Smashed Potatoes Recipe (VIDEO)
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These smashed potatoes are easy and loved by all. They taste like little campfire potatoes with their crisp salty skins and golden crispy edges. The centers are soft and the cheese crust makes them irresistible!
If you are serving them as a side dish, you should know they are in great danger of becoming an appetizer as folks breeze through your kitchen and “sample”.
We love these as a snack and our kids dip the smashed potatoes in ketchup or ranch just like a giant French fry; only much healthier because they are baked, not fried!
We’ve included our Amazon affiliate links below for the tools we used to make this recipe. Enjoy this my friends!
Watch the Video on How to Make Smashed Potatoes:
Watch until the end for fun outtakes, since many of you requested those after seeing our blooper videos this year. There are some recipes that just do this to me! ha ha!!
Make-Ahead Tip: You can boil the potatoes a day ahead, cool to room temp then cover and refrigerate overnight. Smash, season and bake the following day. Since you are starting with cold potatoes, add 2 minutes to the initial baking time to ensure a crisp exterior.
P.S. You can easily double this recipe to serve a crowd (highly recommended!)
Ingredients for Smashed Potatoes Recipe:
12-16 count (2 lbs) small potatoes (1 1/2 to 2″ diameter)*
2 tsp salt for water
Olive oil to drizzle
Garlic salt, to taste
Freshly cracked black pepper, to taste
3/4 cup parmesan cheese, or to taste
2 Tbsp fresh parsley, finely chopped, to garnish
Such simple ingredients! Often the simplest recipes are the best and this one is budget friendly also #FORTHEWIN!
Cooks Tip: Use either a Silpat baking liner (as shown below) to line the pan. They are wonderfully non-stick!
⬇Print-Friendly Smashed Potatoes Recipe:
Smashed Potatoes Recipe (VIDEO)
- 2 lbs (12-16 count) small potatoes (1 1/2 to 2" diameter)*
- 2 tsp salt for water
- 1 Tbsp Olive oil to drizzle
- 1 1/2 tsp Garlic salt (or to taste)
- 1/4 tsp Freshly cracked black pepper (or to taste)
- 3/4 cup parmesan cheese (or to taste)
- 2 Tbsp fresh parsley finely chopped, to garnish
Bring a pot of water to boil and add 2 tsp salt (Note: 8 cups water for 5Qt pot). Once water has boiled, carefully add potatoes then reduce heat to a low boil and cook until potatoes are tender and easily pierced with a fork then drain (total boiling time is 25-30 minutes depending on potato size).
Meanwhile preheat the oven to 450˚F. Transfer drained potatoes to a lined rimmed baking sheet, spacing them evenly.
Use a potato masher or the flat bottom of a drinking glass to smash the potatoes to about 1/2" thickness. Press gently so you don’t break the potatoes apart.
Drizzle the tops with olive oil then sprinkle generously with garlic salt and black pepper to taste. Bake at 450˚F for 15 min. Flip potatoes over with a spatula, drizzle the second side with oil and season with more garlic salt and pepper. Bake another 12-15 min or until potatoes are crisp with golden brown edges.
Sprinkle generously with parmesan cheese then return to the oven another 2-3 minutes or just until cheese is melted. Garnish with parsley if desired and serve warm.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Are you imagining that salty crispiness? Is your mouth watering yet? 😉
Baked smashed potatoes are one of my favorite ways to enjoy potatoes. My children aren’t usually keen on potatoes, but they sure love these!