Baked Smashed Potatoes

Look at those smashed, golden beauties. You already know they’re not going to last long once they hit the table.

Crispy edges, soft middles, and that just-barely-browned cheese clinging to the top? Come on. That’s the kind of potato moment people talk about.

These aren’t polite little side dishes that sit quietly on the plate. They show up loud—cracked open, roasted hard, and finished with a hit of thyme that makes you feel like someone actually cared when they made them.

And they’re the kind of thing you snack on while “waiting for dinner” but end up making the main event.

I make these when regular roasted potatoes just won’t cut it. When I want something with a little more crunch, a little more flavor, and a lot more personality.

You don’t need dips, but if you’ve got one, no one’s complaining. Honestly, all they need is a hot tray and some fingers nearby.

They’re simple, yeah—but they don’t feel basic. They feel like the kind of food that knows exactly who it is. And I like that in a potato.

Table of Contents

Baked Smashed Potatoes Recipe

Ingredients

1.5 lbs small yellow or baby gold potatoes (choose ones about golf ball-sized for even cooking)
3 tablespoons olive oil, plus more for drizzling
1 teaspoon flaky sea salt (or kosher salt)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons finely grated Parmesan cheese (optional but adds a crisp cheesy crust)
Fresh thyme sprigs, leaves only (for garnish)
Optional: a pinch of smoked paprika for a subtle warm undertone

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup and even roasting.
Place the potatoes in a large pot and cover with cold water. Add a good pinch of salt to the water (this seasons them from the inside out).
Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes or until the potatoes are fork-tender but not falling apart.
Drain well and let them sit for 5 minutes to dry out—this is key for crisping.
Transfer the potatoes to the prepared baking sheet, leaving space between each. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten it to about 1/2 inch thick. Don’t worry if the edges crack—that creates the best crispy bits.
Drizzle the tops with olive oil, making sure they’re well coated (get into the cracks!). Sprinkle evenly with garlic powder, onion powder, salt, pepper, and paprika if using.
Roast in the oven for 30–35 minutes, or until the edges are deep golden and the tops look crispy. About halfway through, you can rotate the pan for even browning.
In the last 10 minutes of baking, sprinkle Parmesan over the potatoes if using, then return to the oven so it melts and crisps.
Once out of the oven, transfer to a serving bowl or plate. Scatter fresh thyme leaves on top for a fragrant, earthy finish.
Serve hot as a side, snack, or appetizer—dip in sour cream, aioli, or enjoy as is.

Tips For Making The Best Smashed Potatoes

Here are a few helpful tricks that make a big difference when you’re aiming for the crispiest and most flavorful smashed potatoes:

Use small, waxy potatoes: Baby gold or red potatoes hold their shape well and have a creamy inside.
Boil until fork-tender: Potatoes should be soft enough to smash but not falling apart. Test with a fork—they should go in easily.
Let them dry before smashing: After boiling, let potatoes sit in the colander for a few minutes to steam off excess moisture. Dry potatoes = crispier results.
Smash gently: Use a flat-bottomed cup or potato masher and press just enough to crack the skins and flatten them without tearing them completely apart.
Generously coat with oil: Brush or drizzle olive oil all over the tops and sides. Oil is what makes them golden and crispy.
Don’t skip the seasonings: Salt, pepper, garlic powder, and even onion powder add a big flavor boost.
Roast at high heat: A hot oven is key for crisp edges. Always bake at 425°F or higher.

What To Serve With Smashed Potatoes?

These crispy potatoes go well with lots of mains. Here are some great dishes to pair them with:

Grilled chicken
Steak or beef kebabs
Baked salmon
Garlic butter shrimp
Roast lamb
Fried or grilled tofu
Creamy mushroom sauce
Spicy bean chili
Fresh green salad
Coleslaw or pickled vegetables

How To Store Leftover Smashed Potatoes?

Storing them the right way keeps them tasty for later. Here’s how:

Cool completely before storing: Let them come to room temperature first to avoid soggy results.
Use an airtight container: Store them in a sealed box or bag in the fridge for up to 3 days.
Reheat in the oven: To bring back the crispiness, bake at 400°F for 10–15 minutes instead of microwaving.

What Temperature To Bake Smashed Potatoes?

For golden, crispy smashed potatoes, temperature matters a lot.

Bake at 425°F (220°C): This high heat allows the outsides to get crispy and browned while the inside stays fluffy.
Preheat your oven: Always make sure the oven is hot before you place the potatoes inside. A hot oven creates better texture right from the start.

How To Get Crispy Smashed Potatoes?

If you want them super crispy on the outside but soft inside, follow these easy steps:

Dry them after boiling: Steam them dry for a few minutes in the colander after draining.
Smash them to the right thickness: About 1/2 inch is perfect—not too thin, not too thick.
Use enough oil: Don’t be shy—oil every side, especially the jagged edges that crisp up best.
Space them out on the tray: Don’t overcrowd the pan. If they touch, they’ll steam instead of crisp.
Roast at high heat: 425°F or even 450°F is great for crispy results.
Don’t flip them: Keep them flat-side up for a deeply golden crust.