If you want a side dish that’s crispy, golden, and impossible to stop eating, these crispy smashed baby potatoes are the answer. They have crunchy edges, fluffy centers, and that perfect buttery finish with garlic, flaky salt, and fresh chives. Smashed potatoes are simple to make, but the texture feels restaurant-level: first you boil the potatoes until tender, then smash them flat and roast until the edges turn deep golden brown.
This recipe is ideal for weeknight dinners, holiday tables, barbecue sides, and meal prep. It pairs with almost anything—steak, chicken, fish, burgers, roasted vegetables, or a fresh salad. Best of all, the ingredients are basic, and the method is easy as long as you follow two key rules: boil until tender and roast hot for crispness.
Ingredients
- 2 pounds baby potatoes (yellow or red)
- 2 teaspoons salt (for boiling water)
- 3 tablespoons olive oil
- 2 tablespoons butter, melted
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1/2 teaspoon black pepper
- Flaky sea salt, to finish
- 2 tablespoons chopped chives (or parsley)
Optional boosters:
- 1/4 cup grated parmesan
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice for a bright finish
How to Make Crispy Smashed Potatoes (Oven Method)
- Boil the potatoes
Place potatoes in a pot, cover with water, add salt, and bring to a boil. Cook 15–20 minutes until fork-tender. Drain well and let them steam dry for 5 minutes. - Preheat the oven
Heat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly oil it. - Smash the potatoes
Arrange potatoes on the baking sheet with space between them. Use the bottom of a glass or a potato masher to press each potato until flattened but still holding together. - Season generously
Mix olive oil, melted butter, garlic, and black pepper. Brush or drizzle over each potato. Add a pinch of salt. - Roast until crispy
Roast 25–35 minutes until edges are deeply golden and crisp. For extra crunch, flip them gently after 20 minutes. - Finish and serve
Sprinkle with flaky salt and chopped chives. Add parmesan while hot if using.
Air Fryer Smashed Potatoes (Quick Option)
- Boil potatoes as directed and let dry.
- Smash and brush with oil-butter-garlic mixture.
- Air fry at 400°F (200°C) for 12–16 minutes, until crispy. Work in batches so they don’t overlap.
Tips for Maximum Crispiness
- Steam dry after boiling: moisture is the enemy of crisp edges.
- Use high heat: 450°F helps the surface crisp fast.
- Don’t crowd the pan: space allows hot air to circulate.
- Oil + butter combo: oil helps crisp, butter adds flavor.
- Flaky salt at the end: keeps the top crisp and adds texture.
Flavor Variations
- Parmesan garlic smashed potatoes: add parmesan during the last 10 minutes.
- Spicy smashed potatoes: add cayenne or chili flakes.
- Ranch-style: sprinkle ranch seasoning before roasting.
- Lemon herb: finish with lemon juice and parsley for freshness.
Serving Ideas
Serve these crispy smashed potatoes with:
- grilled chicken, steak, or salmon
- burgers and sandwiches
- creamy dips like sour cream, garlic aioli, or ranch
- a fresh green salad to balance the richness
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 425°F (220°C) for 8–12 minutes or in the air fryer at 400°F (200°C) for 4–6 minutes to bring back the crisp edges.
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