Crispy Smashed Potatoes

4.7
(191)
135 Reviews
23 Photos

These smashed potatoes are twice-cooked to get that tender potato with crispy skin. These delicious morsels are infused with olive oil, butter, garlic, and herbs for incredible flavor. My family asks for them often!

Submitted by amanda81
Updated on December 20, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Crispy Smashed Potatoes
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Prep Time:
10 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hr
Servings:
4
Jump to Nutrition Facts

Make restaurant-worthy crispy smashed potatoes at home with this top-rated recipe. 

How to Make Smashed Potatoes

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Smashed Potatoes

What You’ll Need

These are the ingredients you’ll need to make this smashed potatoes recipe at home: 

  • Potatoes: Recipe creator amanda81 says she uses “tiny, pre-washed yellow potatoes.” Any small yellow potatoes will work well, though some reviewers prefer small red potatoes. 
  • Oil: Olive oil will help the potatoes crisp up in the oven and will give the spices something to adhere to. 
  • Balsamic vinegar: Two tablespoons of balsamic vinegar take the flavor up a notch. 
  • Butter: A teaspoon of butter lends even more richness and flavor to the smashed potatoes. 
  • Seasonings: The smashed potatoes are flavored with fresh garlic, dried rosemary, dried sage, ground thyme, dried savory, sea salt, and ground black pepper. 

Cook’s Note

The herbs are adjustable to taste.

How to Make Homemade Smashed Potatoes

Here’s a brief overview of what you can expect when you make homemade smashed potatoes: 

  1. Boil and drain the potatoes, then let them dry and cool completely on a kitchen towel. 
  2. Mix the remaining ingredients in a bowl while the potatoes are cooling. 
  3. Place the potatoes on a prepared baking sheet, then smash them with a potato masher or your hand. 
  4. Spoon the oil-herb mixture over each smashed potato.
  5. Bake in the preheated oven until crispy. 

How to Store Smashed Potatoes

Smashed potatoes are best served immediately for maximum crispiness. If you have leftovers, store them in an airtight container in the fridge for up to five days. Reheat in the oven. 

Allrecipes Community Tips and Praise

“Delicious,” raves JoAnna Porreca Schade. “I bought some red potatoes that were microwaveable so it was super easy. The seasoning is terrific!”

“These turned out so awesome — loved them,” says Katherine Stein. “I did end up putting them under the broiler for about 2-3 minutes to get them really crisped up at the end of the bake time. Totally making it again!”

"Absolutely delicious,” according to Beth's Kitchen. “An added bonus is that the whole house smells aromatic from the spice combo!!! We will make these again and again!”

Editorial contributions by Corey Williams

Ingredients

  • 1 ½ pounds small yellow-fleshed potatoes

  • ¼ cup olive oil

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon butter at room temperature

  • 3 cloves garlic, minced

  • 1 teaspoon dried rosemary

  • ½ teaspoon dried sage

  • ½ teaspoon ground thyme

  • ½ teaspoon dried savory

  • ½ teaspoon sea salt

  • ½ teaspoon ground black pepper

Directions

  1. Gather all ingredients.

    an overhead shot of all ingredients for crispy smashed potatoes

    Dotdash Meredith Food Studios

  2. Place potatoes in a saucepan; fill with enough water to cover potatoes. Bring to a boil; reduce heat to medium-low and cook potatoes until tender but not mushy, about 15 to 20 minutes. Drain potatoes in a colander; transfer to a baking sheet lined with a clean dish towel and allow to cool and dry out a little, about 10 minutes.

    an overhead shot of potatoes drained in a colander

    Dotdash Meredith Food Studios

  3. While potatoes are cooling, mix olive oil, balsamic vinegar, butter, garlic, rosemary, sage, thyme, savory, salt, and pepper in a bowl until well combined.

    an overhead shot of olive oil, balsamic vinegar, butter, garlic, rosemary, sage, thyme, savory, salt, and pepper combined in a bowl

    Dotdash Meredith Food Studios

  4. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

  5. Place cooled potatoes in a single layer on the prepared baking sheet. Use a potato masher or the heel of your hand to lightly press down on potatoes to crush them.

    an overhead shot of potatoes smashed with a measuring cup on a baking sheet lined with parchment paper

    Dotdash Meredith Food Studios

  6. Spoon the oil-herb mixture over each smashed potato.

    an overhead shot of smashed potatoes dressed with olive oil seasoning mixture on a baking sheet

    Dotdash Meredith Food Studios

  7. Bake potatoes in the preheated oven until crispy, about 25 minutes. Let cool slightly before serving.

    an overhead shot of crispy smashed potatoes cooked on a baking sheet lined with parchment paper

    Dotdash Meredith Food Studios

  8. Enjoy!

    Crispy Smashed Potatoes

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

274 Calories
15g Fat
33g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 274
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 13%
Cholesterol 3mg 1%
Sodium 240mg 10%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 11%
Total Sugars 1g
Protein 4g 8%
Vitamin C 1mg 1%
Calcium 20mg 2%
Iron 3mg 18%
Potassium 27mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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