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Crispy Smashed Potatoes

This easy Smashed Potato recipe will become your go-to recipe! Smashed Potatoes can be made mostly ahead of time then just toss them in the oven or air fryer.

Smashed potatoes, also known as crash hot potatoes in Australia, are a tasty side dish or party snack for everyone to love and enjoy. Essentially, they are small potatoes that are cooked, smashed, and then roasted in the oven or an air fryer with oil.  The result is a delicious almost crispy French fry on the outside and a fluffy, creamy potato on the inside.

Crispy Smashed Potatoes Recipe

What kind of Potatoes should I use?

I used baby red potatoes but you can really use any variety of small, round potato including small yellow potatoes.

How to Make Smashed Potatoes

Simply cook the potatoes by boiling until tender, give them a smash with your palm, fork, cup or potato masher and refrigerate until ready to toss in the oven.

By roasting them over a high heat with olive oil and a little salt, you’re ensuring your smashed potatoes will turn out crispy on the outside yet melt-in-your-mouth soft on the inside.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How to Make Air Fryer Smashed Potatoes

Smashed potatoes can be made in an air fryer. No boiling required!

  1. Rinse, scrub (if necessary) and dry the potatoes.
  2. Set the air fryer to 400ºF and cook for 15-20 minutes.
  3. Place the potatoes on a non-stick baking sheet and gently press each on with your palm, fork, cup or mug to flatten. Drizzle with olive oil and sprinkle generously with salt.
  4. Set the air fryer to 400ºF and cook for 15-20 minutes until the potatoes are crispy golden brown.

Different types and sizes of air fryers cook faster or slower. Adjust cook times accordingly.

Air Fryer Smashed Potatoes

Smashed Potatoes Tips

  • Use small potatoes.
  • You can substitute a non-stick baking sheet by lining a baking sheet with foil and lightly grease it.
  • For maximum crispiness:
    • Drain the potatoes before baking to reduce moisture and any soggy results.
    • Let the potatoes steam dry after smashing them.

Smashed Potato Variations

These smashed potatoes taste great with this simple recipe but these variations and substitutes can enhance the flavor to your liking.

  • Try yellow potatoes e.g., Yukon Gold, instead of baby red potatoes.
  • Add garlic and herbs like smoked paprika, rosemary, chive, thyme, garlic powder and onion powder. 
  • Add crumbled bacon on top.
  • Substitute extra-virgin olive oil with butter, garlic butter, extra light olive oil or garlic infused oil.
  • Try adding salt and pepper to the olive oil.
  • Creamy or herbed sauces like a buttermilk ranch dressing really enhance the flavor and presentation.
  • Cheese lovers can add parmesan, cheddar, Romano or any cheese on top.
  • Add a dollop of sour cream.
Crispy Smashed Potatoes

How to Store

Refrigerate leftover potatoes in an airtight container for up to 3 to 4 days. Reheat in a microwave, oven or air fryer.

What Are Baby Red Potatoes

Red potatoes are thin-skinned, small round or oval shaped potatoes with a light, buttery, earthy flavor and a creamy texture. They are sometimes called new potatoes, because they are young potatoes that commonly arrive in markets soon after they are harvested

The main varieties in the red potato family are well suited to baking, roasting and boiling and also popular as a seasoned potato and in many types of dishes and potato salads.

Red potatoes contain vitamin C, vitamin B6, fiber (particularly when eaten with the skin on), and some iron and are low in fat and high in potassium.

Try these delicious potato recipes next!

Crispy Smashed Potatoes

Crispy Smashed Potatoes Recipe

Yield: 4 side servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Smashed Potatoes are like a combination of a crispy French fry and a fluffy baked potato. The perfect side dish or appetizer for just about any party or dinner!


  • 12 Baby Red Potatoes or yellow potatoes (about 1.5 lbs)
  • 1/2 cup extra-virgin olive oil
  • kosher salt & freshly ground black pepper


  • Rinse, scrub (if necessary) and dry the potatoes.
  • Fill a pot, dutch oven or deep skillet with water and place the potatoes in one layer. Add enough water to cover by an inch. Bring to a boil, then simmer until potatoes are cooked through and can be pierced easily with a fork (20-25 minutes).
  • Preheat oven to 450F.
  • Drain potatoes well and pat dry. Place on non-stick baking sheet and gently press each on with your palm, fork, cup or potato masher to flatten. Drizzle with olive oil and sprinkle generously with salt.
  • Roast potatoes for 20 minutes. Remove from oven, flip each potato over, drizzling with more olive oil if any look dry and seasoning with more salt, if necessary. Roast for another 20 minutes or until potatoes are sizzling and crispy.


Olive oil (or any oil or butter) helps the potatoes become crisp and golden brown.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Saturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 186mgCarbohydrates: 185gFiber: 17gSugar: 13gProtein: 22g

This data was provided and calculated by Nutritionix.

Kristy Bernardo
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Saturday 30th of July 2022

So simple yet so yummy!


Friday 20th of September 2019

These potatoes are delicious and as simple as it gets! I have made them quite often and sometimes sprinkle the tops with fresh cut minced onion... or use different salts! Gray flake or double garlic salt Are my favorites...

Beef Wellington Tarts

Sunday 1st of February 2015

[…] typically pair my Beef Wellington recipe with roasted asparagus and some fingerling potatoes, Jacques Pepin style. Both are simple recipes that complement the Beef Wellington perfectly. If you prefer something […]

Kristy Bernardo

Friday 21st of November 2014

Thanks for sharing that tip, Robin! I know next to nothing about the Paleo diet so this is much appreciated. Cheers!

Amanda A

Friday 21st of November 2014

I laughed when I read "Sexy-Ugly" .. It looks delicious. I love potatoes.

Kristy Bernardo

Friday 21st of November 2014

I'm glad you laughed! I was laughing when I wrote it but you never know how well the joke will be received in print. Thanks for the comment, Amanda! Cheers :)

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