These ultra crispy smashed potatoes use just 5 simple ingredients to deliver golden, crunchy edges and fluffy centers every time.
I rarely crave sweet treats, my heart is usually after salty, crispy, crunchy. That is why I am obsessed with today's recipe.
Smashed potatoes are the answer when you want something easy, crispy, and completely satisfying. With just five ingredients, they deliver big texture without a lot of effort. Boil, smash, roast, no complicated steps, just golden edges and buttery centers every time.
They’re perfect for pairing with almost any main dish or serving as a snack with your favorite dipping sauce. Once you try them, regular roasted potatoes just won’t cut it.
reasons you'll love smashed potatoes
- Crunch Factor: crispy edges, fluffy centers.
- Easy: just 5 simple ingredients you probably already have.
- Versatile: pairs with basically anything.
Smashed Potato Ingredients
- Baby Potatoes: while this recipe works with any variety of potato I highly recommend sticking to those cute little baby potatoes. It keeps the cooking time to a minimum.
- Butter: yes, honey.
- Parmesan: grated parmesan, not shredded works best in this recipe. You can use something like Asiago if you want a slightly stronger flavor.
- Garlic salt and pepper: We are keeping things simple and using the basics. However, you can use your favorite all purpose seasoning if you prefer.
How to Make Ultra Crispy Smashed Potatoes
- Boil your potatoes for 10–12 minutes until they’re fork-tender, not mushy.
- Drain and toss them on a greased baking sheet.
- Now for the fun part: grab a heavy bottomed glass and smash those potatoes flat. Not to stress-relieve levels of smashing...just enough to give them a nice, craggy surface for crisping.
- Mix melted butter, garlic salt, pepper, and parmesan, then spoon it over each potato like you mean it.
- Bake at 425°F for 15 minutes, then check every 5 minutes until they’re as crispy as you like.
Serve
Honestly, the question isn't what can you serve smashed potatoes with, it's what can't you serve them with? They go with just about everything.
- My personal favorites: herb crusted pork tenderloin, crispy air fryer fish.
- Chicken: perfect baked chicken breast, crispy air fryer chicken thighs, slow cooker lemon garlic chicken.
- Seafood: balsamic salmon, salmon patties.
Tips + Variations
- Cheddar + Chives – Swap parmesan for shredded cheddar, top with fresh chives
- Herb Garlic – Mix butter with minced garlic, rosemary, or thyme
- Bacon Ranch – Crumble bacon on top and drizzle with ranch after baking
- Everything Bagel – Sprinkle with everything seasoning before roasting
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Smashed Potatoes
Ingredients
- 1 pound small baby potatoes
- 4 tablespoons melted butter
- ½ teaspoon garlic salt
- ½ teaspoon pepper
- ¼ cup grated parmesan
Instructions
- Boil the potatoes for 10-12 minutes until fork tender.
- Drain the potatoes and place on a greased baking sheet.
- Using a heavy bottom glass carefully smash the potatoes into a flat layer.
- Combine the melted butter, garlic salt, pepper and parmesan. Spoon the mixture over each smashed potato.
- Bake at 425 degrees for 15 minutes, begin checking the potatoes every 5 minutes and remove from the oven when they have reached your desired crispness.
Tips:
Storage
- Store in airtight container, up to 4 days in the fridge
- Reheat at 400°F in oven or air fryer for 5 -7 minutes
- Avoid microwave as they will loose crispiness
- Freeze in single layer, then transfer to container
- Reheat from frozen at 400°F until hot and crispy
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