These crispy smashed potatoes are the best side dish! They are full of texture with ultra crispy edges and soft and fluffy middles. Add these to the menu of your next dinner party or serve them up next to this air fryer roast chicken for the perfect Sunday meal.
And while these are the classic, if you’re looking for something a little different, then you should also try my crispy salt and vinegar smashed potatoes!
These crispy smashed potatoes have a chokehold on me. I can’t not eat them directly from the tray. It’s a wonder any of them ever actually make it to a plate (or into this crispy smashed potato salad), and are not just consumed as a snack for me standing over my oven.
While I loved roasted potatoes and oven baked potato wedges (basically anything potato…), there is just something about those extra crispy bits that you get with smashed potatoes that make them take the title of my favourite.
Smashed potatoes are one of those recipes that is super simple and easy to make, but they do take a little time to cook as there are two stages so they aren’t a great weeknight meal, but are instead usually reserved for special occasions such as Christmas.
But if you have time, these might just be the best potatoes you have ever had.
Key Ingredients
These crispy smashed potatoes are such a simple side dish using very few ingredients but the result will be sure to not leave any leftovers!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Potatoes – I like to use baby potatoes here as they are the perfect size when smashed and have my ideal crispy to fluffy ratio. You can use bigger ones if you want, they’ll just be more fluffy and take a bit longer to bake.
- Olive oil – this is what is going to get us really crispy, delicious potatoes. You only want to use good quality olive oil for the best results.
- Salt and pepper – to season the potatoes before baking. I also like to serve the potatoes with an extra sprinkle of flaky sea salt but this is optional.
👉Tip! For an extra savoury, garlicky kick, sprinkle the tops of the potatoes with a little garlic powder as well before baking – it’s delicious!
You’ll Also Love: Sausage Rolls
Equipment and Tools
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- Baking Trays – good quality baking trays are an absolute must if you’re cooking a lot at home, and these NordicWare baking sheets are the best I’ve ever owned. While they are expensive they are insanely good quality and do not warp – I wish I had upgraded sooner!
Step-By-Step Instructions
To make these potatoes, you’ll need to start by boiling the potatoes so they are soft enough to smash. As I’m using baby potatoes, to prepare them I just give them a bit of a wash as the skin adds extra texture to the potatoes so I highly recommend leaving the skin on. The skin will also help hold the potato together when smashed.
To boil, add the potatoes to a large saucepan and cover with water. Place on a medium high heat (just watch it to make sure your water doesn’t boil over) and bring to a boil. The potatoes will take around 30 minutes to cook through but they will be done when a fork goes in easily.
Drain the potatoes and carefully dry them off using a clean tea towel or paper towels. We want as much of the moisture gone as possible to help ensure the potatoes get crispy and not soggy.
Place the potatoes on a baking tray or two depending on the size of both your trays and the potatoes you’re using. You want to make sure each potato has enough room on the pan after being smashed as overcrowding will make the crispy edges difficult to achieve.
Next grab something with a flat bottom. I used a 1 cup measuring cup here, but I also often use a glass or a ramekin – it just depends on what is nearby! Place a little bit of baking paper over the potato to stop it sticking and gently press down and squash each potato so that it’s more of a flat disk. It does not have to be perfect by any means and any imperfections actually make the end result better.
Drizzle the potatoes with the olive oil and move them about a little to ensure they are fully coated. Season them with some salt and pepper.
Place the tray or trays of potatoes in a preheated oven for 45 minutes to an hour depending on the size of the potatoes and your oven. I usually like them closer to the 1 hour mark as I want really golden and crispy edges.
These potatoes are best enjoyed straight away so plate them up topped with flakey sea salt and a sprinkle of chopped parsley if you like.
Recipe FAQs
To store smashed potatoes, let them cool completely to room temperature first. Once cooled, place them in an airtight container and refrigerate them. Properly stored, they’ll keep fresh in the fridge for up to 3-4 days.
For the best, crispy results use an oven or air fryer.
Oven: Preheat to 190°C (375°F). Place the smashed potatoes on a baking tray and bake for 10-15 minutes or until heated through and crispy.
Air Fryer: Set to 180°C (350°F) and cook for 5-8 minutes, turning halfway through.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More vegetable side dishes:
Air Fryer Pumpkin
The BEST Dairy Free Potato Salad
Dairy Free Mashed Potatoes
Vegan Cauliflower Cheese Bake
Crispy Smashed Potatoes
Equipment
Ingredients
- 1 kg baby potatoes washed with skin on
- 2-3 tablespoons olive oil
- Salt and black pepper to taste
- Sea salt flakes to serve
- Chopped parsley to serve
Instructions
- Boil the potatoes. Add the potatoes to a large saucepan and cover with water. Place on a medium high heat (just watch it to make sure your water doesn’t boil over) and bring to a boil. Boil for 30 minutes until the potatoes are cooked through and a fork or metal skewer goes in easily. Drain and pat dry with a clean tea towel.
- Smash the potatoes. Preheat the oven to 200°C (400°F). Lightly drizzle some olive oil over 2 large baking trays and place the potatoes between them. Using a glass or anything with a flat bottom, gently press down and squash each potato.
- Drizzle the tops of each potato with a little extra olive oil. Finish with salt and pepper. Move the potatoes around on the pan gently to make sure they’re coated with the oil.
- Bake the potatoes. Place the tray in a preheated oven for 45 minutes to an hour depending on the size of the potatoes and your oven. They will be done when the potatoes are super crunchy and golden brown.
- Top potatoes with flaky sea salt and chopped parsley. Serve immediately.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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