These Smashed Potatoes are EXTRA crispy, easy to prepare, and a fun activity to do with kids or friends. Popularized on TikTok, Smashed Potatoes are crunchy on the outside but soft and fluffy on the inside. This viral recipe has had over 1 million views on Instagram, so trust me – it’s good! You only need 3 ingredients and a dipping sauce to make this more-ish appetizer.
I’ve always been a fan of potatoes in all forms (who isn’t), but this recipe is a standout. Smashed Potatoes are like a delicious cross between a roast potato and a potato chip (or crisps, if you’re in the UK). Now I know what you’re thinking: how could a recipe with 3 ingredients really be that different from regular baked potatoes? WELL, I’m glad you asked – it all comes down to the special preparation of the potatoes, which will give us that perfect contrasting fluffy and crispy texture. Read on to find out more!
Let’s start with the basics before I give away all my secrets. Here’s what you need for these Crispy Smashed Potatoes. There are only 3 ingredients, and I think it’s safe to bet you have 2 of these in the cupboard already, but here’s a shopping list just in case you need it:
- Small potatoes (baby or any kind of new potato will work great)
- Olive oil
- Sea salt
Alrighty, here’s the good part and how to make smashed potatoes so crispy! The essential step is par-boiling the potatoes with the skin on before baking. The surface becomes rough and messy when these are smashed (pressing them down with a glass). It’s this uneven texture (that looks kind of messy) that will create lots of extra surface area to coat in olive oil and then get super crunchy. Here’s a quick step-by-step guide on making smashed potatoes, but be sure to check out the detailed instructions and quantities in the recipe card at the bottom of this post.
- Step one: Par-boil the potatoes until tender.
- Step two: Gently smash them on a baking tray.
- Step three: Drizzle with olive oil and sprinkle with herbs and salt.
- Step four: Bake until crispy and golden.
Substitutions & variations
If you’re missing an ingredient or two, don’t worry! Here are some easy swaps to keep your cooking stress-free.
- No olive oil? Try avocado oil or vegetable oil. Any neutral or mildly flavored oil will do (avoid coconut oil as it will impart too much flavor).
- Out of sea salt? Kosher salt is a great substitute.
- Mix up the flavors by sprinkling some spices or dried herbs over your potatoes before baking. Rosemary, smoked paprika, or oregano are all classics that would taste great.
In part, yes. You can prepare and smash the potatoes ahead of time and bake them when you’re ready to serve. I don’t recommend baking them in advance as their characteristic crispy exterior will gradually soften.
Yes, this recipe is naturally gluten-free.
You can bake these without oil, but they probably won’t get as crispy. I haven’t tried it, but I expect you will get better results without oil in an air fryer rather than an oven. Try air-frying them at 370°F (190°C) for 20 minutes, flipping halfway through.
Mashed potatoes are peeled, boiled, and then mashed until they’re creamy and smooth, with a bit of milk and butter. Smashed potatoes on the other hand, are a crispy roasted snack with a rough texture that’s somewhere between a chip and a roast potato. Smashed potatoes are first boiled (skin on!), then lightly pressed (or ‘smashed’), then coated with olive oil and salt and roasted to crispy perfection.
If your potatoes are falling apart, you probably boiled them for too long, or you are pressing down on them too hard (or both). Don’t worry though – just press the remaining potatoes more lightly and coat them very gently in oil and salt. Once they’ve been roasted they will hopefully hold together enough to be picked up by hand, or they at least shouldn’t fall apart as much.
- Par-boil potatoes until just tender. Keep an eye on your potatoes and test them with a fork if needed, as overboiling can make them fall apart when smashed.
- Use parchment paper to prevent sticking and ensure crispiness.
- Don’t overcrowd the tray. Each potato should be spaced apart to ensure they get perfectly crispy.
These are the perfect snack on their own or with a dipping sauce and are sure to impress your mates next time you’re hosting. They’d also be great for a BBQ appetizer with fresh dips like guacamole and hummus. I personally love to dunk them in sriracha or chipotle smokey mayo. They’d also be a fun twist on the classic roast potatoes at your next Sunday roast dinner.
Storage and Reheating
For the best experience, I recommend eating these Crispy Smashed Potatoes immediately after baking. However, if you have leftovers, they’re still perfectly safe to chill and reheat, but the texture won’t be quite as good. Here are some leftover storage options:
- Refrigerator: If you have leftovers, store them in an airtight container in the fridge. They’ll keep well for up to 3-4 days.
- Freezer: You can also freeze them in a freezer-safe bag or container. They’ll keep for up to two months.
Reheating for Best Texture
- Oven: To bring back as much crispiness as possible, reheat in the oven at 390°F (200°C) for about 5-10 minutes or until heated through and crispy.
- Air Fryer: If you have an air fryer, it’s also a quick option for reheating, and you’ll get an extra crispy finish. Set it to 350°F (175°C) and heat for a few minutes.
Watch me make the recipe
I was introduced to this specific recipe by my friend and fellow creator, Katie White – here’s the viral video of us making this recipe together at my house.
I hope you are as obsessed with these Smashed Potatoes as TikTok is! Let me know if they’re worth the hype in the comments below.
Looking for more appetizer inspo? You have to try my other viral recipes like Air Fryer Buffalo Cauliflower Wings (nearly 800,000 views on TikTok!) and Oil Free Microwave Chips (1.2 million views on TikTok and almost 12 million on Instagram – wild!!)
Crispy Smashed Potatoes
- 1 kg small potatoes washed
- 3 tbsp olive oil
- generous pinch of salt
- fresh parsley leaves chopped
- sriracha mayonnaise or dipping sauce of choice
- Preheat oven to 200C/390F.
- Prick potatoes with a fork. Boil the potatoes for about 20 minutes in salted water until soft and a fork can easily pierce them.
- Drain the potatoes and transfer to a baking tray. Press the potatoes down using the bottom of a glass or a potato masher to flatten them. The skin will break open. Press them so they are flattened but not breaking apart, about 2.5-3cm / 1 inch thick.
- Drizzle over the olive oil and salt.
- Bake for 30 minutes, then check colour. Depending on your oven, to get them SUPER crispy they may need another 10 – 20 minutes. Keep checking on them every 10 minutes until they are golden and starting to brown around the edges.
- Serve immediately with dipping sauce of choice, garnish with parsley.