Crispy Smashed Potatoes

Crispy Smashed Potatoes are the perfect combination of crunchy and creamy. Boiled baby potatoes are gently smashed and pan-seared until the edges turn golden and crisp, while the centers remain soft and fluffy. With just olive oil and salt, this simple side dish delivers big flavor with minimal ingredients—making it a reliable family favorite.

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The “Addictive” Side Dish Your Family Will Beg For

If you’re looking for the ultimate way to serve potatoes, look no further. Crispy Smashed Potatoes are the perfect hybrid: they have the golden, salty crunch of a French fry with the creamy, sweet interior of a baked potato. Made with gorgeous baby potatoes, this side dish is a staple that works just as well for a fancy Thanksgiving spread as it does for a quick Tuesday night dinner.

Why This Recipe Wins

The Texture Duo: Boiling the potatoes first ensures a buttery, soft center, while the pan-sear creates a “shatteringly” crisp exterior.
Kid-Friendly “Smashing”: This is one of the most fun and tactile cooking “jobs” for a child. There is something incredibly satisfying about gently smashing a potato with your palm!
Three Simple Ingredients: All you need are baby potatoes, olive oil, and kosher salt to create a restaurant-quality dish.
Universal Pairing: These are addictive enough to eat on their own, but they also pair beautifully with everything from Herbed Crock Pot Chicken to a Veggie-Filled Frittata.

What You’ll Need

Baby Potatoes: Look for small, uniform potatoes (yellow or red work best for that creamy center).
Olive Oil: Enough to coat the bottom of your skillet for a shallow-fry effect.
Kosher Salt: To season at every stage of the process.

How to Make It

The Boil: Place baby potatoes in a pot of water with 2 tablespoons of salt. Bring to a boil and cook for about 20 minutes or until fork-tender.
The Cool: Drain the potatoes and let them cool until they are safe to handle.
The Smash: Place a potato on a cutting board. Using the palm of your hand (or your child’s!), press down firmly to smash the potato, making sure it stays in one piece.
The Sizzle: Heat a large cast-iron skillet or saucepan over medium-high heat with a thin layer of oil.
The Crisp: Place the smashed potatoes in the pan, sprinkle with more salt, and cook for 5–6 minutes per side.Tip: Add a little more oil as you go if the pan looks dry—it’s the secret to that golden, crispy crust!

Get the Kids Involved: The “Master Smashers”

Cooking with potatoes is the perfect entry point for kids to feel like “pro” chefs.

Ages 3–5: Let them be the “Master Smashers.” Once the potatoes are cool, they can use their little palms to press down. It’s a great way to let them feel the transformation of the food.
Ages 6–9: Have them help “Salt the Skillet.” They can practice the “chef’s pinch” of kosher salt over the potatoes as they sizzle in the pan.
Ages 10+: Let them lead the “Flip Challenge.” With a sturdy spatula and your supervision, they can practice flipping the potatoes to see those gorgeous golden edges they helped create.

Tips for Success

Dry Your Potatoes: After draining the boiled potatoes, let them sit for a few minutes so the steam evaporates. The drier the skin is before it hits the oil, the crispier it will get!
The “Cast Iron” Edge: If you have a cast-iron skillet, use it! It holds heat beautifully and gives the potatoes an even, deep-gold sear that other pans struggle to match.
Variations: While salt is classic, feel free to sprinkle on some garlic powder, smoked paprika, or fresh rosemary during the final few minutes of frying.
Dipping Fun: Serve these with a side of Greek yogurt, sour cream, or even a little pesto for an extra flavor boost.

Serve & Savor

Crispy Smashed Potatoes are a “go-to” for a reason—they are simple, tasty, and universally loved. Whether you serve them alongside a roast or as the star of a vegetarian meal, they are guaranteed to disappear instantly.