Crispy Smashed Yellow Potatoes

These crispy smashed yellow potatoes are fluffy on the inside from boiling, then crisp up beautifully in the oven. Smashing them thin means every bite gets extra crunch. Sprinkle the crispy smashed yellow potatoes with Parmesan for a flavorful treat that pairs well with just about anything.

Why You Will Love This Recipe

Super Crispy: Boiling the potatoes first creates a fluffy interior, while roasting them at high heat gives them crispy, golden edges.

Simple pantry ingredients: You only need a handful of everyday ingredients to make this delicious side dish.

Buttery and cheesy flavor. Olive oil, Parmesan cheese, and seasonings combine to create a rich, savory bite.

Pairs with almost anything: Serve them with steak, grilled chicken, salmon, or burgers.

Ingredients

• 1 lb yellow potatoes
  • Works best because of its buttery texture
• 3 tablespoons olive oil
  • Helps the potatoes crisp up
• 1 teaspoon salt
  • Enhances the flavor
• 2 teaspoons onion powder
  • Adds depth
• 1 teaspoon paprika
  • Adds smokiness
• ¼ cup grated Parmesan cheese
  • Nutty and savory finish
• Parsley
  • Adds a pop of color

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Bring a large pot of salted water to a boil. Add the potatoes and cook for 15–20 minutes, or until they are fork-tender.

Drain the potatoes and let them cool slightly so they are easier to handle.

In a small bowl, mix the olive oil, salt, onion powder, and paprika.

Place the potatoes on a baking sheet.

Using the bottom of a heavy glass cup or mason jar, gently smash each potato until flattened.

Brush each smashed potato generously with the seasoned olive oil mixture.

Bake at 425°F for 30–40 minutes, or until the potatoes are golden brown and crispy.

Sprinkle with Parmesan cheese and fresh parsley before serving.

Enjoy!

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Crispy Smashed Yellow Potatoes Tips

Use small potatoes. You can use any variety of small potatoes, but baby yellow potatoes work best because of their buttery flavor and fluffy texture.

Don’t overcook the potatoes. Boil them just until they are fork-tender. If they are overcooked, the potatoes will break apart when you smash them.

Smash gently. Press the potatoes just enough to flatten them without causing them to break apart.

Don’t skimp on the olive oil. A generous coating of olive oil helps the potatoes become perfectly golden and crispy.

Storage Tips

Refrigerate: Let the potatoes cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days.

Freezer: Place the cooled potatoes on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat: For the crispiest results, reheat the potatoes in a 400°F oven for 10–15 minutes or in an air fryer at 375°F for 4–6 minutes.

Frequently Asked Questions

Can I use a different type of potato?

Yes! While baby yellow potatoes work best because of their buttery flavor and creamy texture, you can also use baby red potatoes.

Why are my smashed potatoes not crispy?

The most common reasons are excess moisture, not enough oil, overcrowding the baking sheet, or not roasting at a high enough temperature.

Can I make these crispy smashed potatoes in the air fryer?

Yes! Air fry the smashed potatoes at 400°F for about 12–15 minutes until golden and crispy.

Ingredient Substitutions

Yellow potatoes → Substitute with baby red potatoes. They have a similar creamy texture.

Olive oil → Use avocado oil or melted butter

Parmesan cheese → Try Pecorino Romano for a saltier flavor, or omit the cheese for a dairy-free version.

Parsley → Garnish with fresh chives, dill, cilantro, or green onions for a fresh finish.

Most Common Mistakes

• Using the wrong type of potatoes → Large potatoes may not hold their shape as well.
• Overcooking the potatoes → Boiling the potatoes for too long can make them too soft and difficult to smash without falling apart.
• Not drying the potatoes → Excess moisture creates steam and prevents the potatoes from getting those crispy golden edges. Let them air dry for a few minutes after boiling.
• Not using enough oil → Olive oil helps the potatoes roast and develop a crispy exterior.
• Smashing the potatoes too thin → Flattening them too much can cause them to break apart and lose their fluffy center.
• Overcrowding the baking sheet → Placing potatoes too close together traps steam, making them soft instead of crispy.

What to Serve with Crispy Smashed Potatoes

Grilled chicken → The savory, crispy potatoes pair perfectly with juicy grilled chicken or roasted chicken.

Steak → Serve these potatoes with your favorite steak dinner.

Salmon → The crispy, cheesy potatoes complement the rich flavor of baked, grilled, or air fryer salmon.

Burgers → Swap traditional fries for smashed potatoes.

Dipping sauces → Serve with ranch, garlic aioli, sour cream, or your favorite sauce.

If you enjoyed this crispy smashed yellow potatoes recipe, you might also like my easy caramelized sweet potatoes recipe or my healthy air fryer potato wedges.

Healthy Air Fryer Potato Wedges

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