Super Crispy Smashed Potatoes

Smashed potatoes are a contradiction of textures: Baby gold potatoes get crispy outside and stay creamy inside. The buttery flavor of the gold potatoes is echoed by the butter they’re browned in. All in all, it's truly a special side that is incredibly impressive, from weeknight dinners to holidays.

This is a pared-down, super-simple take on smashed potatoes. We've nailed the technique, which gives you room to play with toppings and seasonings. We won't lie—this isn't the easiest potato recipe you can make, but it is surely the most interesting, and the one most likely to make everyone at the table ask for seconds, and then thirds.

While there is no fancy equipment needed for this recipe, you will have to do a few steps. But will you be rewarded? Absolutely. Time and time again, the potatoes will turn out crispy on the outside with buttery, fluffy bites. You'll soon shun all other potato sides.

The Best-Ever Potato Side Dish

Smashed potatoes have gained a bit of a cult following—and we've happily followed right along. Chefs have been turning out their signature take on them. Home cooks experiment and make their own versions, too. We have a few ourselves, including these Smashed Fried Potatoes With Field Peas And Corn.

But truly, these are a spud like no other. Once the potatoes are boiled to tender, they're smashed (we'll explain how later), then baked to make the outsides crispy and browned. So every piece is at once fluffy, creamy potato and crispy skin. All the best elements of mashed potatoes meet the best part of French fries.

And if that wasn't enough, you then get to be as creative as you want with toppings. We are keeping this recipe super simple. You get to do the magic of making them extra special. We offer some ideas, too.

Ingredients for Crispy Smashed Potatoes

You only need four ingredients. But with those four ingredients, you're creating an extra special side.

• Baby gold potatoes: We like the just-right texture of buttery and starchy gold potatoes. If you prefer red potatoes, try these Smashed Baby Red Potatoes.
• Kosher salt: The bigger crystals of salt deliver a powerful salty hit with each bite.
• Butter: This is the fat we use to brown and crisp up the potatoes while they're baking. You could use oil, too, but it has less flavor.
• Pepper: Just to finish the seasoning.

How To Make Smashed Potatoes

We're simplifying the steps here in this brief recap. The full recipe is below.

• Step 1. Boil the potatoes: Cook the gold potatoes in well-salted water until they're fork tender. It's important to get them tender or they'll be difficult to smash.
• Step 2. Dry the potatoes: Once boiled, remove the potatoes from water, and dry them. You want the skins to be dry so the butter (in the next step) can take to them well.
• Step 3. Butter the potatoes: In the warm stockpot you used to boil the potatoes, melt the butter, then add the dried potatoes and stir them around to get the potatoes well coated. Empty the potatoes on a parchment paper-lined baking sheet.
• Step 4. Time to smash: Working one at a time, use a strong metal spatula or the bottom of a water glass to smash each potato as thinly as you want. We like them thin but not to the point of falling apart. Make sure the potatoes are all well coated in butter, then add salt and pepper.
• Step 5. Bake: Bake the smashed potatoes until the outsides are crispy and browning. Flip half way through to get both sides done.

Tips for the Best Crispy Smashed Potatoes

While this is a relatively simple recipe, there are a few thing that can help you really nail it:

• To flavor the potatoes through and through (instead of just on the exterior), it’s important to cook them in well salted water, so that they draw up the seasoning as they boil.
• Work with a heavy spatula or glass to smash the potato. A thin plastic cup won't work. You have to put some pressure into the pressing to get the potatoes to smash. A potato masher can work, too; just be sure to not push all the way through.
• Give the potatoes some room on the baking sheet. This will help the butter to really brown and crisp the potato skins. Use a larger baking sheet if you need the space.

Serving and Topping Suggestions

We're just using salt and pepper in this recipe for smashed potatoes, and honestly, that's all you need. But once you learn the technique, you should feel free to get creative with toppings and serving ideas. Here are a few for you:

• Cheese: Sprinkle Parmesan, feta, or goat cheese on the potatoes for the last few minutes of baking to give the spuds a cheesy crust.
• Sauce: There is no limit to the kinds of sauces you could use here. A few of our favorites include Summer Sauce, Romesco, Yogurt-Tahini Sauce, Basil Pesto, and Comeback Sauce.
• Herbs: After baking, sprinkle on some chopped herbs, like parsley, dill, or chives.
• Seasoning: Add some pantry staples like garlic and onion powders to the butter mixture for a bit more flavor.

As a side dish, you'll need to make sure the main dish is every bit as impressive as these spuds. We love these potatoes with Grilled BBQ Chicken, Pork Tenderloin With Apples, and Hamburger Steak.

More Potato Favorites

If these crispy smashed taters have inspired more potato love, don't overlook the favorite recipes:

• Crispy Potato Galette
• Scalloped Potatoes
• Classic Potato Salad
• Roasted Fingerling Potatoes
• Grilled Potatoes