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If there’s one side dish that never fails to win hearts in my kitchen, it’s smashed potatoes. That golden, crunchy crust hugging a fluffy center is pure magic. Whether you’re pairing them with roast chicken, grilled steak, or eating them straight from the pan (guilty as charged), smashed potatoes are impossible to resist.
In this article, I’ll walk you through where this humble-yet-heavenly dish came from, how you can make the best version at home, and why you’ll want to put it on repeat. Part memory, part method, and all mouthwatering—consider this your ultimate guide to everything smashed potatoes.
A Southern Twist on a Viral Favorite
Sunday Supper Meets Social Media
Growing up in Georgia in a town where everyone knew everyone, Sunday dinners were more than tradition—they were basically law. And as much as everyone had their signature casserole or dessert, potatoes were always crowd-pleasers. My aunt made buttery mashed potatoes, my cousin made loaded potato skins—but me? Well, I started mashing mine a little too early once and ended up with what we now know as smashed potatoes.
Fast-forward decades later, and the internet is flooded with videos of people crisping up these bad boys under broilers and in air fryers. Turns out, smashed potatoes are a hit. They blend all the comforting things about mashed potatoes and all the texture you crave from roasted potatoes, all while keeping things simple and satisfying.
I started adding things like smoked paprika, garlic butter, and even kimchi once (don’t knock it ’til you try it). Now, it’s a staple in my kitchen, a creative outlet and comfort food all in one. Whether you’re new to smashed potatoes or looking to perfect your technique, you’re in the right place.
More Than Just Mashed Meets Roasted
Unlike mashed potatoes, where everything gets whipped up in a bowl, or roasted ones that are left whole, smashed potatoes combine pre-boiling and baking—or air-frying—for the best of both worlds. They’re boiled to tenderness, gently smashed to open up peaks and valleys, and then roasted or fried to crispy perfection.
Make no mistake: smashed potatoes are not just a trend; they’re a textural experience. The crunchy ridges and the creamy interior make each bite unforgettable. And what’s great is how versatile they are: add a swipe of herb butter, sprinkle with Parmesan after the bake (like in these parmesan potatoes), or top with sour cream and chives—the possibilities are rich.
Make Smashed Potatoes Like a Pro
Ingredients List
Here’s what you need to create swoon-worthy smashed potatoes:
1½ lbs baby Yukon Gold or red potatoes (try purple potatoes for color)
2 tablespoons olive oil (or melted herb butter for deeper flavor)
Substitutions: If you’re out of olive oil, avocado oil gives a high-smoke-point alternative. Want dairy-free? Swap butter for plant-based margarine. Experiment with flavors—thyme, rosemary, or even a drizzle of sriracha kicks these up a notch!
Timing: Ready in Under an Hour
Smashed potatoes are surprisingly efficient to make! Here’s the time breakdown:
Step
Time
Boiling Potatoes
15–20 minutes
Cooling and Smashing
10 minutes
Baking/Roasting
25–30 minutes
Total Cook Time
Under 1 hour
Faster than most potato casseroles or gratins (check out this rich potato gratin for holiday ideas), smashed potatoes get you from prep to plate in record time.
Step-by-Step Directions
Here’s how to make crispy-crusted smashed potatoes every single time:
Fill a large pot with salted water and bring to a boil. Add whole baby potatoes and simmer until easily pierced with a knife—about 15–20 minutes.
Preheat your oven to 425°F (or set your air fryer to 400°F).
Drain potatoes and let them dry on a towel for 5–10 minutes. Moisture is enemy #1 of crispiness!
Place them on a parchment-lined baking sheet. Gently press each one with a flat-bottomed glass or fork until flattened but still intact.
Mix olive oil, butter, garlic, paprika, salt, and pepper. Brush generously over the tops.
Bake for 25–30 minutes until edges are golden and crisp. Rotate pan halfway through for even browning.
Sprinkle with toppings—Parmesan, chives, or even an inspired twist like herb butter—and serve hot!
Want to experiment with alternate prep styles? The USDA offers great safety guidelines for cooking potatoes safely that support all your clever modifications.
Variations to Fall in Love With
Elevate with Global Flavor
What I love about smashed potatoes is how easy they are to customize. Take them around the world right from your oven:
Korean-Inspired: Add a dash of gochugaru and serve with a side of kimchi
Italian: Sprinkle with fresh basil, mozzarella, and finish with balsamic glaze
Cajun: Add Cajun seasoning and pair with andouille sausage or shrimp
These kinds of spins are exactly what keep potatoes from ever feeling boring. And you can borrow ideas from other dishes like garlic potatoes when creating your next flavor combo.
Make It a Meal, Not Just a Side
Smashed potatoes shine as a side, but they can also steal the whole plate. Pile on protein—shredded BBQ chicken, pulled beef, or beans for a plant-powered meal. You can quickly build out a hearty meal like you would with roasted parsnips or roasted squash.
Try these ideas:
Smashed potato nachos: Load with cheese, beans, and jalapeños.
Brunch-style: Top with a fried egg and sausage.
Weeknight sheet pan meal: Roast veggies and salmon along with the potatoes.
They’re flexible, affordable, and always crowd-pleasers.
Getting Crispy Every Time
The Secret to Truly Crispy Smashed Potatoes
One of the most common complaints I hear? “Mine turned out mushy!” Here’s how to make sure yours never do:
Dry thoroughly after boiling—moisture steams, not crisps.
Roast on high heat (425°F minimum).
Don’t overcrowd the pan; air flow equals crispy edges.
Use a mix of butter for flavor and oil for high-heat roasting.
Texture is everything. You want the edges like fries and the center like mashed potatoes. That’s where smashing comes in—don’t crush too hard. Let those ridges form naturally!
Make-Ahead and Storage Tips
Got leftovers? Lucky you. Here’s how to store and reheat like a pro:
Fridge: Store tightly covered up to 4 days.
Reheat: Best broiled for 3–5 minutes to regain that initial crunch.
Freezing isn’t ideal—texture suffers. They’re best freshly crisped.
Want to prep ahead? Boil and cool the potatoes. Then smash, refrigerate, and roast fresh before serving. It’s how I handle big family dinners without breaking a sweat.
Frequently Asked Questions about Smashed Potatoes
What is the secret to smashed potatoes?
The secret lies in two things: drying the potatoes after boiling and roasting at high heat to activate all those nooks and crannies. Also, splashing a little fat like olive oil or butter helps caramelize the edges.
How to make the best smashed potato?
Use baby potatoes for their thin skins and creamy interiors. Pre-boil until fork-tender, smash gently, season well, and roast hot. For a twist, finish with garlic-infused herb butter or sprinkle sharp cheese during the final few minutes of roasting.
Do you boil potatoes before smashing them?
Absolutely. Boiling helps soften the centers so they smash without falling apart. Skipping this step usually leads to uneven cooking and underwhelming texture.
How to make Martha Stewart smashed potatoes?
Martha Stewart’s version often uses baby Yukon Gold potatoes, lots of olive oil, garlic, and fresh herbs like rosemary. She recommends boiling, smashing with a spatula, and baking until golden brown—90% of which we already do, just with more Southern sass.
Conclusion: Why Smashed Potatoes Deserve a Spot in Your Lineup
Smashed potatoes aren’t just another potato dish—they’re the perfect mix of soul food and serious crunch. With buttery interiors and crispy edges, they’re a side that’s both comforting and exciting. Whether you serve them with brunch, at dinner parties, or just as a “treat yourself” moment, they never disappoint.
And remember—it’s not about following every rule. It’s about finding your flavor, your twist, your reason to turn on the oven. I’ll keep smashing if you will. Let’s make every spud count.
