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.
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!
- Rinse, scrub (if necessary) and dry the potatoes.
- Set the air fryer to 400ºF and cook for 15-20 minutes.
- 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.
- 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.
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.
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!
- Air Fryer Tater Tots
- Crispy Baked Potato Wedges
- Hasselback Baked Potatoes
- Loaded Potato Skins
- Patatas Bravas (Spanish Roasted Potatoes)
- Twice Baked Potatoes
Crispy Smashed Potatoes Recipe
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!
Ingredients
- 12 Baby Red Potatoes or yellow potatoes (about 1.5 lbs)
- ½ cup extra-virgin olive oil
- kosher salt & freshly ground black pepper
Instructions
- 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 450°F.
- 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.
Notes
Olive oil (or any oil or butter) helps the potatoes become crisp and golden brown.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1077Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 186mgCarbohydrates: 185gFiber: 17gSugar: 13gProtein: 22g
This data was provided and calculated by Nutritionix.
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Paula says
So simple yet so yummy!
Puppykisser says
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...
Kristy Bernardo says
Thanks for sharing that tip, Robin! I know next to nothing about the Paleo diet so this is much appreciated. Cheers!
Amanda A says
I laughed when I read "Sexy-Ugly" .. It looks delicious. I love potatoes.
Kristy Bernardo says
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 🙂
marie says
Absolutely delicious! My family of 5, including 3 picky boys gobbled them up. Although they were delicious, mine did not brown as well. They were on the middle rack.
the wicked noodle says
I'm so glad you liked them, marie! Try increasing your oven temp to 500F next time and possibly use a bit more oil - that should definitely do the trick. The baking time may change though so check them earlier than you did this time. In any case, I love hearing that a family a five (including picky kids!!) ate them up!
Chris @ Shared Appetite says
Hahaha, sexy-ugly. Love it. That's how I'm going to start describing myself from here on out. In fact, I'm going to change my bio right now. Looking forward to meeting you at the BHG Style event in NYC in a few weeks!
Tanya Schroeder says
Crispy on the outside and melt like butter on the inside is exactly what I want! Have to try these for sure!
the wicked noodle says
You'll love them, Tanya!
Aimee @ ShugarySweets says
Love love love these sexy potatoes 🙂
the wicked noodle says
heehee, thanks Aimee!
Melanie | Melanie Makes says
I've decided you need to be my best friend. These look divine!
the wicked noodle says
Done! We are officially best friends 🙂 Thanks, Melanie!
Lynna says
I think they`re some pretty sexy smashed potatoes!!! Haha, how can something this good by ugly! 😀
the wicked noodle says
haha!! Thanks, Lynna 🙂
Joyti says
These ARE totally sexy-ugly. And they sound really delicious 🙂
the wicked noodle says
Thanks so much, Joyti!
Matt Robinson says
I love that, ugly yet sexy, and it's true. These look incredible either way!
the wicked noodle says
Right?? I've always loved that term. Thanks, Matt!