Can I use large potatoes instead of small ones?

Technically yes, but I don't recommend it. Large potatoes won't cook as evenly, and they're harder to smash properly. If you must use them, cut them into smaller chunks before boiling. Trust me, the small potatoes make all the difference for that perfect crispy-to-fluffy ratio.

How do I prevent the potatoes from sticking to the pan?

Two words: parchment paper. It's my secret weapon for easy release every time. If you don't have any, generously grease your baking sheet with oil or use a silicone mat. Just don't skip this step - nothing worse than losing those crispy edges to a sticky pan.

Can I make these ahead of time?

You can boil and smash the potatoes ahead, then refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time since they'll be cold. But honestly? They're best fresh from the oven when that crispiness is at its peak.

Irresistible Crispy Smashed Potatoes Recipe in 3 Easy Steps

Print Recipe

Crispy smashed potatoes are a delicious and easy side dish. They are golden, crunchy on the outside, and soft on the inside.

Author: Nour Pullen
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 60 mins
Yield: 4 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1.5 lbs small potatoes
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp paprika
Fresh herbs (optional)

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Instructions

Boil potatoes in salted water until tender (15-20 minutes).
Drain and let cool slightly.
Preheat oven to 425°F (220°C).
Place potatoes on a baking sheet and gently smash them with a fork.
Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika.
Bake for 25-30 minutes until crispy.
Garnish with fresh herbs if desired.

Notes

Use small potatoes for even cooking.
Do not over-smash the potatoes to keep them intact.
Adjust seasoning to taste.

Find it online: https://crispzy.com/crispy-smashed-potatoes-recipe-easy-side-dish/