This crispy Smashed Red Potatoes recipe shows you how to make the best roasted potatoes! They're loaded up with cheese, bacon, and more for an easy appetizer or delicious side dish.
Why You Will Love This Smashed Red Potatoes Recipe
- Great Texture. These crispy smashed potatoes are golden brown with crunchy edges and a smooth, creamy interior.
- Simple Recipe. All you need are a handful of ingredients and minimal preparation to make a crowd-pleasing potato recipe that's perfect for busy weeknights or entertaining.
- Versatile Dish for Meals. Whether served as a side dish, appetizer, or even as a snack, these flavorful potatoes are incredibly versatile!
If you love this recipe for smashed baby potatoes you've got to try these mashed potato fries. Our crispy potato skin chips recipe is totally to die for. If you're looking for the perfect way to round out your morning meal, try our Crockpot Breakfast Potatoes next.
Ingredients
With this easy-to-follow recipe, you can say goodbye to complicated meal planning and hello to delicious, hassle-free cooking. So, let's get started!
- Small Red Baby Potatoes: Choose potatoes that are 1½ to 2 inches in diameter, no bigger. You can also use yellow, Yukon gold, or white potatoes as long as they are smaller in size.
- Olive Oil: This is the key to crispy potatoes. You can swap it for another vegetable oil, such as avocado oil. You can also use melted butter for a buttery flavor.
- Seasoning: We're keeping it simple with a bit of salt and pepper but there's lots of room for changing it up.
- Toppings: Totally optional but I love serving these with all my favorite baked potato toppings such as cheese, green onion, bacon, and sour cream.
See the recipe card below for the exact quantities of each ingredient.
Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips.
- Add Flavor: Add a sprinkling of grated Parmesan cheese, paprika, parsley, chives, cilantro, rosemary, thyme, or basil. You can add spices and dried herbs before baking, cheese towards the end of cooking, and fresh herbs just before serving.
- Spicy: For a bit of heat, add some red pepper flakes, cayenne pepper, or, jalapeno powder.
- Add Garlic Butter: Pour melted garlic butter over each potato towards the end of cooking.
How to Make Smashed Red Potatoes
This recipe is so easy to make. Here's a look at the main steps.
Step 1: Arrange the potatoes on a rimmed baking sheet and pour water onto the baking sheet.
Step 2: Wrap tightly with aluminum foil. Cook on the bottom rack until the potatoes are fork-tender, usually about 25 and 30 minutes.
Step 3: Remove the foil and cool for 10 minutes. If any water remains on the baking sheet carefully dry with a paper towel.
Step 4: Place the potatoes in a metal bowl, add the oil, and toss until all the potatoes are coated.
Step 5: Return the potatoes to the baking sheet and space out evenly. Place a second baking sheet on top of the potatoes and press down firmly.
Step 6: Potatoes should be about a half-inch thick. Brush the remaining oil on top of the potatoes and sprinkle them generously with salt and pepper.
Step 7: Roast the potatoes on top oven rack for 15 minutes. Transfer them to the bottom rack and continue to roast potatoes until well browned.
Step 8: Serve immediately and enjoy!
⭐️ Hint: Allow the hot potatoes to rest for 10 minutes after they are partially cooked to prevent them from crumbling when smashed.
If you love recipes like this one, you may also enjoy our Air Fryer Baby Potatoes. For another side dish idea, try our delicious Cocktail Seafood Salad recipe.
Storage
- Refrigerator: Allow any leftover smashed potatoes to cool completely before transferring them to an airtight container or resealable plastic bag. Store in the refrigerator for up to 3 days. Freezing is not recommended.
- Reheating in the Oven: Preheat your oven to 375°F (190°C). Place on a baking sheet lined with parchment paper or aluminum foil and cooking spray. Bake for 10-15 minutes, or until heated through and crispy.
- Reheating in the Microwave: Place the leftover smashed potatoes on a microwave-safe plate and cover them with a damp paper towel. Microwave on high in 30-second intervals until heated through, flipping halfway through.
What to Serve with Smashed Potatoes
Smashed new potatoes will go with just about any protein to create meals or you can enjoy them as a snack or appetizer too.
- Serve it up with your favorite chicken recipes such as this Honey Lemon Soy Chicken Thighs or Reverse Sear Chicken Breasts.
- For a hearty meal, they go great with this Old Fashioned Pot Roast and Instant Pot Corned Beef, or BBQ Meatloaf.
- Complete your meal with a few other side dishes including Balsamic Roasted Carrots and Onions, Baked Garlic Butter Carrots, or Cheesy Sweet Corn Casserole.
- Dipping Sauce: Enjoy it with Buttermilk Ranch, Fried Pickle Dip, or Onion Bacon Dip.
Find more serving ideas in this collection of baked potato sides.
Recipe Tips
- Resting the Potatoes. Allowing the hot potatoes to rest after they are partially cooked prevents them from crumbling when smashed.
- Mashing the Potatoes. I like the method of a baking sheet balanced on top of the partially cooked potatoes to smash them all at once. You can also use a potato masher or a glass with a flat bottom.
- Partially Flatten. Do not press all the way down as you want them to retain some height.
- Don't Over Cook. Remove the potatoes from the oven and baking sheet as soon as they are done. They will harden if left in the oven or on the pan for too long.
- Adding Cheese. Add it in the last few minutes of cooking in order to melt it.
Recipe FAQs
Do you have questions about Smashed Baked Potatoes? Here are some of the most commonly asked questions.
No, leaving the skin on the potatoes is recommended for added texture and flavor. Just be sure to scrub them very well.
A hot oven and oil are the tricks to the smashed potatoes turning out crispy so don't skip them. Placing them closer to the heat source can also help them crisp up more.
More of the Best Potato Recipes
Do you like potatoes? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Baby Red Smashed Potatoes
Equipment
- 2 rimmed baking sheet or potato masher
- metal bowl or pot
Ingredients
- 2 pounds Small Red Baby Potatoes 1½ to 2 inches in diameter, no bigger 16-20, washed thoroughly
- ½ cup Olive Oil or another vegetable oil
- Sea Salt
- Ground Black Pepper
- Sour cream, cheese, bacon, green onions optional for topping
Instructions
- Place your oven's top rack to upper middle and bottom rack to lower middle positions. Preheat your oven to 450 degrees.
- Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil.
- Cook on bottom rack until potatoes are fork tender (or sharp knife tender). Poke through foil to test. Usually between 25 and 30 minutes.
- Remove foil and cool 10 minutes. If any water remains on baking sheet carefully dry with paper towel.
- Place potatoes in metal bowl or pot, add oil and roll around until totally coated.
- Return potatoes to baking sheet and as best you can space evenly. Place second baking sheet on top of potatoes and press down firmly. Potatoes should be about a half inch thick.
- Brush remaining oil on top of potatoes and sprinkle generously with salt and pepper.
- Roast potatoes on top oven rack for 15 minutes.
- Transfer baking sheet to bottom rack and continue to roast potatoes until well browned, 20-30 minutes longer, depending on the size of your potatoes. Serve immediately.
Notes
- Resting the Potatoes. Allowing the hot potatoes to rest after they are partially cooked prevents them from crumbling when smashed.
- Mashing the Potatoes. I like the method of a baking sheet balanced on top of the partially cooked potatoes to smash them all at once. You can also use a potato masher or a glass with a flat bottom.
- Partially Flatten. Do not press all the way down as you want them to retain some height.
- Don't Over Cook. Remove the potatoes from the oven and baking sheet as soon as they are done. They will harden if left in the oven or on the pan for too long.
- Adding Cheese. Add it in the last few minutes of cooking in order to melt it.
Nutrition
This post was originally published in October 2016. It has been updated with new images and content.
Sally says
Our new favorite potato Everyone loved them I wished I made more Exceptional recipe Thx for sharing will definitely make again
Karin and Ken says
We love them too! Glad you agree. All the best. Karin