If you’re anything like me, potatoes are your love language. And these crispy smashed potatoes? Oh honey, they’re basically edible therapy after a long day. With golden, crackly edges and creamy centers, these little guys land somewhere between mini baked potatoes and mashed potato fries and trust me, they deliver on flavor and crunch.
Perfect as a side for dinner, a party app, or honestly just a “treat yourself” moment in front of your favorite Netflix rerun, this recipe nails that sweet spot of satisfying and simple. Plus, if you’ve ever Googled how to make smashed fingerling potatoes or toyed with the idea of air fryer smashed potatoes, you’re in for a rustic, oven-roasted version that’s easy on your schedule and high on yum.
Why You’ll Love These Crispy Smashed Potatoes
Let’s be real most of us don’t have time for fussy recipes. These smashed potatoes are delightfully low-effort but look and taste like you tried. The prep is hands-off, the ingredients are pantry-friendly, and the result is gourmet-level crispiness with very little kitchen chaos.
- They’re roasted, not fried, so your house smells like cozy herb heaven not a fast-food joint.
- Customizable toppings mean you can get fancy or keep it simple.
- They work as a side, a snack, or even a sneaky dinner if you’re having one of those days (no judgment!).
Ingredients You’ll Need (Plus a Few Tips!)
These simple ingredients bring big flavor:
- Small yellow potatoes – These roast up tender and buttery. You can also use fingerling potatoes if you’re going for that cracked potatoes look.
- Garlic and onion powder – Adds depth without fuss.
- Fresh herbs – Parsley, chives, dill… pick your fave!
- Parmesan cheese – Optional, but recommended if you’re feeling cheesy.
- Olive oil + flaky salt – The secret to that signature crisp and finish.
💡 Full ingredient list and measurements are available in the recipe card below.
Let’s Make Crispy Smashed Potatoes!
1. Boil and Soften the Potatoes
Start by boiling your potatoes in salted water until they’re fork-tender—about 15 to 20 minutes. You want them soft enough to flatten without falling apart.
2. Smash with Sass
Drain and cool the potatoes slightly, then place them on your oiled baking sheets. Smash each one with a flat-bottomed cup or a sturdy spatula. Aim for about ¼-inch thickness—thin enough to crisp, thick enough to stay fluffy in the middle.
3. Season Like a Boss
Drizzle with olive oil and sprinkle with garlic powder, onion powder, salt, and freshly cracked black pepper. Don’t be shy here seasoning is the secret weapon.
4. Roast to Golden Perfection
Pop them in a 425°F oven and roast for 25 to 35 minutes, flipping the trays halfway through. You’re looking for golden edges and crispy tops. That’s when the magic happens.
5. Finish & Serve
Garnish with flaky sea salt, herbs, or a shower of Parmesan cheese if you’re feeling extra. Serve hot and listen for the crunch it’s your reward.
Nutrition Facts (per serving, approx.)
- Calories: 180
- Fat: 7g
- Carbs: 26g
- Protein: 3g
- Fiber: 2g
Note: Smashed potatoes calories may vary depending on toppings and portion size.
Preparation Time
- Prep: 10 minutes
- Boil: 20 minutes
- Roast: 30 minutes
- Total Time: ~1 hour
Perfect for weeknights when you want something homemade but also don’t want to think too hard.
Pro Tips for Perfect Potatoes Every Time
- Don’t overboil – You want them soft, not waterlogged.
- Crispier edges = flatter smash – Just don’t go too far or they’ll fall apart.
- Line your baking sheets – Not strictly necessary, but it makes cleanup a breeze.
- Add cheese last minute – Sprinkle Parmesan in the last 5 minutes of roasting so it doesn’t burn.
P.S. If you’re into gadgets, these work great as air fryer smashed potatoes too—just reduce the cook time by about 10 minutes and watch for browning.
How to Serve
These babies shine alongside grilled chicken, salmon, or even tucked into a bowl with roasted veggies and a drizzle of lemony yogurt. Want to impress at brunch? Top them with a fried egg and a swirl of hot sauce. Now that’s a glow-up for your breakfast game.
Make Ahead & Storing Leftovers
You can boil and smash the potatoes ahead of time, then refrigerate them on the tray until you’re ready to roast. Leftovers (if you even have any) store well in the fridge for 3–4 days. Reheat in the oven or air fryer to bring back the crisp.
They don’t freeze well potatoes can get weirdly grainy but honestly, they rarely last that long.
A Little Potato Love Story
So the first time I made these for a girls’ night, I thought, “Eh, it’s just potatoes.” But then the tray hit the table, and they were gone before the wine was even poured. Now they’re my secret weapon for last-minute guests—or when I need to bribe my kids into cleaning their rooms.
Frequently Asked Questions
Can I use red potatoes instead of yellow?
Yes! Red potatoes work great here and give a slightly waxier texture. They’re also perfect if you’re aiming for that how to make smashed fingerling potatoes style.
Are these the same as cracked potatoes?
Pretty much! Cracked potatoes is just another delicious way to describe this crunchy, rustic technique of smashing and roasting.
Can I make these in an air fryer?
Absolutely. Air fryer smashed potatoes are fantastic just cook at 400°F for 15–20 minutes, flipping halfway through.
How many calories are in smashed potatoes?
Smashed potatoes calories vary, but each serving here clocks in around 180, give or take toppings like cheese or extra oil.
What are mashed potato fries? Are these similar?
Mashed potato fries are usually shaped and fried from leftover mash. These are way easier—and don’t require any leftovers. But you’ll love the crunchy-on-the-outside, soft-on-the-inside vibe they share.
What herbs go best with these?
Chives, parsley, and dill are my go-to trio. They add freshness that balances the richness of the olive oil and seasoning.
Do I need to peel the potatoes first?
Nope! The skins add texture and flavor and save you a step (win-win).
Can I make mini baked potatoes this way?
Yes! Think of this recipe as what happens when mini baked potatoes get a crispy makeover. Smaller potatoes = more golden edges!
Final Bite
Whether you call them crispy smashed potatoes, cracked potatoes, or your new favorite snack this dish is a crispy, herby celebration of the humble spud. Perfect for busy weeknights or casual get-togethers, these crunchy little bites will turn your potato game from “meh” to “more, please!”
Looking for more potato inspiration? Try our Party Potatoes Recipe for your next gathering.
Grab the ingredients below and get smashing you’ve got this!
📌 Full ingredient list and measurements are just below in the recipe card!
Crispy Smashed Potatoes
Equipment
- Large pot
- Baking sheets
- Measuring cup (or potato masher)
Ingredients
Main Ingredients
- 2 pounds small yellow potatoes
- 2 teaspoons sea salt divided
- 2 tablespoons extra-virgin olive oil plus more for pans
- 1.5 teaspoons garlic powder
- 0.75 teaspoons onion powder
- freshly ground black pepper to taste
- 1 tablespoon fresh herbs chopped parsley, chives, and/or dill
- flaky sea salt optional
- Parmesan cheese optional
Instructions
- Preheat the oven to 425°F and coat 2 baking sheets generously with olive oil.
- Place potatoes in a large pot with 1 teaspoon of salt and cover with water. Boil until fork-tender, 15–20 minutes. Drain and cool slightly.
- Place the boiled potatoes on the oiled baking sheets. Use the bottom of a measuring cup to smash each one until about ¼-inch thick.
- Drizzle smashed potatoes with olive oil. Sprinkle with garlic powder, onion powder, remaining salt, and black pepper.
- Roast for 25–35 minutes, rotating pans halfway through, until potatoes are golden and crispy around the edges.
- Top with flaky sea salt, herbs, and Parmesan cheese if desired. Serve warm and enjoy!
Notes