The easiest, crispiest smashed potatoes you'll ever make

I keep making these potatoes because they deliver maximum crunch with minimal effort. Boil, smash, roast—that's it. The technique creates those golden, lacy edges while keeping the inside fluffy, and they take on whatever seasonings you throw at them.

Crispy smashed potatoes

Yield: 4 servings
Prep time: 10 minutes
Cook time: 45 minutes

Ingredients

• 2 pounds baby potatoes (Yukon Gold or red potatoes work best)
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cloves garlic, minced (optional)
• Fresh herbs like rosemary or thyme (optional)

Instructions

Boil the potatoes: Place potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender—you should be able to pierce them easily, but they shouldn't be falling apart.

Preheat your oven: While potatoes boil, heat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Drain and cool slightly: Drain potatoes in a colander and let them sit for 2-3 minutes. This brief cooling makes them easier to handle and helps excess moisture evaporate—moisture is the enemy of crispiness.

Smash them: Arrange potatoes on your baking sheet with space between each one. Using the bottom of a glass, measuring cup, or potato masher, gently press down on each potato until it flattens to about ½-inch thick. You want them to hold together with craggy, irregular edges—don't smash so hard they fall apart.

Season and oil: Drizzle olive oil over the smashed potatoes, making sure to get some on those crispy edges. Sprinkle with salt and pepper. If using garlic or herbs, add them now.

Roast until crispy: Bake for 25-30 minutes until the edges turn golden brown and crispy. For extra crispiness, flip them halfway through (though they're delicious either way).

Serve immediately: These are best right out of the oven when the contrast between crispy exterior and fluffy interior is most pronounced.

Why this works

The boiling step cooks the potato through completely, so the oven time is purely for creating that crispy crust. Smashing increases surface area dramatically—more surface means more crispy bits. The irregular, craggy edges created by smashing catch oil and brown beautifully.

Variations to try

Mix things up with different seasonings: paprika and cumin for smokiness, nutritional yeast and Italian herbs for a cheesy note, or everything bagel seasoning. A tablespoon of vegan butter mixed with the olive oil adds richness.

Serve with sour cream, vegan aioli, or just ketchup. They're also excellent alongside roasted vegetables or as a base for loaded potato-style toppings.

Storage

These keep in the fridge for up to 3 days, though they lose crispiness. Reheat in a 400°F oven for 10 minutes to restore texture—skip the microwave, which makes them soft instead of crispy.

The technique matters more than perfection here. Even slightly undercooked or oversmashed potatoes still turn out delicious. Once you nail the basic method, you'll find yourself making these constantly.