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These crispy smashed potatoes are the perfect side dish. They’re easy to make, crispy on the outside, tender and fluffy on the inside, and so flavorful. |

Crispy Smashed Potatoes

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 55 minutes
  • Yield: 6-8 servings
  • Diet: Vegan


These crispy smashed potatoes are the perfect side dish. They’re easy to make, crispy on the outside, tender and fluffy on the inside, and so flavorful. 


  • 20 baby potatoes (about 2 pounds)
  • 1 teaspoon salt (for boiling)
  • 1 tablespoon olive oil
  • 2 teaspoons salt (or to taste)
  • 1 teaspoon ground black pepper (or to taste)
  • 1 teaspoon garlic powder


  1. Cook the potatoes.
    • To cook on the stove: Place potatoes in a large pot of salted water. The potatoes should be covered in water by about one inch. Bring to a boil over high heat, then turn the heat down to low, cover, and simmer for 15-20 minutes, until potatoes are tender.
    • To cook in the instant pot: Add potatoes in the instant pot and cover with water (about 3-4 cups). Add salt and stir well to dissolve. Seal the lid and set the steam release knob to the sealed position. Cook the potatoes on Manual pressure for 8 minutes until tender. Once the time is up, quick release pressure or wait until all of the steam has released and the valve has dropped.
  2. Preheat oven to 400F.
  3. Drain completely and place the hot potatoes evenly spaced apart on a large baking sheet. Gently flatten the potatoes into approximately 1/2-inch thick discs with a potato masher or fork.
  4. Brush or spray oil on each smashed potatoes and season with salt, pepper, and garlic powder.
  5. Bake until golden brown and crispy, about 25-30 minutes. You can also broil on high for another 5 minutes to get the potatoes extra crispy.
  6. Serve immediately with chopped parsley and freshly grated Parmesan cheese (optional).


How to store: Crispy smashed potatoes can lose their crispiness easily if you don’t store them correctly. After baking, lay potatoes on a paper towel-lined plate and allow them to cool completely to room temperature. Then, place them in an airtight container in the fridge for up to 4-5 days. Allowing them to cool first ensures there is no condensation, and your potatoes remain crispy!

How to reheat: Reheat cold smashed potatoes in a preheated 400F oven for 10-20 minutes. You can also reheat them in the air fryer at 400F for 5-8 minutes until warmed through and crispy.

Tips for smashing potatoes: If you’re having a hard time smashing the baby potatoes with a fork or potato masher, you can also try using the bottom of a glass cup. To prevent sticking, add a little bit of oil to the cup.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Side
  • Method: Bake
  • Cuisine: American

Keywords: crispy smashed potatoes, smashed potatoes, smashed baby potatoes, crispy baby potatoes, baby potato side dish