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Crispy Smashed Potatoes

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My family goes nuts for these Crispy Smashed Potatoes and requests them frequently.  And making them is a breeze!

This smashed potato recipe was a hit from day one. Terrific with burgers, grilled meat or chicken or with any meal you’d normally serve potatoes.

Crispy Smashed Potatoes in a white bowl on a red and white checked napkin

Crispy Smashed Potatoes

The guys in this family are definitely meat and potato lovers. I discovered this method for making new potatoes about four years ago when many versions were floating around on the Internet. My version is adapted from a Fine Cooking recipe. These gems were perfect with our grilled brats–just the way kick off our Labor Day weekend. When I rattle off a list of potato options for our dinner and these crispy smashed potatoes are mentioned, there is a resounding, “Make those!” from my family. Probably their favorite version of spuds—though mashed potatoes are close behind.

Crsipy Smashed Potatoes on a foil lined sheet pan

Easy Smashed Potatoes Recipe

These irresistible spuds are a piece of cake to make! Just boil up a bag of new potatoes till just tender and allow to cool slightly. Place on a prepared baking sheet which contains some melted butter, smash with a meat mallet, sprinkle with kosher salt, drizzle with olive oil. A few grinds of black pepper are nice, too. Bake at a high temp and flip halfway through. Your family will be grateful for this east smashed potatoes recipe—just like mine!

My gang also loves these Roasted Red Potatoes as well as this Twice Baked Potato Casserole!

Crsipy Smashed Potatoes in a white serving bowl Print

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Crsipy Smashed Potatoes | Crispy on the outside, creamy in the middle!

Crispy Smashed Potatoes

Adapted from a Fine Cooking recipe

  • Author: Liz Berg
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 mins
  • Yield: 4 servings 1x
  • Category: Side dish
  • Method: Boiling, Roasting
  • Cuisine: American


  • 1215 red or yellow new (or baby) potatoes (or a bag of new potatoes)
  • Kosher Salt
  • Butter
  • Olive oil
  • Freshly ground black pepper, optional


  1. Boil potatoes till fork tender. Drain and allow to cool.
  2. Preheat oven to 450º. Cover a large rimmed baking sheet with foil. Melt a few pats of butter in the pan while oven preheats. Swish it around so butter covers foil.
  3. Smash potatoes with flat side of meat tenderizer or large knife to about 1/2 inch thick. Place potatoes on baking sheet. Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper if desired. Roast for 20-25 minutes, flip and roast till browned and crispy, about 20-25 minutes longer.


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14 comments on “Crispy Smashed Potatoes”

  1. Great suggestion for our Labor Day get together! My boys are thrilled with anything in the potato world!

  2. Lizzy…..I make these potatoes often when my nieces come over, I always double the recipe because they can’t get enough. Thanks for the inspiration for this recipe, now I’ll whip it up on Monday.

  3. They’ll love these, Patti!

  4. I love those potatoes! what a great way to prepare them!

  5. Thanks, Dennis…hope you’ll try them!

  6. Thanks for stopping by, Peggy!

  7. They were great! I just have take it a bit easier with the mallot. I had potatoes flying all over yesterday,lol. So easy and so good. Thanks for sharing.

  8. Too funny, Dawn! Glad you enjoyed~~

  9. another great idea! thanks

  10. OMG, why didn’t I see these sooner!!

  11. You’ll love them, Annie!!!!

  12. I’m definitely going to make these! Can also see myself doing some variations…like adding bacon one time…and maybe a little cheese another…and…LOL Thanks for sharing this 🙂

  13. Thanks for sending me the link, Lizzy. We will LOVE these! I’ll let you know when I make them.

  14. Lizzy,
    I love these potatoes. I bet I could get my hubby to make them. Guys love smashing things.

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