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Would you look at those crisp and golden potatoes? Tell me you don’t want to eat those puppies straight off the pan. Yeah, I know you do. I do, too.  These crispy smashed potatoes are best when they’re hot and fresh, so right off the pan is actually the best serving method.

Smashed potatoes are fun for brunch or dinner. They’re also perfect any time you get a hankering for some crispy potatoes, but want something a little more redeeming than French fries. They go great with hearty salads, too, when salad-for-dinner feels too austere.

These smashed potatoes are a fun way to use up the bag of potatoes in your pantry. They’re gluten free and vegan, too, for all to enjoy.

Smashed potatoes aren’t the quickest potato option around (you’ll boil them until tender, then smash and bake), but they are not difficult to make. Will you try them this weekend?

How to Make the Best Smashed Potatoes

Choose small potatoes, rather than large. You can use this technique on potatoes of any size (even Russet potatoes!) but for crispy potatoes, choose potatoes around the size of a golf ball or two.

Smaller potatoes are usually available in red or yellow varieties. Both are delicious, but the red potato skins have more flavor, so the reds were my favorite.

Use a large baking sheet. In my dream world, everyone owns a half-sheet pan (affiliate link), because that’s what us recipe testers are always baking on. You need a large baking surface to accommodate all the potatoes, while leaving a little breathing room around each one. If necessary, use two pans instead.

Brush the baking sheet with olive oil. I generally use parchment paper for its non-stick surface and easy clean-up factor, but baking the potatoes against an oiled baking sheet makes them even more crispy. It’s worth the clean-up, if you ask me.

Add a little garlic and onion powder. These are my secret ingredients when I’m working with potatoes. They add a subtle savory note that sends potatoes over the top! They’re especially great when you’re baking potatoes, since you run the risk of burning your garlic in the oven (burnt garlic is the worst flavor).

Smashed Potato Topping Suggestions

I was surprised to find that I liked my crispy potatoes best when baked without cheese. You could always add a dusting of cheese after baking, though, such as grated Parmesan or crumbled feta or goat cheese.

Creamy or herbed sauces contrast deliciously with these golden, craggy potatoes. Here are some ideas:

Craving more potatoes? Here are a few of my favorite recipes:

Please let me know how your smashed potatoes turn out in the comments! I love hearing from you.

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