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    Home » Sides

    Smashed Potatoes

    Published: Nov 28, 2022 · by Nico

    Jump to Recipe

    Crispy smashed potatoes are a finger-liking delicious potato appetizer, side dish, or snack for a fun everyday dinner or a special meal.

    Eat them as they are, or drizzle them with a quick salsa verde, chimichurri, fresh tomato salsa, or our homemade dairy-free sour cream for a beautiful, colorful, and tasty potato dish.

    Smashed potatoes
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Variations
    • Questions
    • Tips
    • Make ahead
    • Storage
    • More potato recipes
    • More Vegetable Sides
    • Recipe

    Check out our best vegetable sides recipe collection!

    It was love at first bite between us and this smashed potatoes recipe.

    First, they are super easy to make, which you'll love. Second, they get crispy on the outside and buttery tender on the inside, which you'll love even more.

    Third, this recipe is excellent for so many occasions. For example, you can serve them as a side dish as a substitute for roasted potatoes.

    Or you can top them with fresh tomato salsa, homemade sour cream, and chimichurri and serve them as a snack or appetizer.

    They are the perfect finger food, similar to nachos, and yes, you can even top them with cheese or dairy-free cheese if you like.

    The secret to making the best crispy smashed potatoes is using small potatoes, boiling them first until fork-tender, smashing them, letting the steam go away, then baking them at high temperature until their skin gets super crisp and golden brown.

    Take a peek at the "variations" chapter below to get many ideas on how to serve them.

    crispy smashed potatoes on a platter

    Ingredients

    Ingredients smashed potatoes

    Potatoes

    Try to use baby potatoes; the smaller they are, the crispier they'll get, and they are also easier to eat as finger food.

    You can use red or yellow baby potatoes. Both work wonderfully for this recipe.

    If you can't find baby potatoes, you can use regular-sized Yukon Gold; however, try to pick the smallest you can find. Smaller potatoes tend to get crispier and cook faster.

    Olive oil

    We recommend extra virgin olive oil. It has a fruitier and nuttier taste and is more stable at high temperatures, thanks to its high antioxidant content; it is better for you.

    You can substitute regular olive oil for EVO oil. We avoid melted butter in this recipe.

    Salt and pepper

    We season the potatoes with sea salt and freshly ground black pepper.

    Herbs

    If you serve this recipe as a side dish, you can season the potatoes with rosemary, sage, fresh thyme, and garlic (or garlic powder) before roasting them.

    You can also sprinkle them with parsley, dill, chives, or cilantro once roasted.

    Toppings

    If you are serving them as an appetizer or snack, we recommend omitting the herbs and adding one or more toppings once the potatoes are cooked.

    Some excellent toppings for this crispy smashed potato recipe are chimichurri, cashew sour cream, salsa verde, fresh tomato salsa, and many more (see "variations" chapter below).

    You can also top them with shredded cheddar cheese, parmesan cheese, or shredded dairy-free cheese, then broil them until the cheese melts.

    Smashed potatoes ganished pico de gaillo

    Instructions

    Wash the potatoes, add them to a large pot of water, and add the salt.

    Bring the water to a boil and cook the potatoes until fork tender (20 to 30 minutes).

    boil potatoes

    Preheat the oven to 400°F or 200°C. Line a baking tray or sheet pan with parchment paper.

    Next, drain the potatoes and let them cool down for 5 minutes.

    This allows the excess moisture in the steam to go, heaping the potatoes crisp up in the oven.

    drain potatoes

    Smash them with a sturdy fork or potato masher and arrange them onto the baking tray, on a single layer, without overlapping or touching.

    potatoes on baking tray

    Season each potato with salt, pepper, and a drizzle of olive oil, and let them sit for 5 minutes to allow excess moisture to escape.

    Note: here, you can add rosemary, thyme, sage, garlic, and other spices if you like. We keep the recipe basic so that we can add toppings later on.

    spiced smashed potatoes before baking

    Bake at 400°F or 200°C for 30 to 40 minutes, until the potatoes, are golden-brown and crisp up on top and around the edges.

    baked smashed potatoes

    Serving suggestions

    Simple side dish

    Smashed potatoes with parsley

    Smashed potatoes are an excellent side dish to most meals and can easily replace more traditional roasted potatoes. Sprinkle them with fresh parsley or rosemary, and enjoy. Try them with the following:

    • earthy and delicious Tuscan soup
    • easy tofu cutlets with mushrooms
    • creamy and cheesy eggplant parmigiana
    • tofu meatballs with marinara sauce
    • Tuscan soup with spoon and bread
      Tuscan Soup
    • tofu mushroom recipe
      Tofu Mushroom Recipe
    • eggplant parmigiana
      Eggplant Parmigiana
    • tofu meatballs on a plate of spaghetti
      Tofu Meatballs with Marinara Sauce

    Variations

    Another great way to enjoy smashed potatoes is as an appetizer or snack. They, indeed, are the perfect finger food and a guaranteed crowd-pleaser. Try our:

    Green-top smashed potatoes

    Smashed potatoes ganished with dressing

    Arrange the potatoes on a platter without overlapping much, then drizzle with a green sauce like:

    • Basil pesto: creamy, warm, basil-packed.
    • Chimichurri: for a spicy, tangy feel.
    • Italian salsa verde: for a fresh parsley and olive oil flavor.
    • Green goddess dressing: for herb lovers, it's a creamy and aromatic sauce.
    • Cilantro lime dressing: for a tangy Mexican flavor.

    You can also always add a side of marinara sauce, ketchup, and mayonnaise or make our delicious and easy vegan mayo.

    Loaded smashed potatoes

    sour cream and tomatoes toppings

    Load them up in layers with a drizzle of:

    • Chimichurri: tangy, spicy, and fresh.
    • Fresh tomato salsa (or pico de Gallo): make it with diced tomatoes, lime juice, chopped cilantro, jalapenos, red onion, salt, and pepper.
    • Vegan sour cream: homemade with cashew nuts.

    Other great drizzling options are:

    • Chipotle sauce: a hot and smokey Mexican sauce we make with chipotle in adobo sauce.
    • Chili oil: the easiest way to add heat to this smashed potato recipe.

    Questions

    Is it necessary to boil potatoes before roasting?

    Boiling the potatoes before roasting allows them to cook inside without burning outside.

    The potatoes will get buttery smooth and tender to the core. Then when you roast them in the oven, they'll crisp up nicely outside and cook perfectly without burning.

    Boiling before roasting is essential for making smashed potatoes.

    Tips

    Add the potatoes to cold water

    Starting with cold water allows the potatoes to cook evenly throughout as the core of the potatoes slowly gets warmed up as the water heats up.

    Also, this prevents the potatoes from breaking, which happens when they overcook on the outside and are still hard inside.

    Allow vapor to escape

    Drain the potatoes, then let them sit for 5 minutes to allow the vapor and moisture to escape. Then smash them with a fork or a potato masher, and let them sit for another 5 minutes before baking them.

    Less moisture means crispier potatoes.

    Make ahead

    You can boil the potatoes up to 2 days ahead and keep them in an airtight container in the fridge.

    Shortly before your dinner, smash them and bake them for 30 to 40 minutes until crispy.

    Storage

    Refrigerator: store smashed potato leftovers in an airtight container in the fridge for up to 3 days. The potatoes will lose the crunch.

    Reheat in the microwave, or, to make them crunchy again, in a preheated oven or air-fryer for 10 to 15 minutes.

    Note that smashed potatoes keep better without toppings.

    More potato recipes

    If you love potatoes as a side or main dish, get fresh inspiration from these easy potato recipes:

    • Roasted Potatoes with fresh herbs, soft inside, crispy outside.
    • Potato gnocchi with 3 ingredients is Italian comfort food at its best.
    • Mashed potatoes with fresh chives and parmesan cheese.
    • Cauliflower and potato mash: the best way to enjoy potatoes in a lighter package.
    • Mashed potatoes with white spoon
      Mashed Potatoes
    • roasted potatoes
      Roasted Potatoes
    • homemade potato gnocchi
      Gnocchi
    • Cauliflower potato mash with spoon
      Cauliflower Mashed Potatoes

    More Vegetable Sides

    Give your dinner a colorful and zesty upgrade with these vibrant veggie side dishes:

    • Roasted eggplant: in slices or cubed.
    • Shaved brussels sprouts salad: fresh and crunchy.
    • How to cook artichokes in 9 different ways.
    • Rainbow roasted vegetables: easy, tasty, and colorful.
    • roasted eggplant
      Roasted Eggplant
    • Roasted vegetables on a white plate
      Roasted Vegetables
    • artichokes
      How to Cook Artichokes + 12 Easy Recipes
    • shaved brussels sprouts salad
      Shaved Brussels Sprouts Salad

    For many more side dishes ideas, check out our sides category page.

    Recipe

    Smashed potatoes garnished

    Smashed Potatoes

    Author: Nico
    Crispy smashed potatoes are a finger-liking delicious potato appetizer, side dish, or snack for a fun everyday dinner or any special meal.
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 5 mins
    Cook Time 25 mins
    Baking time 30 mins
    Total Time 1 hr
    Course Appetizer, Side dish, Snack
    Cuisine American
    Servings 6 - 8 people
    Calories 158 kcal

    Ingredients
     
     

    • 2 pounds baby potatoes boil with 2 teaspoons of salt
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon salt or more to taste
    • ¼ teaspoon black pepper

    OPTIONAL TOPPINGS

    • chimichurri
    • cashew sour cream
    • chopped tomatoes with salt, lime juice, cilantro, chopped onion, and jalapeno.

    Instructions
     

    • Wash the potatoes, add them to a large pot with cold water, and add the salt.
      Bring the water to a boil and cook for 20 to 30 minutes, or until fork tender.
      boil potatoes
    • Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.
      Drain potatoes and let them cool for 5 minutes to allow excess moisture to go.
      drain potatoes
    • Smash them with a sturdy fork or potato masher and arrange them onto the baking tray, on a single layer, without touching.
      potatoes on baking tray
    • Season each potato with salt, pepper, and a drizzle of olive oil, and let them sit for 5 minutes to allow excess moisture to escape.
      Note: here, you can add rosemary, thyme, sage, garlic, and other spices if you like. We keep the recipe basic so that we can add toppings later on.
      seasoned smashed potatoes before baking
    • Bake at 400°F or 200°C for 30 to 40 minutes, until the potatoes, are golden-brown and crisp up on top and around the edges.
      baked smashed potatoes

    SERVING SUGGESTIONS

    • Side dish: sprinkle with parsley, chives, dill, or cilantro.
      crispy smashed potatoes on a platter
    • Appetizer: drizzle with chimichurri and/or fresh tomato salsa.
      Smashed potatoes ganished with dressing
    • Snack: load them up with salsa and sour cream.
      sour cream and tomatoes toppings

    Video Recipe

    Smashed potatoes loaded with Toppings

    Notes

    Nutrition information is an estimate for one portion of smashed potatoes out of six, without toppings.
    Check out the "variations" chapter above for more ideas and toppings.

    Nutritional Values

    Nutrition Facts
    Smashed Potatoes
    Amount Per Serving
    Calories 158 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Potassium 638mg18%
    Carbohydrates 26g9%
    Dietary Fiber 3g13%
    Sugar 1g1%
    Protein 3g6%
    Vitamin A 3IU0%
    Vitamin B6 0.4mg20%
    Vitamin C 30mg36%
    Vitamin E 1mg7%
    Vitamin K 6µg6%
    Calcium 19mg2%
    Folate 24µg6%
    Iron 1mg6%
    Manganese 0.2mg10%
    Magnesium 35mg9%
    Zinc 0.4mg3%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂
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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

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