Crispy Smashed Potatoes
Sometimes, you just want a potato. Maybe it’s a baked potato, maybe it’s french fries. These Crispy Smashed Potatoes are like a marriage of the two!
A favorite recipe tweaked to make it a resistant starch
My mother-in-law has been known to say potatoes are the best part of a meal. While I may not always agree with that, it is nice to have a few potato recipes in-hand that don’t lead us to say, “Potatoes? Oh, I shouldn’t.” This recipe for Smashed Potatoes is one of those recipes.
First off, it’s quick and easy. Quick, if you follow the resistant starch method of boiling the potatoes the day before, and refrigerating. Then, before serving, it’s a quick five-minute prep to get them into the oven. And, you’ll eliminate the glucose-spike and subsequent ‘crash.’
Finally, although we tend to have these Crispy Smashed Potatoes as a side to a hearty meat, they are also great as game-day appetizers, topped with a dab of sour cream and salsa, or melted cheese and bacon bits. Or, really, whatever your heart desires.
A little warning about being overzealous
I will warn you . . . the first time I made Crispy Smashed Potatoes, it was for a small dinner party. We’d had a few appetizers and I’d had a glass or two of wine. When I went to the kitchen to “finish” off the potatoes, I decided to use my rolling pin to “smash” them. I thought — why hit these twice with a spatula when I can “smash” them once with a rolling pin?
Well . . . here’s why. I hit the first potato and it went flying across the kitchen. In pieces. I hadn’t just smashed it, I’d decimated it. My kids, who were gathered around the island because “smashed” anything always drew their attention. They found this unbelievably funny. Me? Not so much.
And some advice for Crispy Smashed Potatoes
Follow the directives, below. Use a spatula to “smash” your potatoes. They’ll stay on the pan. You won’t be cleaning them off the wall. You won’t waste a potato. But your kids may not find you funny. You choose!
Honestly? We LOVE these. They come out tender and crispy and a little salty and are the perfect side to nearly any meat dish I can think of. You can also top them with anything you’d like. Cheddar cheese is always a hit with kids. Or maybe sprinkle parmesan some fresh parsley. Or, a dab of sour cream and chopped chives is also nice. The sky’s the limit, really. Just don’t launch your potatoes. Lightly smash them with the back of a spatula.
You’ll thank me.
I love the durability and even roasting on these sheet pans!
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Crispy Smashed Potatoes
Ingredients
- 2 1/2 pounds Yukon Gold potatoes
- 1/4 cup or more, avocado oil
- sea salt or kosher salt
Instructions
- Put potatoes in a large pot and cover with water + 1-inch.
- Boil until fork tender, about 25-30 minutes. Drain water and cool potatoes.
- Preheat oven to 400°. Grease a large baking sheet with avocado oil or spray.
- Using the back of a spatula, "smash" each of the potatoes. (The thinner they are, the crispier they get!)
- Using spatula, lift each potato and place onto greased baking sheet. Drizzle generously with avocado oil and sprinkle with sea or kosher salt.
- Bake in preheated oven for 25-30 minutes, then flip. Bake about 15 minutes more until desired degree of crispiness is reached.
Last update on 2025-10-10 / Affiliate links / Images from Amazon Product Advertising API
