Smashed potatoes are the rare side dish that delivers crackle, fluff, and garlicky comfort all in the same forkful — boiled baby potatoes flattened with the bottom of a glass, drenched in olive oil and garlic, then roasted until the edges shatter like a chip and the centers stay pillowy. Below you’ll find two ways to make them: the classic crispy version that goes alongside everything from grilled chicken to sheet-pan salmon, and a make-ahead cheesy mashed potato casserole for the nights you want comfort-food maximum.
Quick Stats — Crispy Smashed Potatoes (primary recipe)
Nutrition varies by recipe — see individual recipe cards. The casserole version below is not vegan/dairy-free.
Crispy Smashed Potatoes | 45-Minute Side Dish Recipe
Ingredients
Equipment
Method
- Bring a large pot of water to a boil and add the tablespoon of kosher salt. Add the baby potatoes and boil for 15 to 20 minutes until a knife slides easily into the center of the largest potato. They should be fully tender — undercooked potatoes won’t smash properly.
- While the potatoes boil, preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- Drain the potatoes thoroughly and let them steam-dry in the colander for 2 to 3 minutes — dry surface is essential for crispiness. Transfer to the parchment-lined sheet, spacing them apart so they’re not touching.
- Using the flat bottom of a sturdy glass or a potato masher, press down on each potato until it’s flattened to about ½-inch thick. Don’t worry if some break apart at the edges — those craggy bits become extra-crispy.
- In a small bowl, whisk the olive oil with the minced garlic. Brush or spoon the garlic oil generously over each smashed potato, making sure to get it into the cracks. Sprinkle with the flaky sea salt and black pepper.
- Roast for 25 to 30 minutes until the edges are deeply golden and crispy. Resist flipping — the side touching the pan crisps best when left undisturbed.
- Remove from the oven, scatter the chopped fresh herbs over the top, and serve immediately while the edges are still shattering-crispy.
Nutrition
Notes
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Let us know how it was!Why This Recipe Works
Two textures in one bite: Boiling cooks the potato through and softens the starch, while the high-temperature roast crisps the surface to shattering golden. The flattened shape maximizes the crispy surface area — far more than whole roasted potatoes can deliver, far more flavor than mashed.
Five real ingredients: Baby potatoes, olive oil, garlic, salt, pepper, and a sprinkle of fresh herbs. Nothing else needed. Compare that to bagged frozen “crispy potato” products that hide a dozen additives and fillers — this is just potato and seasoning, done properly.
Naturally vegan and gluten-free: The primary crispy recipe contains zero animal products and zero gluten — a rare crowd-pleasing comfort side that handles dietary restrictions without a single substitution.
Two flexible serving angles: The crispy version is a weeknight side dish that complements practically any protein. The cheesy mashed casserole below is a make-ahead, family-style holiday side. Same root ingredient, different occasions covered.
Crispy Smashed Potatoes vs. Cheesy Mashed Potato Casserole
Both recipes are on this page — here’s how they compare so you can pick the right one for tonight.
| Factor (per serving) | Crispy Smashed | Cheesy Casserole | Notes |
|---|---|---|---|
| Calories | 210 | 405 | Crispy: -195 (48%) |
| Fat | 10g | 33g | Crispy: -23g |
| Carbs | 28g | 11g | Casserole: lower-carb |
| Total Time | 45 min | 1 hr | Crispy: -15 min |
| Make-Ahead | No (best fresh) | Yes | Casserole wins for prep-ahead |
| Vegan / Dairy-Free | Yes | No | Crispy: dietary win |
| Best for | Weeknight sides | Holiday / batch dinners | Different occasions |
The classic crispy smashed potatoes are below first — this is the dish most people picture when they hear “smashed potatoes.” Boiled baby potatoes, flattened, drenched in garlic oil, roasted crispy.
Prefer the make-ahead cheesy version? The original frozen-potato casserole — creamy mashed potatoes folded with corn, garlic, sour cream, and topped with bubbling cheese — is right here. It bakes for 45 minutes and feeds a crowd:
Easy Smashed Potatoes With Roasted Garlic and Corn
Ingredients
Equipment
Method
- Place frozen potatoes in a microwave-safe bowl, add milk, and cover. Microwave on high for 12 minutes, stirring halfway through to ensure even cooking.
- After microwaving, use a wire whip or electric beater to whip the potatoes until smooth and creamy.
- Fold in melted butter, sour cream, roasted garlic, and season with salt and pepper. Gently fold in corn kernels.
- Coat a casserole dish with vegetable oil spray. Transfer the potato mixture into the dish and spread evenly.
- Sprinkle cheese generously on top. Bake in a preheated 350°F oven for 45 minutes, or until heated through and cheese is golden.
Nutrition
Notes
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Let us know how it was!Chef Tips for Perfect Crispy Smashed Potatoes
Use waxy baby potatoes, not russets: Yukon Gold, baby red, or fingerling potatoes are sized right (1 to 1½ inches across) and have enough waxy structure to hold together when smashed. Russets fall apart and turn to gluey mush — save them for fries and baked potatoes.
Cook the potatoes fully before smashing: Undercooked potatoes crack and split when you press them. Boil until a knife slides easily into the center of the largest one — fork-tender all the way through is non-negotiable.
Let them steam-dry for 2 to 3 minutes after draining: Surface moisture is the enemy of crispiness. Letting the drained potatoes sit in the colander while you set up the baking sheet evaporates the water that would otherwise steam them in the oven.
Don’t be gentle when smashing: Press firmly enough to flatten to about ½-inch thick — if the edges break and look craggy, even better. Those ragged edges are exactly where the crispiest bits form. A flat-bottomed glass works as well as a potato masher.
Brush, don’t drizzle: Spooning oil over the tops puddles it in the cracks where it won’t crisp. Brushing forces the garlic oil into every crevice and over the edges where it can do its crispy work.
Don’t flip them mid-roast: The side touching the parchment crisps better when left undisturbed. Flipping interrupts that crust formation and gives you semi-crispy potatoes on both sides instead of shatteringly crispy on one.
Storage and Serving Suggestions
Refrigerator Storage: Crispy smashed potatoes are at their best within an hour of coming out of the oven — the crispiness fades as they cool and sit. Leftovers hold for up to 3 days in an airtight container in the fridge, though they’ll be soft, not crispy.
Freezer Storage: Not recommended for the crispy version — freezing destroys the texture entirely. The cheesy mashed casserole, on the other hand, freezes beautifully for up to 2 months. Cool completely, wrap tightly, and thaw overnight in the fridge before reheating at 350°F for 25 to 30 minutes.
Meal Prep / Reheating Strategy: Re-crisp leftover smashed potatoes in a 400°F oven or air fryer for 5 to 7 minutes — never the microwave, which turns them soggy. For the casserole, parbake on Sunday (cover with foil, bake 30 minutes), then finish uncovered for the final 15 minutes on the day you serve.
Complete the Meal: Crispy smashed potatoes are the side that improves any protein. Pair with our grilled chicken thighs for a weeknight standard, our sheet pan salmon with asparagus for a Mediterranean lean, our marry me chicken for a creamy comfort dinner, or our pork chop arugula salad for a brighter plate. If you’re watching carbs, swap the potatoes for our daikon root gratins or use a cauliflower mash like the one in our low-carb shepherd’s pie.
Frequently Asked Questions
What are smashed potatoes?
Smashed potatoes are baby potatoes that have been boiled until tender, then flattened (“smashed”) with the bottom of a glass or a potato masher, drizzled with oil and seasonings, and roasted at high heat until the edges turn shatteringly crispy while the centers stay fluffy. They’re distinct from mashed potatoes (which are whipped smooth) and from roasted potatoes (which are cut into chunks but not flattened).
What are the best potatoes for smashed potatoes?
Small waxy potatoes, 1 to 1½ inches across, work best. Yukon Gold babies, baby red potatoes, and fingerlings all hold together when smashed and crisp up beautifully. Avoid russet/Idaho potatoes — they have too much starch and fall apart when smashed, leaving you with a tray of mush rather than discrete, crispy patties.
Why aren’t my smashed potatoes crispy?
Three usual culprits: the potatoes were too wet when they hit the oven (let them steam-dry in the colander for 2 to 3 minutes after draining), the oven wasn’t hot enough (425°F minimum), or you used too little oil (brush it generously, including into the cracks). Also, avoid flipping mid-roast — leaving the bottom side undisturbed gives the best crust.
Can I make smashed potatoes ahead of time?
The crispy version is best fresh and loses crispiness within a few hours. You can boil the potatoes a day ahead, refrigerate them whole, and then smash + roast on the day you’re serving — that saves about 20 minutes of prep. The cheesy mashed potato casserole variation on this page, on the other hand, is built for make-ahead and reheats beautifully.
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Final Thoughts Regarding Smashed Potatoes
Crispy smashed potatoes are the side dish that earns its place at any meal — fancy enough for company, fast enough for a Tuesday, friendly to most dietary restrictions, and impossible to mess up once you get the technique. Make the classic crispy version when you want texture and contrast on the plate, and pull out the cheesy casserole when you need comfort and make-ahead convenience. Two recipes, one ingredient family, infinite weeknight wins.
Medical Disclaimer: The nutritional information provided in this article is for informational purposes only. While we strive for accuracy, individual responses to foods vary. Always consult with your healthcare provider or registered dietitian about dietary changes.
