The easiest, most delicious side dish you might ever make just hit the blog and I’m SO excited to share with you. If you’re a potato lover like I am (truly, who isn’t?!) then get ready for your new favorite way to make them besides my famous slow cooker mashed potatoes.
These incredible crispy smashed potatoes have those crave-able golden edges, perfectly fluffy centers and the perfect amount of seasoning to make them absolutely addicting. When Rebecca, Abra and I cooked them up a few weeks ago we seriously couldn’t stop snacking on them.
This crispy smashed potato recipe makes such a great appetizer or side dish that’s super easy to customize with your favorite seasoning and, of course, wonderful dipping sauces. I’ve included fun varieties of both below, so these potatoes are really a choose-your-own-adventure sort of recipe. In the best way possible!
Might I suggest a whole potato station with about 5-10 different sauces to choose from? OKAY, best Thanksgiving ever.
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Everything you need for the best crispy smashed potatoes
One of the main reasons why I love this recipe (and why you will, too) is because it requires super minimal ingredients but the result is SO delicious and a guaranteed crowd-pleaser. Here’s what you’ll need:
- Gold potatoes: I think that gold potatoes have the best flavor and get nice and crispy, but you could also use red potatoes.
- Olive oil: you’ll need plenty of olive oil to roast the potatoes to crispy perfection.
- Seasonings: we’re going simple with plenty of salt and pepper, plus garlic powder. See below for even more ideas for seasonings!
- For the sauce: gotta love dipping & drizzling crispy smashed potatoes! In this recipe, I paired them with my famous garlic feta sauce, but I’ve included tons of options below.
More delicious seasonings
Looking to jazz these potatoes up even more? Try one of these delicious seasoning combos:
- My homemade sazon seasoning is a must-try — made with cumin, coriander, annatto seeds (or turmeric) and more for a bold, delicious flavor.
- Amazing homemade taco seasoning isn’t just for meat! Toss it with these smashed potatoes for a kick of flavor and heat.
- Try a balsamic and herb flavor by adding 3 tablespoons balsamic vinegar, 1 teaspoon fresh thyme and 1 teaspoon fresh chopped rosemary to the olive oil & garlic powder in this recipe!
- One of my favorite combos is a Moroccan-inspired seasoning with 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1 teaspoon ground cinnamon, 1/2 teaspoon garlic powder & salt, 1/4 teaspoon cayenne pepper, and plenty of black pepper.
- Add a wonderful jerk seasoning from this delicious jerk chicken recipe!
- Curry flavors from this salad recipe take these potatoes to the next level by adding 1 teaspoon curry powder, 1/2 teaspoon ground turmeric, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper and salt & pepper.
How to make smashed potatoes
Making smashed potatoes does take a bit of time, but the steps are so easy and of course, SO worth it.
- Boil your potatoes. You’ll start by cooking your potatoes in boiling water until they’re just fork tender. Be sure to drain them and let them cool for about 5 minutes, then dump them onto your big sheet pan.
- Smash ’em. Here comes the fun part! Use a heavy bottomed pot, mug or even another sheet pan to smash the potatoes until they’re about 1/3 inch thick and flat on two sides. Be careful not to smash them too much as we want them to stay together and bake evenly.
- Season & bake ’em. You’ll then want to mix the olive oil with the garlic powder and brush that all over the potatoes. Remember to add plenty of salt and pepper as well, then bake them at 450 degrees, flipping halfway through, until they’re golden and crispy.
- Sauce party. While the potatoes are baking you can make your garlic feta sauce, or any sauce you’d like! Scroll below for tons of ideas.
- Garnish & serve. Once the potatoes are golden and crispy, garnish them with fresh herbs like rosemary or parsley and drizzle or serve them with your fav sauce!
Tips for ultra crispy potatoes
- Use small potatoes. Smaller potatoes will bake up nice and crispy, and be easier to “smash” before baking. Choose gold (or red) potatoes that are small and even in size.
- Don’t skimp on olive oil. We don’t want burnt potatoes, so use a good amount of olive oil when you’re baking these smashed potatoes so that they’re well coated. This will help to prevent them from sticking to your pan and also create a nice crispy exterior. Promise they won’t be greasy!
- Season them well. Garlic powder, salt and pepper go a long way, so don’t forget to add plenty S&P or use one of the seasonings listed above!
- Space out your potatoes. Be sure to evenly space out your smashed potatoes on a large baking sheet so that they bake properly. If your pan is too small, I suggest using two separate pans. A crowded pan will lead to uneven cooking and won’t let the outsides of the potatoes get crispy.
- Bake them in a hot oven. We’re baking these babies at 450 degrees so that they really crisp up!
Our favorite dipping (and drizzling) sauces
Yes, these crispy smashed potatoes are delicious warm straight from the oven, but if you love dips & sauces like I do here are some amazing ones for dipping & drizzling (I indicated V for vegan!):
Get all of my amazing homemade dips & sauces here!
Storing & reheating tips
- To store: store any leftover smashed potatoes in airtight containers in the refrigerator for up to 3-5 days.
- To reheat: feel free to reheat the potatoes right back in the oven at 400 degrees F for about 10 minutes. You can also reheat them in the microwave until warmed through, though they won’t be as crispy.
Make them ahead of time
Save time by prepping the potatoes the night before baking! Simply boil the potatoes, smash them on your baking sheet, cover lightly with foil or plastic wrap and store them in the refrigerator overnight. Then in the morning you can season and bake according to the directions.
More amazing Thanksgiving apps & sides
I hope you love this crispy smashed potatoes recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Total Time 1 hour 15 minutes
The most delicious crispy smashed potatoes with perfectly golden edges and simple seasoning. You’ll love these easy smashed potatoes as a wonderful appetizer or side dish! Serve with our creamy garlic feta sauce or any dipping sauce your heart desires.
small gold potatoes
- Big handful of salt
extra virgin olive oil
- Lots of freshly ground salt and pepper, to taste
- For dipping:
garlic feta sauce
- To garnish:
- Fresh rosemary, parsley or cilantro
Add the potatoes and a handful of salt to a large pot of water and bring to a boil. Cook the potatoes until just fork-tender, about 15-20 minutes, then drain, allow them to cool for 5 minutes and dump the potatoes onto a large sheet pan.
Use a heavy bottomed pot, large mug or another sheet pan to smash the potatoes until they’re about 1/3 inch thick and flat on two sides. Note: don’t make them too thin or they’ll be likely to fall apart easier.
Preheat the oven to 450 degrees.
In a small bowl, mix together the olive oil and garlic powder and brush both sides of the potatoes with oil. Season the potatoes generously with salt and pepper. Bake in the oven for 40-45 minutes, flipping halfway through, until the potatoes are nice and golden and crispy to your liking.
Make the whipped garlic feta yogurt sauce according to the recipe. Or you can make whatever sauce you’d like — options in the blog post and note section below.
Garnish the potatoes with rosemary sprigs on the side of the platter or chopped parsley/cilantro, then drizzle the feta sauce over the top or serve as a dipping sauce.
This recipe serves 4 as a main side and 6 as an appetizer. Feel free to double the recipe to serve more people.
Read the full post for tons of different seasonings and sauce options (vegan included!) and get all of our favorite sauces here!
To make ahead: save time by prepping the potatoes the night before baking! Simply boil the potatoes, smash them on your baking sheet, cover lightly with foil or plastic wrap and store them in the refrigerator overnight. Then in the morning you can season and bake according to the directions.
Servings: 4 servings
Serving size: 1 serving (based on 4, with sauce)
Saturated fat: 3g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats