Best Smashed Potatoes

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Potatoes are universally loved, and for good reason. This dish is one reason that statement is so true.

We love all kinds of potato dishes. You can dress them up, or just steam them and add a little butter, salt, and pepper and still have a fantastic dish. Can you think of a better side to a juicy steak? These potatoes are similar to classic potato skins but work wonderfully as a side dish. And they couldn’t be easier to prepare!

A close-up view of cooked smashed potatoes that are brown and crispy on the edges that have been topped with crumbled bacon, a dollop of sour cream, and snipped chives.

How To Make Smashed Potatoes

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The Ingredients You Will Need

As you might expect, there are very few items needed to prepare this amazing dish. Naturally, the most important component is the potato. Here’s what you’ll need to have on hand:

Potatoes – We recommend any type of “waxy” potato, such as yellow, gold, or red. Russets are more starchy and don’t yield the best texture after baking.
Salt – Coarse sea salt adds wonderful flavor and texture. You’ll want to boil the potatoes in liberally salted water as well.
Butter – Unsalted.
Oil – Olive oil or extra virgin is best.
Bacon – Cooked and crumbled. This is optional, but it adds a wonderful layer of flavor.
Sour cream – Optional, but always a wonderful addition to cooked potatoes.
Chives – Again, optional, but the add a nice depth of flavor and also add a pop of color, which is always nice.

EXPERT TIP: The cooking time in the boiling water will depend on the size of your potatoes. For medium-small potatoes, they will typically take around 20 minutes. When you can easily pierce the potato all the way to its center, you’re good.

A person holding up a metal slotted spoon holding two medium-sized gold potatoe that have been removed from a pot of boiling water with other potatoes in it.

Tips for Making Perfect Smashed Potatoes

Choose the Right Potatoes – Opt for small to medium-small waxy potatoes like baby red or baby Yukon gold potatoes, as they hold their shape well and have a creamy texture when cooked. Larger potatoes will still be yummy, they just won’t get crispy.

Allow the Parboiled and Smashed Potatoes to Air – Allowing the par-boiled potatoes to cool for about 5 to 10 minutes before smashing them will help them be more crispy. Also, allow the potatoes to air-dry after smashing them (before baking) for about 5 minutes.

Smash with Care – Gently press down on each potato with a pair of forks, a potato masher, or the bottom of a glass to flatten them without completely breaking them apart, allowing for more surface area to crisp up.

Seasoning Generously and Watch Closely – These potatoes can handle the salt. Don’t overdo it with the salt, but be somewhat liberally when adding it. Watch the potatoes while baking. They should be browned on the sides, but don’t let them burn!

A close-up view of a person using a fork to smash a tender gold potato on a metal baking pan.

How To Serve

Although we love to serve these as a side dish, they are also wonderful as an appetizer. As mentioned, they are similar to potato skins, but not quite as crispy on the exterior.

Crumbled bacon, sour cream, and snipped chives, of course, are the perfect garnish for crispy-on-the-outside and creamy-on-the-inside potatoes.

If desired, you can add the garnishes to the smashed potatoes before serving, or, you can place them in separate bowls and allow guests to add their own. Always have plenty of extra sour cream on hand!

EXPERT TIP: You’ll want enough butter to cover the top of the smashed potatoes before baking. A drizzle of olive oil will help to ensure an extra-crispy exterior.

A person using a small spoon to drizzle melted butter over smashed potatoes on a baking sheet and then another view of olive oil being drizzled over the melted butter.

Other Amazing Potato Recipes to Try

The humble potato is one of the most versatile items to cook with in the culinary world. They are really ideal for practically any occasion. Here are a few of our favorite recipes starring the glorious spud:

Perfect French Fries
Potatoes Dauphinoise (French Gratin)
Best-Ever Mashed Potatoes
Fondant Potatoes (Melting Potatoes)
Garlic Parmesan Steak Fries
Crispy Hasselback Potatoes
Breakfast Potatoes
Diner-Style Hash Browns
Roasted Potatoes in Foil
Classic Latkes (Potato Pancakes)
Poutine (French Fried with Brown Gravy)

These are all amazing and always a hit when served. But, in the meantime, aren’t these spuds calling your name?

An overhead view of a baking sheet filled with baked smashed potatoes that have been garnished with crumbled bacon, sour cream, and snipped chives.

There is just something special about serving smashed potatoes.

They are kind of messy, yet still so visually appealing.

And the taste is through-the-roof fantastic. The mix of crispy and creamy texture, along with the luxurious butter and simple seasonings just make them the perfect side dish.

An overhead view of crispy smashed potatoes arranged on a white rectangular platter next to a small bowl filled with sour cream and topped with snipped chives.

Ready to make the best potato dish in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of cooked smashed potatoes that are brown and crispy on the edges that have been topped with crumbled bacon, a dollop of sour cream, and snipped chives.

Best Smashed Potatoes

Smashed Potatoes are festive, easy to prepare, and always a huge hit with family and friends. The par-boiling time will depend on the size of your potatoes, but, typically it will take about 20 minutes for them to become easily pierced with a sharp knife. If desired, garnish with any herb you prefer.
5 from 2 votes
Print Pin Rate
Course: Side or Appetizer
Cuisine: American
Keyword: how to make smashed potatoes, easy side dish recipe
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Calories: 184kcal


  • large pot for boiling potatoes
  • Baking sheet
  • Potato smasher or 2 forks


  • 3 lbs yellow potatoes medium-small, wash and scrubbed
  • Kosher salt
  • black pepper
  • 3 tbsp unsalted butter melted
  • 2 tbsp olive oil
  • sour cream for serving, optional
  • 3 tbsp bacon cooked and crumbled, for garnish, optional
  • 2 tbsp chives snipped, for garnish, optional


  • Wash the potatoes and remove any blemishes on the skins (no need to peel them).
    3 lbs yellow potatoes
  • Bring a pot of liberally salted water to a boil. Preheat oven to 375°F.
    Kosher salt
  • Add the potatoes to the boiling water and simmer until easily pierced with a sharp knife, about 20 minutes. Drain and let rest for 5 to 10 minutes.
  • Place the par-boiled potatoes on a large baking sheet. Use a potato masher, or two forks, to gently smash each potato. The thinner you make them, the crispier they will be. If you don't smash them too thin, they will still be crispy on the edges, but will also be creamy and soft in the middle.
  • Liberally salt and pepper each smashed potato, and then drizzle the melted butter over the tops, and then drizzle the olive oil. Bake until browned and crispy on the edges, about 50 to 55 minutes. Keep an eye on them, don't let them burn!
    black pepper, 3 tbsp unsalted butter, 2 tbsp olive oil
  • Serve at once, garnished with crumbled bacon and snipped chives, with sour cream spooned on the tops, or on the side.
    sour cream, 3 tbsp bacon, 2 tbsp chives


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The potatoes can be par-boiled up to several hours in advance of smashing and baking.
Keep an eye on the potatoes, depending on their size, they may take a little less (or more) than 50 to 55 minutes to become browned and crispy on the edges. 
These are best served right from the oven. Though they are tasty after they have cooled off, they will lose the crispy edges. Leftovers can be reheated in a 350°F oven for about 15 to 20 minutes.  


Calories: 184kcal | Carbohydrates: 0.2g | Protein: 2g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 75mg | Potassium: 29mg | Fiber: 0.04g | Sugar: 0.04g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


  • 5 stars
    Loved this! Especially the use of baby gold and/or reds! I’d like to know your honest opinion and feeling about adding shredded cheese before baking like with its sister recipe of potato “skins”? I’m aware that this would be optional, but knowing what you guys think when you’re eating it would be nice to know! Thanks!

    • Hi there!!! so sorry for the late reply! You could absolutely add cheese! You are right that they would be closer to potato skins…but what’s wrong with that? LOL!! We’ve also sprinkled on grated Parm cheese before baking, and that is super yummy, too! In our books…cheese almost always make a dish better! Go for it! Let us know if you make them and what you think!!! xoxo

  • 5 stars
    A sturdy short glass is great for smashing, especially with smaller potatoes. It gets them really glat.

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