Smashed potatoes are what you make when you want the soul of a fluffy mashed potato and the crispy edges of the best roasted potato in a single bite. The technique is so simple it almost feels like cheating: you boil baby potatoes until they're fork-tender, smash them flat on a sheet pan, douse them in garlicky butter, and roast them at a high temperature until the edges are golden and audibly crackly. Every single one is a little crispy raft of joy.
The trick to making them really crisp — the kind of crisp that crunches under a knife and shatters when you bite in — is two things: making sure each smashed potato has lots of surface area exposed to the hot oven, and not crowding the pan. Give them room. Let them breathe. That is the difference between sad, steamed-looking potatoes and the version you can't stop eating off the sheet pan.
I serve them with everything from roasted chicken to grilled steak to a simple green salad. They are universally loved, they reheat beautifully under the broiler, and the leftover smashed potato breakfast hash they create the next morning might be even better than the original.
Why you'll love it
- Crispy edges, creamy centers — the best of both worlds
- Just one sheet pan and a handful of ingredients
- Naturally gluten-free and easily made vegan
- The crowd-pleasing side dish for any meal
"Smashed potatoes are what you make when you want the soul of a fluffy mashed potato and the crispy edges of the best roasted potato in a single bite."
Ingredients
Serves 6
- 2 lb (900 g) baby Yukon gold or red potatoes, similar in size
- 2 tbsp kosher salt, for boiling water
- 5 tbsp unsalted butter, melted
- 3 tbsp extra-virgin olive oil
- 5 cloves garlic, finely minced
- 1 tsp dried Italian herb blend (or oregano + thyme)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup finely grated parmesan
- 2 tbsp chopped fresh parsley
- Flaky sea salt, for finishing
Instructions
6 steps · 55 min total
- 01
Boil the potatoes
Place the potatoes in a large pot and cover with cold water by an inch. Add the kosher salt and bring to a boil. Reduce to a simmer and cook for 18 to 22 minutes, until completely fork-tender — a knife should slide in with zero resistance. Drain well and let them sit for 5 minutes to dry.
- 02
Prep the garlic butter
Preheat the oven to 450°F (230°C). In a small bowl, whisk together the melted butter, olive oil, garlic, Italian herbs, salt, and pepper.
- 03
Smash and drizzle
Arrange the drained potatoes on a large parchment-lined sheet pan, spaced at least an inch apart. Using the bottom of a glass or a measuring cup, press down firmly on each potato until it flattens to about 1/2 inch thick — let the edges crack and split, that's where the crispiness lives. Spoon the garlic butter mixture over the potatoes, making sure each one gets a generous coating.
- 04
Roast until shatteringly crisp
Roast for 25 to 30 minutes, until the edges are deep golden brown and the surface looks crispy. Do not flip — you want one side to develop maximum crunch.
- 05
Add parmesan and finish
Shower the potatoes evenly with the parmesan and return to the oven for another 3 to 5 minutes, until the cheese is melted and lightly bronzed. Remove and immediately scatter on the fresh parsley and a generous pinch of flaky salt.
- 06
Serve hot
Transfer to a platter and serve immediately while at their crispiest. They pair beautifully with sour cream, garlic aioli, or a tangy yogurt dip.
Chef's tips
Small details that change the outcome
Look for baby potatoes that are similar in size so they cook evenly.
Boil the potatoes longer than feels right. They need to be very tender to smash without falling apart.
Use parchment, not foil. Foil traps steam and makes the bottoms soggy.
If you have time, let the smashed potatoes sit on the sheet pan for 10 minutes before roasting. Drier potatoes crisp better.
Storage & reheating
Best the day they're made. Refrigerate leftovers in an airtight container for up to 3 days. Re-crisp under the broiler for 3 to 5 minutes — do NOT microwave or they'll turn soft.
Frequently asked
Answers to the most common questions
Can I make these vegan?+
Yes — swap the butter for an extra 3 tablespoons of olive oil and use a vegan parmesan-style cheese, or skip the cheese entirely and finish with nutritional yeast.
What if my potatoes are bigger?+
Use medium potatoes cut in half and parboiled until tender. Smash them gently so they don't fall apart and proceed with the recipe.
Can I prep these ahead?+
Yes — boil and smash the potatoes up to a day ahead, store covered in the fridge, and roast straight from cold. Add 3 to 5 extra minutes to the roasting time.
Written by
GreenFork Kitchen
Tested in a real home kitchen — three times before publishing, every time.
