These flavorful crispy smashed potatoes are so easy to make and the perfect side dish for a casual family dinner or holiday.

Crispy Smashed Potatoes

From the recipe collection of Tara Ippolito

I hope you’re prepared for just how good these crispy smashed potatoes are going to be.

It was the challenge of my life not to finish eating them from straight off of the baking sheet.

It’s hard to resist a bite sized crispy golden baked potato that’s perfectly seasoned.

You’ll see exactly what I’m talking about once you make these for yourself.

My family and I just couldn’t get enough of this side dish.

This recipe is such a huge hit that I’ve made it for everything from holiday dinners to casual weeknight dinners on a busy day.

I love versatile recipes like this that are so easy to make and also guaranteed crowd pleasers.

Not to mention that smashing the potatoes is kind of fun, too.

I know if you give this crispy smashed potatoes recipe a try that you’ll love them just as much as my family and I do.

Fast. Simple. Delicious.

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What potatoes can I use?

I love using baby potatoes for this recipe. They’re the perfect size to really crisp up and hold onto all of that seasoning.

Any small potato would do, though.

Try this recipe with fingerling, purple, baby red potatoes or any other smaller sized potato.

Tip for boiling the potatoes

Boiling the potatoes us a crucial part of this recipe.

Smashing an unboiled potato is extremely difficult and most likely will cause a huge mess.

But you don’t want to cook them to death either.

So be sure to parboil the potatoes just until they are fork-tender.

That way they will still be able to be smashed but hold their form nicely, too.

What can I use to smash the potatoes?

Be sure to use a sturdy glass with a flat bottom to smash these potatoes.

Don’t use anything too delicate just to be safe. I don’t want anyone getting hurt accidentally.

If you don’t have a glass that meets those requirements, go ahead and use the bottom of a can.

That will do the trick for sure.

Is there any way to add even more flavor?

If you’d like to add an extra level of flavor to these crispy smashed potatoes there is one great way to do that.

Instead of boiling the potatoes in water, try using either chicken, beef or vegetable broth.

As the potatoes cook, they will absorb all of that delicious seasoning in the broth.

What can I serve this smashed potatoes with?

The great thing about this recipe is that it can be served as a side dish to just about anything.

I’ve made them for holidays like Christmas and Thanksgiving and also for casual weekday dinners.

If you’re looking for some great main dish recipes to serve these with here are some great ideas.

• Stovetop stuffing meatloaf
• Crispy breaded pork chops
• Marinated skirt steak
• BBQ chicken drumsticks

Can these smashed potatoes be made in the air fryer?

Yes, absolutely. Just follow the first part of the recipe until it comes time to pop them into the oven.

Then just load them into the air fryer and cook them at 400 degrees for about 20 minutes.

Crispy smashed potatoes ingredients

• Baby potatoes
• Olive oil
• Garlic powder
• Onion powder
• Italian seasoning
• Salt and pepper

Instructions

First, rinse and clean the baby potatoes potatoes and parboil them in water or broth until they are fork-tender.

Now strain them and add them to a parchment paper lined baking sheet.

Then take a piece of parchment paper and cover a potato.

Then gently push down using the flat bottom of a glass until you feel it “pop” and it flattens.

Don’t push too hard and completely smash it. You want to be sure it still holds its form a little bit.

Repeat that until all of the potatoes are smashed down.

Next, drizzle the potatoes with olive oil and season them with salt, pepper, garlic powder, onion powder and Italian seasoning.

Now gently toss them until each potato is covered in oil and seasoning.

Finally, bake them for about 25 minutes or until the potatoes are golden brown and crispy.

Let them cool slightly and enjoy!