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Crispy smashed potatoes are one of those recipes that instantly make me feel like I’m cooking something special, even though the steps are ridiculously simple. They’re golden, crunchy on the outside, fluffy on the inside, and they have that rustic, “I just pulled these out of the oven but didn’t fuss over them” kind of charm. The best part? I drizzle them with homemade tzatziki sauce, and suddenly they go from comfort food to a side dish you could proudly serve at any dinner party.
I make these potatoes all the time, sometimes as a side, sometimes as a snack, and occasionally as the star of dinner when I want something satisfying but easy. They also double as the base for one of my favorite warm-weather dishes: a crispy smashed potato salad with cucumbers, herbs, and more of that creamy tzatziki. Trust me, once you try them this way, you’ll want to put them on repeat.
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Why I Keep Coming Back to Crispy Smashed Potatoes
Here’s the thing: there are plenty of potato recipes out there. Mashed, roasted, baked, scalloped, fried, you name it, I’ve made it. But crispy smashed potatoes hit that sweet spot between cozy and elevated.
- They’re hands-on in the most fun way (smashing potatoes with a fork or the bottom of a glass is strangely therapeutic).
- They look impressive without requiring any fancy knife skills.
- They’re endlessly customizable with herbs, spices, or cheese.
- And most importantly…they taste like comfort food perfection.
I remember the first time I made them for friends at a summer dinner. I had a platter of crispy smashed potatoes topped with fresh dill and a little tzatziki on the side. People kept reaching for “just one more” until the plate was completely clean. That’s when I knew this was a recipe worth keeping in rotation.
Ingredients You’ll Need
One of the reasons this recipe is a weeknight favorite for me is that the ingredient list is short and forgiving. You probably have most of these on hand already.
- 1 lb of small potatoes – Baby Yukon golds or red potatoes are my go-to. The smaller, the better, since they smash more easily and crisp up beautifully.
- 4–6 tablespoons olive oil – Enough to drizzle generously so the potatoes bake up with those golden edges.
- Salt & flaky sea salt – Regular salt for boiling, flaky sea salt for finishing. That crunch is everything.
- Black pepper – Freshly cracked if possible.
- Fresh herbs – Dill, thyme, or chives. I rotate based on what I have in my fridge or garden.
- Optional flavor boosters – Garlic powder, smoked paprika, or even a little grated Parmesan if you want to mix things up.
And of course, tzatziki sauce. I make mine with cucumber, Greek yogurt, lemon juice, garlic, and dill. It’s tangy, creamy, and refreshing, all the things you want to balance out crispy, salty potatoes. Get my recipe here!
How to Make Crispy Smashed Potatoes Step by Step
This is one of those recipes where the process is just as fun as the eating. Don’t rush it, half the joy is in the smashing.
Step 1: Boil the potatoes
Bring a large pot of salted water to a boil and cook the potatoes for 25–30 minutes, until fork-tender. It’s totally fine if the skins crack, that just means they’re soft enough to smash later.
Pro tip: Don’t skimp on the salt in the water. Just like pasta, this is your chance to season the potatoes from the inside out.
Step 2: Drain and prep
Drain the potatoes well, then spread them out on a parchment-lined baking sheet (parchment = easy cleanup). Let them cool for about 5 minutes so they’re easier to handle.
Step 3: Smash time
Now for the fun part. Grab a fork or the bottom of a glass and gently press down on each potato until it flattens but stays mostly intact. You want them about ½ inch thick. Some edges might crumble off, and that’s okay, those little bits will get extra crispy in the oven.
Step 4: Season and drizzle
Drizzle the potatoes generously with olive oil. Don’t be shy, it’s what helps them crisp. Sprinkle with flaky salt, black pepper, and fresh herbs. If I’m feeling bold, I’ll add a little smoked paprika for depth.
Step 5: Bake until crispy
Slide the tray into a preheated oven at 375°F and bake for 45–50 minutes, until the edges are golden brown and irresistible. No need to flip them, they’ll crisp on both sides as is.
The Tzatziki Drizzle That Changes Everything
I can’t talk about crispy smashed potatoes without insisting you try them with tzatziki. The cooling, garlicky yogurt sauce balances the richness of the potatoes so perfectly. I usually spoon a little over the top or serve it on the side for dipping. Check out my Vegan Tzatziki Recipe!
It’s one of those pairings where both things taste good alone but taste incredible together. Kind of like fries with ketchup or chips with guacamole, once you try it, you’ll never want them any other way.
If you don’t have tzatziki handy, you could swap in sour cream with a squeeze of lemon juice, but honestly? Make the tzatziki. It’s worth it.
How I Turn Crispy Smashed Potatoes into a Potato Salad
This is my favorite “next level” move. Sometimes instead of serving the potatoes straight from the tray, I’ll cool them slightly, toss them with sliced cucumbers, chickpeas, fresh herbs, and drizzle everything with tzatziki.
The result? A crispy smashed potato salad that feels light but satisfying. It’s crunchy, creamy, and herby all at once. Perfect for a picnic or potluck because it holds up better than traditional mayo-based potato salad.
The first time I made it, I brought it to a family cookout, and it was gone in minutes. Even my potato-salad-purist uncle (who swears by the old-school version) asked me for the recipe. That’s how you know it’s a keeper.
Tips & Tricks for the Best Crispy Smashed Potatoes
Over the years, I’ve picked up a few tricks to guarantee crispy results every time.
- Don’t overcrowd the pan. Give the potatoes space so the hot air can circulate and crisp them evenly.
- Go heavy on the olive oil. Too little oil, and they’ll steam instead of crisp.
- Use parchment paper. Not only does it make cleanup easier, but it also helps prevent sticking.
- Smash gently. Press down slowly so the potatoes stay mostly intact. The more surface area, the crispier they’ll be, but you don’t want them falling apart completely.
- Season twice. Salt the water and season again before baking. This is the key to well-flavored potatoes.
Flavor Variations to Try
The beauty of this recipe is how adaptable it is. Once you’ve nailed the basics, you can experiment endlessly.
- Garlic Parmesan – Add minced garlic or garlic powder before baking, then sprinkle with Parmesan in the last 10 minutes.
- Smoky Paprika – Dust with smoked paprika for a Spanish-inspired twist.
- Mediterranean – Top with crumbled feta and olives, then drizzle with tzatziki.
- Spicy – Add red pepper flakes or a drizzle of hot honey after baking.
I love making different versions for gatherings, it feels like you’ve made three different sides, but really, you’ve just tweaked one recipe.
What to Serve with Crispy Smashed Potatoes
These potatoes play well with almost anything, but here are a few of my go-to pairings:
- Grilled chicken or lamb skewers with tzatziki on the side.
- A big Greek salad with lots of olives and feta.
- Baked salmon with lemon and herbs.
- Burgers, veggie burgers, or falafel wraps.
They also work great as finger food for game day or holiday parties. Put out a big platter with a bowl of tzatziki in the middle, and you’ll watch them disappear.
Can You Make Crispy Smashed Potatoes Ahead of Time?
This is one of the questions I get asked most often, and the answer is: absolutely, yes! The key is knowing which part of the process you can do in advance.
Here’s how I handle it when I’m hosting or just want dinner to be faster:
- Boil and smash ahead. You can cook and smash the potatoes earlier in the day (or even the night before). Just cover the tray loosely with foil and refrigerate.
- Bake right before serving. When you’re ready to eat, drizzle with olive oil, sprinkle with herbs, and pop them in the oven. They’ll crisp up beautifully and taste like you just made them.
- Reheating leftovers. If you happen to have any leftover (which is rare in my house), you can re-crisp them in the oven at 375°F for about 10–15 minutes. The microwave works in a pinch, but the oven keeps that crunchy texture.
This make-ahead method has saved me so many times when prepping for a dinner party or when I want to get most of the work out of the way earlier in the day. Potatoes are forgiving, and smashed ones even more so, they’ll happily wait for you until you’re ready to finish them off.
Why This Recipe Works for Everyday Cooking
I’ll be honest, weeknight cooking can be tricky. Some nights I’m energized and ready to experiment; other nights I just want something easy that tastes amazing. Crispy smashed potatoes fall into the latter category. They’re low effort but high reward.
You boil, you smash, you bake, and then you eat something that feels indulgent but is still made from humble ingredients. That balance is exactly why I love them.
How Kids (and Picky Eaters) Love These Potatoes
One of the things I love most about crispy smashed potatoes is how kid-friendly they are. My little one calls them “potato cookies” because they’re flat, crispy, and fun to eat with your hands. Honestly, I don’t correct them, it makes dinnertime easier!
Here are a few ways to make them extra appealing for kids (and picky eaters of all ages):
- Serve with dipping sauces. Tzatziki is my favorite, but kids often love ketchup, ranch, or even plain Greek yogurt with a drizzle of honey.
- Make them bite-sized. Use the smallest potatoes you can find so they bake up into mini, crispy bites that are easy to pop in your mouth.
- Add cheese. A sprinkle of shredded cheddar, Parmesan, or mozzarella in the last 10 minutes of baking makes them extra irresistible.
- Turn it into a “build your own” platter. Put out a tray of crispy smashed potatoes with little bowls of toppings, tzatziki, salsa, guacamole, shredded cheese, chopped herbs, and let everyone customize their own.
What I’ve found is that when kids get to smash their own potatoes before baking, they get way more excited about eating them later. It’s messy, sure, but it’s also fun, and it gets them involved in the kitchen.
Are Crispy Smashed Potatoes Actually Healthy?
I get this question a lot because potatoes sometimes get a bad reputation. But here’s the truth: when you make them this way, with olive oil, herbs, and a light tzatziki drizzle, they can absolutely be part of a nourishing meal.
- Potatoes are naturally full of potassium, vitamin C, and fiber (especially if you leave the skins on, which I always do for smashed potatoes). They’re not just “carbs”, they’re packed with micronutrients that your body needs.
- Olive oil provides healthy fats that help your body absorb those nutrients and keep you full longer. Plus, it gives the potatoes that irresistible golden crispiness without needing to deep fry.
- Herbs like dill, thyme, and chives add flavor without extra calories or salt. Fresh herbs also bring antioxidants and brighten the dish.
- Tzatziki made with Greek yogurt adds protein and probiotics, which makes the whole plate feel more balanced.
I like to think of crispy smashed potatoes as the best of both worlds: they taste indulgent and comforting, but they’re also made from real, wholesome ingredients. They’re a side dish you can feel good about serving to your family, or honestly, making a whole meal out of.
Recipe: Crispy Smashed Potatoes with Tzatziki
Serves: 4
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Ingredients
- 1 lb small potatoes (Yukon gold or red)
- 4–6 tbsp olive oil
- 1 tsp salt (for boiling water)
- Flaky sea salt, for finishing
- Freshly cracked black pepper
- Fresh herbs: dill, thyme, or chives
- Tzatziki sauce, for serving
Instructions
- Boil the potatoes: Add potatoes to a large pot of salted water. Boil for 25–30 minutes, until fork-tender. Skins may crack, and that’s okay.
- Drain and prep: Drain well and place potatoes on a parchment-lined baking sheet. Let cool for 5 minutes.
- Smash: Gently press each potato down with a fork or the bottom of a glass until flattened but mostly intact.
- Season: Drizzle generously with olive oil. Sprinkle with flaky salt, black pepper, and fresh herbs.
- Bake: Roast at 375°F for 45–50 minutes, until golden and crispy. No need to flip them.
- Serve: Drizzle with tzatziki or serve on the side for dipping. Garnish with more fresh herbs if desired.
Notes
- Make ahead: Boil and smash the potatoes earlier in the day, then bake right before serving.
- Flavor variations: Add Parmesan, smoked paprika, or garlic powder for a twist.
- Leftovers: Reheat in the oven at 375°F for 10–15 minutes to re-crisp.
So there you have it: crispy smashed potatoes, elevated with a drizzle of tzatziki and versatile enough to double as a potato salad. This recipe has become a staple in my kitchen for good reason, it’s simple, comforting, and crowd-pleasing every single time.
Next time you’re craving something crispy, salty, and satisfying, give these potatoes a try. Make a batch for dinner, snack on them with tzatziki, or turn them into that refreshing salad I mentioned. I promise, once you add them to your repertoire, they’ll become your go-to too.
With love,
Bri & Cat
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