By Becky Hardin
Updated Jan 28, 2026
Easy smashed potatoes are a crispy, oven-baked side dish made with baby potatoes, olive oil, and simple seasoning. They’re boiled until tender, smashed on a sheet pan, and roasted until the edges turn golden and crisp while the inside stays soft and fluffy. This recipe is perfect when you don’t want plain roasted potatoes but also don’t want the extra work of mashed. They land somewhere between French fries and mini baked potatoes, with the best parts of both in every bite.
5-Star Review
“These turned out beautifully! Baking the potatoes at such a high heat makes them wonderfully crispy. Thank you for sharing the recipe.” – Liane
I make these easy smashed potatoes with baby Yukon Gold or red potatoes, a good drizzle of olive oil, and simple seasoning, and they never last long in my house. After a quick boil, I smash them onto a sheet pan and roast them until the edges get crispy and golden while the centers stay soft and fluffy. They’re simple, hands-off, and honestly feel a little like a finger food when no one is watching. Even my kids absolutely devour these every time I make them.
Tips for Beginners
- Give the potatoes space. Spread them out in a single layer with room between each one. If they’re touching, they’ll steam instead of crisp.
- Use parchment or oil the pan well. This prevents sticking and helps the bottoms brown evenly instead of tearing when you flip or remove them.
- Pay attention to smash thickness. Aim for about ½ inch thick. Too thin and they’ll fall apart. Too thick, and the centers stay soft without those crispy edges.
- Don’t over-boil/steam the potatoes. They should be fork-tender but still hold together. If they’re mushy when you drain them, they’ll break when you smash.
- If they’re not getting crispy, turn up the heat. A hotter oven or a few extra minutes of roasting is usually all it takes to get those golden, crispy edges.
- Try easy variations. For extra flavor, drizzle a little more olive oil or melt some butter over the potatoes right after they come out of the oven. You can also turn these into loaded smashed potatoes by topping them with bacon, cheese, and sour cream.
Ingredients1x2x3x
- ▢ 12 baby Yukon Gold potatoes
- ▢ olive oil
- ▢ kosher salt and freshly ground black pepper to taste
- ▢ favorite herbs rosemary, dill, Parisien; optional
Video
Instructions
- Preheat oven to 450°F.
- Steam or boil the potatoes until tender. (Steaming is my preference.) 12 baby Yukon Gold potatoes
- Spray a foil-lined baking sheet with nonstick spray.
- Drizzle the sheet pan with olive oil. olive oil
- Place the cooked and dried potatoes on the baking sheet and leave 2 inches between potatoes.
- Use a potato masher and press gently but firmly on each potato until flattened.
- Drizzle more olive oil over the potatoes.
- Sprinkle with salt and pepper to taste. kosher salt and freshly ground black pepper
- Sprinkle with favorite herbs like thyme, rosemary or Parisien. favorite herbs
- Bake in the preheated oven for 20-25 minutes, until golden and crispy on the bottom.
Equipment
- Baking Sheet
Becky’s Tips
- Mix up the seasonings: Feel free to change the flavor by swapping the seasonings. Try garlic powder, smoked paprika, Italian seasoning, ranch seasoning, or fresh herbs like rosemary and thyme before roasting.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Easy Smashed Potatoes Step by Step
Gather the ingredients: Gather all the ingredients together and preheat the oven to 450°F.
Soften the potatoes: Steam or boil 12 baby Yukon Gold potatoes until they are fork-tender but still holding their shape. You should be able to slide a fork in easily without the potatoes falling apart. Steaming works especially well here because it keeps the skins intact. Drain and let the potatoes dry for a few minutes so excess moisture evaporates.
Arrange the potatoes: Line a baking sheet with foil and spray it with nonstick spray, then drizzle a thin layer of olive oil across the surface of the pan. Place the cooked, dried potatoes on the baking sheet, leaving about 2 inches of space between each one so they have room to crisp instead of steam.
Smash the potatoes: Using a potato masher, gently but firmly press down on each potato until it flattens to about ½ inch thick. The skins may split slightly, which is exactly what you want for crispy edges.
Oil and season: Drizzle the tops of the potatoes with more olive oil, making sure the surface of each one is lightly coated. Season generously with kosher salt and freshly ground black pepper to taste. Sprinkle with your favorite herbs, such as rosemary, dill, or Parisien seasoning, if using.
Bake until crispy: Bake for 20–25 minutes, until the bottoms are deep golden brown and crispy and the edges look slightly jagged and crisp while the centers remain soft. Enjoy!
What Potatoes to Use
I always reach for baby Yukon Gold, yellow, or red potatoes for this recipe. They hold their shape after boiling, get soft and fluffy on the inside, and the skins crisp up beautifully in the oven once smashed.
How to Store and Reheat
Store leftover smashed potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 10-15 minutes, or until warmed through and crispy.
Freeze smashed potatoes in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love serving these easy smashed potatoes warm straight from the oven as a side for simple weeknight dinners. The crispy edges are perfect next to my air fryer salmon bites or steak bites when I want something quick. I made them for Christmas this year, next to our brown sugar glazed ham , and they were a hit. I’ll often add a dollop of garlic aioli or ranch dressing and set them out as a snack or appetizer for game day. And I almost always make these alongside turkey meatloaf for a comforting dinner.
more crispy potato side dishes to try
Cottage Fries
Crinkle Cut Fries
Roasted Baby Potatoes
Greek Potatoes
Smashed Potatoes Recipe
Equipment
- Baking Sheet
Ingredients
- 12 baby Yukon Gold potatoes
- olive oil
- kosher salt and freshly ground black pepper to taste
- favorite herbs rosemary, dill, Parisien; optional
Instructions
- Preheat oven to 450°F.
- Steam or boil the potatoes until tender. (Steaming is my preference.) 12 baby Yukon Gold potatoes
- Spray a foil-lined baking sheet with nonstick spray.
- Drizzle the sheet pan with olive oil. olive oil
- Place the cooked and dried potatoes on the baking sheet and leave 2 inches between potatoes.
- Use a potato masher and press gently but firmly on each potato until flattened.
- Drizzle more olive oil over the potatoes.
- Sprinkle with salt and pepper to taste. kosher salt and freshly ground black pepper
- Sprinkle with favorite herbs like thyme, rosemary or Parisien. favorite herbs
- Bake in the preheated oven for 20-25 minutes, until golden and crispy on the bottom.
Video
Notes
- Mix up the seasonings: Feel free to change the flavor by swapping the seasonings. Try garlic powder, smoked paprika, Italian seasoning, ranch seasoning, or fresh herbs like rosemary and thyme before roasting.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
