Smashed Potatoes are perfect for those meals where you want something a little more than usual but need it to be easy. They’re the ultimate shortcut side dish… no peeling, just boil, smash and bake!
I will eat potatoes every which way, and I will never tire of a new way to serve and enjoy them.
Smashed Potatoes are a great option because, like chips, they go with a lot of main courses, but they’re much easier to make.
Boil, smash and bake, basically.
I like to add a little oil and garlic for extra flavouring, which we get too from the crispy, golden edges of the potato skins, but still have softness on the inside.
(Just a word of warning – they’re always VERY popular in my house, so I’d advise making plenty!)
Why you’ll love this Easy Smashed Potatoes recipe
Super simple, no peeling or chopping
Delicious flavour & crispy satisfaction
Versatile side for lots of occasions
Sarah’s notes
There’s a potato for all occasion – weekend chips with pizzas or burgers, hearty baked potatoes for filling lunches, Boulangère for something a bit fancy, and obviously the classic roasties for a big roast dinner with all the trimmings and gravy.
Smashed Potatoes are somewhere in between. I love these on a weeknight when I have a little more time but still want to make something simple.
They’re a combination of boiled potatoes, which are easy and tasty, but let’s face it, also a bit boring, and roast potatoes, which take time to cook.
Smashing them gives us the best of both worlds – a bit rough and ready but quicker and easier, but you still get those deliciously crispy, golden edges.
Smashed Potatoes Ingredients
- Potatoes – New or baby potatoes are best as they aren’t quite as fluffy as other varieties so they keep their shape, instead of falling apart when smashed.
- Olive oil – This is for when we bake them as it helps them to crisp up.
- Garlic – This gives a delicious extra flavour.
- Sea salt and crushed black pepper – Season generously to make sure they’re flavourful.
- To serve – Finely chopped parsley.
How to make Smashed Potatoes
1. Boil the potatoes, as per the full recipe below. Drain and leave to dry.
2. Smash the potatoes with the bottom of a glass or masher on a baking sheet with oil.
3. Make sure your oven is preheated and season the potatoes well.
4. Drizzle or brush the garlicky oil over the potatoes and bake until golden and crispy.
Leftovers
In the fridge Keep these in an airtight container in the fridge for 2-3 days and enjoy them cold or reheat them in a hot oven or air fryer until crispy again.
Recipe Tip
You can halve any potatoes that are bigger than the rest but just be careful when smashing them that they don’t completely fall apart.
Equally, don’t worry if they do, there will just be more crispy bits to enjoy!
What to serve with Smashed Potatoes…
FAQs
If you’re pushed for time at mealtimes, you could boil your potatoes ahead of time (step 1) and leave them until it’s time to bake. Follow on with the recipe, leaving enough time (40-50 minutes) to do the baking.
Alternatively, you could make the potatoes completely, then reheat them in the oven when it’s time to eat.
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Crispy Smashed Potatoes
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Ingredients
- 750 g New potatoes or baby potatoes
- 3 tbsp Olive oil
- 2 Garlic cloves Peeled and crushed
- Sea salt and freshly ground black pepper Season generously
To serve:
- Finely chopped parsley
Instructions
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Boil the potatoes for 15-20 minutes until just cooked. (You can check this by seeing if a small sharp knife goes through them easily but they don’t fall apart.) Then leave them to drain in a colander so the outsides dry out.
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Heat the oven to 200℃ fan/220℃/Gas Mark 7/450F.
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Use a little of the oil to grease a baking sheet, then mix the rest with the garlic and a good pinch of salt and pepper.
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Place the potatoes on the baking sheet and use a potato masher, or even the bottom of a pan or glass, to smash them.
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Drizzle over the garlicky oil and bake for 40-50 minutes until very crispy and golden.
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Serve while they’re still hot and scatter over a little chopped parsley.
Notes
Size: You can halve any potatoes that are bigger than the rest but just be careful when smashing them that they don’t completely fall apart. Equally, don’t worry if they do, there will just be more crispy bits to enjoy!
Making ahead or storing: Keep these in an airtight container in the fridge for 2-3 days and enjoy them cold or reheat them in a hot oven or airfryer until crispy again.
Nutrition
This recipe was first published here on January 16th, 2017 and was fully updated with a new and improved recipe on October 16th, 2025.
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