Crispy Smashed Red Potatoes

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Golden, buttery, and addictively crispy—Crispy Smashed Red Potatoes are the ultimate side dish that bridges comfort food with irresistible texture. Each bite gives you the perfect contrast: crunchy on the outside with a soft, fluffy interior that soaks up seasonings and herbs like a sponge. Whether you’re serving them alongside a juicy steak, grilled chicken, or enjoying them as a snack dipped in your favorite sauce, these potatoes are a guaranteed crowd-pleaser.

What makes this dish even better is its simplicity. No need for fancy ingredients or hours of prep. With just red potatoes, a few pantry staples, and some patience in the oven, you’ll end up with restaurant-quality results right at home. Once you smash and roast them, the magic happens—crispy edges, herby aroma, and flavors that are deeply satisfying.

Why You’ll Love This Crispy Smashed Red Potatoes Recipe

• Delightfully crispy edges with tender, creamy centers
• Just a handful of simple, budget-friendly ingredients
• Naturally gluten-free and vegetarian
• Perfect for any meal—breakfast, lunch, or dinner
• Great for meal prep or holiday spreads

Preparation Phase & Tools to Use (In this headline mention the essential Tools and Equipment, also the importance of Each Tool)

To make the crispiest smashed red potatoes, you’ll need just a few essential kitchen tools:

• Large Pot: For boiling the potatoes until fork-tender—this ensures they’re soft enough to smash without crumbling.
• Baking Sheet: The key to even roasting. Choose a large one so the potatoes have room to crisp up instead of steaming.
• Potato Masher or Flat-Bottomed Cup: This is what you’ll use to smash the potatoes. A flat surface gives you consistent pressure and an even smash.
• Oven or Air Fryer: Roasting is where the crispiness develops, so a hot, preheated oven is non-negotiable.
• Parchment Paper or Cooking Spray: To prevent sticking and ensure that beautiful golden crust forms without tearing.

Each tool plays a role in balancing soft texture with crispy exterior. Skimping on space or heat can leave you with soggy potatoes—not the goal!

Preparation Tips

Boil the potatoes just until fork-tender—don’t overcook them or they’ll fall apart during smashing. After boiling, let them cool slightly to release some steam and dry out a bit, which helps the exterior crisp up in the oven. When smashing, don’t press too hard—you want to flatten them without breaking them apart. Be generous with olive oil and don’t forget the seasoning before baking. Roast on high heat (around 425°F) and don’t flip them; this keeps one side perfectly crispy while the other stays soft. Lastly, add fresh herbs like parsley or rosemary after baking to keep them vibrant and flavorful.

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Ingredients for this Crispy Smashed Red Potatoes Recipe

• 2 pounds small red potatoes (preferably uniform in size)
• 3 tablespoons olive oil (plus extra if needed)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary (or thyme)
• 1/2 teaspoon smoked paprika (optional, for deeper flavor)
• Salt and freshly ground black pepper to taste
• 2 tablespoons grated Parmesan cheese (optional but highly recommended)
• Fresh parsley or chives, chopped (for garnish)

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Step 1: Boil the Red Potatoes

Start by rinsing your red potatoes under cool water. Place them in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce heat and simmer for 15–20 minutes or until the potatoes are fork-tender. Drain and let them cool for about 5 minutes.

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Step 2: Preheat the Oven

While the potatoes are cooling, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

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Step 3: Smash the Potatoes

Place the cooked and slightly cooled potatoes on the prepared baking sheet, spaced apart. Using the bottom of a glass, a potato masher, or measuring cup, gently press down on each potato to flatten it to about 1/2 inch thick. Try not to completely break them apart; keep them in one piece for crispier results.

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Step 4: Season and Oil Generously

Drizzle the smashed potatoes with olive oil, making sure each one is well coated. Sprinkle over the garlic powder, onion powder, dried rosemary, paprika, salt, and pepper. If you’re using Parmesan, sprinkle it over the tops for a savory crust.

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Step 5: Roast Until Crispy

Place the baking sheet in the oven and roast for 25–30 minutes or until the edges of the potatoes are golden brown and crispy. For even crispier texture, you can switch to broil for the last 2–3 minutes—just keep a close eye to avoid burning.

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Step 6: Garnish and Serve

Remove the potatoes from the oven and immediately sprinkle with chopped parsley or chives for a pop of color and freshness. Serve hot as a side dish, appetizer, or snack with your favorite dipping sauce like garlic aioli, sour cream, or ranch.

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Notes

For the best results, choose small red potatoes that are roughly the same size so they cook evenly. Using high heat is essential to get that golden, crispy exterior, so don’t shy away from cranking up the oven to 425°F or even 450°F if your oven tends to run cool. Letting the potatoes air-dry for a few minutes after boiling is a small step that makes a big difference—moisture is the enemy of crispiness. If you want to take the flavor up a notch, add minced garlic or drizzle garlic-infused oil before roasting.

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Watch Out for These Mistakes While Cooking

• Overboiling the potatoes: If they’re too soft, they’ll break apart completely when smashed.
• Skipping the oil: This step is crucial for achieving crispiness.
• Crowding the baking sheet: Give each potato space to crisp up; overcrowding traps steam.
• Not seasoning properly: Potatoes need salt and flavor, so don’t be shy with spices.
• Skipping the parchment or oiling the sheet: They might stick and fall apart when you try to remove them.

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Storage Instructions

Crispy smashed red potatoes are best enjoyed fresh out of the oven when they’re at peak crispiness. However, you can store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place them back in a hot oven or air fryer at 400°F for about 8–10 minutes to regain their texture. Avoid microwaving, as this makes them soggy.

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Estimated Nutrition (per serving, based on 4 servings)

• Calories: 210
• Protein: 3g
• Carbohydrates: 28g
• Dietary Fiber: 3g
• Sugars: 2g
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 2mg
• Sodium: 220mg

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Frequently Asked Questions

What kind of potatoes are best for smashed potatoes?

Small red potatoes or baby Yukon Golds work best because of their thin skins and creamy centers.

Can I make these in an air fryer?

Yes! Air fry at 400°F for 15–20 minutes after smashing and seasoning, flipping halfway through.

Do I have to peel the potatoes?

Nope! The skin crisps up beautifully and adds texture and nutrients.

Can I boil the potatoes ahead of time?

Absolutely. Boil and refrigerate them for up to 2 days, then smash and roast when ready.

Why aren’t my potatoes crispy?

They may have too much moisture or weren’t roasted at a high enough temperature. Also, ensure enough space on the baking sheet.

Can I add cheese?

Yes, Parmesan cheese adds an amazing savory crust. Sprinkle it before baking.

Are smashed potatoes gluten-free?

Yes, as long as all the ingredients used (like seasoning blends) are certified gluten-free.

What sauces go well with smashed potatoes?

Garlic aioli, sour cream, chipotle mayo, or ranch dressing all pair beautifully.

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Conclusion

Crispy Smashed Red Potatoes are the ultimate proof that humble ingredients can create spectacular flavor and texture. With a creamy center and a crunchy, golden crust, they’re the perfect side dish for any meal—or even a savory snack on their own. Easy to make, endlessly customizable, and always satisfying, this is one recipe you’ll find yourself returning to again and again.

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