Easy Smashed Potatoes

Smashed potatoes are easy peasy to make with pantry staples of potatoes, oil, and salt. Nothing more. The result? Kid friendly. Adult approved. Gluten free. Dairy-free. Vegan. And awesome entertaining fare.

A sheet pan with flattened crispy potatoes

Smashed potatoes are something of a sleeper cult classic. Rightfully so. They’re like a happy marriage of French fries and home fries that are maddeningly crisp at the edges and blissfully creamy in the center. They’re as easy and addictive as can be. Simply boil new potatoes, drain them, smash them, and then douse them with fat and roast until maddeningly crisp at the edges and blissfully creamy in the center. Bet you can’t stop at just one. Originally published May 3, 2017.Renee Schettler Rossi

Easy Smashed Potatoes

  • Quick Glance
  • (1)
  • 15 M
  • 50 M
  • Serves 4 to 6
5/5 - 1 reviews
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Bring a large pot of salted water to a boil over high heat. Add the potatoes and boil until fork-tender, 10 to 15 minutes. Drain the potatoes and let them cool for at least 10 minutes. (You can also place the boiled potatoes in the fridge for 24 to 48 hours.)

Preheat the oven to 450°F (230°C). Brush 2 rimmed baking sheets with 1 tablespoon olive oil each.

Place a drained potato on the oiled baking sheet and, using the back of a heavy skillet or the bottom of a strong cup, smash each potato flat so it’s about 1/2 inch thick. Move it aside and repeat with the remaining potatoes, leaving a bit of room between smashed potatoes. Brush the tops of the smashed potatoes with the remaining 2 tablespoons oil and sprinkle them evenly with salt.

Roast for 10 minutes, flip each smashed potato and sprinkle again with salt, and then roast until crisp and golden, about 10 minutes more. [Editor’s Note: The exact timing will have a lot to do with the size of your potatoes.] Serve immediately. If you prefer, simply stand at the stove and inhale them straight off the baking sheet.

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    • Salt and Vinegar Easy Smashed Potatoes
    • T-shirt variation

      If you’re anything like David and adore salt-and-vinegar potato chips, which are so popular in New England, sprinkle a bit of malt vinegar over the potatoes before sliding them in the oven. Trust us: You’ll be able to woo potential enamorados with this–they’re that good.

    • Easy Cheesy Smashed Potatoes
    • Tux variation

      If you can’t seem to ever get enough cheese, finely grate some Parmesan over the potatoes just before the last flip. And don’t forget to line the baking sheets with aluminum foil before you put the potatoes on them so you don’t have to scrub nubbins of stuck-on cheese from your pans after dinner.

    Recipe Testers' Reviews

    Any recipe that mentions "French fries" and "addictive" in the introduction already has a lot going for it, in my book. And it just got better when I learned these are truly smashed potatoes, not the rough, fork-mashed ones that most people think of when they think of smashed potatoes. Smashing those little red potatoes was one of the funnest kitchen exercises I've done in a while. And if I had to get out some aggression, well, it would have been even better.

    The high-temperature roasting method really crisped the potato flat sides nicely while the olive oil kept them from sticking to the baking sheet. In many cases, simple is better, and that was true here. The olive oil and a little salt were all that was needed to take these crisp bites to another level. I think the recipe made 6 servings but it was hard to tell because 4 of us ate them all up. Addictive indeed.

    Interestingly, I used 2 baking sheets—one dark and one light—and the potatoes roasted in the dark pan came out a little crisper and browner than the others. Rest assured, they were all delicious.

    I loved these easy smashed potatoes. Soft and crispy and dippable. They could stand in for chips or french fries with a burger or make a meat-and-potatoes dinner more interesting.

    I grabbed red-skinned potatoes from the grocery store bin labeled "B-size", started them in cold water, and once the water was boiling, set the timer for 10 minutes. Don't skip the 10 minutes cooling after draining; the potatoes dry and then crisp up in the oven. My potatoes were smashed to about 1/4 inch thick, they held together fairly well, with the peaks and valleys all nubbly and the flat spots steamy and soft.

    Tear these apart with your fingers, dip, and eat! Generous with the salt, please!


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    1. These easy smashed potatoes made a delicious addition to our spring dinner. My husband said “I would eat these again,” which is a pretty good compliment from a meat and potatoes eater.

      When buying potatoes for this recipe, I picked up Russian Fingerling (about 2 to 4 inches long and 3/4 inch thick) instead of red-skinned potatoes. The package said that they were good for roasting and frying so I went ahead and cooked them. My potatoes took a little longer than 10 minutes to get fork-tender although that’s my fault as I added them to a pot of cold water and then brought it to a boil.

      Smashing the potatoes was kind of fun. They were a little fragile and crumbly, so I would recommend smashing them on the oiled pan. The potatoes became lovely, golden, and crisp. We were hungry and ate them before they had time to turn crisp and golden.

    2. These little lovelies served up next to a rib eye where they will happily soak up the juicy bits on the plate……pure heaven.

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