These smashed potatoes, seasoned with paprika, garlic powder, and black pepper, are tender on the inside and crisp on the outside – a delicious side dish for any meal.
Smashed Potatoes
These smashed potatoes are so simple, made with 5 ingredients not counting salt and pepper! The trick to making perfect Smashed Potatoes is to cook them twice – first, you boil the potatoes until the become soft, smash them, and then bake. The results are thin, crispy, golden perfection! If you want to make this side dish with sweet potatoes instead, see my Smashed Sweet Potatoes recipe.
Why I Love Making These Smashed Potatoes
These smashed potatoes are so good, not just for weeknight dinners – I also love making them when I have company. They go so well with steaks, roasts and more and are easy to prep ahead so all you have to do is finish them in the oven later.
- Prep Ahead: What’s great about this side dish recipe is that you can boil the potatoes a day ahead and then smash and bake right before you’re ready to eat.
- Flavor: Paprika, garlic powder, salt and pepper is my favorite seasoning for potatoes.
- Dietary Restrictions: Gluten-free, dairy-free and Whole30 approved.
What You’ll Need
Just a few ingredients for the tastiest potatoes. See recipe card below for measurements.
- Potatoes: I use red or gold baby potatoes
- Seasoning: I love the combination of sweet paprika, garlic powder, salt and pepper when I make roasted potatoes.
- Fat: Use extra virgin olive oil
- Garnish: chopped parsley
How To Make Smashed Potatoes
Here’s the steps to make these crispy smashed potatoes. See the printable recipe in the recipe card below.
- Boil the potatoes in a large pot of salted water for 18 to 20 minutes until fork-tender.
- Drain the potatoes and let them dry. (If you’re prepping in advance, store the potatoes in a container overnight.)
- When you’re ready to roast the potatoes, gently smash them with the bottom of a glass.
- Line a baking sheet with foil, if desired and preheat the oven to 425 degrees. Place the potatoes on the baking sheet and lightly brush or drizzle with oil.
- Combine paprika, salt, pepper, and garlic powder and sprinkle over the potatoes.
- Bake for 20 minutes until crispy and golden.
What to Serve with Smashed Potatoes
These smashed potatoes are an excellent side dish that pairs well with so many proteins. Try them with Air Fryer Herbed Buttermilk Chicken, Fish Florentine, and Air Fryer Bacon-Wrapped Pork Tenderloin. Add a green veggie, like green beans or asparagus, and call it a day!
Variations:
- Swap baby yukon gold potatoes for small red potatoes.
- Season smashed potatoes with fresh herbs such as thyme or rosemary. Add parmesan cheese, or lemon zest.
- Add some crushed red pepper or use smoked hot paprika if you want spicy potatoes.
- Make them loaded by topping with cheddar cheese, bacon, sour cream and chives.
More Potato Recipes You’ll Love:
- Grilled Potatoes
- Roasted Baby Potatoes with Rosemary
- Air Fryer French Fries
- Broccoli and Cheese Twice Baked Potatoes
- Instant Pot Mashed Potatoes
Smashed Potatoes Recipe
Equipment
Ingredients
- 16 ounces baby potatoes, gold or red, about 12 – 16 depending on the size
- kosher salt
- 3/4 teaspoon sweet paprika
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon extra virgin olive oil
- chopped parsley, for garnish
Instructions
- Place the potatoes in a medium pot and cover with cold water, add 1 teaspoon kosher salt. Bring to a boil and cook until a knife easily pierces to the center of each potato, about 18 – 20 minutes. Remove from water and dry, place on a clean work surface and gently press using the bottom of a glass to smash the potato.
- Preheat the oven to 425F. Line a sheet pan with foil, if.
- In a small bowl combine paprika, 1/2 teaspoon salt, black pepper and garlic powder. Place potatoes in a single layer on the prepared sheet pan. Lightly brush potatoes with oil and sprinkle both sides of each with spice mix.
- Bake 20 minutes, turning halfway until crisp and golden. Garnish with parsley.
