There’s something irresistibly comforting about crispy, golden potatoes that are soft and fluffy on the inside yet perfectly crunchy on the outside. The Crispy Smashed Baked Potatoes Recipe captures that magic in every bite, making it an effortless crowd-pleaser whether you’re serving them for a casual snack or a tasty side dish at dinner. Simple ingredients come together to create an explosion of texture and flavor that will keep everyone coming back for more.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but each one plays a vital role in building those amazing textures and rich flavors. From the hearty potatoes to the fragrant seasonings, every component enhances the final dish beautifully.
- 2.2 lbs / 1 kg small potatoes: Using small potatoes ensures a perfect balance of crispy edges and tender insides.
- 4 tbsp olive oil: This helps the potatoes achieve that sought-after golden crust and adds a lovely richness.
- 1 tsp garlic powder: Infuses a gentle garlicky aroma without overpowering the natural potato flavor.
- 1 tsp onion powder: Adds depth and subtle sweetness to the seasoning mix.
- Fresh parsley, chopped to sprinkle: A burst of freshness and color that lifts the whole dish.
- Sea salt: The perfect seasoning to enhance every bite and create that crave-worthy savory punch.
How to Make Crispy Smashed Baked Potatoes Recipe
Step 1: Prepare the Baking Trays and Potatoes
Start by preheating your oven to 200C (fan forced) or 220C (without a fan). This high heat ensures the potatoes become crisp and golden. Oil two half-sheet baking trays generously, coating them with around 2 tablespoons of olive oil each. Meanwhile, wash your small potatoes thoroughly; a quick scrub with a kitchen brush helps remove dirt since you’ll be keeping the skins on for extra texture and flavor.
Step 2: Boil the Potatoes
Place the potatoes in a large pot and cover them with water by about an inch. Bring the pot to a boil with the lid on, then cook the potatoes until they’re tender enough to be pierced easily with a knife—usually about 10 to 15 minutes for small potatoes. This step is key for that fluffy interior that contrasts so beautifully with the crisp edges.
Step 3: Smash and Season the Potatoes
Drain the cooked potatoes and transfer them carefully to the oiled baking trays. Using a fork or potato masher, gently press down on each potato to flatten them to about half an inch thick. Let them cool for 5 minutes, then sprinkle evenly with garlic powder, onion powder, and sea salt. Drizzle each tray with an additional 2 to 3 tablespoons of olive oil to coat every potato well—this oil will help create the irresistible crispy exterior.
Step 4: Bake and Flip to Finish
Bake the potatoes for 20 minutes, then take the trays out and carefully flip each potato so the other side cooks evenly. Return them to the oven for another 20 to 30 minutes until they turn a gorgeous deep golden brown with plenty of crunch. Once baked, sprinkle with fresh parsley for a lively, herbal note that balances the richness perfectly.
How to Serve Crispy Smashed Baked Potatoes Recipe
Garnishes
A sprinkle of fresh chopped parsley is classic, but feel free to get creative! Crumbled feta, grated Parmesan, or a dollop of sour cream can add extra dimension. A light dusting of smoked paprika or chili flakes also amps up the flavor and color if you’re in the mood for something more adventurous.
Side Dishes
These crispy beauties pair wonderfully with just about any main, but they especially shine alongside grilled meats, roasted chicken, or a fresh summer salad. They serve as a fantastic carb alternative to fries or chips, making for a more wholesome yet equally indulgent side.
Creative Ways to Present
For a fun twist, pile the crispy smashed baked potatoes on a platter and offer an array of toppings—think sour cream, chives, bacon bits, or even caramelized onions—for a loaded potato bar. They also work beautifully served in small individual bowls topped with a drizzle of herb aioli or a sprinkle of your favorite cheese to turn a humble side into a star appetizer.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and trust me, that is rare), store them in an airtight container in the refrigerator for up to three days. Their crispy texture will soften a bit, but reheating them properly can bring back some of that crunch.
Freezing
To freeze, lay the cooked smashed potatoes in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag. This method prevents them from sticking together. Freeze for up to two months for best quality, so you can enjoy this Crispy Smashed Baked Potatoes Recipe anytime you crave a comforting snack.
Reheating
For the crispiest results when reheating, pop your leftover potatoes in a hot oven or air fryer rather than the microwave. This helps to revive the crispy texture and warms through evenly without sogginess.
FAQs
Can I use other types of potatoes besides small ones?
Absolutely! This Crispy Smashed Baked Potatoes Recipe works great with various potatoes. Small starchy potatoes like Yukon Gold or red potatoes offer fluffier insides, while waxy potatoes give a creamier texture. Adjust the cooking time accordingly if your potatoes are larger.
Do I have to peel the potatoes?
No peeling required! Leaving the skins on adds extra crispness and nutrients plus a lovely rustic appeal. Just make sure to wash them well before cooking.
Can I make this recipe vegan?
Yes! This recipe is naturally vegan as it uses olive oil and simple seasonings. Just avoid adding dairy-based toppings if you’re keeping it vegan.
What’s the best way to get them super crispy?
The secret is in the generous olive oil coating and high oven temperature. Don’t skip flipping the potatoes halfway during baking to ensure both sides turn crispy and golden.
How long can I store these potatoes?
They keep well for about three days when refrigerated. To enjoy that perfect crispness again, reheat them in the oven or air fryer rather than the microwave.
Final Thoughts
If you’re on the lookout for a seriously satisfying side dish that’s easy to make and loved by all ages, this Crispy Smashed Baked Potatoes Recipe is a must-try. It’s a wonderful way to elevate simple potatoes into a crowd-pleasing delight with minimal fuss. Gather your ingredients, get smashing, and enjoy the crunch and comfort of this little golden wonder!
PrintCrispy Smashed Baked Potatoes Recipe
These Crispy Smashed Baked Potatoes are a perfect side dish with a crunchy outside and fluffy inside. Made with small potatoes boiled until tender, smashed flat, seasoned with garlic and onion powder, and baked until golden and crispy. Garnished with fresh parsley for a burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
Crispy Smashed Potatoes
- 2.2 lbs / 1 kg small potatoes (such as starchy or waxy potatoes)
- 4 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- Sea salt, to sprinkle and season
- Fresh parsley, chopped, to sprinkle
Instructions
- Preheat Oven: Preheat a fan-forced oven to 200°C (390°F); if you don’t have a fan-forced oven, set it to 220°C (430°F). Prepare two half-sheet baking trays by drizzling 2 tbsp of olive oil on each and evenly spreading it around. Set trays aside.
- Prepare Potatoes: If needed, wash the small potatoes thoroughly using a kitchen brush to remove any dirt. Place the potatoes in a large pot and cover with water by about 1 inch. Cover with a lid and bring to a boil on the stovetop.
- Boil Potatoes: Boil the potatoes for 10 to 15 minutes or until they are tender when tested with a knife; the knife should go through easily but still have some resistance. Drain the potatoes carefully.
- Smash Potatoes: Transfer the drained potatoes to the prepared baking trays. Using a fork or potato masher, gently smash each potato to flatten them slightly. Allow the smashed potatoes to cool for 5 minutes.
- Season Potatoes: Sprinkle the smashed potatoes evenly with garlic powder, onion powder, and sea salt to taste. Drizzle an additional 2-3 tbsp of olive oil over each tray, ensuring the potatoes are well coated.
- Bake and Flip: Bake the potatoes in the preheated oven for 20 minutes. Remove trays and carefully flip each potato over using a spatula to ensure even crisping.
- Finish Baking: Return the trays to the oven and bake for an additional 20 to 30 minutes or until the potatoes are deeply golden and crispy on the outside.
- Garnish and Serve: Remove from oven and sprinkle freshly chopped parsley over the potatoes. Serve immediately for the best texture and flavor.
Notes
- Potatoes – This recipe works with any type of potato. Small starchy potatoes create a fluffier inside, whereas waxy potatoes have a creamier texture. Smaller potatoes yield a crisper crisp; larger ones offer a fluffier interior.
- Storage – Store leftover potatoes in an airtight container in the refrigerator for up to three days. To freeze, spread the potatoes in a single layer on a baking sheet, freeze, then transfer to a freezer bag for up to 2 months. Reheat in the oven to restore crispness.
- Measurements – All ingredients use Australian cup and weight measurements. Australian cups differ from other countries, so weighing ingredients using kitchen scales is best for accuracy and recipe success.
- Serving Size – Each serving includes approximately 6-8 small potatoes depending on size.
