These crispy smashed baby potatoes are going to be your new favorite way to eat potatoes. They are crispy little circles of bliss that can be seasoned however your heart desires and pair well with various main dishes.

Can we all agree that potatoes are the greatest of all time? When does a potato (in some shape or form) not sound like a good time? Chips, fries, potato skins, hash browns, breakfast potatoes... you name it and I am ALL in. If you agree you're going to love this recipe!
These crispy smashed potatoes are seasoned just right so that they can be enjoyed as is, or devoured with your favorite dipping sauce.
Check out the substitution and variation section for additional ways to season & serve these crispy smashed potatoes!
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Ingredients
- Yellow baby potatoes
- Avocado oil (or olive oil)
- Garlic granules
- Onion granules
- Himalayan pink sea salt
- Black pepper
For full recipe details and step-by-step directions, scroll to the recipe card below.
How to make crispy smashed potatoes
- Add potatoes to a large pot and boil over high heat for 15-20 minutes.
- Once tender, remove from heat and strain.
- Smash each potato (with a 1 cup measuring cup) and drizzle with avocado oil & spices.
- Bake for 25-30 minutes (or until golden and crispy).
Substitutions
Avocado oil: olive oil or vegan butter can also be used. Using vegan butter? Melt and whisk in the spices (salt, pepper, garlic, & onion), then drizzle over each smashed potato.
Salt: I used Himalayan pink sea salt, but sea salt, kosher salt, or iodized salt also work. For flavor variation try black truffle sea salt or other infused salts.
Variations
Vegan parmesan smashed potatoes: in the last 5 minutes of cooking, add vegan parmesan cheese to the tops of each potato. Enjoy as is or dip into vegan pesto.
Loaded crispy smashed potatoes: top with guacamole, Pico de Gallo, beans & hot sauce of choice. Looking for a recipe for this? Use smashed potatoes instead of sweet potatoes in this nacho recipe and enjoy!
Smashed potatoes with a kick: add cayenne pepper or smoked paprika
Enjoy these crispy smashed potatoes with a salad or grain bowl.
Sauces to drizzle or dip
These crispy smashed baby potatoes are delicious without any sauce but here are a few options that pair well with them;
- Gravy - a perfect side dish for holiday gatherings and meals!
- Non-dairy buffalo sauce
- Vegan pesto
- Trader Joe's Zhoug sauce (a spicy kick, so just a little is needed!)
- Barbecue sauce
- Vegan ranch dressing
- Sriracha dipping sauce (combine vegan mayo with your favorite sriracha and a bit of garlic powder)
- Red pepper sauce
The options are endless, try one of the options above or something new and let me know what you think in the comments below!
Storage
Smashed baby potatoes last in the fridge for 2-4 days, although they are best right out of the oven.
To reheat:
- Microwave for 15-20 seconds (or until warmed to your liking).
- Place in a warm skillet with a splash of oil and cover for about 5 minutes.
- Warm in the oven (350 F) for 5-8 minutes.
📋 Recipe
Crispy Smashed Baby Potatoes
Equipment
- large pot
- strainer
- large baking sheet (13x18)
Ingredients
- 1 24 oz bag baby yellow/gold potatoes
- 2 tablespoons avocado oil
- ½ teaspoon salt (I used Himalayan pink sea salt)
- ½ teaspoon onion granules
- ½ teaspoon garlic granules
- ¼ teaspoon black pepper
Optional toppings:
- fresh herbs of choice; cilantro, parsley, chives, scallions, thyme
Instructions
- Boil potatoes: Rinse potatoes and add to a large pot. Cover potatoes with water and place on stove top. Boil over high heat for 15-20 minutes (mine took 16 minutes).
- Prepare to bake: Once the potatoes are tender (a fork easily pierces through), remove from heat and strain. Let potatoes cool for 5 minutes (or until they can be safely touched). While they cool, preheat oven to 425° F and prepare a large baking sheet. Drizzle a bit of oil directly onto the baking sheet or line it with parchment paper and drizzle a splash onto the parchment paper.*if you don't have a large baking sheet, two baking sheets may need to be used.
- Smash and sprinkle: Add potatoes to the baking sheet. Use the bottom of a 1 cup measuring cup, glass, or jar and gently press on each potato until it's almost flat (this results in a crispy potato if you want less of a crisp, only press down slightly). Then drizzle avocado oil over the potatoes. It's roughly 2 tablespoons, but feel free to just eyeball it. You want each potato to have a good amount of drizzle on it. Next, sprinkle with salt, pepper, garlic, and onion. I prefer to add the amount to my hand and pinch a bit over each potato - but feel free to sprinkle over the sheet / do whatever works for you!
- Bake: Place on middle rack in the preheated oven for 25-30 minutes or until golden brown/charred to your liking. Remove and enjoy as is or add fresh herbs and gravy!
Milo's Mom says
Love these Smashed Potatoes! They're deliciously crispy and flavorful and were a big hit with Milo's Dad. The addition of onion and garlic granules were new ingredients for me... can't wait to use them again in all my savory dishes. Thanks for the great tips and wonderfully clear and easy directions. Keep these yummy recipes coming!!
Morgan says
My heart is full reading this 😌 Love that the potatoes were a success & can’t wait to hear how you enjoy using granules in other dishes, too!