These oven smashed potatoes have crispy golden edges, fluffy centers, and a simple buttery finish with olive oil, black pepper, and fresh parsley. The potatoes are boiled until tender, smashed directly on the pan, then roasted in a hot oven until the rough edges become deeply golden.
When I want something softer and extra creamy, I make my Easy Mashed Potatoes instead. For another simple whole-potato side, these Baby Potatoes with Butter and Fresh Herbs are an easy option.
For vegetables to serve alongside them, I like Air Fryer Cabbage with Parmesan or my Crispy Roasted Broccoli. Both give you a vegetable side with plenty of browned edges to go with the potatoes.
What Are Oven Smashed Potatoes?
Oven smashed potatoes are small whole potatoes that are first boiled until tender, then gently flattened before roasting.
Smashing exposes more of the soft potato interior and creates uneven ridges and thin edges. Those rough surfaces catch the butter and olive oil and become crisp as the potatoes roast.
Unlike mashed potatoes, they keep their skins and individual shape, giving you a combination of a fluffy center and crisp roasted exterior.
Table of contents
Ingredients
Let’s Make Oven Smashed Potatoes
- Boil the potatoes. Place potatoes in a pot and cover with water. Add 1 tbsp salt. Bring to a boil and simmer until fork-tender.
- Drain and dry. Drain very well and allow the potatoes to sit for a few minutes so that excess steam can escape.
- Prep the pan. Line a sheet pan with parchment paper and scatter the potatoes on it, making sure they are not touching one another.
- Smash. Flatten each potato until the are just smashed but still holding together by using the bottom of a glass, or measuring cup or potato masher.
- Season. Lightly drizzle or brush with the melted butter and olive oil smashed potatoes. Season with 3/4 teaspoon salt and black pepper.
- Bake until crisp. Roast until browned and crispy around the edges.
- Sprinkle on some finely chopped parsley just before serving.
How to Get Oven Smashed Potatoes Extra Crispy
Because the skins stay on, wash the potatoes thoroughly before boiling. The FDA recommends rinsing fresh produce under running water before preparing it. FDA – Selecting and Serving Produce Safely U.S. Food and Drug Administration
After boiling, the most important step is letting the potatoes steam-dry before smashing them. Water left on the surface turns to steam in the oven and works against crisp browning.
Give each potato enough room on the baking sheet. Crowding traps moisture between the potatoes, while open space lets the hot oven air reach the edges.
Don’t smash them completely flat. You want plenty of cracks, ridges, and uneven surfaces because those areas catch the butter and oil and become the crispiest parts.
Finally, make sure the oven is fully preheated before the tray goes in. A properly hot oven helps these oven smashed potatoes start browning quickly instead of slowly drying out.
Common Mistakes to Avoid
- Overcooking the potatoes while boiling: They can fall apart when smashed.
- Not draining them well: Excess moisture makes crisping harder.
- Smashing too aggressively: Flatten them gently so they still hold together.
- Crowding the sheet pan: Leave visible space around each potato.
- Skipping the butter or olive oil: The fat helps the exposed surfaces brown.
- Using a cool oven: Wait until the oven is fully preheated.
- Making the potatoes different thicknesses: Similar thickness helps them brown more evenly.
- Adding parsley before roasting: Fresh parsley is better added at the end so it stays fresh and green.
What to Serve With Smashed Potatoes
These crispy potatoes work especially well with:
- Roast chicken
- Grilled chicken
- Steak
- Burgers
- Salmon
- White fish
- Chicken piccata
- Meatballs
- Garlic shrimp
- Roasted vegetables
- Green beans
- Salad
- Sour cream or yogurt dip
The buttery, salty potatoes are especially good beside dishes with pan juices or sauces because the fluffy centers soak up some of the extra flavor.
FAQ
Boil until just fork-tender (you don’t want the potatoes to fall apart); smash gently with even pressure.
Yes. You’ll still achieve excellent crispness — a little lighter flavor.
Small Yukon Golds or baby potatoes are creamy inside and slightly crisp outside.
Yes. Boil, drain, cool, and refrigerate. Smash and roast when ready.
They could be too wet, or crammed together on a pan, or not roasted long enough.
No — potato skins are useful for texture and crispness.
Baby potatoes or small Yukon Gold potatoes work best — they’re naturally creamy and small enough to smash easily. Red baby potatoes also work beautifully and hold their shape well after smashing.
The most common reason is overcrowding the pan. Give each potato space so hot air can circulate. Also make sure your oven is properly preheated to 425°F (220°C) and don’t skip the butter and olive oil — they’re essential for that golden crust.
Yes! Boil and smash the potatoes up to 24 hours ahead. Store covered in the fridge, then roast right before serving. They’ll still get crispy edges as long as the oven is hot.
Absolutely! Pecorino Romano, aged cheddar, or Grana Padano all work great. For a different flavor, try crumbled feta or shredded gruyere added in the last 5 minutes of baking.
Store in an airtight container in the fridge for up to 3 days. Reheat in a hot oven (220°C) for 10 minutes to bring back the crispiness — avoid the microwave as it makes them soggy.
More Recipes You Will Like :
Crispy Oven Smashed Potatoes
Ingredients
Equipment
Method
- Add potatoes to a pot and cover with water. Add 1 tbsp salt, bring to a boil, then simmer until fork-tender.
- Drain the potatoes well and let them sit for a few minutes to steam-dry.
- Line a sheet pan with parchment paper and spread the potatoes out in a single layer.
- Gently smash each potato with the bottom of a glass or a potato masher.
- Brush or drizzle the potatoes with melted butter and olive oil. Sprinkle with 3/4 tsp salt and black pepper.
- Roast until the edges are golden and crispy. Sprinkle with finely chopped parsley and serve.
Nutrition
Video
Notes
- Let the potatoes steam-dry after boiling for maximum crispness.
- Don’t crowd the pan—space helps the edges crisp instead of steam.
- For extra crunch, roast a bit longer and watch closely near the end.
- Swap parsley with chives, dill, or cilantro for a different finish.
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Let us know how it was!Estimated reading time: 7 minutes
