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Smashed Potatoes Recipe (VIDEO)

These crispy Smashed Potatoes are easy and loved by all. They taste like little campfire potatoes with their super crispy, salty skins and roasted golden edges.

Crispy Smashed potatoes with cheese

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See that crisp skin? Imagine it’s salty wonderfulness teasing your taste buds! This Smashed Potato recipe is a must-try. Like our Baked Potato Wedges, these have soft centers and an irresistible cheesy crust.

Crispy Smashed Potatoes Video Recipe:

I hope these smashed potatoes become a smashing hit in your home! Watch the video tutorial and you’ll be a pro in no time. P.S. Don’t miss the fun outtakes at the end.

What are Smashed Potatoes?

Smashed Potatoes are small red or yellow potatoes (baby potatoes) that are simmered until tender then smashed flat, drizzled with olive oil and baked until crispy at the edges. We add parmesan because we can’t resist a cheesy crust.

The kids love these as a snack, dipping their crispy potatoes in ketchup or Avocado Ranch just like a giant French fry; only much healthier because they are baked, not fried!

These cheesy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust.

Simple Ingredients:

We love that this uses basic pantry and refrigerator staples. Often the simplest recipes are the best and this one is budget-friendly also for the win.

  • Baby potatoes – we use a combination of red and yellow potatoes. They should be 1 1/2″ to 2″ in diameter and equal in size.
  • Olive oil – a light drizzle is all you need to help potatoes crisp up while roasting
  • Garlic salt – the dried garlic and parsley add great flavor without scorching in the oven
  • Black Pepper – Freshly cracked is best
  • Parmesan Cheese – shredded parmesan creates a perfect cheesy crust
  • Parsley – add finely chopped herbs at the end for color and flavor

These cheesy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust.

How to Make Roasted Smashed Potatoes:

This process is so simple but produces the most irresistible potatoes side dish. They are creamy on the inside and so crispy on the outside. Get the full print-friendly recipe below.

  1. Boil potatoes in a pot of water with 2 tsp salt. Simmer 20-30 minutes (depending on the thickness of potatoes), until tender.
  2. Drain potatoes and transfer to a silpat lined baking sheet and cool for 10-15 minutes. Using a potato masher or the bottom of a drinking glass, gently press down on each potato, pressing to about 1/2″ thickness and being careful not to break potatoes apart.
  3. Season and Bake: Drizzle half of the olive oil over one side of potatoes and sprinkle with half of the seasonings. Bake, uncovered, for 12 to 15 min or until bottoms are lightly golden.
  4. Turn potatoes with a spatula, drizzle with remaining oil and sprinkle with remaining seasonings. Bake 12 to 15 min or until potatoes are golden brown and crisp.
  5. Sprinkle parmesan on potatoes and broil 2 to 3 min to melt the cheese.

Garnish with finely chopped fresh parsley and serve warm.

step by step how to make smashed potatoes recipe

Tips for Perfect Smashed Potatoes:

Follow these tips for making the crispiest and best tasting roasted baby potatoes!

  • The Right Potatoes – small potatoes have the best ratio of skin to potato and are easier to flatten and crisp in the oven.
  • Flatter is Better – the more you can flatten (we aim for 1/2″ thick), the crispier they will be.
  • Season Generously – There’s nothing like a crisp and salty potato skin. Don’t skimp on the garlic salt and cheese.
  • Broil at the End – Once the cheese is on, we broil for a couple of minutes to melt the cheese and also to get those potatoes extra crispy.

How to Serve Smashed Potatoes?

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”. Smashed potatoes pair well with:

These cheesy smashed potatoes served on a baking sheet with cheese and parsley

Can I Make These Potatoes Ahead?

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!).

Our Best Potato Recipes:

Roasted smashed potatoes are one of my favorite ways to enjoy potatoes. My children aren’t usually keen on potatoes, but they sure love these! These are the potato recipes that always get rave reviews:

Smashed Potatoes Recipe (VIDEO)

4.95 from 88 votes
Author: Natasha Kravchuk
Crispy smashed potatoes on baking sheet with cheesy crust
These cheesy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Ingredients 

Servings: 6 as an appetizer
  • 2 lbs small potatoes (12-16 count) , 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 black pepper, freshly cracked
  • 3/4 cup parmesan cheese
  • 2 Tbsp parsley, finely chopped, to garnish

Instructions

  • 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.

Notes

*Get baby red or baby yellow potatoes that are even in size and thickness for even cooking. 

Nutrition Per Serving

176kcal Calories24g Carbs7g Protein5g Fat2g Saturated Fat8mg Cholesterol809mg Sodium706mg Potassium2g Fiber2g Sugar215IU Vitamin A14.7mg Vitamin C165mg Calcium1.3mg Iron
Nutrition Facts
Smashed Potatoes Recipe (VIDEO)
Amount per Serving
Calories
176
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
8
mg
3
%
Sodium
 
809
mg
35
%
Potassium
 
706
mg
20
%
Carbohydrates
 
24
g
8
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
7
g
14
%
Vitamin A
 
215
IU
4
%
Vitamin C
 
14.7
mg
18
%
Calcium
 
165
mg
17
%
Iron
 
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Side Dish
Cuisine: American
Keyword: roasted smashed potatoes, smashed potatoes
Skill Level: Easy
Cost to Make: $
Calories: 176
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

These cheesy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust. | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.95 from 88 votes (28 ratings without comment)

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Comments

  • Carol Shirley
    January 2, 2024

    Do you make any wonderful lumpy crab cakes? I’m making your smashed potatoes right now. Salivating for them!

    Reply

  • B
    November 4, 2023

    Oh my goodness these are absolutely delicious! We loved them with our grilled steak and chicken. Perfect recipe! Love your beautiful new book too!

    Reply

    • Natashas Kitchen
      November 4, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, B!

      Reply

  • Deb
    April 14, 2023

    I usually only make a few for my husband and I so I microwave the potatoes. Melt butter, add fresh garlic, salt pepper and parsley. Baste the potatoes with this and sprinkle parm cheese when done sooooo good

    Reply

  • Harold Rail
    April 8, 2023

    I’m making this tomorrow to go with our Easter dinner. I googled the recipes, added “Natasha” to the search, and I know from experience with your recipes that these will be great. ps, I haven’t seen your show on FB for awhile, hope you’re still producing the show.

    Reply

    • NatashasKitchen.com
      April 8, 2023

      Hi Harold! I’m glad that you trust my recipes! Thank you.
      We are still making recipes and posting new videos. Keep “liking” my posts on Facebook and you’ll see more and more in your newsfeed. 🙂

      Reply

  • JoAnn Manna
    March 5, 2023

    I made these tonight but added some rosemary. Served them with meatloaf, horseradish-ranch dipping sauce, and salad. Delicious! Thank you Natasha 😋

    Reply

    • NatashasKitchen.com
      March 5, 2023

      So glad you loved the recipe, thank you!

      Reply

  • Sylvia Newnam
    November 2, 2022

    Natasha: You sound like me, laughing at my own jokes! I made a smaller version of this recipe just for me. They were delicious with no leftovers.

    Reply

    • Natasha's Kitchen
      November 2, 2022

      Yes, LOL just having fun! Glad you enjoyed this recipe, Sylvia.

      Reply

  • Debbie
    November 1, 2022

    Hi Natasha, I love all your recipes! I’ve made so many!! I love these potatoes and have made them several times. I just got a new oven with airfry and was wondering if the setting would be ok to use and if so what temperature and time. I also add some truffle and the end. So good!!

    Reply

    • Natasha's Kitchen
      November 1, 2022

      Hi Debbie, I haven’t tried it that way but one of our readers shared this comment “These come out extra crispy cooking them in the air fryer for 15-20 minutes turning half way through” Hope that helps.

      Reply

  • Kathy
    June 24, 2022

    I can’t wait to make these. What would be good to serve these with?

    Reply

    • Natashas Kitchen
      June 24, 2022

      Hi Kathy! We have a section on that in the recipe. See this section here: “How to Serve Smashed Potatoes?” I hope that helps!

      Reply

      • Kathy
        June 25, 2022

        I saw that. What I meant was what type of meat would go well with these? Chicken, pork, fish? Thanks. I’m going to be making them tomorrow.

        Reply

        • Natashas Kitchen
          June 25, 2022

          No worries, these go great with all of those! We personally love it as a side to steak or chicken dish!

          Reply

          • kathy wilson
            October 30, 2022

            i make these to go with steak in fact making today for sunday dinner, we love the crispy edges yet creamy inside! so good!

          • Natasha's Kitchen
            October 30, 2022

            That’s a perfect combo, enjoy!

          • Holly Gilchrist
            April 27, 2024

            I always add “natasha” to my recipe search. Always turns out great! I will never divulge my secret of you. Sorry!!

  • Stephanie Robinson
    June 21, 2022

    I tried this and paired it with baked chicken legs😋 really great recipe. I have tried several of your other recipes and they have never disappointed please Continue to send the great recipes🤗

    Reply

    • NatashasKitchen.com
      June 21, 2022

      So glad you enjoy my recipes. Thank you for the review, Stephanie!

      Reply

  • Ann Farmer
    May 21, 2022

    I’ve made these several times and me being lazy I modified just a bit. I microwaved the potatoes until softened and put in skillet with a little butter and smashed with seasonings and cooked until crisp. I also cooked them the same way and placed them on my black stone grill with a little butter. Everyone loved them and wanted the recipe. Thank you for your great recipes. You’re the best!

    Reply

    • NatashasKitchen.com
      May 21, 2022

      Thank you for sharing, Ann! So glad it was enjoyed.

      Reply

  • Mary
    February 18, 2022

    Can’t wait to make these! IF there are any leftovers, how do you reheat them?

    Reply

    • Natashas Kitchen
      February 18, 2022

      Hi Mary, you can reheat them to crisp them up in the oven. I hope you love this recipe!

      Reply

  • Matt larson
    February 14, 2022

    I want to make these. But my red potatoes are big. Can I cut in half and do it that way, to make them smaller. I would put cut side down when I smash unless you think other way would be better.

    Reply

    • Natashas Kitchen
      February 14, 2022

      Hi Matt, I have only made these will smaller potatoes. I imagine the texture will be softer if cut. You can try cooking the larger potatoes longer and seeing if those will still smash the same way. I hope you love this recipe!

      Reply

  • Deb
    February 12, 2022

    I like to use the small Yukon gold potatoes. Since its just my husband and I, I microwave the potatoes instead of boiling them. Then I smash them, add the toppings and put them in the oven. So much quicker!

    Reply

    • Natashas Kitchen
      February 12, 2022

      Thank you so much for sharing that with us, Deb! I’m so glad you both enjoyed it!

      Reply

  • Kim
    January 8, 2022

    Made these tonight, soooo good! Definitely will be making again. Thank you!

    Reply

    • Natasha's Kitchen
      January 10, 2022

      Go for it! I’m happy that you enjoyed the smashed potatoes.

      Reply

  • Barbara Pagliaro
    December 29, 2021

    what is the white sheet that you put in the baking pan, and then you put the potatoes on?

    Reply

    • Natashas Kitchen
      December 29, 2021

      Hi Barbara, it’s a silpat pan liner. We have it linked in the recipe.

      Reply

  • Monica
    November 4, 2021

    Yumsters! The whole family loves these.
    Thanks to your readers who recommended cooling off the potatoes before smashing them, this was a very helpful tip

    Reply

    • Natasha's Kitchen
      November 5, 2021

      Thanks for sharing that with us, Monical. Great to hear that they loved this recipe!

      Reply

  • Yuri Clingerman
    October 22, 2021

    These were delicious and so easy to make. My store had a bag of gold, red and purple mini potatoes and they came out so colorful! My favorite is the crispy part of parmesan cheese which you won’t get unless you use fresh parmesan cheese.

    Reply

    • Natashas Kitchen
      October 23, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Yuri!

      Reply

  • Andy
    August 28, 2021

    Your recipes are all GREAT!! I made these with 2 exceptions, 1. After boiling when you drain the potatoes, refrigerate for 3-4 hours, it will set the potatoes for smashing was it easier, and 2. These come out extra crispy cooking them in the air fryer for 15-20 minutes turning half way tthrough

    A restaurant we go to hav me those tips and yum

    Please keep providing us with delicious recipes you are my go to source when looking for a different twist on something new to try. Than you lots!!!

    Reply

    • Natasha's Kitchen
      August 30, 2021

      Hello Andy, thank you for your good comments and suggestions. We appreciate it!

      Reply

  • Clara
    July 11, 2021

    Made these on vacation for our family dinner they were amazing everyone loved them!

    Reply

    • Natasha's Kitchen
      July 11, 2021

      Great to hear that it was a hit, Clara!

      Reply

  • David B Moorhead
    July 9, 2021

    Had to give this a try. Couldn’t find small potato’s so use used the smallest I could find. Boiled them a little longer. Did the rest by the recipe and wow were they great. When you get tied of mash potato this is the best. This will go in my book of recipes. Thanks

    Reply

    • Natashas Kitchen
      July 9, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

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