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Easy smashed potatoes are a crispy, oven-baked side dish made with baby potatoes, olive oil, and simple seasoning. They’re boiled until tender, smashed on a sheet pan, and roasted until the edges turn golden and crisp while the inside stays soft and fluffy. This recipe is perfect when you don’t want plain roasted potatoes but also don’t want the extra work of mashed. They land somewhere between French fries and mini baked potatoes, with the best parts of both in every bite.
5-Star Review
“These turned out beautifully! Baking the potatoes at such a high heat makes them wonderfully crispy. Thank you for sharing the recipe.” – Liane
I make these easy smashed potatoes with baby Yukon Gold or red potatoes, a good drizzle of olive oil, and simple seasoning, and they never last long in my house. After a quick boil, I smash them onto a sheet pan and roast them until the edges get crispy and golden while the centers stay soft and fluffy. They’re simple, hands-off, and honestly feel a little like a finger food when no one is watching. Even my kids absolutely devour these every time I make them.
Tips for Beginners
- Give the potatoes space. Spread them out in a single layer with room between each one. If they’re touching, they’ll steam instead of crisp.
- Use parchment or oil the pan well. This prevents sticking and helps the bottoms brown evenly instead of tearing when you flip or remove them.
- Pay attention to smash thickness. Aim for about ½ inch thick. Too thin and they’ll fall apart. Too thick, and the centers stay soft without those crispy edges.
- Don’t over-boil/steam the potatoes. They should be fork-tender but still hold together. If they’re mushy when you drain them, they’ll break when you smash.
- If they’re not getting crispy, turn up the heat. A hotter oven or a few extra minutes of roasting is usually all it takes to get those golden, crispy edges.
- Try easy variations. For extra flavor, drizzle a little more olive oil or melt some butter over the potatoes right after they come out of the oven. You can also turn these into loaded smashed potatoes by topping them with bacon, cheese, and sour cream.
Smashed Potatoes Recipe
Ingredients
- 12 baby Yukon Gold potatoes
- olive oil
- kosher salt and freshly ground black pepper to taste
- favorite herbs rosemary, dill, Parisien; optional
Video
Instructions
- Preheat oven to 450°F.
- Steam or boil the potatoes until tender. (Steaming is my preference.)12 baby Yukon Gold potatoes
- Spray a foil-lined baking sheet with nonstick spray.
- Drizzle the sheet pan with olive oil.olive oil
- Place the cooked and dried potatoes on the baking sheet and leave 2 inches between potatoes.
- Use a potato masher and press gently but firmly on each potato until flattened.
- Drizzle more olive oil over the potatoes.
- Sprinkle with salt and pepper to taste.kosher salt and freshly ground black pepper
- Sprinkle with favorite herbs like thyme, rosemary or Parisien.favorite herbs
- Bake in the preheated oven for 20-25 minutes, until golden and crispy on the bottom.
Equipment
- Baking Sheet
Becky’s Tips
- Mix up the seasonings: Feel free to change the flavor by swapping the seasonings. Try garlic powder, smoked paprika, Italian seasoning, ranch seasoning, or fresh herbs like rosemary and thyme before roasting.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Easy Smashed Potatoes Step by Step
Gather the ingredients: Gather all the ingredients together and preheat the oven to 450°F.
Soften the potatoes: Steam or boil 12 baby Yukon Gold potatoes until they are fork-tender but still holding their shape. You should be able to slide a fork in easily without the potatoes falling apart. Steaming works especially well here because it keeps the skins intact. Drain and let the potatoes dry for a few minutes so excess moisture evaporates.
Arrange the potatoes: Line a baking sheet with foil and spray it with nonstick spray, then drizzle a thin layer of olive oil across the surface of the pan. Place the cooked, dried potatoes on the baking sheet, leaving about 2 inches of space between each one so they have room to crisp instead of steam.
Smash the potatoes: Using a potato masher, gently but firmly press down on each potato until it flattens to about ½ inch thick. The skins may split slightly, which is exactly what you want for crispy edges.
Oil and season: Drizzle the tops of the potatoes with more olive oil, making sure the surface of each one is lightly coated. Season generously with kosher salt and freshly ground black pepper to taste. Sprinkle with your favorite herbs, such as rosemary, dill, or Parisien seasoning, if using.
Bake until crispy: Bake for 20–25 minutes, until the bottoms are deep golden brown and crispy and the edges look slightly jagged and crisp while the centers remain soft. Enjoy!
What Potatoes to Use
I always reach for baby Yukon Gold, yellow, or red potatoes for this recipe. They hold their shape after boiling, get soft and fluffy on the inside, and the skins crisp up beautifully in the oven once smashed.
How to Store and Reheat
Store leftover smashed potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 10-15 minutes, or until warmed through and crispy.
Freeze smashed potatoes in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love serving these easy smashed potatoes warm straight from the oven as a side for simple weeknight dinners. The crispy edges are perfect next to my air fryer salmon bites or steak bites when I want something quick. I made them for Christmas this year, next to our brown sugar glazed ham, and they were a hit. I’ll often add a dollop of garlic aioli or ranch dressing and set them out as a snack or appetizer for game day. And I almost always make these alongside turkey meatloaf for a comforting dinner.
Yummy!
Good recipe, thanks!
When listing equipment, you should include a pot for boiling or steaming potatoes.
I like to do a final press with a second sheet pan.
These turned out beautifully! Baking the potatoes at such a high heat makes them wonderfully crispy. Thank you for sharing the recipe.
Easy and delicious 💖 Thank you 🙌
I made these to put on top of vegan chorizo tacos and they were truly fantastic. My partner said they were better than hash browns which is a glowing review on his part :)
Sounds delicious, Rebecca!
You can make this recipe even easier by microwaving the baby potatoes for 3 mins. Place on cutting board and gently pound with small motions with the bottom of a bowl or plate. Put the oil in a skillet, let it get hot. Sprinkle potatoes with a drizzle of oil and spices, s & p. Fry for until golden brown on both sides. Just before finish add a couple pats of good butter. I usually cook on both sides for about 6 mins. on med-high.
Thanks for the ideas, Tammy!!
What a fun way to make mashed potatoes.