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This is a great recipe because you can completely prep it ahead of time then throw it in the oven to bake it when needed. It is a great appetizer or side-dish, and is a total crowd pleaser! Be sure to read the post for optional modifications and also to have a step by step guide for effectively smashing the potatoes to be your preferred texture, whether that’s crispy on the outside and soft in the center or fully crispy.

Ingredients

For the potatoes

Baby potatoes – These are easy to keep on hand because they last forever in the pantry – so this recipe can always be a go-to for when you’re in a pinch! I usually buy a bag of baby potatoes every month at Costco so that I have an easy carb to add to meals.

Salt – You’ll be using salt in the boiling water (it not only helps the water come to a boil faster, but it’ll also infuse some salt into the potatoes). You will also be adding salt to the potatoes after you smash them, so be sure to follow the recipe closely.

Garlic powder – For extra flavor, and it helps them crisp up nicely.

Black pepper – I highly recommend using freshly cracked black pepper rather than ground pepper. They may sound the same, but fresh cracked black pepper is SO much more delicious because it’s so fresh.

Olive oil – You will brush olive oil (or avocado oil) onto the potatoes after you smash them. If you don’t have a basting brush, then you can scoop and rub the oil onto the potatoes with a spoon. It’s helpful to have it evenly spread over the potatoes.

For the Onion Dip

Sour cream or yogurt – You can use either depending on your preference. Sour cream is richer, but yogurt is great for adding protein.

Onion powder, garlic powder, salt – to season it.

Method

Bring a large pot of water to a boil with the potatoes and 2 tsp of salt. Cook until the potatoes are fork tender, about 15 minutes. Drain and transfer them to a couple large baking sheets. Allow them to cool for 5 minutes.
Preheat the oven to 400ºF.
Smash the potatoes by pressing them down with the bottom of a mug, or by using a fork or potato smasher. If using a fork, you’ll have to be careful when smashing them because they fall together more easily, so hold the edges of the potato to give it a bit more integrity when smashing. I find that a mug is easiest, but the fork creates a more rigid texture that becomes more crispy (I haven’t used a potato smasher). You’ll want them to be about 1/4-1/2 inch thick.
Make sure the potatoes are in one layer. Brush them with olive oil then season with garlic powder, salt, and pepper.
Bake for 40-50 minutes until the potatoes are golden and crispy to your preference.
Mix together the onion dip. Take about 1/2 of the dip and put it in a different bowl, then add a couple tablespoons of water to thin it out a little to drizzle more easily. Drizzle the thinner dip over the crispy smashed potatoes then garnish with sliced green onions, chopped parsley, crushed red pepper, etc. Use the rest of the thicker dip as a side to dip the potatoes in!
Be sure to leave a comment and review! Thanks so much!

Modifications

Sub the onion dip for healthy ranch dressing, buffalo sauce, crumbled feta cheese, etc.
You choose the topping – whether you want to garnish it how I did with green onion, parsley, and crushed red pepper, or if you want to switch up the garnishes, or if you want to leave the crispy smashed potatoes as is without additional toppings, it’s totally up to you.
Adjust the salt to preference – whether you want them to have a mild saltiness or if you want them super salty – it’s up to you! Adjust to preference. I consider the recipe as is to be salty, just for reference (but I know everyone is different on how they prefer it!). Remember, you can always add more, so it’s better to under-salt than over-salt from the get-go.

How to smash the potatoes effectively

I don’t have a potato smasher, so I did it with a fork and a mug. I found that the potatoes would fall apart more easily with a fork, while the mug just smooshed them down evenly. However, despite the fork making it a bit messier, I like how they turned out better than the ones I smooshed with a mug, because the fork created so much texture on the surface, which allowed it to get more crispy. The potatoes that I smashed with the mug were crispy on the outside but soft in the middle, so if that’s what you’re going for, then use the mug! However, if you want them super crispy, then I recommend using a fork (or potato smasher if you have one). Here’s the trick for using a fork without them falling apart: 1) Let the potatoes cool for a few minutes before smashing. 2) Hold the potato with your fingers to keep it in place. 3) First poke the center of the potato with the fork to create a space to more easily mash it. 4) While still holding the edges of the potato with your fingers, gently push down on the top of the potato with the fork, mashing it down but being careful to not let it fall apart too much. 5) You can mash it gently a few times to make it an even thickness and to make the surface bumpy, which allows for the raised portions from the fork marks to crisp up.

The onion dip

I absolutely loved this Creamy Onion Dip for these Crispy Smashed Potatoes. It comes together in just a couple minutes, which is an extra perk. However, I also think that plain sour cream, or feta, buffalo sauce, or a healthy ranch dressing would be delicious as well. It really comes down to your taste preference!

If you are using the onion dip, then you can either solely use it to dip the potatoes in, or you can make it thinner to drizzle on top. I did both the drizzle and the dip, so that’s what I would recommend. To have both – just make one batch of the onion dip, then divide it evenly between two bowls. Leave one bowl as-is to use as dip (since it’s thicker), then add a little bit of water to the second bowl to thin it out so it can be drizzled over the potatoes. Just FYI – if you add a lot of water, you may lose some of the flavor, so feel free to add an extra sprinkle of seasonings and salt into that bowl.

Other recipes you’ll love

3-Minute Creamy Onion Dip

Healthy Ranch Dressing

Roasted Potatoes and Onion

Honey Glazed Brussels Sprouts

Herb Roasted Broccoli

I hope you love these Crispy Smashed Potatoes! Please be sure to leave a comment and a review if you try this recipe! I would love to hear your thoughts and your engagement helps my website significantly. Your support means the world to me because it allows me to keep creating content for you 🙂 Thanks so much in advance!

Crispy Smashed Potatoes

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Author: Christine Manes
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Category: appetizer
Method: Oven
Cuisine: American

Ingredients

Units Scale

2 pounds baby potatoes

A couple teaspoons of salt (for boiling water)

2 Tbsp extra virgin olive oil

1 1/2 tsp garlic powder

1 tsp salt, more to taste

Fresh cracked black pepper

Toppings

1 batch 3-minute onion dip

For garnishing: green onion, chives, herbs (parsley, rosemary, thyme are good), crushed red pepper, etc

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Instructions

In a large pot of water, add the potatoes and couple teaspoons of salt. Bring the water to a boil and cook until the potatoes are fork tender, about 15 minutes. Drain and transfer them to a couple large baking sheets. Allow them to cool for 5 minutes.
Preheat the oven to 400ºF.
Smash the potatoes by pressing them down with the bottom of a mug, or by using a fork or potato smasher. If using a fork, you’ll have to be careful when smashing them because they fall together more easily, so hold the edges of the potato to give it a bit more integrity when smashing. I find that a mug is easiest, but the fork creates a more rigid texture that becomes more crispy (I haven’t used a potato smasher). You’ll want them to be about 1/4-1/2 inch thick.
Make sure the potatoes are in one layer. Brush them with olive oil then season with garlic powder, salt, and pepper.
Bake for 40-50 minutes until the potatoes are golden and crispy to your preference.
For the onion dip – mix together 1 cup yogurt or sour cream, 3/4 tsp onion powder, 1/4 tsp garlic powder, and several large pinches of salt. Take about 1/2 of the dip and put it in a different bowl, then add a couple tablespoons of water to thin it out a little to drizzle more easily. Drizzle the thinner dip over the crispy smashed potatoes then garnish with sliced green onions, chopped parsley, crushed red pepper, etc. Use the rest of the thicker dip as a side to dip the potatoes in!
Please be sure to leave a comment and a review if you try this recipe! I would love to hear your thoughts and your engagement helps my website significantly. Your support means the world to me because it allows me to keep creating content for you 🙂 Thanks so much in advance!