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An extreme close-up of a single crispy smashed potato, showcasing the craggy, golden-brown edges and fluffy interior.

Crispy Smashed Potatoes: The Ultimate Guide to Perfect Crunch

Achieve the most satisfying, shatteringly crisp smashed potatoes with a fluffy interior. This ultimate guide provides all the tips and tricks for potato perfection, making for a versatile and delicious side dish for any meal.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Smashed Potatoes
  • 2 lbs small waxy potatoes (like Yukon Gold or red potatoes) Ensure they are similar in size for even cooking.
  • 3 tbsp olive oil
  • 2 tbsp unsalted butter melted
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried rosemary or thyme crushed
  • 1 tsp kosher salt or to taste
  • 1/2 tsp freshly ground black pepper or to taste

Equipment

  • 1 Large Pot
  • 1 Baking Sheet
  • 1 Colander

Method
 

  1. Preheat your oven to 425°F (220°C). Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
  2. Drain the potatoes in a colander and let them sit for 3-5 minutes to allow excess moisture to steam off. This step is crucial for achieving crispy skin.
  3. Spread the dried potatoes onto a large, parchment-lined baking sheet. Use the flat bottom of a heavy glass or a potato masher to gently press each potato until it's about 1/2-inch thick.
  4. Drizzle the melted butter and olive oil over the smashed potatoes. Sprinkle evenly with garlic powder, onion powder, dried herbs, salt, and pepper.
  5. Roast for 35-45 minutes, flipping once halfway through, until the potatoes are deep golden brown and the edges are very crispy.
  6. For the best texture, serve the crispy smashed potatoes immediately, garnished with fresh parsley or a sprinkle of flaky sea salt if desired.

Notes

Don't overcrowd the baking sheet, as this will cause the potatoes to steam instead of roast. Use two sheets if necessary.
Ensure the potatoes are completely tender before smashing. If they are undercooked, they won't flatten properly.
Feel free to add other seasonings like paprika or Parmesan cheese for extra flavor.