Smashed Potatoes

Crispy on the outside and creamy on the inside, these smashed potatoes have it all.

By
Sally Vargas
Sally Vargas
Sally Vargas

Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She also is a food photographer.

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Updated September 26, 2023
Sally Vargas
Smashed Potatoes and Two Small Bowls (One with Cracked Pepper and Another with Flaky Salt) on a Baking Pan

Simply Recipes / Sally Vargas

I hate to break it to you, French fries, but you have a contender. Crispy on the outside, creamy in the center, smashed potatoes are the new kids in town that are giving fries a run for their money. Because time is money. And so is effort. 

These potatoes deliver tons of crunch and flavor with ease: Boil small potatoes until tender, briefly cool them, flatten them, douse them with olive oil, and bake. That doesn’t sound hard, does it? Because it’s not!

In fact, smashed potatoes have been around for a long time, but they’re having a comeback, and no wonder. They’re irresistible! I challenge you not to eat more than your fair share before they get to the table. Serve them as a side dish, snack, or for breakfast along with eggs (sorry home fries, these have you beat.)

The Best Potatoes for Smashed Potatoes

The best potatoes for smashing are small red or yellow potatoes. Sometimes called creamers or baby potatoes, red potatoes have a thin skin and pale flesh, while yellow potatoes are similar to Yukon golds, with thin golden skin and yellow flesh. Both are ideal for this recipe. Their flesh is more waxy than starchy because of its high water content and they hold their shape during cooking.

Smashed Potatoes and Two Small Bowls (One with Cracked Pepper and Another with Flaky Salt) on a Baking Pan

Simply Recipes / Sally Vargas

The Secret Is Cooking Them Twice

Smashed potatoes are cooked twice: first on top of the stove, and then in the oven. 

To cook potatoes evenly when you boil them, always start with cold water. If you plunge them into boiling water, the outside will cook faster than the inside, which results in uneven texture. Starting with cold water allows the potatoes to come up to temperature gradually. Cook them until the tip of a knife or a skewer shows no resistance when the potatoes are pierced. Let them cool briefly and smash them.

To ensure extra crispy potatoes, heat the baking sheets in the oven first. Resist lining the sheets with parchment; the hot oil on the baking sheets gives the potatoes the best crunch. 

How to Serve Smashed Potatoes

There are plenty of ways to gussy up these potatoes, but a bit of flaky sea salt and some freshly ground black pepper highlight the sublime simplicity of these spuds. You could also embellish them with sour cream, chives, chopped fresh herbs like parsley or rosemary, Parmesan, or other grated cheese.

Dip and Dunk

If you're serving smashed potatoes as finger food, try them with aioli or remoulade for dipping.

Smashed Potatoes on a Plate, and Next to It, Two Small Bowls (One with Cracked Pepper and Another with Flaky Salt)

Simply Recipes / Sally Vargas

More Potatoes Hot from the Oven

Smashed Potatoes

Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 4 servings

Ingredients

  • 2 pounds small red or yellow ‘creamer’ or baby potatoes, rinsed or scrubbed if dirty

  • 1 tablespoon kosher salt

  • 4 to 6 tablespoons olive oil

  • Freshly ground black pepper, to taste

  • Flaky sea salt or table salt, for sprinkling

Method

  1. Pre-cook the potatoes:

    In a large saucepan, place the potatoes and cover them with cold water by 1 inch.

    Bring the water to a boil over high and add the salt. Adjust the heat to a steady simmer and cook, uncovered, for 15 to 25 minutes, or until the potatoes are easily pierced with the tip of a paring knife. (The exact time depends on the size of your potatoes, so start checking at the 15 minute mark.)

    Yellow and Red Potatoes in a Pot of Water for Smashed Potatoes Recipe

    Simply Recipes / Sally Vargas
  2. Preheat the oven:

    Meanwhile, preheat the oven to 425ºF. Place 2 rimmed baking sheets in the oven.

  3. Drain and cool the potatoes briefly:

    Drain the potatoes in a colander. Line a baking sheet with a dish towel and spread the potatoes over it for 5 to 10 minutes to dry and cool.

    Boiled Potatoes Drying on a Kitchen Towel for Smashed Potatoes Recipe

    Simply Recipes / Sally Vargas
  4. Press the potatoes:

    When the potatoes are cool enough to touch, set each potato on a cutting board or plate and press them with the heel of your hand to flatten them (or use the bottom of a dry 1-cup measuring cup.) You want to flatten them to about 1/4-inch thick without breaking them into too many pieces.

    Hand Smashing Potatoes on a Plate

    Simply Recipes / Sally Vargas
  5. Bake the potatoes:

    Remove the hot baking sheets from the oven and drizzle each with 1 tablespoon oil. Wearing oven mitts, tilt the pans so the oil spreads over the baking sheets. 

    Arrange the potatoes over the two baking sheets, spreading them so they are not touching each other. Brush with as much of the remaining oil as you like using a basting brush and sprinkle with flaky salt.

    Bake for 20 to 25 minutes, or until they are golden and crispy. Sprinkle with black pepper to taste and serve hot. 

    Simple Tip!

    These are best served immediately right out of the oven, but in the unlikely event that you do have leftovers, store them, covered with foil, in the refrigerator for up to 5 days.  Pop them back in a 425ºF oven on a sheet pan for 5 to 10 minutes, or until hot.

    Did you love the recipe? Give us some stars and leave a comment below!

    Smashed Potatoes Transferred onto a Baking Pan and Coated with Olive Oil Using a Basting Brush

    Simply Recipes / Sally Vargas
    Smashed Potatoes and a Bowl of Flaky Slat on a Plate over a Kitchen Towel, and Next to It, a Small Bowl of Cracked Pepper

    Simply Recipes / Sally Vargas
Nutrition Facts (per serving)
382 Calories
21g Fat
45g Carbs
5g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 382
% Daily Value*
Total Fat 21g 26%
Saturated Fat 3g 14%
Cholesterol 0mg 0%
Sodium 1117mg 49%
Total Carbohydrate 45g 16%
Dietary Fiber 4g 15%
Total Sugars 3g
Protein 5g
Vitamin C 29mg 143%
Calcium 24mg 2%
Iron 2mg 10%
Potassium 1245mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.