Crispy Smashed Potatoes
These Crispy Smashed Potatoes are as fun to make as they are to eat! While you can’t go wrong with good old roasted potatoes, smashed potatoes introduce a whole new textural element, contrasting a buttery interior with crispy edges. One bite and you’ll be hooked!
When in doubt, potatoes are always a safe bet when it comes time for dinner. They’re affordable, accessible, and loved by all. The average American eats around 140 pounds of potatoes per year; that’s about 1 potato per day! With so many spuds to chose from, sometimes it takes a bit of extra inspiration to try something new. Enter: The ultimate Crispy Smashed Potato recipe.
They start out just like basic boiled potatoes, but then get crushed under the pressure of a flat-bottomed glass. By crushing them with all your might, you can get out all your frustrations in a positive, productive way! From there, these potatoes are a perfect blank canvas to lavish with bold seasonings or keep plain and simple.
Why You’ll Love These Smashed Baby Potatoes
The appeal of potatoes is obvious to anyone who’s enjoyed these golden, buttery spuds. Smashed potatoes in particular have the edge on the competition for many reasons:
- Super simple. No cooking experience necessary! Anyone can whip up this rave-worthy dish and look like a pro chef, even if you’re a total newbie in the kitchen.
- Only three key ingredients. If you have potatoes, you’re good to go! The other necessities include salt and oil, which should be pantry staples in any kitchen.
- Family-friendly. Not only do kids love seeing smashed potatoes on the dinner menu, but they’ll have a blast helping crush them as well! This is a great way to get everyone into the kitchen and foster a love for cooking early on.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Baby potatoes – Also called “new potatoes,” baby potatoes are only 1 ½ – 2 inches long with very thin skins and soft, moist flesh. They hold their shape well through the cooking processing, making them ideal for this recipe. They come in many varieties and colors, such as gold, red, and blue, all of which will work here!
- Salt – You’ll need two different types of salt for the best results: Sea salt to boil the potatoes and infuse them with an initial round of seasonings, and flaky salt for finishing.
- Olive oil
- Optional pesto or shredded vegan cheese
How to Make Crispy Smashed Potatoes
- Bring a large pot of water to a boil with a tablespoon of salt. Add the potatoes and boil until tender. Drain thoroughly.
- Preheat your oven to 450°F/230°C.
- Place the potatoes on a greased parchment paper and use the flat bottom of a glass to crush them. Drizzle with olive oil and sprinkle with flaky sea salt, coating them thoroughly
- Bake for 25 minutes. Top with pesto, shredded vegan cheese or more sea salt and enjoy!
Tips for Success
The most important part of making Crispy Smashed Potatoes is not to overthink it! This recipe is so easy that it’s hard to mess it up. For the absolute best results every single time, here’s what you should do:
- Use potatoes that are about the same size to make sure that they all cook evenly.
- Cook the potatoes until just fork tender. If they’re overcooked, they’ll fall apart when smashed.
- Be generous with the olive oil. It’s what gives the potatoes their crispy texture and rich flavor.
- Use a dark-colored sheet pan to help encourage browning.
- Flip the potatoes once, halfway through baking, for extra crispy results on both sides.
Topping Ideas
In the famous words of Nicki Minaj, “who wants to look simple when you can look stunning?” While simply salted smashed potatoes are wonderful, you can instantly take them to the next level with some tasteful toppings:
- Herbs and spices – Even a light sprinkle of smoked paprika can do wonders forthe humble spud. Other great additions include ground cumin, garlic and onion powder, rosemary, thyme, oregano, and any combination of those! Add more delicate fresh herbs, such as parsley, dill, or cilantro, after the potatoes are done baking.
- Vegan cheese – It’s hard to beat a cheesy potato, and you have lots of great plant-based options there. Vegan cheddar, mozzarella, pepper jack, or Parmesan shreds are the best choices.
- Citrus or vinegar – Add a touch of brightness with fresh lemon or lime zest or pull from your pantry to take advantage of earthy balsamic, tangy red wine vinegar, or mild rice vinegar.
- Plant-based bacon – Everyone loves the smoky, savory taste of bacon, which you can easily replicate with your own vegan coconut bacon!
What To Serve With Smashed Potatoes
Crispy Smashed Potatoes are quit possibly the most versatile side dish you’ll ever meet. They’re an ideal pairing with any entrée you can think of. A few of my favorites include:
- Give them the French fry treatment and dip them in ketchup, ranch dressing, aioli, BBQ sauce, maple mustard, or guacamole.
- Serve alongside veggie burgers or sandwiches instead of chips.
- Consider them an upgrade over the standard mashed potatoes for Thanksgiving or Christmas and serve with stuffing, cranberry sauce, and your plant-based roast of choice.
- Skip hashbrowns for breakfast and begin your day with these potatoes instead! Pair them with your favorite eggless scramble, waffles, or pancakes.
How to Store and Reheat Leftovers
Leftover smashed potatoes can be stored in an airtight container in the fridge for 5 to 7 days. To reheat, pop them in the microwave for 1 to 2 minutes, until hot all the way through.
More Vegan Potato Recipes
If you’re still craving comforting baked pasta dishes, I’ve got plenty of great recipes for you to try next!
- Air Fryer Potato Wedges
- Loaded Sweet Potato Skins
- Vegan Scalloped Potatoes
- Sweet Potato Tater Tots
- Vegan Mashed Potatoes
Enjoy friends! If you make this (insert recipe name here), please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Crispy Smashed Potatoes
Ingredients
- 2 lbs baby potatoes, (small, or bigger ones cut in half)
- 1 tablespoon sea salt, for boiling
- 1/2 – 1 teaspoon flaky salt, for topping potatoes
- 3 – 4 tablespoons olive oil
- pesto, or vegan cheese to top (optional but delish!)
Instructions
- Bring a large pot of water to a boil with the tablespoon of sea salt. Add in your potatoes and boil your potatoes (skins on) for 20 minutes. Remove the potatoes and drain them in a colander of all their liquid until dry.
- Preheat your oven to 450°F/230°C.
- Place the potatoes on a greased parchment paper and squish/smash them with the bottom circular side of a glass.Drizzle with the olive oil all over on both sides and sprinkle with the flaky sea salt. You want to really coat them in it!
- Bake for 25 minutes! Top with pesto, shredded vegan cheese or more sea salt and enjoy!
Notes
- Use potatoes that are about the same size to make sure that they all cook evenly.
- Cook the potatoes until just fork tender. If they’re overcooked, they’ll fall apart when smashed.
- Be generous with the olive oil. It’s what gives the potatoes their crispy texture and rich flavor.
- Use a dark-colored sheet pan to help encourage browning.
- Flip the potatoes once, halfway through baking, for extra crispy results on both sides.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
WOW!!!! What a great recipe so yummy and super easy to make. If I could give this recipe 10 ⭐️s I would ❤️. Made this with roasted cauliflower steaks and arugula salad.
SO happy to hear this Colette!! Thanks for sharing!