This Roasted Smashed Potatoes recipe is the perfect side dish. They are crispy on the outside and creamy in the middle and sure to be a hit every time.
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Why this Roasted Smashed Potatoes Recipe is a Keeper
Roasting brings out the natural sweetness of potatoes, while the smash creates more surface area for browning. This caramelization is the key to achieving that irresistible crispy goodness.
- Easy Ingredients: Only 6 ingredients. They are an easy side for the home cook.
- Family Friendly: Make these smashed potatoes any way your family likes. The smashed potatoes are a fun and easy side. Smashed potatoes are best served fresh from the oven.
- Adaptable: This roasted smashed potato recipe is the perfect side dish for any occasion. They are so delicious. You can dress them up by adding a little caviar and crème fraiche on top or serve them to your kids with burgers and everyone will be happy.
If you’re looking for more potato recipes, try these Loaded Baked Potato Salad, Make Ahead Crock Pot Mashed Potatoes and Baked Sweet Potato Fries.
Why are my smashed potatoes side dish soggy?
There are a couple reasons why your smashed potatoes might be turning out soggy instead of crispy. Here are the culprits:
- Overcooked potatoes: When boiling the potatoes, aim for fork-tender, not mushy. Overcooked potatoes will absorb too much water and become gluey when smashed.
- Not enough steaming: After boiling, let the potatoes sit in the colander for a few minutes to release excess steam. This drying step helps ensure they crisp up when smashed and roasted.
- Smashed too early: If you smash the potatoes right away after boiling, they won’t have a chance to release trapped moisture. Let them cool slightly first.
- Not enough surface area: Thicker smashed potatoes take longer to crisp up and might end up soggy in the middle. Aim for a thickness of around ½ inch for optimal crispness.
- Overcrowding the pan: When the potatoes are crowded on the baking sheet, they steam instead of roast. This prevents browning and leads to sogginess. Space them out evenly for good airflow.
Ingredient Notes for Crispy Smashed Potatoes
This finger food comes out crispy on the outside and creamy and tender on the inside.
- Small Red Potatoes: You can use fingerling potatoes or yellow potatoes.
- Olive Oil: The extra virgin olive oil is key to make the smashed potatoes crispy.
- Seasonings: Salt and Black Pepper.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for Oven Roasted Smashed Potatoes
This recipe is so much better than traditional French fries. You can make them so many different ways to make them special and perfect for your whole family.
- Fresh Garlic: You can add some fresh chopped garlic and a little parmesan cheese. Garlic powder will work too for more garlic flavor.
- Loaded: Use cheddar, bacon and sour cream.
- Spicy Fiesta: Add a kick with smoked paprika, chili powder, and a sprinkle of cayenne pepper.
- Truffle Shuffle: Drizzle with truffle oil after baking for a touch of luxury.
Special Equipment Needed to Make Smashed Potatoes
- Parchment: Covering the potatoes with parchment paper before using the rimmed baking pan makes handling easier.
- Potato Masher: In place of a baking sheet you can use a potato masher for this simple recipe.
- Rimmed Baking Sheets: This will allow the potatoes cook and crispy up perfectly.
Pro Tip
Don’t overcrowd the pan: Give the potatoes enough space on the baking sheet to ensure even browning.
How to Make Ultra Crispy Smashed Potatoes Recipe
These smashed potatoes are delicious and so easy to make. Plus they are so elegant and perfect for dinner parties.
These are the basic steps for making the recipe for smashed potatoes. Refer to the full, printable recipe card below for detailed instructions.
1. Preheat the Oven to High Heat and Prepare the Oven
First, adjust oven racks to top and bottom positions and heat oven to 500 degrees. Then arrange potatoes on rimmed sheet pan.
2. Place the Potatoes on a Baking Sheet and Cook the Potatoes
Next, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test they should be easily pierced), 25 to 30 minutes. Cook potatoes until soft.
3. Drain the Potatoes and Let Cool
Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel. Drizzle 3 tablespoons oil over potatoes and roll to coated.
4. Smash
Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick . Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil.
5. Roast the Potatoes until Perfectly Crispy
Roast potatoes on top rack 15 minutes. Finally, transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer.
Super Crispy Smashed Roasted Potatoes Recipe FAQs
In this recipe we use a red potato, small potato or baby potato. They have a higher moisture content and hold their shape well when smashed, resulting in a smooth, buttery texture. You can use what you like, white potatoes, golden potatoes as long as they are smaller potatoes.
Of course, fresh herbs are a wonderful finish for this extra crispy on the outside, creamy and fluffy on the inside potato. Try fresh parsley, sprigs of thyme, rosemary or chives. Or drizzle with a herb melted butter.
You can use onion powder, kosher salt, all purpose blend or red pepper flakes.
Expert Tips for Making This Recipe
- Uniform: Make sure that the potatoes are uniform in size for best cooking.
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Use Cheese: Cheese always makes things better so finish with your favorite variety.
- Top Your Roasted Smashed Potatoes: Try Sour Cream, Greek Yogurt or a soft cheese spread.
- Reheat to Crisp up in the Oven: You can reheat in the oven or toaster oven to reheat and make crispy edges.
What to Serve with Crispy Potatoes
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Roasted Smashed Potatoes
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Ingredients
- 2 pounds Small Red Potatoes
- 6 Tablespoons Olive Oil
- ¾ cup Water
- 1 teaspoon Thyme , chopped
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Adjust oven racks to top and bottom positions and heat oven to 500 degrees.
- Arrange potatoes on rimmed baking sheet.
- Pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil.
- Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes.
- Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
- Drizzle 3 tablespoons oil over potatoes and roll to coat.
- Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick.
- Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil.
- Roast potatoes on top rack 15 minutes.
- Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.
Christina’s Notes
- Try Different Herbs: I use fresh thyme but try garlic, rosemary or crushed red pepper flakes.
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Use Cheese: Cheese always makes things better, So use parmesan, cheddar or any of your favorites!
- Top Your Roasted Smashed Potatoes: Try Sour Cream, Greek Yogurt or a soft cheese spread.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Seriously the best recipe ever! I always double it when I make it because we all love it so much!
Love this! Such a great side with so many things – love the herbs, too!
These turned out exactly as you described! I feel like I made something look like I saw on Pinterest!
I’ve always smashed each potato individually, until this recipe! Using a second sheet pan to smash all of them at once is a GAME CHANGER!!
It a real timesaver for sure!