EASY Crispy Smashed Red Potatoes Recipe

I wrote my Mini Smashed Potatoes Recipe to achieve creamy centers and crisp, potato-chip-like edges with minimal fuss.

These EASY Crispy Smashed Red Potatoes are my fav side dish, no contest. Small red potatoes get creamy in the middle and then blister into edges that are almost potato-chip-like, so yeah they vanish fast.

With just olive oil and a few pantry staples they can swing from rustic to snackable, the kind that make you think Mini Potato Chips or Smashed Potato Bites depending on your mood. I bring them to every dinner because they make people actually stop talking and reach for more, and I swear they taste way fancier than the effort you put in.

Ingredients

• Creamy interior, lots of fiber and potassium, holds texture when smashed, kinda comforting.
• Adds healthy fats and crisping power, helps browning and brings mellow flavor.
• Optional, gives rich buttery flavor and extra browning, but adds saturated fat.
• Punchy savory note, little calories, makes potatoes smell like Sunday dinner, yum.
• Woodsy herb, bright piney flavor, pairs great with potatoes and sharp cheese.
• Optional, adds salty umami and a nutty crunch, helps form golden crust.
• Flaky sea salt gives crunchy hits and accents flavors, a little goes far.
• Fresh parsley brightens, adds color and herbal lift, makes dish feel lighter.

Ingredient Quantities

• 1 1/2 pounds small red potatoes rinsed and dried (about 30 to 36)
• 3 tablespoons olive oil plus a little extra for the pan
• 2 tablespoons melted butter (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder or 2 cloves garlic minced
• 1 tablespoon fresh rosemary chopped or 1 teaspoon dried
• 1/4 cup grated Parmesan cheese (optional)
• Flaky sea salt for finishing (a pinch or two)
• 2 tablespoons chopped fresh parsley for garnish (optional)

How to Make this

1. Preheat oven to 450 F (230 C) and grease a rimmed baking sheet with a little extra olive oil or line it with parchment and rub oil on top.

2. Put the rinsed red potatoes in a pot, cover with cold water, bring to a boil and cook until fork tender, about 15 to 20 minutes. Drain well and let them sit a minute so surface moisture evaporates.

3. In a small bowl mix 3 tablespoons olive oil, the 2 tablespoons melted butter if using, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder or the 2 cloves minced garlic, and 1 tablespoon chopped rosemary or 1 teaspoon dried. This is your flavor oil.

4. Place the potatoes on the oiled sheet spaced well apart so they dont steam. Using a potato masher, the bottom of a measuring cup, or a heavy jar, press each potato down until about 1/4 inch thick and the sides split a bit.

5. Drizzle or brush the flavor oil over each smashed potato, making sure the edges get oil too. If you used minced garlic toss gently so the garlic sticks to the potatoes.

6. Roast in the hot oven until golden and very crispy around the edges, about 20 to 30 minutes depending on size. Flip them once halfway through to crisp both sides. Tip: high heat and good contact with the pan gives the chip-like edges.

7. With about 3 to 5 minutes left, sprinkle 1/4 cup grated Parmesan over the potatoes if using so it melts and browns without burning.

8. Remove from oven and immediately finish with a pinch or two of flaky sea salt so you get that crunchy burst of flavor.

9. Sprinkle 2 tablespoons chopped fresh parsley if you want color and freshness, serve hot. Extra tip: dont overcrowd the pan, and smash them thin for maximum crispness.

Equipment Needed

1. Rimmed baking sheet (or parchment-lined sheet rubbed with oil)
2. Large pot for boiling the potatoes
3. Colander or fine strainer to drain them
4. Potato masher, or a heavy jar / bottom of a measuring cup to smash the potatoes
5. Small bowl plus a fork or whisk to mix the flavor oil
6. Pastry brush or spoon to drizzle or brush the oil on
7. Spatula or tongs to flip and remove the potatoes
8. Cutting board, sharp knife and a grater for the rosemary, parsley and Parmesan

FAQ

EASY Crispy Smashed Red Potatoes Recipe Substitutions and Variations

• Olive oil (3 tbsp): if you’re out, use avocado oil or canola for the same smoke point and neutral taste, or try 2-3 tbsp melted bacon fat for a smoky hit — it gives extra crisp and flavor. Use the same amount.
• Melted butter (2 tbsp, optional): swap with ghee for the buttery flavor that holds up to heat, or just use an extra 2 tbsp olive oil or a vegan butter if you want dairy free. Works the same.
• Garlic powder or 2 cloves garlic: use 1 tsp onion powder or 1 small minced shallot for a milder onion-garlic note, or 1/2 tsp garlic salt if you dont have fresh garlic (then cut the kosher salt in half).
• Parmesan (1/4 cup, optional): sub Pecorino Romano or Asiago for a similar salty tang, or 2–3 tbsp nutritional yeast to keep it dairy free while still getting that nutty, cheesy vibe.

Pro Tips

1. Dry the potatoes like crazy before you smash em. Lay them on a towel or use a salad spinner and let them sit a few minutes so the surface moisture evaporates. Less water = way crispier edges.

2. Preheat a bare metal baking sheet in the oven, then oil it right before you put the potatoes on. Hot metal gives instant contact crisping you cant get with a cold pan or parchment.

3. If you want big crunchy chips, smash them thinner and make sure the edges split open. Use the bottom of a glass or a potato masher and press evenly. Bigger surface area = more golden crunch.

4. Watch the garlic and butter. Minced garlic and butter brown fast, so either use garlic powder, add minced garlic late, or swap butter for clarified butter/ghee so it wont burn while still getting that nutty flavor. Finish with flaky salt right out of the oven for the best taste.