Ultra crispy Smashed Potatoes are fluffy on the inside, crispy on the outside, and packed with the delicious flavors of garlic, butter, and Parmesan cheese. They make the perfect appetizer or snack and are extra delicious with your favorite dipping sauce!

You guys. These smashed potatoes are LIFE CHANGING. Now, I know that sounds dramatic, but they really are. Because until I tried them, I would have said I’m not a potato person. And now? I can’t get enough of them.

The key is in the crispiness! These potatoes are super crispy, not just around the edges, but on every single one of the little bumps and crevices. So no need to worry about how perfectly you smash them… it turns out that less perfect is actually better.

And since potatoes are basically a blank canvas, it also turns out that you can add pretty much any seasonings you have a taste for. Mexican night? Add a little taco seasoning. Want them spicy? Add some jerk seasoning! You get the picture.

We love serving these smashed potatoes as an appetizer or snack, but they’re also delicious as a crispy potato side dish. With or without your favorite sauce!

what you’ll need for this recipe

Potatoes – The smaller, the better! I used Golden Petite, but Fingerling Potatoes are also a good option. If you only have larger potatoes available, cut them into smaller pieces after boiling and simply follow the recipe instructions.

Butter & olive oil – Using a combination of butter and olive oil adds both flavor and crunch to these potatoes. I used salted butter and extra virgin olive oil.

Seasonings – You can add any seasonings you’d like. I used a combination of garlic powder, onion powder, salt & pepper.

Garnishes – Fresh parsley and finely grated Parmesan are the perfect finishing touches.

how to make smashed potatoes

Boil the potatoes. Fill a large pot 2/3 full with water. Add 2 teaspoons salt; bring to a boil. Add the potatoes and boil 15-20 minutes or until fork tender. Drain in a colander; let stand 5-10 minutes to dry.

Smash & season. Transfer potatoes to a large rimmed baking sheet brushed with olive oil. Using the bottom of a measuring cup or glass, smash each potato to about 1/4 inch thickness. Drizzle with melted butter, olive oil, and seasonings.

Bake. Bake at 425° F for 25-35 minutes, until golden brown and crispy.

Recipe Variations

Use any type of small potatoes OR large cut potatoes
Omit the butter and just use olive oil
Add extra seasonings, such as dried herbs, smoked paprika, curry powder, or any of your favorites
Add cayenne pepper to make them spicy
Substitute finely shredded cheddar or pepper jack cheese
Omit the cheese to make them dairy-free
Top with sour cream, chives, and crumbled bacon

storing & reheating

Leftover smashed potatoes should be stored in an airtight container in the refrigerator for up to 1 week. To reheat, transfer to a small baking sheet and bake at 400° for 15-20 minutes or until heated through. You can also reheat them in the air fryer at 400° for 4-6 minutes or until hot.

Dipping Sauces for Smashed Potatoes

These potatoes definitely don’t require any sauce to be completely delicious… but if you’re looking for one to serve them with, here are my suggestions!