Smashed potatoes are buttery soft on the inside and crispy golden on the outside, just begging for extra toppings and additions!
Why this recipe works
These little spuds might surprise you. Smashed potatoes retain their soft interior while the exterior bakes up into crispy little potato discs, perfect for serving as a side dish for all kinds of meals. This technique is a nice switch-up from your traditional mashed potatoes recipe and is much easier than peeling, boiling, then mashing them all together.
So, how do they get the smashed look? The trick is to boil the potatoes first until they are fork-tender, drain, then smush them with a spatula. The skins are kept intact for extra crispiness and additional nutrients.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
POTATOES – We’re using Yukon Gold potatoes, but you can also use yellow potatoes. Small potatoes will likely take closer to 20 minutes in the oven, medium size around 25 minutes, and large potatoes closer to 30. This technique will also work on baby red or gold potatoes.
How to Make Smashed Potatoes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Rinse potatoes.
- Preheat oven to 400 F.
- Fill a stock pot 3/4 full with water and add Kosher salt. Bring to a boil over medium-high heat. When water comes to a boil, add potatoes and cover with lid. Cook potatoes until tender but not mushy, about 25-30 minutes. Potatoes will begin to rise to the top.
EXPERT TIP – You should be able to pierce the potatoes with a fork, but they should not break apart when doing so.
- Drain potatoes and allow to cool for 5 minutes.
- Place potatoes onto a cutting board and press down on each one using the back of a spatula.
- Spray a baking sheet with cooking spray. Using a spatula, move the smashed potatoes onto the baking sheet.
- Brush potatoes with melted butter, then with olive oil. Season to taste with garlic salt.
- Bake in preheated oven for 25 minutes.
- Increase the heat of the oven to Broil and broil the potatoes for 3-5 minutes to brown the tops.
Frequently Asked Questions & Expert Tips
Boiling the potatoes first softens them which allows you to flatten them easily with a spatula. Without doing so, you wouldn’t be able to mash them into their classic jagged appearance!
Store cooled leftovers in an air-tight container kept in the refrigerator for 4-5 days. Reheat on a baking sheet in a 350F oven until warmed through.
Yes, these potatoes can easily be boiled, smashed, then stored on a baking sheet covered with plastic wrap in the refrigerator a day in advance. This saves you some time and prep work for parties or holiday gatherings.Â
Serving Suggestions
You can add other seasonings, herbs, or toppings to your smashed potatoes before baking them. Some of our favorites are grated parmesan cheese, fresh thyme, crumbled cooked bacon, cheddar cheese, and chives. Optionally serve with a dollop of sour cream on top.
Smashed potatoes are a great side to just about any main course. Meatloaf, steak, chicken, salmon, pork chops, roast, you name it. They’re also a really popular side dish for holidays such as Thanksgiving, Christmas, and Easter.
More Potato Recipes
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Smashed Potatoes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 medium Yukon gold potatoes about 1 pound
- water for boiling
- 1 Tablespoon Kosher salt
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter melted
- garlic salt to taste
Things You’ll Need
- Stockpot or large saucepan with a lid
Before You Begin
- We’re using Yukon Gold potatoes, but you can also use yellow potatoes. Small potatoes will likely take closer to 20 minutes in the oven as opposed to medium at around 25 and large closer to 30. This technique will also work on baby red or gold potatoes.Â
- You can add other seasonings, herbs, or toppings to your potatoes before baking them. Some of our favorites are grated parmesan cheese, fresh thyme, crumbled cooked bacon, cheddar cheese, and chives.
- Store cooled leftovers in an air-tight container kept in the refrigerator for 4-5 days. Reheat on a baking sheet in a 350F oven until warmed through.
- These potatoes can easily be boiled, smashed, then stored on a baking sheet covered with plastic wrap in the refrigerator a day in advance. This saves you some time and prep work for parties or holiday gatherings.Â
Instructions
- Rinse potatoes.
- Preheat oven to 400 F.
- Fill a stock pot 3/4 full with water and add Kosher salt. Bring to a boil over medium-high heat. When water comes to a boil, add potatoes and cover with lid. Cook potatoes until tender but not mushy, about 25-30 minutes. Potatoes will begin to rise to the top.HINT – You should be able to pierce the potatoes with a fork, but they should not break apart when doing so.
- Drain potatoes and allow to cool for 5 minutes.
- Place potatoes onto a cutting board and press down on each one using the back of a spatula.
- Spray a baking sheet with cooking spray. Using a spatula, move the smashed potatoes onto the baking sheet.
- Brush potatoes with melted butter, then with olive oil. Season to taste with garlic salt.
- Bake in preheated oven for 25 minutes.
- Increase the heat of the oven to Broil and broil the potatoes for 3-5 minutes to brown the tops.
Nutrition
Chef Antoine Davis
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