Servings
Font
Back
Crispy Smashed Potatoes
0 from 0 votes

Crispy Smashed Potatoes

This easy smashed potatoes recipe delivers a crispy, golden brown exterior and tender, fluffy insides. Best potato side dish ever!

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Calories: 209 kcal
Course: Side Dish, Dinner
Cuisine: American

Ingredients

  • 1 ½ pounds gold potato baby size
  • 1 tablespoon kosher salt divided, plus ½ teaspoon
  • 2 ½ tablespoons extra-virgin olive oil
  • ¼ teaspoon black pepper plus more for serving, coarse ground
  • sea salt such as Maldon or fleur de sel, for serving, flaky

Instructions

    Cup of Yum
  1. Rinse the potatoes and trim away any small sprouts. Place the potatoes in a large pot and cover them with cold water by 1 inch. Add 1 tablespoon of the kosher salt. Bring to a boil, then reduce the heat to a steady simmer. Let simmer, adjusting the heat as needed, until the potatoes are barely fork-tender, about 15 to 20 minutes. Drain the potatoes into a colander and shake off as much water as you can. Let sit for 5 minutes to cool and drain a bit more.
  2. While the potatoes boil, place a rack in the center of your oven and preheat to 450°F. Brush a large rimmed baking sheet with 1 tablespoon of the oil.
  3. Shake the potatoes once more to remove any last water, then spread them out on the baking sheet. With the bottom of a sturdy drinking glass or your palm, gently press the potatoes until they are ½ inch thick. Try your best to keep the potatoes in one piece, but don't worry if they break apart—just use your fingers to gently smoosh them back together into a rough circular shape. Drizzle with the remaining 1 ½ tablespoons oil and sprinkle with the remaining ½ teaspoon kosher salt and the black pepper.
  4. Bake the smashed potatoes until golden and crisp, about 25 to 30 minutes depending upon the size of your potatoes, rotating the pan 180°F halfway through. Remove from the oven and immediately sprinkle with flaky salt and freshly ground black pepper. Serve hot.

Notes

  • TO STORE: Refrigerate leftovers in an airtight container for up to 5 days. Potatoes do not freeze well, so I don’t recommend freezing this recipe.
  • : The best way to reheat smashed potatoes is in a 400ºF oven or air fryer, which will heat and re-crisp them. In a pinch, you can use the microwave.
  • TO STORE: Refrigerate leftovers in an airtight container for up to 5 days. Potatoes do not freeze well, so I don’t recommend freezing this recipe.
  • TO REHEAT: The best way to reheat smashed potatoes is in a 400ºF oven or air fryer, which will heat and re-crisp them. In a pinch, you can use the microwave.

Nutrition Information

Serving 1(of 4) Calories 209kcal (10%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Potassium 718mg (15%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 4IU (0%) Vitamin C 34mg (38%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 209

% Daily Value*

Serving 1(of 4)
Calories 209kcal 10%
Carbohydrates 30g 10%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Potassium 718mg 15%
Fiber 4g 16%
Sugar 1g 2%
Vitamin A 4IU 0%
Vitamin C 34mg 38%
Calcium 22mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.