How to Make Restaurant-Style Smashed Potatoes
Every bite delivers a satisfying crunch paired with pillowy softness in each morsel.
Restaurant-Style Smashed Potatoes
Crispy on the outside, creamy on the inside, restaurant-style smashed potatoes are the perfect side dish for nearly any meal. These small, flavorful potatoes are boiled, gently smashed, generously coated with olive oil, seasoned with herbs, and roasted until they attain an irresistible golden crisp.
What Makes Smashed Potatoes Unique?
Unlike mashed or traditional roasted potatoes, smashed potatoes are first boiled until tender, then flattened so more surface area develops a golden, crisp crust when roasted. The result is a potato that’s both fluffy in the center and deliciously crunchy on the edges—a textural treat that’s become a restaurant staple, now easily achievable at home.
Why You’ll Love This Recipe
- Easy prep and ingredients: Minimal steps with pantry basics, yet fantastic results.
- Perfectly crispy texture: Flattening increases surface area for maximum crispiness.
- Customizable flavors: Use your favorite herbs, spices, or toppings.
- Impressive presentation: Looks as good as it tastes—great for dinner parties or family gatherings.
- Pairs with almost everything: Whether steak, chicken, or roasted vegetables, smashed potatoes are a winning side.
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Small round potatoes | 12 whole | Yukon Gold or red potatoes preferred |
| Olive oil | 3 tablespoons (plus more) | For drizzling and brushing |
| Kosher salt | To taste | Essential for seasoning |
| Black pepper | To taste | Freshly ground for best flavor |
| Fresh herbs | To taste | Rosemary, chives, thyme, or parsley |
| Optional toppings | Varies | Grated parmesan, crumbled bacon, shredded cheddar, sour cream, etc. |
Step-by-Step Instructions
- Boil the Potatoes
Begin by placing your potatoes in a large pot of well-salted water. Bring to a boil and cook until they are just fork-tender—about 15 to 20 minutes, depending on their size. Drain the potatoes and allow them to dry out and cool slightly. (Dry potatoes will crisp up better in the oven.)
Related: Crash Hot Potatoes Recipe - Prepare the Sheet Pan
Generously drizzle a rimmed baking sheet with olive oil. This helps prevent sticking and adds key flavor. Preheat your oven to 450°F (232°C); the high heat is crucial for getting that coveted crunch.
- Smash the Potatoes
Place boiled potatoes spaced apart on the sheet. Using a potato masher—or the bottom of a sturdy glass—gently press down until each potato is flattened to about 1/2 inch thick. For extra texture, rotate the masher 90 degrees and press again to create a craggy, rough surface.
- Drizzle & Season
Brush or drizzle the tops of each flattened potato liberally with more olive oil. Sprinkle with kosher salt, black pepper, and any fresh herbs you enjoy—such as rosemary, chives, or thyme.
- Bake for Crispiness
Bake in the preheated oven for 20–25 minutes, or until the potatoes are golden brown and crispy on the outside. Don’t rush this step; a deep, even browning ensures the best flavor and crunch.
- Add Final Touches
Once out of the oven, consider finishing with a shower of freshly grated parmesan, a dollop of sour cream, crumbled bacon, or more fresh herbs for extra flavor and a gourmet touch.
Troubleshooting & Expert Tips
- Choose the right potatoes: Small, waxy potatoes like Yukon Gold or red-skinned potatoes smash beautifully and maintain their shape.
- Don’t skip drying: Drain and let your potatoes air dry for a few minutes after boiling for crispier edges.
- Generous oiling is key: Both under and on top helps develop that fried-like crust.
- Space the potatoes: Giving the potatoes room ensures the edges crisp instead of steaming.
- High oven temp: 450°F is standard for optimal browning; lower temps won’t yield as much crispness.
- Use parchment or foil for easy cleanup if desired, but direct contact with the metal sheet can improve browning.
Flavor Variations
- Cheesy Smashed Potatoes: Sprinkle with parmesan, cheddar, or crumbled feta before baking for a cheesy crunch.
- Loaded Smashed Potatoes: Top with bacon bits, sour cream, and chives for a loaded baked potato effect.
- Herb-Infused: Try tossing fresh herbs in the olive oil or adding minced garlic for even more depth.
- Spicy Kick: Add a pinch of chili flakes or smoked paprika before roasting.
- Vegan Version: Skip dairy-based toppings and use vegan cheese or just extra herbs and oil for bright flavor.
Serving Suggestions
Restaurant-style smashed potatoes are as versatile as they are delicious. Serve as a side dish with:
- Grilled steak, chicken, or pork chops
- Roast chicken or turkey
- Barbecued ribs or burgers
- Vegetarian mains like grilled portobello mushrooms or ratatouille
- Buffet brunches or potluck holiday spreads
Make-Ahead & Storage
- Make Ahead: Boil and flatten the potatoes earlier in the day. Cover and refrigerate, then bring to room temp and roast just before serving.
- To Store: Leftovers keep well in the refrigerator for up to 3 days. Reheat on a baking sheet in a 425°F oven to preserve crispness.
- Freezing not recommended as texture will suffer upon reheating.
What others are reading
Common Mistakes to Avoid
- Undercooking potatoes: Boil until fully fork-tender; undercooked potatoes will tear instead of smashing.
- Overcrowding pan: Spacing is critical—overcrowded potatoes steam instead of crisp.
- Not enough oil: Skimping on oil means less crunch and potentially sticking to the pan.
- Rushing the bake: Let the potatoes really color up; patience yields the best texture.
Nutrition Information (Per Serving)
| Calories | Fat | Carbohydrates | Protein | Fiber |
|---|---|---|---|---|
| Approx. 180 | 7g | 25g | 3g | 3g |
These numbers may vary based on exact ingredients and serving size.
FAQ: Frequently Asked Questions about Smashed Potatoes
Can I use any type of potato?
Waxy, small potatoes such as baby Yukon Gold, new potatoes, or small red potatoes give the best texture. Starchy types like russet potatoes tend to fall apart when smashed and don’t crisp as well.
How do I keep my smashed potatoes from sticking?
Use a generous amount of olive oil on the baking sheet and on top of each potato. You can also use parchment paper, though direct contact with the sheet pan often leads to crispier results.
Do I have to peel the potatoes?
No—leave the skins on! The skin adds extra texture and holds the smashed potatoes together.
What if I don’t have a potato masher?
The bottom of a heavy glass, a mug, or even a sturdy spatula works well. The shape may be less craggy but will still taste amazing.
Can I add cheese or other toppings before baking?
Yes! Add cheeses like parmesan or cheddar for a cheesy crust. Bacon bits or herbs can also be added in the last 10 minutes for extra flavor.
How do I make them extra crispy?
- Make sure your potatoes are dry before smashing and baking.
- Don’t be shy with the olive oil—crispiness relies on a generous coat.
- Allow the potatoes to roast undisturbed, only flipping if necessary for even browning.
Can I use butter instead of olive oil?
You can substitute melted butter for extra richness, or use a 50/50 blend with olive oil for flavor and crispness. But olive oil is best for high heat and deep golden crust.
Creative Add-Ons and Topping Ideas
- Roasted garlic or caramelized onions
- Chopped fresh parsley, dill, or cilantro after baking
- Drizzle of balsamic glaze for a tangy note
- Sprinkle of smoked paprika, za’atar, or other favorite spice blends
Pro Tips for Delicious Smashed Potatoes Every Time
- Boil potatoes in well-salted water for built-in flavor
- Let potatoes cool after boiling—they’re easier to smash and less likely to fall apart
- Crispy edges depend on high oven heat and enough oil
- Finish with a pinch of flaky sea salt just before serving for restaurant-worthy presentation
What to Serve with Smashed Potatoes
Smashed potatoes are a crowd-pleasing potato dish, perfect for everything from quick weeknight dinners to festive holiday tables. Here are some pairing inspirations:
- Main Courses: Grilled steak, roast chicken, seared salmon, or pulled pork
- Side-by-sides: Fresh green salads, roasted green beans, sautéed spinach, or glazed carrots
- For brunch: Top with poached eggs and hollandaise for a twist on eggs Benedict
Quick Reference: Smashed Potato Success
| Step | Key Action | Tip |
|---|---|---|
| 1. Boil | Cook potatoes until fork-tender | Salt water generously |
| 2. Dry | Drain and cool briefly | Dry potatoes crisp better |
| 3. Smash | Flatten on oiled baking sheet | Space out for air circulation |
| 4. Oil/Season | Brush with oil, sprinkle with seasonings | Don’t skimp on oil! |
| 5. Roast | Bake at 450°F until golden and crisp | Let edges really color up |
FAQs: More About Smashed Potatoes
Q: Can I make these in advance?
A: Yes! Boil and smash the potatoes, cover, and refrigerate. Roast just before serving for best texture.
Q: What’s the best herb to use?
A: Rosemary, chives, and thyme are classics. Fresh herbs give pop; dried work in a pinch.
Q: Can I scale for a crowd?
A: Absolutely. Use multiple sheet pans—just don’t overcrowd, or you’ll sacrifice crispiness.
Q: Are smashed potatoes gluten-free?
A: Yes—this recipe is naturally gluten-free when prepared as described.
Final Thoughts
Crave-worthy, effortless, and endlessly adaptable, restaurant-style smashed potatoes are certain to become a go-to dish in your repertoire. Try the classic version first, then let your creativity fly with toppings and seasonings for new flavor adventures every time.
References
- https://www.justapinch.com/recipes/side/potatoes/pioneer-womans-crash-potatoes.html
- https://www.thepioneerwoman.com/food-cooking/recipes/a65173815/smashed-potato-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10944/crash-hot-potatoes/
- https://www.youtube.com/watch?v=AQ8_f5tXfQI
- https://www.directaccessrecipes.com/index.jsp?recId=15014
- https://www.thepioneerwoman.com/food-cooking/recipes/a9904/restaurant-style-smashed-potatoes/
- https://peppertree.wordpress.com/2010/06/24/pioneer-womans-restaurant-style-smashed-potatoes/
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