This easy and crispy smashed potatoes recipe is addicting. Potatoes are boiled, cooled, smashed, roasted and garnished with sour cream and chives. Smashed potatoes are crisp on the outside and tender on the inside.

Top view of a smashed (flattened) potato with sour cream and chives. On a white plate with black rim.

What Kind Of Potato For Smashed Potatoes?

Any kind of potato works, but I prefer yukon gold. They stay the firmest during baking and don't fall apart when smashed.

Choose any kind of potato but the smaller they are the better for smashing, crisping, and serving sizes.

Why Are My Smashed Potatoes Falling Apart?

Smashed potatoes will fall apart if they are overcooked or if you try to mash them while they are still hot.

Long story short - cook the potatoes until al dente (slightly firm). Don't overcook the potatoes.

Last - cool the potatoes completely before smashing them.

Troubleshooting - own it if they fall apart. It will still be good.

6 crispy smashed (flattened) potatoes on a sheet pan lined with aluminum foil

How To Make Smashed Potatoes

Boil the potatoes until soft yet still firm. This is usually about 20-25 minutes.

Transfer strained and boiled potatoes to a large plate or sheet pan and place in the refrigerator for at least 30 minutes. This will speed up the cooling process so you can smash them without completely breaking the potatoes apart because they may be too hot.

If you don't have room in your refrigerator then just leave them out and make sure they are at least room temperature before smashing.

Smash the potatoes on a sheet pan with a pastry scraper or spatula once cool. Drizzle with olive oil, salt, and pepper.

Bake uncovered at 450F for ~ 30 minutes.

Troubleshooting Smashed Potatoes

Do you know your oven? 450F is hot but a lot of stoves have a hard time cooking at that temperature. Check the potatoes every once in a while. They may need more or less time to cook based on how well your oven works.

If your oven runs hot then decrease the temperature to 425F. If your oven runs cool, then increase the temperature to 475F.

Close up of a smashed (flattened) potato with sour cream and chives. On a white plate with black rim.

Things In My Kitchen:

13 x 18 "jellyroll" baking sheets for roasting smashed potatoes.
Pastry scraper for lightly smashing the potatoes.

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Easy and Crispy Smashed Potatoes

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EatSimpleFood.com

Author: beckie
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 6
Category: Side Dish
Method: Stovetop / Oven
Cuisine: International
Diet: Gluten Free

Ingredients

2 lb potatoes (~12 small to medium)
¼ cup olive oil
salt to taste
black pepper
1 cup sour cream (optional as garnish)
¼ chives, sliced thin (optional as garnish)

Instructions

Preheat oven to 450F.
Rinse and scrub potatoes and add to large pot.
Add enough cold water to cover the potatoes by 1 inch.
Place pot on burner, turn on high heat, add ~1 tablespoon salt to the pot, and bring to a boil covered.
After the water is boiling, remove lid, and simmer ~ 25-30 minutes or until potatoes are fork tender.
Drain potatoes and transfer to refrigerator to cool for ~ 30 minutes. Don't smash potatoes while still warm.
Place cooled and dried potatoes spaciously on a baking sheet and gently smash the soft potatoes with a spatula or pastry / bench scraper.
Drizzle with ¼ cup olive oil and add desired amount of salt & pepper.
Roast ~ 30 minutes or until potatoes crisp up on top (check occasionally to make sure they are not burning).
Garnish with sour cream and chives and add salt to taste. Happy Eating! Beckie

Notes

Place the sheet (or transfer to a large plate) of boiled potatoes in the fridge or freezer if you have room. This will speed up the cooling process so you can smash them without completely breaking the potatoes apart.
Do you know your oven? 450 is hot but a lot of stoves have a hard time cooking at that temperature. Check the potatoes every once in a while. They may need more or less time to cook based on how well your oven works.