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Smashed Potatoes

Pop-in-your-mouth bite-sized smashed potatoes that are perfectly seasoned and crispy on the outside and tender on the inside. Great for any time of the day as a side or on its own with your favorite dipping sauce!

smashed potatoes on pan

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Crispy smashed red potatoes

These little crispy golden potatoes are so good you’ll be hard-pressed not to eat them right out of the oven! They’re sort of a cross between roasted red potatoes, and garlic mashed red potatoes because they’re a perfect balance of both tender pillowy insides and crispy edges. Who knew that smashing little potatoes would create such a buzz, but I’m definitely a fan.

These garlic smashed potatoes are elevated by drizzling them with garlic herb butter and lightly seasoned (or not so lightly, depending on your tastes) with garlic powder, salt, and pepper. Sometimes I like to add a bit of Italian seasoning and parmesan cheese the last few minutes of baking just to top it off. It’s next-level delicious!

This recipe works for literally any time of the day. I’m talking after school snack status as well! The kids love enjoying a plate with a side of ketchup to dunk it in as soon as they get home, even if it is just a sample of what’s coming for dinner. Win-win! They’re also awesome for breakfast or brunch when served with bacon, eggs, and a glass of OJ!

boiling potatoes in pan

How to make smashed potatoes

You start by boiling potatoes in salted water which gives way to tender, fluffy insides. The same way you start off making mashed potatoes. When they’re fork-tender, you drain them but instead of completely mashing them, you have a little fun smashing them! If you have a potato masher, it comes in handy for this, otherwise use the bottom of a glass. Then, you’ll season them and pop them in a preheated oven at high heat so they can crisp up nicely.

smashing potatoes with potato masher

Best tips for smashed potatoes

  • Smaller potatoes work best. Fingerling, red potatoes, and any sort of baby potato will get you the crispest exterior.
  • Waxy potatoes with a lower starch content will hold sturdier and not make their way to mashed potatoes as easily.
  • The flatter you can smash them, the crispier they will be. Use a potato masher, a fork, or a glass-bottom to help you out.
  • Use a sheet pan large enough to fit all the potatoes on there, leaving enough room in between. You want air to be able to circulate around allowing each side to bake evenly and crisp up all over.
  • Oil your baking sheet or use parchment paper to avoid sticking.
  • Generously season your potatoes and if adding any parmesan at the end, you might consider putting them under the broiler for a few minutes to brown the tops.

What other seasoning can I use?

Switch up the flavor of these potatoes from time to time.

  • Replace the garlic powder with freshly grated garlic.
  • Substitute the parsley for another fresh herb like rosemary or thyme.
  • Add a little smoked paprika to the garlic powder for a delicious smoky blend.
  • Italian seasoning, cajun seasoning, and everything bagel seasoning are all must-try!

smashed potatoes on pan

Ways to serve them

smashed potatoes on pan

More delicious side dishes:

smashed potatoes on pan

Smashed Potatoes

5 from 3 votes
Pop-in-your-mouth bite-sized smashed potatoes that are perfectly seasoned and crispy on the outside and tender on the inside. Great for any time of the day as a side or on its own with your favorite dipping sauce!
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 12


  • 12 baby red potatoes
  • 1/4 cup melted butter , can sub for 3 Tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon parsley flakes
  • salt and pepper , to taste

Optional: Shredded parmesan cheese


    • Bring a large pot of water to a boil. I like to add 1 Tablespoon salt to the water. Then add the potatoes and boil until tender, about 15-20 minutes.
      boiling potatoes in pan
    • Place the potatoes in a colander and allow the water to drain. Cool for 5 minutes before handling.
      potatoes in blue draining bowl
    • Preheat oven to 400ºF. Place potatoes on a baking sheet and smash the tops gently with a potato masher. Then drizzle the melted butter over top. Sprinkle with the garlic powder, parsley flakes, salt and pepper.
      smashing potatoes on pan
    • Bake for 5-10 minutes, or until crisp. Add parmesan cheese on top the last few minutes of baking, if desired. Serve while warm.
      smashed potatoes on pan


    Type of potatoes: Red potatoes are my favorite, however any variety of baby potato will work (gold, fingerling, etc.) 
    Smashing the potatoes: If you don't have a potato masher, you can also use the bottom of a glass to smash them down. 
    Spices: These would also taste delicious with other seasonings like rosemary, Italian seasoning or thyme.

    Serving: 1g | Calories: 77kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 37mg | Potassium: 236mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 11mg | Calcium: 8mg | Iron: 1mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Side Dish
    Cuisine: American
    Author: Jamielyn Nye

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