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A white bowl filled with seasoned Smashed Red Skin Potatoes sits on a wooden board, with a small dish of lime wedges and a glass bottle of water in the background.

Smashed Red Skin Potatoes

Smashed Red Skin Potatoes are perfect for when I want a side dish with amazing texture and flavor. The potatoes have golden, crispy edges with soft, creamy centers for that perfect contrast. Garlic powder, smoked paprika, and chili powder create an incredible savory coating on every piece. I make them for holiday dinners, potlucks, and weeknights because they're simple comfort food that everyone loves and they pair with any main dish.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Crispy Smashed Red Skin Potatoes
Servings: 4
Calories: 257kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Here are my best tips for making perfectly smashed red-skinned potatoes every time.
  • 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

Calories: 257kcal | Carbohydrates: 37g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 337mg | Potassium: 1061mg | Fiber: 4g | Sugar: 3g | Vitamin A: 338IU | Vitamin C: 20mg | Calcium: 27mg | Iron: 2mg
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