If you haven’t tried crispy smashed potatoes yet, what are you waiting for?
Say hello to one of our most-made side dishes!
This isn’t the first time I’ve posted smashed potatoes, but this is a classic, everyday version that’s simple enough for weeknights and special enough for company.
A few years ago I shared a fancier take—buttered rosemary smashed potatoes with burrata—which is incredible for dinner parties or Thanksgiving. That version is a little more elaborate, so I don’t make it as often during busy weeks.
The traditional version below, however, is exactly what we reach for regularly. I’ve probably made these once or twice a week since last fall because Eddie loves them. He even started bringing them for work lunches, and everyone raves about them.
They’re the kind of potatoes people crowd around the baking sheet for—the salty, crunchy crumbs are the best part.
What makes these irresistible is the contrast of fluffy interior and golden, ultra-crisp edges. They’re fantastic on their own, but also wonderful with a dip. My favorite here is a sriracha-yogurt dip, but they pair beautifully with green goddess, homemade ranch, or any savory sauce you love.
Pro tip: you can parboil the potatoes ahead of time. Once cooled, store them in the fridge. On the day you want to serve them, simply smash and roast—huge time-saver and perfect for busy evenings.
What to serve with crispy smashed potatoes
These potatoes work well with meats like chicken or steak, and they’re also great alongside roasted vegetables or as a component in a big veggie bowl.
Ideas we love:
- Marinated grilled vegetable platter
- Mediterranean kale salad with chicken
- One-pot peach basil chicken
- Goat cheese roasted chicken
- Yogurt lemon grilled chicken
- Honey dijon skillet chicken
- Blackened salmon caprese skewers
- Crisp skillet sea bass
- Skirt steak with avocado pesto and corn relish
- Open-faced steak sandwiches with avocado horseradish
- Garlic brown sugar flank steak with chimichurri
Crispy Smashed Potatoes
Crispy Smashed Potatoes
Ingredients
- 2 pounds baby Yukon gold potatoes
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil, then simmer until the potatoes are just fork-tender. Drain and let cool slightly.
- Preheat the oven to 450°F (230°C).
- Brush a baking sheet with 1 1/2 tablespoons of olive oil. Arrange the potatoes on the sheet. Using your hand or the bottom of a glass, gently smash each potato, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes, then sprinkle with salt, pepper, and garlic powder.
- Roast for 25 to 30 minutes, until the potatoes are golden and crispy at the edges. Remove from the oven and serve immediately. Serve with sriracha-yogurt dip or your preferred sauce.
Did you make this recipe?
Tag your photos on social media with #howsweeteats — I love seeing your creations!
We’re absolutely obsessed with those golden, crunchy edges.