Crispy Smashed Potatoes
Crispy Smashed Potatoes are the ultimate side dish—golden, crunchy on the outside, and fluffy on the inside. Made with just a few simple ingredients, these potatoes are boiled, smashed, and roasted to perfection.
Have leftover Syracuse Salt Potatoes? They’re perfect for making crispy smashed potatoes! The tender, salty texture makes them ideal for these Crispy Smashed Potatoes. You can also take it a step further and turn them into a Smashed Potato Salad—a delicious twist on a classic deviled egg potato salad that’s full of flavor and texture.
Crispy Smashed Potato Ingredients
- 1 ½ pounds baby red potatoes
- 2 ½ teaspoons kosher salt (divided)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Crispy Smashed Potato Recipe
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Place the baby red potatoes in a large pot and cover them with water. Add 2 teaspoons of salt to the water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender enough to be pierced with a fork.
- Drain the potatoes and let them cool slightly, just enough to handle.
- Arrange the potatoes on the prepared baking sheet, leaving space between each. Use the bottom of a glass or a potato masher to gently smash each potato to about ½-inch thickness.
- Drizzle the smashed potatoes with olive oil, making sure they are well-coated. Sprinkle garlic powder, black pepper, and the remaining ½ teaspoon of salt evenly over the potatoes.
- Roast in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy.
- Remove from the oven and garnish with freshly chopped parsley.
- Serve immediately while hot, with your favorite dipping sauces or as a side dish. Enjoy!
Tips & Tricks
- Use small potatoes: Baby gold or red potatoes work best—they cook quickly and smash easily without falling apart.
- Let them dry: After boiling, let the potatoes sit for a few minutes to dry out. This helps them crisp up better in the oven.
- Don’t skimp on the oil: A generous drizzle of olive oil ensures golden, crispy edges. You can also use melted butter for extra flavor.
- Use parchment paper: This keeps the potatoes from sticking and makes cleanup a breeze.
- Smash gently: Use the bottom of a glass or measuring cup to flatten the potatoes—just enough to crack them open without breaking them apart.
FAQs about smashed potatoes
Dipping Sauces to go with Crispy Smashed Potatoes
Classic & Creamy
- Garlic Aioli – A creamy blend of mayo, garlic, lemon juice, and a pinch of salt.
- Sour Cream & Chives – Cool and tangy with a hint of fresh herbs.
- Ranch Dressing – A crowd favorite with its creamy, herby flavor.
Bold & Flavorful
- Chipotle Mayo – Smoky and spicy, perfect for adding a kick.
- Spicy Sriracha Aioli – A blend of mayonnaise, sriracha, and lime juice for a burst of heat and tang.
- Blue Cheese Dip – Rich and bold; great for blue cheese lovers.
Cheesy & Savory
- Warm Cheese Sauce – Perfect for drizzling or dipping, like a nacho cheese-style sauce.
- Parmesan Garlic Butter – Melted butter with minced garlic and shredded Parmesan.
Tangy & Zesty
- Honey Mustard – Sweet and tangy, great for balancing the saltiness of the potatoes.
- Balsamic Glaze – A sweet reduction that pairs well with savory bites.
Crispy Smashed Potatoes
Yield:
4
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Crispy Smashed Potatoes are the ultimate side dish—golden, crunchy on the outside, and fluffy on the inside. Made with just a few simple ingredients, these potatoes are boiled, smashed, and roasted to perfection.
Ingredients
- 1 ½ pounds baby red potatoes
- 2 ½ teaspoons kosher salt, (divided)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Place the baby red potatoes in a large pot and cover them with water. Add 2 teaspoons of salt to the water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and let them cool slightly, just enough to handle.
- Arrange the potatoes on the prepared baking sheet, leaving space between each. Use the bottom of a glass or a potato masher to gently smash each potato to about ½-inch thickness.
- Drizzle the smashed potatoes with olive oil, making sure they are well-coated. Sprinkle garlic powder, black pepper, and the remaining ½ teaspoon of salt evenly over the potatoes.
- Roast in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy.
- Remove from the oven and garnish with freshly chopped parsley.
- Serve immediately while hot, with your favorite dipping sauces or as a side dish. Enjoy!
Notes
- These pair well with sour cream, garlic aioli, ranch dressing, or a spicy sriracha mayo.
- Sprinkle grated Parmesan or shredded cheddar cheese on top before roasting for extra flavor.
- Swap olive oil for melted butter or avocado oil for a richer taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 375°F (190°C) oven for 10-12 minutes to restore crispiness.
- Boil the potatoes in advance and refrigerate them. Smash and roast when ready to serve.
- Add a pinch of smoked paprika or chili flakes for a spicy kick.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 245Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 809mgCarbohydrates: 34gFiber: 3gSugar: 2gProtein: 4g
