Crispy Smashed Potatoes
Golden & crunchy on the outside, soft & fluffy on the inside, these crispy smashed potatoes are pure comfort on a plate. Twice-cooked for maximum flavor & texture, they’re the kind of side dish that goes with everything, from weeknight dinners to weekend gatherings. Easy to make, hard to resist, & guaranteed to disappear fast.
Prep Time
15 mins
Cook Time
1 hour 15 mins
Total Time
1 hour 30 mins
Course
Sides
Cuisine
American
Servings
6 servings
Equipment
Baking sheet
Pot
Strainer
Ingredients
12 - 14 small potatoes (I usually use Dutch Yellow, but any potato will do)
2 tablespoons butter [melted]
1 tablespoon olive oil
1 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
Instructions
Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 20–25 minutes.
While the potatoes are boiling, preheat your oven to 400°F.
Once cooked, drain the potatoes and let them sit in the colander for 5 minutes to release extra moisture.
Transfer the potatoes to a baking sheet lined with aluminum foil. Gently smash each one with a fork — thinner for extra crunch, thicker for a fluffier center. Let them steam-dry for another 5 minutes on the tray.
Drizzle with melted butter and olive oil, then sprinkle generously with sea salt, pepper, and garlic powder.
Roast for 45 minutes, or until golden brown and crispy. Resist the urge to flip or move them while they cook (this keeps the edges perfectly crunchy.)
Enjoy hot straight from the oven, or let them cool and store in an airtight container in the fridge. To reheat, bake at 350°F for 15–20 minutes until warm and crisp again.
