with oil. Then season evenly with salt, garlic powder, onion powder, and black pepper.
Bake the potatoes for about 30 to 45 minutes, or until the potatoes are golden brown and the edges are crispy.
Garnish the crispy smashed potatoes with sliced green onions and enjoy while warm!
Notes
Please refer to the post above for step by step photo references, tips, and FAQs!
- If you are baking the potatoes on multiple sheet pans and on different baking racks, we recommend that you rotate the pan midway when baking and extend the baking time.
Equipments Recommended
Nutrition
Calories: 342.4kcal | Carbohydrates: 40.2g | Protein: 4.7g | Fat: 18.9g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 13.6g | Sodium: 402.1mg | Potassium: 964.3mg | Fiber: 5.1g | Sugar: 1.8g | Vitamin A: 4.5IU | Vitamin C: 44.8mg | Calcium: 29.3mg | Iron: 1.9mg
Keywords: air fryer recipe, easy recipe
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