These Easy Smashed Potatoes are the most delicious side dish! Crispy on the outside and fluffy on the inside, they’re amazing on their own or top them with sour cream & mojo sauce.
Table of Contents
If you’ve never tried smashed potatoes before, you’re in for a treat.
They remind me a little bit of latkes, without all the work.
All you need to do is:
- Boil
- Smash
- Bake
They’re fluffy on the inside, but perfectly crispy outside.
They’re basically irresistible.
Ingredient notes
You only need 3-ingredients to make them!
- Baby Yellow Potatoes – I used yukon gold potatoes. You can also use baby red potatoes.
- Olive Oil
- Flaky Sea Salt
How to make them
Step 1
Boil the potatoes
- Boil your potatoes until they’re tender – it will take about 30 minutes.
Step 2
Smash the potatoes
- Smash the potatoes. I use a folded clean dish towel. Place the potato in between and smash using your hand to 1/2-inch thickness.
Step 3
Bake
- Bake the potatoes in a hot 450-degree oven for 40 minutes, flip halfway through, until they’re crispy and delicious.
- Enjoy!
Mojo sauce for smashed potatoes
These Smashed Potatoes are amazing as is. However, if you’d like to dress them up a bit, you can serve them alongside my favorite Mojo Sauce. It’s loaded with fresh herbs, garlic and a spicy jalapeno and takes all of 5 minutes to whip up in your blender. I also like to dollop a bit of sour cream or Greek yogurt on top.
Here’s what you’ll need:
- Fresh Cilantro & Parsley
- Garlic
- Lime
- Jalapeno
- Olive Oil
- White Wine Vinegar
- Salt
More sauces for smashed potatoes
Recipe tips
- I use baby potatoes or red potatoes for this recipe. Look for potatoes that are similar in size so that they cook evenly.
- Line your sheet pan with parchment paper, foil or a Silpat for easy cleanup.
- The crispiest potatoes are the messiest ones. Don’t worry about pressing them down flat. The bumps and ridges are what give that great crunch.
- Try switching up the flavors of these crispy smashed potatoes by sprinkling on some parmesan cheese, cheddar cheese, rosemary, thyme, chives or parsley.
How to make ahead + store
- These potatoes can be smashed ahead of time. Just boil and flatten. Then, store in an airtight container in the fridge for up to three days.
- When you’re ready to serve them, coat the potatoes with olive oil, sprinkle with salt and roast.
What to serve with them
Did you try these easy smashed potatoes?
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If you loved this recipe, be sure to try out my Crispy Smashed Broccoli with Sriracha Ranch too!
Full Recipe
Easy Smashed Potatoes
Ingredients
- 12-15 baby yellow potatoes (or red potatoes)
- 3 teaspoons kosher salt
- 1/2 cup extra virgin olive oil
- Mojo Sauce (for topping )
- Sour Cream or Greek Yogurt (for topping)
Instructions
- Preheat oven to 450-degrees.
- Put potatoes in large saucepan and cover with at least 1-inch water. Add 2 teaspoons kosher salt. Bring to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a knife, about 30-35 minutes. Drain and let cool.
- Using a clean dish towel, flatten the cooled potatoes to 1/2 inch thickness.
- Place your potatoes on a cookie sheet lined with parchment or a Silpat.
- Coat potatoes with olive oil and sprinkle with about 1 teaspoon salt.
- Roast potatoes until they’re crisp and deep brown around the edges, about 40 minutes, flipping halfway through.
- If desired, serve topped with mojo sauce and sour cream.
Nutrition
This smashed potatoes recipe was originally published in 2014. It was updated in 2019 to update the photographs and again in 2023 to update the content. The original crispy potatoes recipe remains the same. Enjoy!
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