🥔✨ Crispy Smashed Potatoes
Ultra-crispy on the outside, fluffy and tender in the middle, these Crispy Smashed Potatoes are an irresistible side dish made with baby Yukon Gold potatoes, butter, olive oil, and simple savory seasonings.
The secret is simple: boil the potatoes until tender, gently smash them flat, then roast them until the edges become deeply golden and crunchy. The combination of butter and olive oil gives them incredible flavor while helping create those crispy, craggy edges everyone loves.
They’re perfect alongside roasted chicken, steak, burgers, grilled meats, or served as an appetizer with your favorite dipping sauce.
⏱️ Recipe Information
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: About 55 minutes
Servings: 4–6
Difficulty: Easy
Method: Boiled & Oven-Roasted
🛒 Ingredients
For the Potatoes
- 1½ lb (680 g) baby Yukon Gold potatoes
- 3 teaspoons salt, divided
- 2 tablespoons (30 ml) extra-virgin olive oil
- 3 tablespoons (42 g) unsalted butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
Optional Garnishes
- Fresh parsley, chopped
- Fresh chives
- Grated Parmesan cheese
- Flaky sea salt
- Freshly cracked black pepper
- Red pepper flakes
👩🍳 Instructions
1. Prepare the Potatoes
Rinse the baby Yukon Gold potatoes thoroughly under cool running water.
Leave the skins on—they become wonderfully crisp during roasting.
If some potatoes are noticeably larger than the others, cut them in half so they cook evenly.
2. Boil the Potatoes
Place the potatoes in a large saucepan or pot.
Cover completely with cold water.
Add 2 teaspoons of the salt.
Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat slightly and cook for approximately 15–20 minutes, or until the potatoes are completely fork-tender.
A fork should slide easily into the center without the potato falling apart.
3. Drain and Dry
Drain the potatoes thoroughly in a colander.
Allow them to sit for 3–5 minutes so excess steam can escape.
This step is important because drier potato surfaces roast much more crisply.
4. Prepare the Seasoned Butter
While the potatoes are draining, combine the melted butter, olive oil, garlic powder, onion powder, remaining 1 teaspoon salt, and black pepper in a small bowl.
Stir well.
5. Prepare the Baking Sheet
Preheat the oven to 425°F (220°C).
Line a large baking sheet with parchment paper if desired.
For the crispiest potatoes, you can leave the pan unlined and lightly grease it with olive oil.
6. Smash the Potatoes
Transfer the potatoes to the prepared baking sheet.
Using the bottom of a sturdy glass, measuring cup, potato masher, or flat spatula, gently press each potato until it is flattened to approximately ½ inch (1–1.5 cm) thick.
Don’t smash them so aggressively that they completely fall apart.
The more surface area you create, the more crispy edges you’ll get.
7. Season Generously
Brush or spoon the seasoned butter and oil mixture over the tops of the smashed potatoes.
Make sure the oil and butter reach the edges and any rough, craggy surfaces.
For even more flavor, carefully flip the potatoes and lightly coat the other side as well.
8. Roast
Place the baking sheet in the preheated oven.
Roast for approximately 25–30 minutes, or until the potatoes are deeply golden brown and crispy around the edges.
For extra-crispy potatoes, roast for another 5–10 minutes.
Avoid moving the potatoes too much while they roast—the undisturbed contact with the hot pan helps create a beautifully crisp bottom.
9. Optional Broil
For dramatically crisp edges, switch the oven to broil during the final 1–2 minutes.
Watch them closely because the potatoes can go from golden to burnt very quickly.
10. Garnish and Serve
Remove the potatoes from the oven.
Taste and add a little flaky sea salt or freshly cracked black pepper if desired.
Sprinkle with fresh parsley or chives.
For an extra-indulgent finish, add freshly grated Parmesan while the potatoes are still hot.
Serve immediately.
⭐ Chef’s Tips
Don’t skip boiling: The potatoes need to become tender before smashing. Trying to smash raw potatoes will cause them to break apart and roast unevenly.
Let them steam dry: Excess moisture is the enemy of crispiness.
Don’t make them too thick: A thinner smashed potato provides more surface area for crispy edges while keeping a fluffy center.
Use enough fat: The combination of butter and olive oil creates rich flavor and beautiful browning.
Don’t overcrowd the pan: Leave space between the potatoes so hot air can circulate.
Don’t flip too early: Let the bottom develop a deep golden crust before moving the potatoes.
For maximum crunch: Use a metal baking sheet and preheat it in the oven before adding the potatoes.
🌿 Easy Variations
Garlic Parmesan Smashed Potatoes
Add ½ cup freshly grated Parmesan during the final 5 minutes of roasting. Finish with fresh parsley.
Rosemary Butter Potatoes
Add 1 teaspoon finely chopped fresh rosemary to the butter mixture.
Spicy Smashed Potatoes
Add ¼–½ teaspoon red pepper flakes or cayenne pepper to the seasoning mixture.
Ranch Smashed Potatoes
Sprinkle the finished potatoes with ranch seasoning and chopped fresh chives.
Loaded Smashed Potatoes
Top the crispy potatoes with shredded cheddar, cooked bacon, sour cream, and green onions.
Lemon Herb Potatoes
Finish the hot potatoes with fresh lemon zest, a squeeze of lemon juice, and chopped parsley.
🥣 Serving Suggestions
These crispy potatoes pair beautifully with:
- Roast chicken
- Grilled steak
- Pork chops
- Burgers
- Grilled salmon
- Fried or roasted chicken
- BBQ meats
- Eggs and breakfast dishes
They’re also fantastic served as an appetizer with:
- Garlic aioli
- Ranch dressing
- Sour cream
- Spicy mayo
- Chipotle sauce
- Cheese sauce
🧊 Storage
Allow leftover potatoes to cool completely.
Store them in an airtight container in the refrigerator for up to 4 days.
🔥 Reheating
For the best texture, reheat in an air fryer at 375°F (190°C) for 5–8 minutes or in a 425°F (220°C) oven for 8–12 minutes.
Avoid microwaving if possible—the potatoes will become soft rather than crispy.
❄️ Freezing
For best results, freeze the roasted potatoes in a single layer until solid, then transfer them to a freezer-safe bag or container.
Freeze for up to 1 month.
Reheat directly from frozen in a 425°F (220°C) oven or air fryer until hot and crisp.
🥔✨ Final Result
These Crispy Smashed Potatoes deliver the perfect combination of crunchy golden edges, fluffy potato centers, buttery richness, and savory garlic-onion flavor.
They’re incredibly simple, but once you make them this way, regular roasted potatoes may never feel quite as exciting again.
Crispy edges. Fluffy centers. Buttery, garlicky perfection. 🥔🧈✨