Crispy Smashed Red Skin Potatoes
Add Preferred SourceI’m obsessed with how much flavor these Smashed Red Skin Potatoes have. The crispy edges get so golden and crunchy, almost like potato chips, while staying creamy inside. Smoked paprika, garlic, and chili powder coat every surface with savory goodness. They’re crispy, fluffy, and absolutely perfect with everything.
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I make these for potlucks, holiday dinners, and family meals because they’re a crowd-pleasing side dish, and everyone loves crispy, buttery potatoes. They’re actually simple to pull together and work for any size group. Keep leftovers in the fridge for up to 4 days and reheat in the oven or air fryer.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Smashed Red Skin Potatoes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make crispy smashed red skin potatoes from start to finish.
Boil the Potatoes
Wash your potatoes and leave the skins intact. Pop them in a pot of lightly salted cold water, bring to the boil, then simmer until fork-tender (around 15 minutes).
I like using this stainless steel stockpot, which works perfectly for boiling potatoes evenly. You can use baby red potatoes, Yukon Gold potatoes, or yellow potatoes for this recipe, as long as they’re small potatoes about the size of a golf ball.
Prepare the Baking Tray
Preheat your oven to 425°F (215°C) and line a sheet pan with baking paper or aluminum foil. I always use a rimmed baking sheet because it catches all the oil and makes cleanup easy.
Mix the Spice Oil
Mix together your olive oil, garlic powder, chili powder, smoked paprika, kosher salt, and ground black pepper in a small bowl and set aside. If you prefer fresh garlic or minced garlic, use about 2 cloves in place of the garlic powder. This silicone pastry brush makes it easy to coat every potato evenly.
Smash the Potatoes
Once cooked, drain the potatoes and place them on your baking tray. Using a flat glass, potato masher, or large fork, press down on each potato to flatten it. The goal is to maximize surface area for maximum crispness.
Brush with Oil and Spices
Brush each smashed potato with the oil and spice mixture, ensuring you reach all cracks and crevices. Glass mixing bowls are ideal for mixing spice blends because they let you see everything clearly.
Bake Until Crispy
Bake potatoes for 20 to 25 minutes, or until they reach your desired crispness and turn golden brown. For extra crispy edges, bake for an additional 3 to 5 minutes.
The edges should be golden and crunchy while the centers stay tender.
Serve
Transfer the smashed red potatoes to a serving platter while they’re still hot. They’re best enjoyed fresh from the oven when the edges are at their crispiest. Top with fresh herbs like chopped parsley, chives, or rosemary for extra flavor.
You can also add a dollop of vegan sour cream or vegan Greek yogurt on the side for dipping. Enjoy!
If you’re taking smashed potatoes to a potluck or barbecue, let them cool for about 10 minutes after baking so they firm up slightly and are easier to transport. Layer them in a portable food container with parchment paper between layers to prevent sticking.
Ingredients
- 2 pounds 900g small red potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Wash your potatoes (leave the skins intact!) and pop them in a pot of lightly salted water. Bring to the boil, then simmer the potatoes until fork-tender (around 15 minutes).
- Pre-heat your oven to 425F (215C) and prepare a baking tray with baking paper.
- Mix together your olive oil and spices in a small bowl and set aside.
- Once cooked, drain the potatoes and place them on your baking tray. Using a flat glass, or similar, press down on each potato to “smash” it.
- Brush each potato with the oil and spice mixture.
- Bake potatoes for 20-25 minutes or until they’ve reached your desired crispiness.
Notes
- Boil until fork-tender: The potatoes need to be fully cooked before smashing, so they hold together and create crispy edges without falling apart.
- Smash evenly: Press down firmly but gently to flatten each potato to about half its original height, ensuring maximum surface area for crisping without breaking them.
- Brush generously: Make sure to coat every smashed potato with the spiced oil, getting into all the cracks and crevices where the flavor and crispiness develop.
- Watch the oven closely: Baking times can vary by oven and desired crispness, so check around 20 minutes and add a few more minutes if you want extra crunch.
- Flash-freeze for storage: Freeze smashed potatoes on a baking sheet for 1 hour, then transfer them to a freezer bag so they don’t stick together, and reheat only what you need.
- Reheat in the oven: Always reheat leftover smashed potatoes in the oven rather than the microwave to retain their crispy texture and prevent them from becoming soggy.
Nutrition
How to Store Leftovers
Store leftover smashed potatoes in an airtight container in the fridge for up to 4 days. Stackable glass storage containers keep them fresh and make reheating simple.
To reheat, spread them on a sheet pan and warm them in a 375°F oven for 8 to 10 minutes, until crispy again. You can also freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight and reheat in the oven to restore their crispy texture.
What to Serve With Smashed Red Skin Potatoes
I love serving them alongside roasted vegetables, fresh salads, and grilled mains because they’re hearty and flavorful enough to stand on their own. They pair beautifully with steamed broccoli, sautéed green beans, or a crisp arugula salad with lemon vinaigrette. For a complete meal, serve them with veggie burgers, grilled portobello mushrooms, or roasted chickpeas.
They’re also fantastic for brunch spreads with scrambled tofu, avocado toast, and fresh fruit. The crispy edges and creamy texture make them a crowd favorite at any meal, and they’re versatile enough for casual weeknight dinners or special holiday gatherings. They work as side dishes, appetizers, or even finger food for parties. Top with a dollop of sour cream or Greek yogurt on the side for dipping.
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