These smashed red potatoes roast at 425°F until their rough edges turn crisp and golden while the centers stay creamy. Use small red potatoes, dry them thoroughly after boiling, and leave enough space between each one on the pan.
This smashed red potatoes recipe makes 4 servings. You will need a large rimmed baking sheet, a saucepan, and a flat-bottomed glass or measuring cup for pressing the potatoes.
Choose and Boil 1½-Inch Red Potatoes Until Fork-Tender
Ingredients
- 2 pounds small red potatoes, about 1½ inches across
- 3 tablespoons olive oil, divided
- 1½ teaspoons kosher salt, plus more for the boiling water
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon chopped fresh parsley or chives, for serving
Choose potatoes that are close in size so they finish boiling together. Scrub them well, but leave the thin red skins intact. The skins add color, flavor, and extra texture around the edges.
- Place the potatoes in a large saucepan and cover them with cold water by 1 inch. Add a generous pinch of salt.
- Bring the water to a boil over high heat. Reduce the heat and simmer for 12 to 15 minutes.
- Check a potato with a thin knife or skewer. It should slide into the center with little resistance, but the potato should still hold its shape rather than split apart.
Do not stop boiling while the centers are firm. Undercooked potatoes crack instead of flattening smoothly and remain hard after roasting. However, very soft potatoes can fall apart when pressed, so begin checking at 12 minutes.
Smashed Red Potatoes: Drain, Steam-Dry, and Press to ½ Inch
Drain the potatoes in a colander, then let them sit uncovered for 5 to 10 minutes. This steam-drying step removes surface moisture that would otherwise create steam in the oven. Drier potatoes develop a noticeably better crust.
Transfer the potatoes to a large cutting board or directly to the baking sheet. Place a square of parchment or the bottom of a glass over one potato and press firmly until it is about ½ inch thick. Repeat with the remaining potatoes.
Press straight down instead of twisting. A few cracks and ragged edges are helpful because they become the crispiest parts. If a potato splits completely, gently press it back together. Keep the pieces roughly the same thickness so none burn before the others are crisp.
Arrange the smashed potatoes in a single layer with at least 1 inch between them. Crowding traps moisture and softens the edges. If your baking sheet is small, use two pans rather than stacking the potatoes close together.
Smashed red potatoes recipe: Oil, Season, and Roast at 425°F
Heat the oven to 425°F. Coat a large rimmed metal baking sheet with 1 tablespoon of the olive oil. Place the potatoes on the sheet, then drizzle the remaining 2 tablespoons over them. Use a pastry brush or your fingers to spread the oil across the tops and into the cracked edges.
Sprinkle evenly with the salt, black pepper, and garlic powder. Seasoning after smashing allows it to reach more of the exposed potato surface. For a richer finish, you can replace the garlic powder with finely chopped rosemary or thyme.
- Roast the potatoes for 20 minutes without moving them. The undersides need uninterrupted contact with the hot, oiled pan to form a firm crust.
- Turn each potato once with a thin spatula if you want even browning on both sides. Roast for another 10 to 15 minutes.
- Remove the pan when the edges are deep golden brown, the surfaces look dry, and the bottoms lift easily from the sheet.
Turning is optional. Leave the potatoes untouched for the full roasting time if the first side is already deeply browned or if the potatoes seem delicate. They may have a stronger crust on the bottom, but they will still be crisp and creamy.
Total roasting time is usually 30 to 35 minutes. The exact time depends on the potato size, the darkness of the baking sheet, and how widely the potatoes are spaced. For other smashed red potato recipes, keep the ½-inch thickness and use the same visual cues rather than relying only on the clock.
Finish and Serve Red Smashed Potatoes with Crisp-Golden Edges
Let the potatoes rest on the baking sheet for 2 to 3 minutes. This short pause helps the crust set while the centers remain warm and soft. Finish with chopped parsley or chives, and add a small pinch of flaky salt if needed.
Serve these red smashed potatoes immediately as a side for roasted chicken, grilled steak, baked fish, or a vegetable main dish. The best texture is crisp at the edges and creamy in the middle; if they sit too long, the crust gradually softens.
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