This Crispy Smashed Potato Bake is my go-to when I want potatoes that are both golden and crunchy and still have that soft middle. It’s baked in a 9×13 dish, so it’s easy to serve and it looks great on the table without any fuss.
The flavor here is exactly what I want from a potato side: garlic butter, a little smoked paprika, and a salty finish from parmesan. I like that the edges get crisp while the centers stay tender, and the herbs at the end keep it tasting fresh.
I make this a lot for weeknight dinners, but it also fits right in on a holiday platter. It’s especially good alongside roasted chicken, steak, or anything that wants a creamy dip like sour cream or Greek yogurt.
Why You’ll Love This Recipe
Crunchy edges: The smashed shape gives you tons of surface area, so you get those browned, crisp bits without deep frying.
Garlic butter flavor: The olive oil and melted butter combo tastes rich, but it still bakes up crisp instead of greasy.
Easy to serve: Everything bakes in one 9×13 dish, and it’s simple to scoop portions without the potatoes falling apart.
Holiday worthy: This is one of those sides that looks impressive on a big dinner table, even though it’s very straightforward to make.
Flexible toppings: Parmesan is my favorite here, but you can switch up the cheese and herbs based on what you have.
Ingredients You’ll Need
Potatoes
- Baby potatoes: I like small, waxy potatoes here because they hold their shape when smashed and the edges crisp up nicely.
- Kosher salt: Salting the boiling water is the easiest way to make sure the potatoes taste seasoned all the way through.
- Water: Nothing fancy—just enough to cover the potatoes so they cook evenly.
Garlic butter and seasoning
- Olive oil: Helps the potatoes roast and crisp, especially around the thin edges where you want the most browning.
- Unsalted butter: Melted butter gives that classic rich flavor. I use unsalted so I can control the salt at the end.
- Garlic: Fresh minced garlic is best here. The jar kind works in a pinch, but it doesn’t taste quite as bold.
- Black pepper: Adds a little bite, and it’s especially nice with the parmesan.
- Smoked paprika: This gives a gentle smoky flavor and better color. Regular paprika works too if that’s what you have.
- Dried oregano: A simple pantry herb that tastes right with garlic and butter.
- Salt: I usually add a little at the end after the parmesan goes on, since the cheese brings plenty of saltiness.
Toppings and finish
- Parmesan: Grated parmesan melts into the rough surfaces and turns into those salty, crisp spots.
- Fresh parsley: I like parsley for a clean, fresh finish so the bake doesn’t feel too heavy.
- Chives: Chives give a mild onion flavor without overpowering the garlic.
- Sour cream or Greek yogurt: A cool, tangy dip makes the potatoes feel more complete on the plate. Use whichever you keep around.
Recipe Instructions
- Preheat the oven: Heat the oven to 450°F. Lightly oil a 9×13 baking dish and set it aside.
- Boil the potatoes: Add the potatoes to a pot, cover with water, and add the kosher salt. Bring to a boil and cook for about 15 to 20 minutes, until the potatoes are fork-tender.
- Dry the potatoes: Drain well, then let the potatoes sit in the colander for about 5 minutes so they can steam dry. This helps them crisp instead of steam in the oven.
- Smash the potatoes: Transfer the potatoes to the baking dish in a single layer. Gently smash each one to about 1/2-inch thick.
- Mix the butter mixture: Stir the olive oil, melted butter, minced garlic, black pepper, smoked paprika, and dried oregano together.
- Season the potatoes: Brush or drizzle the garlic butter mixture over the smashed potatoes, making sure the edges get coated. Add a little salt if needed.
- Bake: Bake for 25 minutes, then flip the potatoes or rotate the pan for more even browning.
- Add the parmesan: Sprinkle the parmesan over the potatoes, then bake 10 to 15 minutes more, until deeply golden and crisp.
- Finish and serve: Let the potatoes rest for 5 minutes, then top with parsley and chives. Serve with sour cream or Greek yogurt on the side.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Choose small, waxy potatoes. They keep their shape when you smash them, and you end up with more crisp edges instead of broken pieces.
Let them steam dry after draining. Those few minutes make a difference. If the potatoes are wet, they’ll soften and steam in the dish instead of roasting.
Don’t smash them too thin. About 1/2-inch thick is the sweet spot—thin enough for crispy edges, but thick enough to stay fluffy in the middle.
Coat the edges on purpose. I make sure the garlic butter mixture runs into the cracks and around the edges, because that’s where the crunch really happens.
Broil only at the end if needed. If you want extra browning, broil for 2 to 3 minutes, but watch closely. Parmesan can go from golden to too dark quickly.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Roasted chicken: This is an easy side with a simple roast chicken or chicken thighs. I like adding a squeeze of lemon to the chicken so the meal doesn’t feel too rich.
- Steak or burgers: Serve these instead of fries with grilled steak, smash burgers, or even meatloaf. Put extra sour cream or Greek yogurt on the table and let everyone dip.
- Simple salad: A chopped salad with cucumbers and tomatoes (or a basic Caesar) is really nice with these. Something crisp and cold works well here.
- Brunch plate: I’ll do these with fried eggs or a veggie omelet when I want a more filling breakfast-for-dinner situation. They’re great with hot sauce too.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. They’ll soften a bit in the fridge, but the flavor holds up well.
For reheating, I prefer the oven or toaster oven at 400°F until hot and crisp again. The microwave works, but the potatoes will be softer.
You can make this recipe ahead by boiling and smashing the potatoes, then covering the dish and refrigerating it overnight. When you’re ready, add the garlic butter mixture and bake (you may need a few extra minutes since the potatoes start cold).
If you want them to last longer, freeze individual portions in an airtight container. Thaw in the fridge overnight, then reheat in the oven until warmed through.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
What kind of potatoes work best for smashed potato bake?
Small waxy potatoes are the easiest and most reliable, like baby golds or baby reds. They stay intact when smashed and they crisp up well around the edges.
Can I use larger potatoes instead of baby potatoes?
You can, but cut them into chunks first so the pieces are closer to the size of baby potatoes. If the pieces are too big, they’re harder to smash evenly and the centers can stay a little too thick.
Why aren’t my smashed potatoes getting crispy?
Usually it’s extra moisture. Drain them well and let them steam dry before smashing, and make sure the oven is fully preheated.
It also helps to coat the edges with the oil and butter mixture and give them enough time to brown. If they’re close but not quite there, a short broil at the end can help.
Can I swap the parmesan for another cheese?
Yes. Cheddar will melt more and give you a richer top, and feta will be saltier and more tangy. I’d keep the amount similar, then adjust salt at the end if needed.
Can I boil the potatoes ahead of time?
Yes, and it works well for busy dinners. Boil them, drain, and refrigerate, then smash and bake when you’re ready (they may need a few extra minutes in the oven since they start cold).
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Crispy Smashed Potato Bake
INGREDIENTS
Potatoes
- 2.5 lb baby potatoes
- 1 tbsp kosher salt
- water for boiling.
Garlic butter and seasoning
- 3 tbsp olive oil
- 3 tbsp unsalted butter melted
- 4 cloves garlic minced
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano
- salt to taste.
Toppings and finish
- ½ cup grated parmesan
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped chives
- sour cream or Greek yogurt for serving.
INSTRUCTIONS
Boil and smash
- heat oven to 450 F
- lightly oil a 9x13 baking dish
- add potatoes to a pot cover with water and add salt then boil until fork tender about 15 to 20 minutes
- drain well and let steam dry 5 minutes then transfer potatoes to the baking dish in a single layer and gently smash each potato to about 0.5 inch thick.
Bake and crisp
- mix olive oil melted butter garlic pepper paprika and oregano then brush or drizzle over smashed potatoes making sure edges are coated
- bake 25 minutes then flip or rotate pan for even browning
- sprinkle parmesan over potatoes and bake 10 to 15 minutes more until deeply golden and crisp
- rest 5 minutes then top with parsley and chives and serve with sour cream.
