Crispy smashed potatoes are a simple, flavorful side dish that’s easy to make and always a crowd-pleaser.
I love potatoes prepared in any way—mashed, fried, roasted, or tucked into tacos and stews. These crispy smashed potatoes are a family favorite and rarely last long at the table.
Ingredients for crispy smashed potatoes
Small potatoes — red or yellow varieties work well.
Salt — for seasoning and boiling.
Bacon butter (optional) — adds smoky, savory sweetness; regular melted butter works great if you don’t have bacon butter.
Olive oil — a little helps achieve extra crispiness.
Seasoning — salt, pepper, and red pepper flakes for a touch of heat.
Optional garnish — chopped parsley.
This recipe is great for game day or any meal that needs a satisfying side. I like using a bit of both butter and oil to boost flavor and help the potatoes crisp up in the oven.
The bacon butter I used gives extra depth, but you can skip it without compromising texture—just use melted butter with the oil for crisp, tasty potatoes.
How to make crispy smashed potatoes
- Fill a medium pot with water, add about 1 tablespoon of salt, and bring to a boil. Add the potatoes and cook until a fork easily pierces them, about 20–30 minutes depending on size.
- Drain and let the potatoes cool for 5–10 minutes until they’re comfortable to handle.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the potatoes on the sheet and gently smash each one until it’s fairly thin—the thinner they are, the crispier they’ll get.
- Melt butter (and bacon butter if using) and drizzle it over each smashed potato, then add a little olive oil. Season with salt, pepper, and red pepper flakes.
- Bake for 40–50 minutes, until golden and crispy. Check toward the end to avoid burning.
- Finish with chopped parsley for color and freshness, if desired.
Troubleshooting: potatoes not crisp
If they aren’t crisp after the bake time, return them to the oven for an additional 5–15 minutes and check periodically. Smashed potatoes that are thicker will take longer and may not achieve the same crispness as thinner pieces.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for 2–4 days. To reheat and restore crispiness, arrange potatoes in a single layer on a baking sheet and bake at 400°F for 5–10 minutes.
Substitutions and variations
Potatoes: Use medium potatoes if you prefer a slightly fluffier interior; they’ll still crisp but will be thicker.
Bacon butter: Omit if you don’t have it—regular melted butter is fine. For bacon flavor, sprinkle cooked bacon bits on top before serving.
Herb butter: Fresh thyme, rosemary, or garlic make a nice garnish, but be cautious adding delicate herbs directly under high heat; add them after baking or use chopped fresh herbs as a finish.
Seasoning: Add garlic powder, smoked paprika, or a pinch of chili powder to match your preferred flavor profile.
Cheese: In the last 5 minutes of baking, sprinkle with parmesan for a crisp finish or mozzarella for a melty topping.
This crispy potatoes recipe is ideal for gatherings and pairs well with many other game-day dishes.
Why these potatoes get crispy
The combination of melted butter, olive oil, and smashing the potatoes thin creates a surface that browns and crisps beautifully in the oven.
Other game day ideas
- Buffalo Chicken Dip
- Smoked Queso
- Buffalo Caramel Corn
- Spinach Dip
- Stuffed Mushrooms
Crispy Potatoes with Bacon Butter
Ingredients
- 1–1½ lbs small potatoes (red or yellow)
- 1 tbsp salt (for boiling)
- 2 tbsp Good Ranchers Bacon Butter* (melted) — optional
- 2 tbsp butter (melted)
- 1 tbsp olive oil
- 1 tsp salt (to season)
- ½ tsp red pepper flakes (optional)
- ¼ tsp pepper
- Chopped parsley, for garnish (optional)
Instructions
- Fill a medium pot with water, add 1 tbsp salt, and bring to a boil. Add potatoes and cook until tender and easily pierced with a fork, about 20–30 minutes.
- Drain the potatoes and let cool for 5–10 minutes so you can handle them.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the potatoes on the sheet and smash each one with a masher or the bottom of a cup until fairly thin.
- Let the smashed potatoes rest for 5 minutes to release steam, which helps them crisp.
- Melt the butter (and bacon butter if using). Drizzle the butter mixture over the potatoes, then the olive oil. Season with salt, pepper, and red pepper flakes.
- Bake for 45–50 minutes until golden brown and crispy. Do not flip; bake until crisp but not burnt. Garnish with chopped parsley and serve.
Notes
- If you don’t have bacon butter, omit it—these will still be tasty with butter and oil.
- At high altitude, potatoes may take longer to boil; begin checking at about 25 minutes.
- Using both butter and olive oil helps with browning and adds flavor.
- Leftovers: store in an airtight container in the refrigerator for 2–4 days.
- Reheat on a baking sheet at 400°F for 5–10 minutes to restore crispness.
Nutrition
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Carbs: 27 g
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Protein: 3 g
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Fat: 15 g