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smashed potato

Crispy Smashed Potatoes

Crispy Smashed Potatoes are flavorful, salty and crunchy-golden on the outside and taste like the fluffiest mash inside.
Course Side Dish
Cuisine American
Keyword Crispy Smashed Potatoes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 253kcal
Author Catalina Castravet


  • 2 1/2 pounds small-to-medium potatoes red or yellow will work
  • 1 tablespoon salt
  • 5 tablespoons olive oil divided


  • 1/4 teaspoon fine sea salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • Freshly ground black pepper to taste


  • 2 tablespoons chopped green onion


  • Wash and scrub the potatoes. Remove and discard any nubby sprouting areas. Add them to a large pot and fill with water until the potatoes are covered by 1 inch of water.
  • Add 1 tablespoon of the salt and bring the mixture to a boil over medium-high heat. Cook until the potatoes are easily pierced through by a fork, about 20 - 25 minutes.
  • Preheat the oven to 425 degrees F.
  • Brush a large, rimmed baking sheet evenly with 2 tablespoons of olive oil.
  • When the potatoes are done, drain them using a large colander and let them cool for about 5-10 minutes.
  • Evenly arrange the potatoes onto the prepared baking sheet, and use a potato masher or a fork to gently smash each potato to a height of about ½ inch, the thinner the better.
  • Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes.
  • Mix seasoning ingredients in a small bowl and sprinkle the seasoning over the potatoes.
  • Bake until the potatoes are golden on the edges and crispy, about 25 to 30 minutes.
  • Sprinkle with chopped fresh herbs, and serve hot.



Calories: 253kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 1274mg | Potassium: 809mg | Fiber: 4g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 38mg | Calcium: 23mg | Iron: 2mg