Best Smashed Potatoes

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.

Course: Side or Appetizer

Cuisine: American

Prep Time: 10

Cook Time: 1 15

Total Time: 1 25

Servings:

Calories: 184kcal

Author: Kris Longwell

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.

Print Recipe

Equipment

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

Ingredients

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

Instructions

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 tablespoon unsalted butter, 2 tablespoon 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 tablespoon bacon, 2 tablespoon chives

Video

Notes

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.

Nutrition