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Smashed Potatoes Recipe

Smashed Potatoes

Wholesome Cove
These smashed potatoes deliver the ultimate combination of crispy, golden-brown edges and soft, pillowy centers that melt in your mouth. Born from a happy kitchen accident, this foolproof recipe transforms humble baby potatoes into a show-stopping side dish that pairs beautifully with everything from weeknight dinners to holiday feasts. Simple to make, endlessly customizable, and absolutely irresistible.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 185 kcal

Equipment

  • Large pot - At least 6-quart capacity for boiling
  • Colander - For draining potatoes
  • Large baking sheet - 18x13 inch rimmed sheet pan works perfectly
  • Potato masher - Or use the bottom of a sturdy glass
  • Pastry brush - For applying olive oil; a spoon works too (optional)
  • Measuring cups and spoons
  • Parchment paper - Or aluminum foil for easy cleanup
  • Oven mitts
  • Spatula - For serving
  • Small bowl - For mixing seasonings

Ingredients
  

  • 2 lbs baby potatoes or small Yukon gold potatoes - 900g; uniform 1.5–2 inch diameter preferred
  • 4 tbsp extra virgin olive oil - 60ml, divided
  • 1 tsp kosher salt - 5g, plus more for boiling water
  • 1/2 tsp freshly ground black pepper - 2g
  • 1 tsp garlic powder - 2g
  • 1 tsp dried rosemary - 2g; or use fresh rosemary, finely chopped
  • 1/4 cup freshly grated Parmesan cheese - 25g; optional, for topping
  • 2 tbsp fresh parsley - 8g, chopped; for garnish
  • 3 cloves garlic - minced; optional, for extra flavor

Instructions
 

  • Fill a large pot with water, add a generous amount of salt (about 1 tablespoon per quart), and bring to a boil. Add rinsed, unpeeled baby potatoes and simmer for 15–20 minutes until fork-tender but not falling apart.
  • Drain the potatoes in a colander and let them sit for 2–3 minutes to steam off excess moisture — drier potatoes crisp up much better in the oven.
  • Preheat your oven to 425°F (220°C) with the rack in the middle position. Line a large rimmed baking sheet with parchment paper or grease it with 1 tablespoon of olive oil.
  • Transfer drained potatoes to the prepared baking sheet, spacing them 2–3 inches apart. Press each potato down with a potato masher or the bottom of a glass until about ½ inch thick, allowing them to crack and spread with irregular edges.
  • Drizzle the remaining 3 tablespoons of olive oil over all the smashed potatoes, brushing it into all the cracks. Mix salt, pepper, garlic powder, and rosemary in a small bowl, then sprinkle evenly over the potatoes; add minced garlic now if using.
  • Bake undisturbed for 25–30 minutes until the edges are deeply golden brown and crispy. If using Parmesan, sprinkle it over the potatoes in the last 5 minutes of baking.
  • Remove from the oven and let rest 2–3 minutes, then sprinkle with fresh parsley and a pinch of flaky sea salt. Transfer with a thin spatula and serve immediately while at their crispiest.

Notes

  • Choose baby potatoes or small Yukon golds (about 1.5–2 inches in diameter) — russet potatoes are too starchy and will fall apart when smashed.
  • Salt your boiling water generously (1 tablespoon per quart). This is your only chance to season the inside of the potatoes.
  • Let the boiled potatoes steam dry in the colander for a few minutes before smashing — excess moisture is the enemy of crispiness.
  • Don't skimp on olive oil. Generous oil coverage is essential for achieving those crispy, golden edges.
  • Space potatoes at least 2–3 inches apart on the baking sheet. Crowding causes steaming instead of crisping.
  • Resist flipping or moving the potatoes during baking — let them develop an undisturbed golden crust.
  • Make-ahead tip: Boil and smash the potatoes up to 4 hours ahead, cover, and refrigerate. Brush with oil, season, and bake just before serving.
  • Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat in a 400°F oven or air fryer at 375°F for best results — avoid the microwave.
  • For extra indulgence, try the Garlic Parmesan variation: add 4 cloves minced garlic to the oil and top with ½ cup Parmesan in the last 5 minutes of baking.
  • Freeze cooled potatoes in a single layer on a baking sheet first, then transfer to a freezer bag for up to 2 months.

Nutrition

Serving: 1ServingCalories: 185kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 420mgPotassium: 620mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 25mgCalcium: 2mgIron: 6mg
Keyword baby potatoes recipe, crispy potatoes, easy side dish, roasted potatoes, smashed potatoes
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