I've always loved cooking potatoes, but crispy smashed potatoes have quickly become a favorite at home. With golden edges, soft centers, and two flavorful sauces, this recipe makes simple ingredients taste amazing.

Recipe

The first time I made crispy smashed potatoes, it wasn't planned at all.

I had some boiled potatoes in the fridge, a bit of butter, and no clue what I was doing. But something about smashing them down and watching them turn golden in the pan just felt right.

I drizzled on a quick garlic-chili sauce, added a spoonful of homemade mayo, and took a bite. It was one of those quiet kitchen moments when you pause and think, oh wow, this works.

Now, I make these potatoes on purpose. Especially on slow weekends or when friends drop by. There's something fun about putting out a tray of these, crispy edges, soft insides, and letting everyone dig in.

No one ever waits for a fork. Fingers, dipping, crunching. Every time, someone asks, Can I get this recipe?

I usually stick with baby potatoes or small waxy ones. They hold together well when you smash them, and the outsides go beautifully crisp in a bit of butter. That crust? It's the best part, crunchy, salty, and golden.

The garlic-chili one has that kick I love, fresh parsley, paprika, cumin, garlic, a bit of chili, and just enough vinegar to wake it all up.

Crispy smashed potatoes are easy, playful, and turn something simple into something worth gathering around.

Jump to:

⭐Why You'll Love These Crispy Smashed Potatoes
🧾Smashed Potatoes Ingredients
👩🏻‍🍳How to Make Crispy Smashed Potatoes
🍽 What to Serve with Smashed Potatoes
💭Tips for Recipe Success
🥔More Potato Recipes to Try!
🍛More Appetizer Recipes!
Recipe
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⭐Why You'll Love These Crispy Smashed Potatoes

Simple Ingredients, Big Flavor: Everything you need is probably already in your kitchen.
Crispy Edges and Soft Centers: The pan-crisped finish gives each potato the perfect texture contrast.
Two quick Sauces: Bold garlic-chili and creamy mayo are easy to make and add layers of flavor.
Fun to Prepare and Eat: Smashing the potatoes and adding toppings makes this a hands-on, satisfying dish.
Great for Sharing: This is one of those dishes that disappears fast when served at the table.

🧾Smashed Potatoes Ingredients

Here's the breakdown of what's in this Smashed Potatoes recipe:

For Smashed Potatoes:

Potatoes: I like using small or baby potatoes for this recipe because they hold their shape well and are easy to smash. They get beautifully crispy on the outside while staying soft and fluffy inside, just how I like them.
Salt: I always add salt to the water when boiling potatoes; it seasons them from the inside out and makes a big difference in flavor.
Butter: A little butter in the pan gives the smashed potatoes that irresistible golden crust and adds a rich, comforting taste I love.

Garlic-Chili Sauce:

Garlic Cloves: I use fresh garlic to give the chili sauce a bold, aromatic kick; it's the kind of flavor that makes you go back for more.
Parsley: I like adding fresh parsley for its bright, herby note. It lightens up the sauce and brings a nice balance to the spices.
Chilli Pepper + Chili Powder: I use both for layers of heat; the fresh chili adds a punch, while the chili powder gives it a warm, smoky background.
Cumin Powder: This adds a deep, earthy flavor that makes the garlic-chili sauce feel fuller and more complex.
Paprika: I always reach for paprika to round out the flavor; it's slightly sweet and gives the sauce that beautiful color.
Pepper: Just a little black pepper ties everything together and adds a subtle kick.
Extra Virgin Olive Oil: I use a generous amount to help blend everything smoothly and give the sauce a rich texture.
Vinegar: A splash of vinegar adds brightness and helps cut through the richness; it's that little zing that brings the whole sauce to life.

See the recipe card below for a full list of ingredients and measurements.

👩🏻‍🍳How to Make Crispy Smashed Potatoes

These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.

1. Boil the Potatoes: Place baby potatoes in a pot with salted water and simmer for 15-20 minutes, until fork-tender but not mushy.

2. Prepare the Garlic-Chili Sauce: While the potatoes cook, blend garlic, parsley, chili pepper, salt, cumin, paprika, pepper, extra virgin olive oil, and vinegar in a hand blender until smooth. Set aside.

3. Cool and Smash the Potatoes: Drain the potatoes and let them cool slightly. Heat butter in a skillet, then gently press each potato with a glass to flatten.

4. Crisp the Potatoes and Serve: Cook the smashed potatoes over low to medium heat until both sides are golden and crispy. Serve with garlic chili sauce and mayonnaise.

🍽 What to Serve with Smashed Potatoes

Crispy smashed potatoes are super versatile and go with just about anything.

I love serving them as an appetizer for gatherings, just pile them on a platter with the garlic-chili sauce and mayo on the side, and they disappear fast.

They also make a great side dish with things like chicken skewers, gyros, or honey garlic chicken.

For brunch, I like adding them to the table alongside chicken sandwiches or a warm bowl of butternut squash soup, they bring that perfect crispy touch.

They're fun to eat and even better with a little cream cheese or Muhammara for dipping.

💭Tips for Recipe Success

Use a Flat Surface to Smash Evenly: I like to use the bottom of a mug or small bowl rather than a glass, as it gives me better control and a more even smash without slipping.

Cook in Batches If Needed: If your pan feels crowded, cook the potatoes in two rounds. Giving each one enough space helps them crisp up beautifully instead of steaming.

Warm the Garlic-Chili Sauce Before Serving: I sometimes gently warm the sauce for 20-30 seconds before drizzling. It brings out the garlic and spice aromas and blends better with the hot potatoes.

Serve the Mayo Chilled: I always serve the homemade mayo straight from the fridge; it creates a nice contrast against the hot, crispy potatoes and feels extra refreshing.

Make It Ahead-Friendly: You can boil and smash the potatoes earlier in the day. Just store them in the fridge, then crisp them in the pan right before serving; it saves time and still turns out perfect.

Storage Tip: If I have leftovers, I let them cool, then store them in an airtight container in the fridge. To bring back some crisp, I reheat them in a dry skillet.