Crispy Smashed Potatoes that are golden-brown on the outside and creamy and flavorful on the inside for an easy side dish or appetizer everyone will love! You can cook them in the oven or an air fryer (just like our air fryer potato wedges)!
Table of Contents
- 1 Smashed Potatoes Recipe
- 2 Ingredients and Substitutions
- 3 Best Potato for Smashed Potatoes
- 4 How to Make Crispy Smashed Potatoes
- 5 How do You Make Roast Smashed Potatoes in Oven Crispy?
- 6 How do You Make Air Fryer Smashed Potatoes Crispy?
- 7 What to Serve with Crispy Smashed Potatoes
- 8 Storage
- 9 Other potato recipes
- 10 Crispy Smashed Potatoes (Oven or Air Fryer)
Smashed Potatoes Recipe
Our crispy smashed potatoes recipe calls for simple ingredients! However, you can replace some easily or add others to customize to your taste.
Just make sure to get Yukon gold potatoes that are the best to obtain an ultra crispy exterior.
You have the option to cook them either in the oven or in the air fryer.
The cooking time will depend on the type of cooking method of choice as well as the size of the potatoes.
Our crispy smashed potatoes make a great appetizer when paired with your favorite sauce (e.g. bbq, ranch, garlic aioli, etc) as well as an easy side dish for grilled meats and more.
Ingredients and Substitutions
- Yukon gold potatoes: These are the best potatoes for making crispy smashed potatoes because they have both medium starch and medium moisture contents. They will hold their shape while crisping up nicely outside when roasted. If you don’t find them, Carola potatoes would be a great substitute. But make sure to choose potatoes that are even in size and thickness for even cooking.
- Olive oil: It will help the exterior of the potatoes to brown and crisp up under heat.
- Unsalted butter: It will enhance the flavor but it cannot be used by itself (without olive oil) otherwise it will the potatoes a burned exterior.
- Seasonings: I used garlic powder (but you can use minced garlic if desired), salt, and pepper. You may add a good sprinkle of smoked paprika too or season your smashed potatoes whatever way you prefer (e.g. taco seasoning), and even sprinkle some grated Parmesan cheese on top right before serving. Keep in mind if using fresh garlic and dried herbs, they will burn a bit and you’ll get some black bits on the surface.
- Herbs: I used fresh chives and fresh parsley to add some freshness to our crispy smashed potatoes but you can replace them with any herbs of your liking.
Best Potato for Smashed Potatoes
There are 3 types of potatoes: Starchy (e.g. Russet), waxy (e.g. red potatoes or fingerling), and all-purpose potatoes (e.g. Yukon gold).
Although starchy potatoes crisp up well on the outside, they can lose their shape easily when roasted, creating a fluffy center instead of a creamy and tasty one.
On the other hand, waxy potatoes hold their shape quite well when roasted, but they don't crisp up as easily because they contain high moisture, taking longer to cook because of their firm flesh.
So what are the best potatoes for roasted smashed potatoes?
All-purpose potatoes, most specifically Yukon gold potatoes. Why?
- Their skin is thin, cooking through more quickly!
- They are waxy enough to hold their shape and develop good caramelization on the outside.
- But they also have enough starch to make a creamy and buttery interior.
How to Make Crispy Smashed Potatoes
You can cook crispy smashed potatoes baked in the oven or in fried in an air fryer:
Oven Method
In order to make roasted smashed potatoes in the oven, follow these steps below:
- Boil: Place the potatoes inside of a pot with enough water to cover the potatoes by 1-inch. Add 1 tablespoon salt and bring to a boil over medium-high heat.
- Once the water has boiled, reduce the heat to low and continue to cook them until tender and easily pierced with a fork, about 20-25 minutes depending on potato size.
- Drain: Drain them in a colander! Let them sit there for about 5 minutes to dry and cool down. This will also help to smash them without breaking them apart.
- Meanwhile, preheat the oven to 450˚F (230˚C). Transfer drained potatoes to a dark-rimmed baking sheet, spacing them evenly.
- Smash: Use a potato masher or the flat bottom of a drinking glass to smash the potatoes to about ½" thickness. NOTE: Please, press them gently in order to not break the potatoes apart.
- Season: Drizzle their tops with enough olive oil (about 1-2 TBSP) PLUS brush them with half of the melted butter. Sprinkle them generously with a mixture of salt, garlic powder, and black pepper to taste.
- Bake: Bake for 15 min. Flip the potatoes over with a metal spatula, drizzle the second side with more olive oil (about 1-2 TBSP) PLUS brush with the remaining melted butter. Season with more salt, garlic powder, and pepper. Bake another 12-15 minutes, or until the smashed potatoes are crisp and have golden brown edges. Your oven may take longer to crisp them up.
- Serve: Sprinkle more pepper and then garnish their tops with chopped chives and also a little chopped parsley. Serve them warm.
WATCH THE STEP-BY-STEP VIDEO RECIPE!
Air Fryer Method
- Follow all the steps above (1 to 6).
- Then preheat your air fryer at 400° F (205° C) for 5-10 minutes.
- Position your smashed potatoes in the basket leaving plenty of space in between each one for proper hot air flow. You may have to air fry smashed potatoes in batches.
- Air fry smashed potatoes for 10-15 minutes, flipping them halfway through (for making them crispier), or until desired crispiness is reached.
NOTE: Crispy smashed potatoes make cook faster in the air fryer, but you’ll have to cook them in batches. So it will wind up being faster to roast them in the oven.
How do You Make Roast Smashed Potatoes in Oven Crispy?
Whether you cook your potatoes in the oven or in an air fryer, you will have to boil, drain, smash, and season them first.
But there are a few factors that can make them super crispy as follows:
- Choose the right type of potatoes: Yukon gold potatoes are the best for smashed potatoes because they can hold their shape while browning outside more quickly.
- After boiling the potatoes (just enough to become tender), drain and allow them dry and cool down for at least 5 minutes before smashing them.
- For optimal caramelization and crispness, drizzle them with enough oil (for browning) and butter (for flavor).
- Cook them at high temps. If in the oven, use a dark baking sheet that is more heat conductive and cook faster.
How do You Make Air Fryer Smashed Potatoes Crispy?
In order to get crispy smashed potatoes in the air fryer, follow these simple secrets:
- Choose the right potatoes (Yukon Gold).
- Let them dry for 5 minutes after boiling, and preheat your air fryer at a high temp (400 degrees F) for at least 5 minutes.
- Drizzle enough oil over the smashed potatoes for browning.
- Position smashed potatoes apart in the basket so the hot air can flow and crisp them up evenly.
What to Serve with Crispy Smashed Potatoes
If serving them as an appetizer, pair these crispy smashed potatoes with your fave sauce such as bbq, marinara, garlic aioli, chimichurri, etc
If serving them as a side dish, here are a few main dish options:
- Air fryer steak
- Baked chicken thighs
- Air fryer chicken thighs
- Grilled salmon
- Air fryer salmon
- Baked blackened salmon
- Air fryer shrimp
- Honey garlic butter shrimp
- Blackened shrimp
Storage
Store leftover crispy smashed potatoes in an airtight container for 2-3 days.
Freeze them for up to 2 months. Just be aware they won’t be as crispy after thawing.
Reheat in the oven or air fryer just until hot.
Other potato recipes
- Brazilian potato salad
- Instant Pot potato leek soup
- Potato roulade
- Purple potato chips
- Baby potatoes with bacon
- Potato salad without mayo
- Fish pie
PIN & ENJOY!
Crispy Smashed Potatoes (Oven or Air Fryer)
Equipment
- 1 oven OR
- 1 baking sheet
- 1 pot
- 1 Colander
Ingredients
- 2.2 lbs Yukon gold potatoes 12-16 count, 1 ½ to 2" diameter (Best substitute: Carola You may use baby/new potatoes, red or fingerling instead but be aware they will take longer to brown and won’t be as crispy)
- 1 tablespoon salt for water (plus more to season)
- Olive oil to drizzle (oil is for browning and crispness). Use about 2-4 tablespoon if cooking in the oven or 1-2 tablespoon if cooking in the air fryer!
- 1 tablespoon unsalted butter melted (butter is for flavor. Do NOT use only butter or you’ll get burned-flavor potatoes). Use ½ tablespoon if cooking in the air fryer!
- 2 teaspoon garlic powder or to taste, or minced fresh garlic but they will burn a bit
- 1 teaspoon black pepper freshly cracked to taste (you can also add a sprinkle of smoked paprika if you want)
- 2 tablespoon fresh chives finely chopped, to garnish
- 2 tablespoon Chopped fresh parsley to garnish
Instructions
Oven Method:
- Boil: Place the potatoes inside of a pot with enough water to cover the potatoes by 1-inch. Add 1 tablespoon salt and bring to a boil over medium-high heat.
- Once the water has boiled, reduce the heat to low and continue to cook them until tender and easily pierced with a fork, about 20-25 minutes depending on potato size.
- Drain: Drain them in a colander! Let them sit there for about 5 minutes to dry and cool down. This will also help to smash them without breaking them apart.
- Meanwhile, preheat the oven to 450˚F (230˚C). Transfer drained potatoes to a dark-rimmed baking sheet, spacing them evenly.
- Smash: Use a potato masher or the flat bottom of a drinking glass to smash the potatoes to about ½" thickness. NOTE: Please, press them gently in order to not break the potatoes apart.
- Season: Drizzle their tops with enough olive oil (about 1-2 TBSP) PLUS brush them with half of the melted butter. Sprinkle them generously with a mixture of salt, garlic powder, and black pepper to taste.
- Bake: Bake for 15 min. Flip the potatoes over with a metal spatula, drizzle the second side with more olive oil (about 1-2 TBSP) PLUS brush with the remaining melted butter. Season with more salt, garlic powder, and pepper. Bake another 12-15 minutes, or until the smashed potatoes are crisp and have golden brown edges. Your oven may take longer to crisp them up.
- Serve: Sprinkle more pepper and then garnish their tops with chopped chives and also a little of chopped parsley. Serve them warm.
Air Fryer Method:
- Follow all the steps above (from boiling to seasoning).
- Then preheat your air fryer at 400° F (205° C) for 5-10 minutes.
- Position your smashed potatoes in the basket leaving plenty of space in between each one for proper hot airflow. You may have to air fry smashed potatoes in batches.
- Air fry smashed potatoes for 10-15 minutes, flipping them halfway through (for making them crispier), or until desired crispiness is reached.
Recipe Video
Recipe Notes
- Crispy smashed potatoes make cook faster in the air fryer, but you’ll have to cook them in batches. So it will wind up being faster to roast them in the oven.
- Choose potatoes of similar size for even cooking!
Nutrition
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Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
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