The Best Crispy Smashed Potatoes Recipe – an easy side dish to any meal. Paleo, vegan, Whole30 friendly- these smashed potatoes are delicious. Crispy on the outside + soft on the inside, everyone at your table will love these!
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I’ve never met a potato I didn’t like (true story).
However, one of our all time favorite ways to cook potatoes is this crispy smashed potatoes recipe.
Why we love Smashed Potatoes:
- Flavor – The flavor on these potatoes is delicious! Use good olive oil, some fresh herbs, and salt/pepper – can’t go wrong!
- Texture – These potatoes are boiled to creamy perfection, then smashed, drizzled with an herby mixture, and baked until perfectly crispy.
- Easy – Yes these potatoes are a little more work than a regular potato dish, but they’re a relatively easy recipe to make!
If you’re looking for a fun new side dish to make with dinner – look no further. These potatoes are paleo, Whole30, and vegan – perfect for any diet!
Ingredients for Crispy Smashed Potatoes:
To make these potatoes you’ll need
- baby potatoes (we like dutch, but red will work too!)
- olive oil
- salt, pepper
- fresh rosemary – If you don’t like rosemary – I’ve included substitutions in the green box below
How to make Easy Smashed Potatoes:
These potatoes really couldn’t be easier to make.
- Bring a large pot of water to a boil
- Cook potatoes until they are fork tender, about 20-25 minutes.
- While the potatoes are cooking, mix together your olive oil/spice mixture. Once potatoes are boiled, place potatoes on a baking sheet.
- Press down with a fork until they burst/are flat. If you’re struggling to do this with a fork you can do it with a glass or dish too! A potato masher also works.
- Brush with olive oil/herb mixture and bake in the oven for 20 minutes until the potatoes edges have browned.
When they come out of the oven, they should look like this! Brown and crispy on the edges, perfectly cooked!
Substitutions for smashed potato recipe:
Herbs – If you don’t love rosemary, you can try thyme or parsley in place of this. I wouldn’t recommend using dried rosemary only because it can be very dry, and the pieces of rosemary are almost a bit sharp when you bake them!
Potatoes – I recommend using dutch yellow baby potatoes, but you can use baby red potatoes or any other smaller variety of potato like a fingerling. Russet and sweet potatoes will not really work for this, you need to use a smaller potato.
Cheese – These are delicious with a little bit of freshly grated parmesan cheese on top! They’d even be yummy with some shredded cheddar cheese!
Other toppings– Bacon, pancetta, or chives would all be delicious on these potatoes!
Peeled potatoes – I like to leave the skin on the potatoes before baking them, but if you prefer to peel them you can!
Tips for the Best Crispy Smashed Potatoes
- Use smaller potatoes – You can make this smashed potatoes recipe with any potato but small potatoes like fingerling or dutch baby potatoes work best for this!
- Make sure to smash them! Don’t leave these potatoes thick, make sure to really smash them down so they can get thinner and crispy!
Crispy Smashed Potatoes FAQ
If your potatoes aren’t getting crispy there are a few things that could be wrong. They might be under cooked, not have enough oil on them or they might be over crowded in the pan. Make sure to give them enough time to cook and space them out
The key to crispy roast potatoes is high heat and making sure they’re evenly coated in olive oil! The oil allows the potatoes to get a crispy fried texture on the outside.
Mashed potatoes are potatoes that have been boiled and mashed into a smooth, creamy texture. Smashed potatoes are whole potatoes that are boiled, smashed, and baked in the oven to get a crispy outside. Smashed potatoes remain whole while mashed potatoes do not.
Recipes to serve these crispy potatoes with:
These potatoes go well with everything, but here are a few ideas for how to serve them.
Honestly though, I could eat them straight off the cookie sheet with nothing else. (And I totally did riiiight after getting these photos… no shame in my game!)
Storing/Prepping Smashed Potatoes:
Storing – I would recommend storing these potatoes in an airtight container in your refrigerator for up to 4 days.
Reheating – You can reheat these potatoes in the toaster oven, microwave, or oven. A few minutes should help them crisp right back up!
Freezing – I would not recommend freezing these potatoes. Potatoes don’t freeze very well and can tend to get mealy.
Crispy Smashed Potatoes
- Preheat oven to 450 degrees and prepare a parchment lined baking sheet
- Bring a large pot of water to a boil.
- Add potatoes into boiling potatoes and boil for 20-25 minutes until fork tender.
- While potatoes are cooking, in a bowl, whisk together salt, pepper and fresh rosemary.
- Once potatoes are cooked – drain the potatoes and place on a parchment lined baking sheet.
- Press the potatoes with a masher or a fork until they are flatter/burst. Brush the olive oil/spice mixture over the potatoes.
- Bake at 450 degrees for 20 minutes and then broil for 2-3 minutes to get that super crispy outside.
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