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Smashed Potatoes are the crispy, craggy, golden side dish that disappears off the pan before dinner even starts, and I first made a big batch on a chilly Sunday when the girls begged for “the crunchy potatoes.” Boiled until tender, smashed flat, then roasted with olive oil and a brush of malt vinegar, every bite has shattering crispy edges and a fluffy center. If you love an easy potato side, our crispy fried red potato wedges are another family favorite.
Crispy edges, fluffy centers, and a tangy hit of malt vinegar make these Smashed Potatoes impossible to stop eating.
Smashed Potatoes Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 1 hour
- ⏳ Total Time: 1 hour 5 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 212kcal
- 🌶️ Flavor Profile: Crispy and golden with fluffy centers and a tangy malt vinegar finish
- ✋ Difficulty: Easy, as simple as our air fried baked potatoes
Quick Answer
To make Smashed Potatoes, boil baby gold potatoes in salted water until fork tender, then cool them slightly. Place them on a sheet pan and smash each one flat with the bottom of a glass to about half an inch thick. Drizzle with olive oil, brush on malt vinegar, season with pepper, and bake at 400 degrees for 15 minutes per side until golden brown and crispy.
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Why This Recipe Works
Click to see the technique science
- Boiling first makes them fluffy inside. Cooking the potatoes until fork tender before smashing gives Smashed Potatoes a soft, creamy center under the crispy crust.
- Smashing creates maximum crispy edges. Flattening each potato exposes more surface area to the hot pan, so every craggy edge turns shatteringly crisp.
- Olive oil crisps the surface. A generous drizzle of olive oil helps the edges fry up golden and crunchy in the oven.
- Malt vinegar adds a tangy punch. Brushing on malt vinegar gives these Smashed Potatoes that addictive fish and chip shop flavor you cannot stop eating.
- A high oven temperature is key. Roasting at 400 degrees drives off moisture and crisps the potatoes without drying them out.
- Flipping browns both sides. Turning the potatoes halfway through gives you crispy edges top and bottom instead of just one side.
Why You’ll Love This Recipe
- Incredibly crispy. Boiling then smashing gives you the crunchiest edges with a fluffy center every time.
- Just a few ingredients. Potatoes, olive oil, malt vinegar, salt, and pepper are all you need for this easy side.
- Goes with everything. Serve these Smashed Potatoes next to any main, like our marry me chicken.
Key Ingredients
These Smashed Potatoes need just a handful of simple ingredients. Here are the key players.
- Baby gold potatoes: Small, waxy potatoes that hold together when smashed and turn buttery and creamy inside.
- Olive oil: Coats the potatoes so the edges fry up golden and crispy in the oven.
- Malt vinegar: The secret ingredient, brushed on for a tangy, salty, fish and chip shop flavor.
- Salt: Salting the boiling water seasons the potatoes all the way through.
- Black pepper: A simple finishing touch that adds a little warmth and bite.
See recipe card for exact quantities.
Variations and Substitutions
These Smashed Potatoes are easy to customize. Try these ideas.
- Garlic parmesan: Skip the vinegar and toss with garlic, parmesan, and parsley after baking.
- Ranch: Sprinkle with ranch seasoning before roasting for a zesty twist.
- Loaded: Top with cheddar, bacon, and green onion like our loaded mashed potato cakes.
- Spicy: Add a pinch of cayenne or smoked paprika with the pepper.
- Fresh herbs: Finish with chopped rosemary, thyme, or chives.
- Different potatoes: Baby red or fingerling potatoes work great too.
How to Make Smashed Potatoes
- Rinse the baby gold potatoes and add them to a large stock pot with water and salt.
- Boil until fork tender, about 30 to 45 minutes, then remove and place on a wire rack to cool for 15 minutes. Preheat the oven to 400 degrees.
- Place the potatoes on a sheet pan and smash each one with the bottom of a glass until about half an inch thick.
- Drizzle with olive oil and brush on the malt vinegar, using just enough to coat each potato. Season with pepper to taste.
- Bake for 15 minutes, then flip and bake another 15 minutes until golden brown and crispy.
- For extra tang, brush with a little more malt vinegar before serving, then enjoy hot.
Recipe Tips & Tricks
- Use waxy potatoes. Baby gold or red potatoes hold together when smashed better than starchy russets.
- Salt the water well. Generously salted boiling water seasons the Smashed Potatoes from the inside out.
- Let them steam dry. Cooling the boiled potatoes on a rack lets excess moisture escape so they crisp up better.
- Do not over smash. Smash to about half an inch so they stay intact but get plenty of crispy edges.
- Use enough oil. A good drizzle of olive oil is what gives you those shatteringly crisp edges.
- Brush vinegar twice. A second brush of malt vinegar after baking gives the boldest tangy flavor.
Serving Ideas and Suggestions
Smashed Potatoes are the ultimate crispy side dish for almost any meal. Serve them alongside our marry me chicken or any roast, steak, or burger night.
They are perfect for game day and cookouts too. Pile them next to our cold green bean salad and a five bean salad for a crowd pleasing spread.
Set out dips for dunking, like ranch, garlic aioli, or extra malt vinegar. A cold drink and these crispy Smashed Potatoes make the perfect easy side.
Smashed Potatoes FAQs
Small waxy potatoes like baby gold, baby red, or fingerling potatoes are best for Smashed Potatoes because they hold their shape when smashed and turn creamy inside while crisping up beautifully outside.
Smashed Potatoes need a hot oven, enough olive oil, and dry potatoes to get crispy. Let the boiled potatoes steam dry first, use a generous drizzle of oil, and roast at 400 degrees, flipping halfway through.
Yes. Boil and smash the potatoes up to a day ahead and keep them covered in the fridge. When ready, drizzle with oil and vinegar and roast until crispy and golden right before serving.
No, but the malt vinegar gives these Smashed Potatoes their signature tangy, fish and chip shop flavor that sets them apart from a plain roasted potato. You can leave it off for classic crispy potatoes, swap in apple cider vinegar for a milder tang, or toss them with garlic and parmesan instead for a totally different but equally delicious side.
Reheat Smashed Potatoes in a 400 degree oven or air fryer for 5 to 8 minutes until hot and crispy again. Spread them in a single layer so the hot air can crisp every edge. Avoid the microwave, which traps steam and makes them soft and rubbery instead of crunchy.
Yes. After boiling and smashing, drizzle with oil and air fry at 400 degrees for about 12 to 15 minutes until crispy, working in batches so they are not crowded.
Looking for more crispy potato sides? Try our fried red potato wedges next.
Looking for more easy sides? Our Green Bean Stir Fry is a weeknight winner.
Round out dinner with crispy potatoes and our Boneless Short Ribs.
Add to the spread with our maple glazed carrots, tender carrots in a buttery maple glaze.
For another easy potato side, roast a tray of our crispy fingerling potatoes with rosemary.
If you love potatoes, do not miss our hasselback potatoes loaded with cheese, bacon, sour cream, and scallions.
Crispy Malt Vinegar Smashed Potatoes
Ingredients
- 24 oz 1 bag baby gold potatoes
- 8 Cups water
- 3/4 Cup salt
- 6 Tbls olive oil
- 1/8 Cup malt vinegar
- pepper to taste
Instructions
- Rinse off the potatoes and put them into a large stock pot with water and salt.24 oz 1 bag baby gold potatoes, 8 Cups water, 3/4 Cup salt
- Boil until fork tender 30-45 minutes.
- Remove from water and place on a wired rack to cool for 15 minutes. Preheat the oven to 400 degrees.
- Place the potatoes on a sheet tray and smash them with the bottom of a glass until they are about 1/2 inch or the thickness of your index finger.
- Drizzle with the olive oil and brush on the malt vinegar. You do not have to use all of the vinegar; just enough to brush some on each potato. Add pepper to taste.6 Tbls olive oil, 1/8 Cup malt vinegar, pepper to taste
- Bake for 15 minutes on the first side, flip, and bake an additional 15 minutes until golden brown and crispy. If desired, brush again with the remaining malt vinegar before serving for extra tanginess.
Notes
- Boil Just Right: Don’t overboil the potatoes; they should be fork tender but not falling apart.
- Smash Gently: Use the bottom of a glass or a potato masher to gently press the potatoes.
- Oil Generously: Drizzle enough olive oil to cover the potatoes for maximum crispiness.
- Season Well: Don’t be shy with the kosher salt and black pepper.
- Use Parchment Paper: Line your large baking sheet with parchment paper for easy cleanup.
- Serve Hot: These are best enjoyed fresh out of the oven when they’re hot and crispy.
Nutrition
Love This Recipe?
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Oh my! Potatoes are my favorite food group! 😉
Pinning! Thanks so much for sharing on Show Me Saturday!
~ Ashley
I have been making this recipe for several months now. I found it on Americas Test Kitchen. Your recipe is a little different but the same premise. I use the small purple potatoes that is sold at Publix Markets. I love the taste of these potatoes. They are my husbands favorite! I have given the recipe to all my friends. Now it is their favorite also. I love your website and the great recipes you pass along. Thanks!
These look so yummy. I cannot wait to try them.
Wow, these look so good! I absolutely have to try them
I so can’t wait to try these. YUMMY!
I must try these. They look so absolutely yummy, and I love the idea of twice cooked potatoes. They are delicious. Thanks for sharing the recipe!
I love these potatoes! Must try these recipes! Thanks for sharing.
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