These crispy Smashed Baby Potatoes are out of this world! So easy, and loved by all! Crazy crispy on the outside, and fluffy on the inside. There's a serious risk that only half will make it to the table - the perfect side dish to any meal!


What Are Smashed Potatoes

If you're ever had hot potatoes, its basically that, but smashed! It's pretty much the best kind of potato side dish you could ever have! Drizzled with olive oil, seasoned with garlic salt, and baked until you get those to die for crispy edges!

My family loves them as is, but they also go great with steak, chicken kabobs, and pork! With another side of balsamic brussle sprouts! You can dip these lovelies in ketchup or avocado ranch, which ever you prefer. It's like a giant french fry.


How To Serve

If you are serving the as a side dish for dinner, there are so many great recipes to serve them with! Although, I have to admit, they are also a great danger of becoming an appetizer, as they are pretty darn good as is!

What to serve them with:

  • Caesar Salad
  • Chicken Kababs
  • Corn on the Cob
  • Steak
  • Grilled Chicken
  • Cucumber and Tomato Salad
  • BBQ Chicken
  • Ribs


Easy Tips For Smashed Baby Potatoes

  • The Right Potatoes. Baby potatoes are by far the best choice for this recipe. They're small, and are way easier to flatten and crisp in the oven!
  • Season and Oil Generously. Theres nothing wrong with too much seasoning! And it will help a TON with the crispiness and saltiness.
  • Flatter the Better. I aim for about 1/2" give or take. But the more you flatten it, the crispier they will be.
  • Broil. Totally optional, but if you decide to put cheese on top, broiling will melt the cheese and get those potatoes extra crispy!


Our Favorite Recipes For You To Try

Prep time:
5 minutes
Cook time:
1 hour
Chill time:
Total time:
1 hour 5 minutes
Yield:
6 Servings
Cuisine:
Category:

Ingredients

  • 2 lbs Small Baby Potatoes
  • 2 tsp Salt
  • 2 tbsp Olive Oil
  • 1 1/2 tsp Garlic Salt
  • 1/4 tsp Black Pepper

Directions

  1. Add potatoes to a pot, and fill them up with water. Add 2 tsp of salt and bring to a boil. Once the water has boiled, reduce heat to a low boil and cook until potatoes are tender and you can easily pierce with a fork.
  2. Meanwhile, preheat the oven to 450 F. Transfer drained potatoes to a lined rimmed baking sheet, spacing them out evenly.
  3. Using a spoon, potato masher, or bottom of a cup, gently press to smash the potatoes to about 1/2" thickness. Don't break the potatoes apart.
  4. Drizzle the tops with olive oil, then sprinkle generously with garlic salt, or any other seasoning of choice. Bake at 450 F. for 15 minutes. Flip the potatoes over, drizzle the second side with oil, garlic salt, and pepper. Bake another 12-15 minutes, or until the potatoes are crispy with golden brown edges.

Recipe notes

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!

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