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Crispy Smashed Potatoes always feel like the answer to “What’s a side dish that’s easy, fun, and totally habit-forming?” You ever go to a friend’s house for dinner, and all you remember is those golden, crunchy potatoes? Yeah, that happened to me last month. No shame, I took thirds. But making them at home? Turns out, it’s silly easy. You can do ‘em in your air fryer or just pop them in the oven (honestly, both work great). Not gonna lie, the crisp factor will shock you. 
Tips to Make Ultra Crispy Smashed Potatoes
Alright, you want that famous shattering crunch, right? So here’s my honest advice. First thing—use small potatoes. Baby golds or reds get crispier, and besides, they look cute all stacked up. Boil them until tender, and don’t rush this part (I did once, the results were… ehh, not great). After draining, let them dry in the pot for a bit. That little steam-out makes a bigger difference than you’d think in getting really crispy smashed potatoes.
Give them space on the tray or in the air fryer basket. Crowded potatoes get soggy sad. And don’t just mash them—smash them with attitude, using the bottom of a glass or a sturdier cup. The more nooks and crannies, the more crispy edges you’ll get. Oh, and don’t be stingy with the oil; a little extra drizzle means golden crunch city. For seasoning, you can keep it classic with salt and pepper or really amp it up with garlic powder or smoked paprika. I’ve even tried a sprinkle of parmesan on top before roasting. That was next-level. 
“These smashed potatoes came out crispier than restaurant fries. My kids fought over the last one. Total hit, and such an easy process!” — Jamie K., home cook
How to Make Smashed Potatoes
Honestly, this recipe feels less like a super formal process, more like a flow. Start with your favorite small potatoes (yellow, red, whatever’s biting at the store). Give ‘em a scrub and toss into a pot of salted water. Boil until fork-tender—it usually takes about 15-20 minutes for me, but I’ve had bigger potatoes take a couple more. Drain, and let them rest in the pot with the lid off to steam-dry for a few minutes.
Set your oven to 425°F, or get your air fryer going at 400°F. Lay the potatoes out on a lined baking tray (or into your air fryer basket), then—smash time! Use a heavy-bottomed glass (or, in a pinch, a mug with some weight) to press each potato flat, about half-inch thick or so. If they break apart, don’t sweat it. More crispy bits.
Drizzle generously with olive oil (I use my hands to really get it all over), then sprinkle salt, pepper and whatever seasonings strike your fancy. Roast or air fry for 15-20 minutes until everything’s golden and, yes, super crispy. Sometimes, if I remember, I’ll flip them halfway—but honestly, they’re still delicious if you forget. 
Smashed Potatoes Serving Suggestions
Alright, let’s get you inspired. Smashed potatoes are the kind of thing you can toss on the table for practically any meal. Some ideas, because—let’s face it—potatoes go with just about everything:
- With grilled chicken or steak. Seriously amps up a weeknight dinner.
- On a grazing board (add some dips, olives, cheeses, and you’ll look like a five-star host).
- Paired with your favorite breakfast scramble or eggs for brunch.
- Dunked in aioli or ranch—the homemade stuff is wild, but store-bought totally works.
And if you’re the “I like it spicy” type, don’t sleep on a little chili crisp on top. If you need even more inspiration, check out my crispy baked potato wedges, roasted garlic mashed potatoes, or even these air fryer french fries.
| Tip | Description |
|---|---|
| Choose Small Potatoes | Small potatoes like baby golds or reds get crispier and cook faster, making for perfect smashed potatoes. |
| Let Them Dry | After boiling, let the potatoes sit with the lid off to steam-dry. This step helps ensure maximum crispiness. |
| Space Them Out | Give your potatoes enough space on the tray or in the air fryer. Overcrowding will lead to soggy potatoes. |
| Generous Oil and Seasoning | Don’t skimp on the olive oil and spices. The oil not only increases the crunch but also enhances flavor. |
| Smash with Attitude | Use a heavy glass to smash the potatoes down. The more nooks and crannies, the more crunchy edges to enjoy! |
Smashed Potato Topping Suggestions
I’m convinced toppings are half the fun. Sure, you could eat plain crispy smashed potatoes… but why stop there? For an extra savory bite, try melting some shredded cheese on top in the last few minutes of roasting. Chopped chives or green onions are my go-to for color and zip. If you want a Mediterranean twist, crumble on some feta and add a squeeze of lemon.
For those who chase big flavors, I’ve found a drizzle of sriracha mayo wakes up the whole dish, and a dollop of sour cream is never wrong. Occasionally, I go bonkers and add crispy bacon bits with a handful of parsley. No regrets, ever. The cool thing? You can set up a toppings bar and make the whole dinner interactive. It’s a crowd-pleaser, every time.
More Favorite Potato Recipes
Got a thing for potatoes like I do? You’re not alone. Potatoes are the workhorse of comfy, quick suppers. If you have very little time and need something crunchy, my go-to is crispy baked potato wedges. Want something creamy instead? Try roasted garlic mashed potatoes; it’s like a hug in a bowl. And for snacky moods, air fryer french fries are always worth the 15 minutes.
Potatoes are so forgiving. Don’t overthink ‘em. Pull inspiration wherever you find it—combine recipes, try a new spice, or sneak in herbs from your garden (or just use the dried stuff in your pantry, nobody’s judging). That’s the beauty here.
Common Questions
How do I reheat leftover crispy smashed potatoes?
I just pop them back in the oven or air fryer for 5-8 minutes at about 375°F. Gets them crunchy again, almost like fresh.
Can I use regular potatoes instead of baby potatoes?
You can, just cut them into chunks first. Honestly, baby potatoes do get crispier, but large ones will still taste great.
What oil works best?
Olive oil is classic, but avocado or canola oil work fine. I’d skip butter before roasting since it browns too fast, but you can toss it on after.
Can I prep them ahead?
Absolutely, boil and smash the potatoes earlier in the day, then roast or air fry right before serving. Makes life easier!
Is parchment paper necessary?
Not a must, but it helps with cleanup and less sticking. I’ve gone without and survived, so don’t let it stop you.
Potatoes You’ll Want to Make Again (and Again)
So, look, if you’re still with me, let me shout it—crispy smashed potatoes are my not-so-secret secret weapon side. Easy, kind of ridiculously good, and honestly adaptable to whatever’s hanging around in your fridge. If you want more tips (and trust me, they’ve got ‘em), take a look at Ultra Crispy Smashed Potatoes – RecipeTin Eats, or the Crispy Smashed Potatoes Recipe – Love and Lemons for even wilder ideas, or check out this version from Crispy Smashed Potatoes Recipe – Cookie and Kate. I swear, these will land a spot in your go-to potato arsenal. Seriously, try them your way and let me know what wild topping you end up loving.
Crispy Smashed Potatoes
Ingredients
Main ingredients
- 2 pounds small potatoes (baby golds or reds) Use small potatoes for extra crispiness.
- 2 tablespoons olive oil Generously drizzle to enhance crunch.
- to taste salt Classic seasoning.
- to taste pepper Classic seasoning.
Optional seasonings
- 1 teaspoon garlic powder For added flavor.
- 1 teaspoon smoked paprika For a smoky twist.
- 1/4 cup grated parmesan cheese For an extra savory topping.
Instructions
Preparation
- Scrub the small potatoes and place them in a pot of salted water.
- Boil the potatoes until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them sit with the lid off to steam-dry for a few minutes.
Cooking
- Preheat your oven to 425°F or the air fryer to 400°F.
- Line a baking tray or place the potatoes in the air fryer basket.
- Use a heavy-bottomed glass or a sturdy mug to smash each potato flat, about half an inch thick.
- Drizzle the smashed potatoes generously with olive oil.
- Sprinkle with salt, pepper, and any other desired seasonings.
- Roast or air fry the potatoes for 15-20 minutes until golden and crispy.
- Flip halfway through if desired, but it’s not necessary.