My partner loves, loves, loves potatoes.
This gives me the opportunity to experiment with potatoes a lot!
Last week, I tried out this super easy sweet potato fries in the air fryer and it came out so beautifully. I also have this wonderfully creamy garlic and herbed mashed potato recipe over here.
However, this is something that is so easy and it’s impressed guests whenever they were over!
These ultra crispy smashed potatoes are golden, buttery, and ridiculously crunchy on the outside while staying soft and fluffy inside.
The first time I made them, I remember hovering by the oven, listening to them sizzle and waiting for that perfect crisp edge.
When I finally bit into one — I was hooked. They’re simple, cozy, and go with absolutely everything from weekend roasts to casual weeknight dinners.
Whether you’re serving them as a side dish, snack, or even a game day appetizer, these potatoes are so, so good!
Please note I’m adding variations and substitutions after the recipe.
Let’s dive in!
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Tips to Make it Even Better
- Use this heavy-duty baking sheet for even heat distribution — it gives your potatoes the perfect golden crunch.
- Line your tray with these reusable parchment sheets for a smooth release and easy cleanup.
- Brush the potatoes midway through baking with this silicone basting brush for that deep, crispy finish.
- Grate your Parmesan using this fine microplane grater — it melts evenly and adds that irresistible salty finish.
Ultra Crispy Smashed Potatoes
Course: SnacksDifficulty: Easy4
10
minutes40
minutesIngredients
- Potatoes – choose:
700g / 1.5 lbs small potatoes (12–14 pieces)
or 1kg / 2 lbs medium potatoes (6–8 pieces)
- Cooking:
1 tablespoon salt (for boiling)
30g / 2 tablespoons unsalted butter, melted
2 tablespoons olive oil
Salt and pepper, for sprinkling
½ teaspoon smoked paprika (optional, for a little heat)
Finely chopped parsley or chives, to garnish
¼ cup Parmesan cheese, for topping (optional but amazing)
Directions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Boil the potatoes in salted water for about 15–20 minutes, or until fork-tender. Drain and let them cool slightly — this helps them crisp up beautifully when baked.
- Arrange the potatoes on your baking sheet and gently press each one flat using the bottom of a glass or a potato masher. Drizzle over the melted butter and olive oil, then sprinkle with salt, pepper, and smoked paprika if you’re using it. Make sure each potato is well coated — that’s the secret to those golden, crunchy edges.
- Bake for 25–30 minutes, flipping once halfway through, until the edges are deep golden and crispy. Sprinkle Parmesan cheese over the top during the last 5 minutes if you’d like them extra cheesy. Garnish with parsley or chives just before serving for that fresh, herby finish.
- This is a good appetizer if you’re having guests!
Variations & Substitutions
- Swap butter for ghee or olive oil for a dairy-free option.
- Add crushed rosemary, thyme, or garlic for an herby aroma.
- Sprinkle chili flakes for a spicy version.
- Use sweet potatoes for a slightly caramelized, nutrient-rich twist.
- For a vegan option, skip the cheese and sprinkle nutritional yeast instead.
These ultra crispy smashed potatoes are everything you love about comfort food — simple, golden, and unbelievably satisfying.
Each bite has that perfect contrast of fluffy center and crunchy edge, making them the kind of side dish that steals the whole show.
Serve them fresh out of the oven, and don’t be surprised if they disappear before they even reach the table.
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