Smashed potatoes, the perfect side dish or appetizer. They're soft on the inside but crispy on the outside. Only 6 delicious ingredients needed!
Smashed potatoes are one of my favorite side dishes, especially for special occasions such as Christmas or Thanksgiving. They are amazingly tasty and easy to make, and I'm OBSESSED with them!
Besides, potatoes are so nutritious and inexpensive, and you can find them practically everywhere. For this recipe you can use any kind of potatoes, so feel free to make it with your favorite ones.
The secret to making the best smashed potatoes is boiling them first until fork tender and then bake them until golden brown. You won't believe how GOOD they turn out if you follow these easy steps!
Smashed potatoes, fluffy and soft on the inside and extremely crispy on the outside. They are one of the simplest recipes you'll ever prepare, and to make them you only need 6 ingredients.
How to make smashed potatoes - Step by step
- Bring a pot of water to a boil (photo 1) and cook the potatoes for 20 minutes or until fork tender (photo 2).
- Preheat the oven to 450ºF or 230ºC.
- Drain the potatoes and place them onto a lined baking sheet (photo 3). Then mash them with a potato masher, a fork, or the flat bottom of a drinking glass (photo 4).
- Drizzle the potatoes with the oil (photo 5) and then sprinkle the spices over them (photo 6).
- Bake for 20 minutes or until they are golden and crispy (photo 7). I added some chopped fresh parsley on top (photo 8), but that's optional.
- Serve immediately.
Pro tips
- You can use any kind of potatoes for this recipe.
- Don't add any salt to the boiling water if you don't want to.
- Feel free to use more oil or replace it with vegan butter instead. I suggest you use extra virgin olive oil, though.
- Customize your crispy smashed potatoes with your favorite spices and herbs. Just remember to add the fresh herbs right before serving.
- If you want to save some time, you can boil the potatoes the day before, transfer them to a sealed container, and keep them in the fridge. The next day, smash and season the potatoes and bake them for 2-3 more minutes.
What are smashed potatoes?
Smashed potatoes are served with their skin and you don't actually purée them. You need to boil the potatoes first, then mash them with a potato masher, a fork, or the flat bottom of a drinking glass, and finally season and bake them until golden brown and crispy.
How long will these smashed potatoes keep?
Remember to keep the leftovers (if you have any!) in a sealed container in the fridge for 5-7 days. If they smell good and taste good, you can eat them.
How to serve smashed potatoes
I love to add some toppings such as tempeh bacon or vegan Parmesan cheese to make the potatoes even more flavorful.
If you use vegan Parmesan cheese, I recommend you sprinkle it over your potatoes and then bake them for 3-5 more minutes. You can also add them after baking and right before serving.
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Did you make this smashed potatoes recipe?
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Smashed Potatoes
Ingredients
- 1 pound small potatoes
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Bring a pot of water to a boil and cook the potatoes for 20 minutes or until fork-tender.
- Preheat the oven to 450ºF or 230ºC.
- Drain the potatoes and place them onto a lined baking sheet. Then mash them with a potato masher, a fork, or the flat bottom of a drinking glass. Press gently so you don’t break the potatoes apart.
- Drizzle the potatoes with the oil and then sprinkle the spices (garlic powder, oregano, salt, and pepper).
- Bake for 20 minutes or until they are golden and crispy. I added some chopped fresh parsley on top, but that's optional.
- Serve immediately with some tempeh bacon and vegan Parmesan cheese on top.
- Keep the leftovers in a sealed container in the fridge for 5-7 days.
Notes
- You can use any kind of potatoes for this recipe.
- Don't add any salt to the boiling water if you don't want to.
- Feel free to use more oil or replace it with vegan butter instead. I suggest you use extra virgin olive oil, though.
- Customize your crispy smashed potatoes with your favorite spices and herbs. Just remember to add the fresh herbs right before serving.
- If you want to save some time, you can boil the potatoes the day before, transfer them to a sealed container, and keep them in the fridge. The next day, smash and season the potatoes and bake them for 2-3 more minutes.
Nutrition
Update Notes: This post was originally published in December of 2018, but was republished with new photos, step by step instructions, and tips in October of 2020.
Vicki says
I made these potatoes for a party appetizer and they were not only delicious but a huge hit.
Iosune Robles says
So glad you all enjoyed it! Have a nice day 🙂
Sally says
These are so good and very simple to make. Thanks for your easy to follow recipe. 😋
Iosune Robles says
Thanks for your kind comment 🙂
Athina says
hello - what type of potatoes do you use?
Iosune Robles says
Hi Athina! Use any type of potatoes you have on hand, this recipe always works 🙂 Have a nice day!
Kate says
Very good. However, I cooked it in the Air-fryer which is why I think it was a little drier than the original recipe cooked in an oven. I added a dollop of butter on top of each potato during the cooking and it was definitely still yummy.
Any suggestions for air-frying? My oven is a camper oven and very difficult/unreliable to operate.
Thank you for all of your recipes. They are all excellent!
Iosune says
Hi Kate! Thanks a lot 🙂 I've never used an air-fryer, so I can't help you, sorry!
Bryan Martinez says
I had to check to make sure I had potatoes so I could make this recipe for dinner! thank you
Iosune says
Hi Bryan! Hope you enjoyed it 🙂
Nina Javez says
Mashing potatoes always hurts my arm and baking potatoes never makes them crispy enough in the middle. This is literally the PERFECT recipe for me! haha
Iosune says
Hi Nina! Hahaha it is!!! I hope you really like it 🙂 Have a nice day!
lili says
Are you going to be creating Whole Plant Based Oilf Free/Air Fryer Recipes?
Iosune says
Hi Lili! I've never tried and air fryer myself, but I was thinking about buying one... Sounds great to fry with no oil 🙂
Barb says
Love the sound of this. Have tried many recipes from this blog and they are without exception amazing. I’ve been making my own Parmesan cheese thanks to you ! It seems like the Parmesan lasts a long time in fridge. Would you put a “use by” date on it ?
Iosune says
Hi Barb! Thanks a lot 🙂 So glad you enjoy our recipes. The Parmesan cheese lasts forever, weeks or even months in a sealed container in the fridge. As long as it smells and tastes good, it's okay. Have a nice day!
Judith James says
This sounds really tasty. Will try it tomorrow. Do you peel the potatoes or not? Or does it matter?
Iosune says
Hi Judith! I don't peel the potatoes and I think the recipe works best this way, but it's up to you 🙂
LAWRENCE says
OMG I just had breakfast and just looking at the recipe has made me hungry. Going to make this tonight. 🙂
Iosune says
Hi Lawrence! I'm so happy to hear that 🙂 Hope you liked it!
Bella Marin says
Same haha, I wish I had seen this recipe earlier in the day!
Iosune says
Hi Bella! Thanks a lot 🙂 Hope you enjoy it!
Sally says
Can not wait to try this recipe!! As usual just reading your blog makes me hungry :).
Iosune says
Hi Sally! Thanks a lot 🙂 Hope you enjoy it!