Crispy Smashed Potatoes Recipe

5 from 4 votes

These crispy smashed potatoes have fluffy centers and golden, crunchy edges. Roasted at a high heat, they get perfectly crisp every time. They’re easy to make and the kind of moreish side dish that goes with everything, and while I love finishing them with a quick sage butter for extra flavor, they are just as good kept classic.

Crispy smashed potatoes on a platter with a ramekin of aioli.

Hi! If you are new here, this is a 99% pasta website, but a carb is a carb and I love potatoes just as much. Roasted potatoes are always good, but once you make smashed potatoes, it’s hard to go back.

I love serving these with lots of flaky sea salt and chives, sometimes with a drizzle of aioli. I’ve also included an option for a brown butter and crispy sage topping if you want to take them up a notch. They’re perfect for entertaining and always a crowd favorite.

The best potato for crispy smashed potatoes

I’ve tested this recipe with a few different types of potatoes and they all work well, but Yukon Gold (Agria) are my top choice as they crisp up beautifully in the oven while staying fluffy inside. If you prefer smaller, bite-sized pieces, baby or new potatoes are also a great option and are what I’ve used in the photos.

Ingredients

Potatoes - Baby or Yukon Gold potatoes work best, but this method will work with most varieties. Try to keep them a similar size so they cook evenly.

Extra virgin olive oil - You need a generous drizzle so they crisp up properly in the oven.

Salt - Don’t skip seasoning here. Make sure to salt the boiling water well, then season the potatoes again before roasting. This is key to bringing out their flavor and getting the best result.

Optional sage butter topping

Butter - I like to use salted butter for extra flavor, but unsalted works too.

Sage - Crisps up in the butter and adds a really delicious flavor.

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Pine nuts - Toasted pine nuts add a nutty crunch, but can be left out.

How to make smashed potatoes

The full ingredient list, step by step instructions and a short tutorial video are in the recipe card below.

For the potatoes

Potato being lifted out of boiling water with a fork piercing in.

1. Place potatoes in cold, well salted water and bring to a boil. Cook until fork tender, about 20–25 minutes. Drain and let them steam dry for 5 minutes.

Hand pressing a glass down to smash the cooked potato on a baking sheet.

2. On a sheet pan lined with parchment paper, press each potato down with the bottom of a glass or plate until flattened but still intact.

Rows of smashed potatoes on a baking sheet drizzled with oil.

3. Drizzle generously with olive oil and season well with salt and black pepper.

Rows of golden brown crispy smashed potatoes.

4. Roast in a hot oven for 30-40 minutes until deeply golden and crisp around the edges.

Optional topping

Melt the butter and fry the sage leaves until crisp and fragrant and the butter had browned.

Spoon the sage butter over the potatoes and finish with toasted pine nuts.

Expert tips

Choose evenly sized potatoes - You can use small or large, but keeping them uniform helps them cook evenly. Leave the skins on for the best texture, just give them a good scrub.
Salt the water well - This is your chance to season the potatoes from the inside. The water should taste noticeably salty.
Let them steam dry -After draining, leave the potatoes for 5 minutes so excess moisture evaporates. This is key for getting them crispy.
Use plenty of oil - The potatoes should be well coated so they roast rather than steam. If they look dry, they won’t crisp properly.
Give them space - Use a large baking sheet and don’t overcrowd the pan. Airflow is what creates those crispy edges.
Smash to your preference - Flatten them more for maximum crispiness, or leave them slightly thicker for a softer center with crispy edges.
Don’t flip while roasting - Leaving them undisturbed helps form a deep golden crust on the bottom.

A white platter with golden brown smashed roasted potatoes with a foamy brown butter on top. Crispy sage leaves and pine nuts scattered.

Recipe FAQs

What type of potatoes are best?

Yukon Gold (Agria) or baby potatoes work best as they crisp up nicely while staying fluffy inside. Smaller potatoes are ideal as they flatten into the perfect size, but most varieties will work.

Why aren't my smashed potatoes crispy?

This usually comes down to moisture or oil. Make sure the potatoes are well drained and allowed to steam dry after boiling, use plenty of oil, and give them space on the tray so they roast rather than steam.

Can I make them ahead of time?

Yes, you can boil the potatoes ahead of time and store them in the fridge. When ready to cook, smash and roast as normal for the best texture.

Can you make smashed potatoes in an air fryer?

Yes, for smaller batches. Cook at 400°F (200°C) for 15-20 minutes, or until golden and crisp.

Did you make this recipe?

I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!

Recipe

Crispy smashed potatoes on baking paper. Sprinkled with flakey salt and chives.

Crispy Smashed Potatoes Recipe

5 from 4 votes

Prep time:10

Cook Time:1

Servings: 4 - 6 people

Print Recipe Pin Rate

Crispy smashed potatoes with fluffy centers and golden edges, roasted at a high heat for maximum crunch. An easy side dish you can serve plain or with an optional sage butter topping.

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Ingredients

900 grams small potatoes (2 pounds, please see notes!)
¼ cup olive oil
salt and pepper

For the optional butter topping

2 - 3 tablespoons toasted pine nuts
120 grams butter
10 - 12 sage leaves

Instructions

For the potatoes

Pre-heat your oven to 400f (about 200c).
Place the potatoes in a large pot and cover with cold water. Salt really well and bring to a boil.
Reduce to a simmer and cook until fork tender, about 20-25 minutes depending on size.
Drain and let them steam dry for 5 minutes.
Place on a lined baking tray and press each potato down with the bottom of a glass or plate.
Drizzle generously with olive oil, making sure it gets into all the craggy edges.
Season well with salt and black pepper.
Roast for 30–40 minutes until deeply golden and crisp.
Serve with flaky sea salt and some chopped parsley or chives if you like.

For the optional sage butter

When the potatoes are almost done, melt the butter over medium heat.
When the butter is sizzling add the sage leaves and let them crisp, swirling the pan occasionally.
The butter will get really loud and crackly then quieten down and a foam will appear on top.
After 3-4 minutes it should smell nutty and the solids will be golden brown (not black).
Spoon over the potatoes and finish with pine nuts if using.
Add a final sprinkle of flaky sea salt and serve.

Video

Notes

Choose the right potatoes - Yukon Gold (Agria) or baby potatoes work best as they crisp up nicely while staying fluffy inside. Try to keep them a similar size so they cook evenly.

Steam dry the potatoes - After draining, leave them for 5 minutes so excess moisture evaporates. This is key for getting them crispy.

Use plenty of oil - The potatoes should be well coated so they roast rather than steam. If they look dry, they won’t crisp properly.

Don’t overcrowd the tray - Give them space so the edges can crisp up instead of steaming.

Don’t flip them - Leaving them undisturbed helps create a crisp, golden base.

Use a hot oven - A high temperature is essential for a deep golden color and crispy edges.

Keep it simple or add toppings - They’re delicious with just salt, but you can finish with the optional sage butter for extra flavor.

Prep Time: 10

Cook Time: 1

Course: Side Dish

Keyword: crispy smashed potatoes, smashed potatoes, smashed potatoes recipe

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Hi, I'm Emilie

I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.