This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
Smashed Oven Potatoes are divine little creations that are made by smashing boiled potatoes and roasting them to give them an outer crispy edges and a creamy, fluffy interior. Every morsel is buttery and perfectly seasoned and it’s all done with less than a handful of ingredients!
Enjoy them as an easy side dish, an appetizer, or a snack, alongside your favorite dipping sauces. Or like I do, eat them straight off the tray!
Step by step photos and instructions below!
Treat your family to a fun twist on the everyday potato side dish!
These crispy smashed potatoes are crispy and perfectly seasoned on the outside, fluffy on the side, and melt in your mouth buttery.
They’re boiled, smashed, and then baked which means there are a few steps to the process but none of them are difficult and all of them are worth it. In fact, this recipe is super easy and one you’ll keep coming back to, even if it’s just because you need a smashed potato snack!
They’re like a cross between rustic roasted potatoes and french fries in a buttery, seasoned, and elevated kind of way. Crispy, salty, savory, and seasoned to perfection with your choice of seasoning. Good luck not eating them right off the baking tray!
Why you’ll love this recipe:
- Simple yet elegant. Smashed oven potatoes work just as well for a simple weeknight meal as they do for a fancier dinner for guests.
- Irresistible. Seriously, they’re the kind of potato side dish you continue eating even when you’re full.
- Flexible ingredients. Other than the texture of the potatoes, it is all about the seasoning. There are so many ways to add flavor. Experiment with your favorite flavor combinations.
Frequently Asked Questions
This can happen when they’re overcooked. Potatoes that are too soft tend to fall apart when they are smashed. This can also happen if you smash them too thin.
A great way to prevent overcooking some potatoes is to make sure they’re all the same size for baking evenly.
I like Yukon Golds for this, but you can certainly use any type of potato that works for roasting. Baby potatoes are easy because you don’t have to cut them, red potatoes, Russet potatoes, you name it.
Starchy potatoes will give you a fluffier inside while waxy potatoes will be creamier. Both will work, and none of them need peeling.
Yes! Not only to save time in the oven and to ensure a properly cooked potato, but you can’t smash a raw potato.
You can! Cook them at 400°F for 15-30 minutes. Pause halfway to give the basket a shake.
What to serve with Smashed Oven Potatoes
Once in a while skip the fries on the side of your homemade burgers and serve them with smashed oven potatoes instead!
You can also enjoy them as a snack or appetizer with your favorite dipping sauce for dunking. Ketchup and sour cream are classic choices, but why not add a little pizzazz? Try homemade ranch dip, blue cheese dip, jalapeno ranch dressing, or Greek tzatziki!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
What to do with leftovers
Keep them stored in an airtight container in the fridge for a few days. They will lose some of their crispness, so your best bet for reheating them would be to use the oven at 425°F (220°C) or the Air Fryer.
The microwave works in a pinch if you’re not interested in regaining any of the original crispy texture.
The seasoning options are endless. Choose from herbs and spices like onion powder, red pepper flakes, paprika, fresh thyme, rosemary, or any other herbs/spices you prefer. I like the texture of the coarse salt, but you can use regular table salt, just a bit less of it!
Freshly grated Parmesan cheese is also a great choice!
You can also use melted garlic butter instead of plain butter for that additional flavor.
The full list of ingredients and quantities is found in the printable recipe card below.
- Potatoes. Use any small potatoes or medium-sized potatoes. I particularly love Yukon golds which are the yellow potatoes. If you have larger potatoes, you will need to cut them in half, place them cut-side down before smashing.
- Olive oil. You can also use melted butter. Both do a great job of helping to get a nice golden brown color.
- Seasonings. Kosher salt, garlic powder, dried thyme, and black pepper to taste. Play around with the seasonings as you like.
Styled Pin Header
- Potato scrubber
- Nonstick sheet pan aka a large baking sheet
- Drinking glass, measuring cup, fork, or potato masher
- Small mixing bowl
- Large pot
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat the oven to 425°F (220°C).
Scrub the potatoes clean, but do not peel them.
Drizzle oil onto the baking sheet and spread it evenly to coat the entire surface area. No need for parchment paper or foil.
Combine the seasonings in a small bowl.
- Precook the potatoes
Add potatoes to a large pot and fill with cold water to cover the potatoes.
Cook them for 15-20 minutes until fork-tender. Give or take a few minutes depending on the size of the potatoes.
Drain them and let them cool slightly.
- Smash and season
Place potatoes on the baking sheet, spaced apart to leave room for spreading once smashed.
Brush oil onto the bottom of a glass, a fork, or a potato masher and partially smash each potato down until it is flat yet still in one piece.
Drizzle oil or melted butter over the top of each one.
Sprinkle each one with combined seasoning.
Pro Tip: Use a cast iron skillet to smash a few potatoes at once!
- Bake and serve
Roast the potatoes in the preheated oven for 20-25 minutes until golden and crispy on the edges.
Once they are as crispy as you like them, remove them from the oven.
Enjoy while still hot, with extra salt and a sprinkle of fresh herbs like chopped parsley or chives.
More delicious sides:
- Creamy Mashed Potatoes. A tried and true classic side dish for everything from Sunday dinner to the holidays. Smooth, creamy, and seasoned to perfection, these mashed potatoes are the best.
- Zucchini Fritters. A great way to sneak in those extra veggies and to use up your summer zucchini. Serve as a side dish or a snack with a dipping sauce. Sound familiar?
- Cheesy Au Gratin Potatoes. Thinly sliced potatoes, smothered in a cream sauce, and loaded with garlic, cheese, and bacon then baked until golden and bubbly.
- Rosemary Parmesan Polenta. Creamy polenta with cheese and herbs is packed with flavor and so easy to prepare!
Smashed Oven Potatoes
- large pot
- Preheat your oven to 425°F (220°C).
- Scrub the potatoes thoroughly to remove any dirt or debris. Leave the skin on for added texture and flavor.
- Prepare a baking sheet – drizzle a small amount of olive oil or butter, and brush it over the surface evenly.
- Combine the seasonings in a small bowl.
Precook the potatoes
- In a large pot, add enough water to cover the potatoes. Bring the water to a boil and cook the potatoes for about 15-20 minutes or until they are fork-tender. The cooking time will vary depending on the size of the potatoes.
- Once the potatoes are cooked, drain them and let them cool slightly.
Smash and season
- Place the boiled potatoes on the prepared baking sheet
- Using the bottom of a glass or a fork, gently press down on each potato to flatten it. The goal is to partially smash the potatoes, leaving them in one piece but with a flattened shape.
- Drizzle olive oil or melted butter over the smashed potatoes, ensuring each one is coated evenly.
- Sprinkle the seasonings over the top of the potatoes.
- Place potatoes in the preheated oven and roast them for about 20-25 minutes or until they turn golden and crispy on the edges.
- Once the potatoes are cooked to your desired level of crispiness, remove them from the oven.
- Serve the smashed oven potatoes hot, with extra salt, chopped parsley or chives.
Brush the bottom of the glass you use to smash with a little butter or oil.
Use potatoes that are about the same size to make sure that they all cook evenly. Cook the potatoes
until just fork tender. If they’re overcooked, they’ll fall apart when smashed.
Optional seasonings: onion powder, red pepper flakes, paprika, rosemary, or any other herbs/spices you
prefer. Freshly grated Parmesan cheese is awesome!
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.