Sides / Potatoes & sweet potatoes
Crispy Smashed Potatoes
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Smashing a potato flat may be the most satisfying thing you do in a kitchen all week. A hot oven turns every crack into a lacy, golden edge, and the middles stay creamy underneath. Salt and Parmesan go on last.
The short version
Boil small potatoes in salted water for 15 minutes, dry them, smash each one flat, then roast on an oiled sheet at 450°F for 35 to 40 minutes, flipping once. Big surface area is what makes them crisp.
What makes ours better
small changes, very loud compliments
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Boil in well-salted water. Salt inside the potato seasons it all the way through, which oil and salt on the outside cannot do.
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Dry them, then smash. Letting the steam off for a few minutes means the potatoes roast instead of steaming on the pan, and the surface turns into a crisp crust.
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Roast on a generously oiled sheet. Oil under the potato fries the underside as it roasts. Parchment would stop that, so skip it.
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Finish with salt and Parmesan. Flaky salt and a little Parmesan on the hot potatoes add a savory crunch.
yes, all of the butter
Steps
apron on. phone down. mostly.
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Heat the oven
Set a rack in the upper third of the oven and heat it to 450°F. Pour 1 tablespoon of the oil onto a large rimmed baking sheet and tilt to coat; put the sheet in the oven to heat while you boil.
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Boil the potatoes
Put the potatoes in a pot with the tablespoon of salt and cover with cold water by 1 inch. Bring to a boil, then simmer until a knife slides in easily, 12 to 15 minutes. They should be tender but still hold together.
Don't overcook. Potatoes that start to split will fall apart when you smash them.
About 14 min. Cook mode has a timer for this step.
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Drain and dry
Drain the potatoes well and spread them on a clean towel. Let them sit for 5 minutes, until the surface looks dry and chalky.
About 5 min. Cook mode has a timer for this step.
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Smash
Take the hot sheet out of the oven. Set the potatoes on it with space between them. Press each one with the bottom of a glass or a flat measuring cup until about ½ inch thick, and let any cracked edges stay ragged.
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Season and roast
Brush or drizzle the tops with the remaining 2 tablespoons oil, then sprinkle with the salt, pepper and garlic powder. Roast for 20 minutes, until the bottoms are golden brown and the edges are starting to crisp.
About 20 min. Cook mode has a timer for this step.
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Flip and finish
Flip each potato with a thin spatula and roast until deeply browned and crisp, 15 to 20 minutes more. Scatter with Parmesan for the last 3 minutes, if using. Top with herbs and serve hot.
They are crispest straight from the oven. Don't leave them sitting under foil.
About 15 min. Cook mode has a timer for this step.
Good to know
the stuff I’d tell you over the phone
- Small potatoes crisp best. If yours are larger, halve them before boiling and smash the halves.
- A heavy glass bottom works fine. If the potato sticks to it, rub a little oil on the glass first.
- You can boil and dry the potatoes up to 1 day ahead. Refrigerate them uncovered, then smash and roast straight from the refrigerator, adding 5 minutes.
- For extra crunch, switch to the broiler for the last 2 minutes and watch them closely.
- Storage. Best the day they're made. Leftovers keep in the refrigerator for 3 days; reheat in a 425°F oven or an air fryer for 8 to 10 minutes to bring back the crunch, not in the microwave.
Questions, answered
asked and answered at the kitchen counter
Why aren't my smashed potatoes crispy?
Usually the potatoes were wet, the pan wasn't oiled enough, or the pan was crowded. Dry the potatoes after boiling, oil the sheet generously, and leave space between them.
Do I have to boil the potatoes first?
Yes. Boiling cooks the centers through so they stay creamy while the outside roasts. Raw potatoes can't be smashed.
What kind of potatoes work best for smashed potatoes?
Small waxy potatoes like baby Yukon Golds, red potatoes or fingerlings. They hold together when boiled and when smashed.
Can I make smashed potatoes in an air fryer?
Yes. Smash and oil them as directed and air-fry at 400°F for 12 to 15 minutes, flipping halfway, working in a single layer.
Can I use parchment paper?
You can, but the bottoms won't brown as well. Oil directly on the pan fries the underside, which is where the crunch comes from.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.