Crispy Smashed Potatoes
If potatoes have a fan club, I would like to submit my application for president! Few foods can pull off the magical combination of crispy, fluffy, salty, golden, comforting, and downright addictive quite like a smashed potato. These Crispy Smashed Potatoes are what happen when a roasted potato and a french fry get kinky. They’re crispy enough to satisfy your snack cravings, hearty enough to steal the spotlight at dinner, and dangerously easy to eat by the trayful.
Whether you’re serving them alongside your favorite protein, dunking them into a sauce, or shamelessly eating them straight off the baking sheet while “cleaning up,” these crispy smashed potatoes are about to become a regular in your kitchen rotation!
Watch how to make Crispy Smashed Potatoes over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉
Inspiration & Ingredients
The inspiration for this recipe was simple: I see these all over my social media! And I simply caved and had to see what all the dang hype was about. And man, did they live up to the hype!
Sometimes the best recipes are the ones that don’t require a dozen ingredients or complicated techniques. Just a humble potato, a little olive oil, some seasoning, and a bit of socially acceptable violence— I mean, smashing.
Yukon Gold potatoes are the MVP here. They have naturally buttery flavor, creamy interiors, and crisp up beautifully once flattened and roasted. A quick boil softens them up, the smash creates all those glorious craggy edges, and the hot air fryer or oven transforms those edges into crispy golden perfection.
For this recipe you’ll need:
- Yukon Gold potatoes or mini Yukon Gold potatoes
- Sea salt
- Extra virgin olive oil
- Garlic powder and/or onion powder
- Fresh or dried parsley
That’s it! Why can’t all recipes be this easy?
Why You Need to Make Crispy Smashed Potatoes
- They’re RIDICULOUSLY crispy: Those crinkly smashed edges become crunchy little flavor bombs while the centers stay soft and fluffy. It’s the best of both potato worlds.
- They go with everything: Serve them alongside tofu, burgers, veggie sausages, roasted vegetables, salads, soups, or honestly anything that could benefit from a crispy potato sidekick.
- They’re budget-friendly: Potatoes are one of the most affordable ingredients around, making this recipe perfect for feeding a crowd without feeding your grocery bill.
- They’re literally impossible to stop eating: You might tell yourself you’ll only have a few. The potatoes have other nefarious plans.
- They’re easy enough for weeknights: Serve them over rice, quinoa, couscous, roasted yams, baked potatoes, or scoop them up with warm bread. They somehow work with almost everything.
How to Make Crispy Smashed Potatoes
Instructions
- Start by bringing a large pot of water to a boil and adding the sea salt. Add the Yukon Gold potatoes and cook until fork-tender. The potatoes should be soft enough to easily pierce with a fork but not falling apart.
- Drain the potatoes and allow them to steamy dry for a few minutes until they’re comfortable to handle.
- Transfer the potatoes to a baking sheet, cutting board, or large plate. Using a sharp knife, cut a shallow ‘X’ into each potato to help them smash more evenly. Using the bottom of a glass, measuring cup, or potato masher, gently press each potato until flattened but still mostly intact. If they stick to the bottom of the cup, simply use a spatula to gently scrape them off onto the baking sheet in one single piece.
- Drizzle with olive oil and season with sea salt, garlic powder, and onion powder to taste. Don’t over-season as the spices could burn.
- For the air fryer, cook at 375°F for about 20 minutes, or until deeply golden and crispy. For the oven, bake at 400°F for approximately 35 to 40 minutes, or until the edges are beautifully browned and crunchy.
- Finish with a sprinkle of fresh or dried parsley and serve immediately while they’re at peak crispiness!
They’re a Smash Hit
These Crispy Smashed Potatoes prove that sometimes the simplest ingredients create the most satisfying recipes! With their buttery centers, crunchy edges, and endless dipping potential, they’re the kind of side dish that actually tricks us into believing they’re the main meal. So grab your potatoes, embrace a little culinary violence, and get ready to smash your way to crispy, golden glory. Enjoy!
Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!
Crispy Smashed Potatoes
Ingredients
Method
- Start by bringing a large pot of water to a boil and adding the sea salt. Add the Yukon Gold potatoes and cook until fork-tender. The potatoes should be soft enough to easily pierce with a fork but not falling apart.
- Drain the potatoes and allow them to steamy dry for a few minutes until they're comfortable to handle.
- Transfer the potatoes to a baking sheet, cutting board, or large plate. Using a sharp knife, cut a shallow 'X' into each potato to help them smash more evenly. Using the bottom of a glass, measuring cup, or potato masher, gently press each potato until flattened but still mostly intact.
- Drizzle with olive oil and season with sea salt, garlic powder, and onion powder to taste. Don't over-season as the spices could burn.
- For the air fryer, cook at 375°F for about 20 minutes, or until deeply golden and crispy. For the oven, bake at 400°F for approximately 35 to 40 minutes, or until the edges are beautifully browned and crunchy.
- Finish with a sprinkle of fresh or dried parsley and serve immediately while they're at peak crispiness!
