Crispy Smashed Potatoes

These Smashed Baby Potatoes are crispy on the outside and creamy on the inside! They have just the right amount of saltiness and flavor, and are perfect dipped in my homemade jalapeño aioli or your favorite dipping sauce!

Course Side Dish

Cuisine American

Keyword smashed potatoes

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 200kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1½ - 2 lbs. small potatoes baby Yukon gold or baby red potatoes work well
1 Tbsp. kosher salt plus more for sprinkling on potatoes
3 Tbsp. unsalted butter melted
1-2 Tbsp. olive oil
Freshly ground black pepper to taste
Optional seasonings: garlic powder, paprika, onion powder, or your favorite seasoning blend
Fresh herbs for garnish parsley, chives, or dill

For serving:

Aioli or your favorite dipping sauce

Jalapeno Garlic Aioli:

3/4 cup mayonnaise
1 small jalapeño finely minced (remove seeds)
2 garlic cloves grated or minced
2 Tbsp. fresh cilantro chopped
1 Tbsp fresh lime juice about 1/2 of a lime
1 tsp. lime zest
1 tsp. honey
1/4 tsp kosher salt plus more to taste
Freshly cracked black pepper

Get Recipe Ingredients

Instructions

Preheat the oven: Preheat the oven to 400°F. Lightly oil a large baking sheet. (I like to use this olive oil spray bottle)
Boil the potatoes: Place potatoes in a large pot and cover with cold water. Add 1 Tbsp. Kosher salt and bring to a boil. Cook for ~20-25 minutes, or until the potatoes are fork-tender. Start Timer
1½ - 2 lbs. small potatoes, 1 Tbsp. kosher salt
Drain and cool: Drain the potatoes in a colander and allow them to cool slightly for 5-10 minutes. Start Timer
Smash the potatoes: Transfer potatoes to the prepared baking sheet. Using the bottom of a glass, gently press down to smash each potato.
More smashing = thinner, crispier potatoes
Less smashing = fluffier centers
Season: Drizzle the smashed potatoes with melted butter and then a spritz of olive oil. (Once again I like to use the olive oil spray bottle for this!) Season generously with salt, pepper, and any additional spices you like.
3 Tbsp. unsalted butter, 1-2 Tbsp. olive oil, Optional seasonings: garlic powder, paprika, onion powder, or your favorite seasoning blend, Freshly ground black pepper
Bake: Pop in the oven and bake for 35-45 minutes, or until the potatoes are golden brown and crispy around the edges. Keep an eye on them and judge how crispy you’d like them. I usually take mine out around the 40-45 minute mark. Start Timer
Garnish and serve: Remove from the oven and garnish with fresh herbs. Serve with aioli or your favorite dipping sauce(s)!
Aioli or your favorite dipping sauce, Fresh herbs for garnish

For the Jalapeno Garlic Aioli

Combine ingredients: Blitz all ingredients in a food processor (no need to chop anything with this method). Or, prep and chop all ingredients and combine in a small bowl. Stir until smooth and well combined.
3/4 cup mayonnaise, 1 small jalapeño, 2 garlic cloves, 2 Tbsp. fresh cilantro, 1 Tbsp fresh lime juice, 1 tsp. lime zest, 1 tsp. honey, 1/4 tsp kosher salt, Freshly cracked black pepper
For both methods: Taste and adjust seasoning with more salt, lime juice, or pepper if desired. And for the best flavor, refrigerate for ~20-30 minutes to allow the flavors to meld. Start Timer

Video

Notes

Make ahead: The potatoes can be boiled and refrigerated for up to 2 days before roasting.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 day.

The recipe was updated in March 2026 to make slight adjustments to the recipe (I've started using butter + olive oil instead of just olive oil, so the potatoes get better flavor while still getting crispy) and to also update with new photos.

Nutrition