Crispy Smashed Potatoes: The Ultimate Side Dish


  • 1.5 pounds baby gold potatoes
  • 1 tablespoon + 1/2 teaspoon kosher salt
  • 2.5 tablespoons extra-virgin olive oil
  • 1/4 teaspoon coarse ground black pepper

  • Flaky sea salt for serving


  1. Boil Potatoes:

    Rinse and trim potatoes. Boil in salted water for 15-20 minutes, or until fork-tender.
  2. Drain and Smash: Drain potatoes and let cool slightly. Place on a baking sheet and smash gently with a glass or your palm to flatten to 1/2 inch thick.
  3. Oil and Season:

    Drizzle with olive oil and sprinkle with salt and pepper.
  4. Bake: Bake at 450°F for 25-30 minutes, or until golden and crispy. Rotate the pan halfway through.
  5. Serve: Remove from oven and sprinkle with flaky salt and additional black pepper. Serve hot.


  • Don’t smash too hard or the potatoes will fall apart.
  • Coat potatoes evenly with oil for maximum crispiness.
  • Don’t line the pan, as it can prevent crispiness.
  • Use an oven instead of an air fryer for best results.

Toppings and Garnishes:

  • Herbs: Thyme, rosemary
  • Spices: Smoked paprika, onion powder, garlic powder
  • Butter or oil: Melted butter or infused olive oil
  • Sauces: Pesto, romesco, chimichurri, sour cream
  • Cheese: Cheddar, Parmesan, gruyere, gouda
  • Bacon: Crumbled bacon

What to Serve With:

  • Chicken: Fried chicken, rosemary chicken thighs
  • Pork: Grilled pork tenderloin, crock pot pork chops

  • Fish: Air fryer fish, air fryer salmon bites
  • Vegetables: Sautéed mushrooms, air fryer Brussels sprouts


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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