This simple plate of smashed red potatoes has been my go-to side when I want something both comforting and impressive without a lot of fuss. I first discovered this method during a busy holiday season when I needed a make-ahead side that stayed crisp and fresh on the table. The result was a crisp exterior and tender, creamy interior that made everyone reach for seconds. Little ones loved the bite size, and adults kept asking for the recipe.

What makes this preparation special is the contrast between the crunchy browned edges and the soft center of each potato. Using small red potatoes means you get thin skins that crisp beautifully and a buttery texture inside even without butter. I like how the onion powder and cracked black pepper lift the flavor while the chives make for a bright finish. This version is olive oil based and naturally dairy free so it pairs well with a wide range of main dishes.

Ingredients

• Small red potatoes: Use 1 1/2 pounds of small red potatoes. Choose uniform sizes so they cook evenly. Look for firm skins with no soft spots. I prefer small new red potatoes because their thin skin crisps without peeling and their texture stays creamy inside.
• Kosher salt: 1 1/2 tablespoons total, divided. Use 1 tablespoon in the boiling water to season the potatoes from the inside out and 1/2 tablespoon to finish them before baking. Diamond Crystal or Morton will both work; adjust if your kosher salt brand is coarser or finer.
• Extra virgin olive oil: 3 tablespoons total, divided. Use 2 tablespoons to coat the potatoes before smashing and 1 tablespoon to drizzle over them prior to baking. Choose a good quality oil for flavor, but it does not need to be expensive.
• Onion powder: 1 teaspoon. This adds a gentle savory backbone without the bite of raw onion. If using garlic powder instead, reduce slightly to avoid overpowering.
• Fresh cracked black pepper: 1 teaspoon. Freshly cracked pepper gives a brighter aroma and a pleasant bite on the finished potatoes.
• Fresh chives: 2 tablespoons chopped, optional garnish. Chives add color and a fresh, mild onion note that complements the roasted edges.

Instructions

Prepare and clean the potatoes:Rinse the potatoes under cool running water and remove any visible eyes or blemishes with a paring knife. Uniform small potatoes are ideal. Place them into a 4 or 5 quart stock pot and add cold water to cover the potatoes by 1 1/2 to 2 inches. Add 1 tablespoon of kosher salt to the water which seasons the potatoes as they cook.Boil until fork-tender:Set the pot on high heat and bring to a gentle boil. Cook the potatoes for about 15 minutes or until a fork slides into the center with little resistance. Start checking at 12 minutes because small potatoes can go from tender to falling apart quickly. While the potatoes cook, preheat your oven to 425 F a few minutes before draining so it is hot and ready.Drain and rest:Carefully drain the potatoes in a colander and let them rest for 5 to 7 minutes to allow excess steam to escape and the surfaces to dry slightly. This brief rest helps the oil adhere and promotes better browning in the oven. Handle them gently to avoid breaking the skins.Oil and arrange for smashing:Line a baking sheet with heavy-duty aluminum foil and spray lightly with olive oil spray or brush with oil. Transfer the potatoes to a large heat-safe bowl or back into the stock pot. Drizzle 2 tablespoons of extra virgin olive oil over the potatoes and toss or stir to coat evenly. Arrange four or five potatoes in a single row on the prepared sheet so there is space for air to circulate between them.Smash gently:Use a potato masher, a flat-bottomed glass or coffee cup that you have rubbed with a little oil on the bottom, or a fork to press each potato down until its flesh spreads slightly and the skin splits. Aim for a thickness of about 1/2 inch so the centers stay creamy while the edges crisp. Repeat with the remaining potatoes.Season and roast:Drizzle the remaining 1 tablespoon of olive oil evenly over the smashed potatoes. Sprinkle the remaining 1/2 tablespoon kosher salt, 1 teaspoon onion powder, and 1 teaspoon freshly cracked black pepper across the tops. Bake at 425 F for 25 to 30 minutes until the edges are deeply golden brown and crisp. Rotate the sheet once halfway through for even browning. Garnish with 2 tablespoons of chopped chives and serve immediately while hot.

Storage Tips

To store leftover smashed potatoes, allow them to cool completely to room temperature for no longer than two hours, then place into an airtight container. Refrigerate for up to three days. For longer storage, arrange roasted potatoes in a single layer on a sheet and freeze until firm, then transfer to a sealed freezer bag for up to three months. When reheating, avoid the microwave if you want to preserve crispness. Instead, reheat on a rimmed baking sheet at 400 F for 8 to 12 minutes or until the edges re-crisp. A quick spray of oil before reheating helps restore the glossy crust.

Ingredient Substitutions

If you do not have small red potatoes, you can use baby Yukon golds which offer a butterier interior and thin skin. For a lower oil version, reduce the oil by 1 tablespoon, but expect slightly less browning. Replace onion powder with 1/2 teaspoon garlic powder plus 1/4 teaspoon smoked paprika for a different flavor profile. If kosher salt is not available, use table salt but reduce the amount by about half because it is finer and saltier by volume. Fresh herbs like parsley or thyme can replace chives for a different aromatic finish.

Serving Suggestions

These smashed potatoes pair well with almost any protein. Serve with roasted chicken, grilled salmon, or a seared pork chop. For brunch, place alongside scrambled eggs and a simple arugula salad. Garnish with a spoonful of sour cream or a drizzle of lemony yogurt if not keeping vegan. Add a sprinkle of grated Parmesan when serving for extra umami if dairy is acceptable.

Cultural Background

Small roasted or smashed potatoes are a popular side across many cuisines because they highlight simple ingredients and technique. Crispy smashed potatoes are a modern adaptation of pan-roasted and boiled potato traditions found in home cooking in the United States and Europe. The technique of parboiling then finishing in a hot oven draws on classic methods used to develop both tender interiors and crisp exteriors.

Seasonal Adaptations

In spring and summer, finish the potatoes with chopped fresh herbs like chives, parsley, or basil and a squeeze of lemon for brightness. In fall and winter, swap chives for finely chopped rosemary and add a pinch of smoked paprika or cayenne for warmth. For holiday meals, scatter toasted pine nuts or pomegranate seeds for color and texture contrast.

Meal Prep Tips

For convenient weeknight meals, parboil the potatoes in the morning and refrigerate them covered. When ready to serve, oil, smash, season, and roast for 25 minutes. This short oven time brings the potatoes to perfect crispness without last-minute boiling. Use a rimmed sheet to catch oil drips and bake two trays at once by rotating them between racks halfway through the roasting time.

These smashed red potatoes are an approachable dish that rewards small attention to timing and heat. They are perfect for sharing and simple to make your own with favorite herbs and spices. Give them a try the next time you want a low-effort side with high impact.