Crispy Smashed Potatoes

Total Time

Prep: 25 min. Bake: 20 min.


4 servings

Updated: May. 20, 2023
Golden brown and buttery, these crispy smashed potatoes live up to their tantalizing name. A sprinkle of fresh herbs when they’re hot out of the oven maximizes the flavor…and the pretty. —Althea Dye, Howard, Ohio


  • 12 small red potatoes (about 1-1/2 pounds)
  • 3 tablespoons olive oil
  • 1/4 cup butter, melted
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons minced fresh chives
  • 1 tablespoon minced fresh parsley


  1. Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain.
  2. Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper.
  3. Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.
Crispy Smashed Potatoes Tips

Can you use different types of potatoes to make crispy smashed potatoes?

Our recipe calls for small red potatoes, but you could also use Yukon Golds or new potatoes if you like. Learn more about the different types of potatoes to use in your favorite potato recipes.

How else can you smash potatoes?

If you don't have a potato masher, don't fret: Use the bottom of a heavy cast-iron skillet to flatten your spuds. You can even use the bottom of a glass or cup in a pinch!

How do you make smashed potatoes extra crispy?

After boiling, draining and smashing, let the potatoes sit for a bit before brushing with butter and putting them in the oven. Doing so provides time for the steam from the hot potatoes to evaporate—steam that would turn into moisture if you were to pop them in the oven right away. Less moisture equals crispier smashed potatoes!

What do you serve with crispy smashed potatoes?

Crispy smashed potatoes would pair well with a variety of mains. Think: slow-cooker beef recipes such as slow-cooked short ribs, and air-fryer chicken recipes such as air-fryer chicken thighs. Leaving the oven for the potatoes and using a different appliance to make your main dish will make things a bit easier come dinner time.

Crispy smashed potatoes variations:

  • Lemon Rosemary Smashed Potatoes: Boil and flatten potatoes; add 1 small halved and sliced lemon and 1-1/2 teaspoons minced fresh rosemary. Butter, season and roast. Omit herbs.
  • Dill Smashed Potatoes: Boil, flatten and season potatoes, adding 1/4 teaspoon garlic powder. Butter, season and roast. Sprinkle with 2 to 3 teaspoons snipped fresh dill instead of the chives and parsley.
  • Artichoke Smashed Potatoes: Boil, flatten and season potatoes, adding 3/4 teaspoon dried thyme. Butter, season and roast, adding a drained 7-1/2-ounce jar of marinated quartered artichoke hearts during the last 5 minutes. Omit herbs.
Lauren Pahmeier, Taste of Home Associate Editor

Nutrition Facts

3 smashed potatoes: 292 calories, 22g fat (9g saturated fat), 31mg cholesterol, 543mg sodium, 22g carbohydrate (1g sugars, 2g fiber), 3g protein.