Crispy Smashed Potatoes with Garlic and Parmesan

Look at those crisp, golden potatoes. They’re irresistible straight off the pan — hot, crunchy where they should be, and tender inside. These crispy smashed potatoes are best served immediately, so right off the baking sheet is the ideal way to enjoy them.

Smashed potatoes work beautifully for brunch or dinner, and they’re a satisfying alternative to French fries when you want something a bit more wholesome. They also pair well with hearty salads when a plain salad feels too light.

This recipe is a great way to use the bag of potatoes in your pantry. The dish is vegan and gluten free, so it’s suitable for many diets.

Making smashed potatoes takes a bit of time—you boil the tubers until tender, then smash and roast them—but the method is simple and the result is consistently delicious. Give them a try this weekend.

How to Make the Best Smashed Potatoes

Pick small potatoes rather than large ones. You can use any size, even Russets, but for the crispiest texture choose potatoes about the size of a golf ball or slightly larger.

Red and yellow varieties are both great. Red potatoes tend to have more flavorful skins, which I prefer, but yellows also produce excellent results.

Use a large baking sheet. A roomy rimmed baking sheet gives each potato space so the edges can crisp. If you don’t have one large pan, use two smaller pans to avoid overcrowding.

Brush the pan with olive oil. Parchment is convenient for cleanup, but baking the potatoes directly on an oiled pan yields an even crisper crust. It’s worth the extra scrubbing.

Add a touch of garlic and onion powder. These seasonings add a gentle savory depth without risking burnt garlic in the oven. They elevate the potatoes without overpowering them.

Watch How to Make Smashed Potatoes

Smashed Potato Topping Suggestions

These potatoes are excellent without cheese, but a light sprinkle of grated Parmesan, crumbled feta, or goat cheese after baking is lovely if you prefer.

Creamy or herbed sauces complement the crispy texture. Try them with a simple romesco, spicy green aji verde, green goddess, tahini sauce, or a basil or kale pesto. A dollop of vegan sour cream or regular sour cream thinned with a little water and salt is also delicious.

Want more potato ideas? Popular recipes include a classic baked potato, ultra-crispy baked wedges, crispy hash browns, roasted breakfast potatoes, perfectly roasted potatoes, and a herbed red potato salad without mayo.

I’d love to hear how your smashed potatoes turn out. Share your results in the comments.

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