What is the secret to smashed potatoes?

The secret lies in three things: using small, waxy potatoes (like baby Yukon Gold), boiling them until fork-tender, and then smashing them just enough to create craggy edges. Finally, roasting them with enough oil at high heat ensures that golden, crispy finish.

How to make crushed potatoes in the oven?

It's easy! Boil the potatoes until soft, then drain and let them cool slightly. Place them on a baking sheet, gently smash each one with a fork or the bottom of a glass, drizzle with olive oil, season generously, and roast at 425°F (220°C) until crispy—about 25-30 minutes.

How does Gordon Ramsay make smashed potatoes?

Gordon Ramsay typically boils baby potatoes with garlic and herbs, smashes them lightly, then pan-fries or oven-roasts them in butter or olive oil to get that golden crisp. He often finishes them with chopped herbs, lemon zest, or parmesan for an extra punch of flavor.

Why are my smashed potatoes not getting crispy?

There are a few common reasons: Too much moisture: Let the boiled potatoes steam dry before smashing. Not enough oil: A generous drizzle of oil helps them crisp up. Oven temperature too low: Make sure your oven is hot—425°F is ideal. Overcrowded pan: Give each potato enough space to crisp properly. Still not crispy? Try flipping them halfway through baking for an even crunch!

Smashed Potato Sheet Pan: The Best 7 Crispy One-Pan Recipes

Name: Smashed Potato Sheet Pan Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1½ lbs baby potatoes, skin on; 2 tablespoons olive oil (or melted butter); 2 cloves garlic, minced; ¼ cup grated Parmesan cheese; 1 teaspoon sea salt; ½ teaspoon freshly cracked black pepper; 1 tablespoon fresh parsley, chopped (optional for garnish)

Description

This Select Smashed Potato Sheet Pan Recipe delivers crispy, golden baby potatoes smashed to perfection, then roasted with garlic butter and Parmesan for a deeply satisfying texture and flavor. It’s a one-pan side dish or main that’s easy, comforting, and endlessly customizable—perfect for weeknights or entertaining.

Ingredients

1½ lbs baby potatoes, skin on
2 tablespoons olive oil (or melted butter)
2 cloves garlic, minced
¼ cup grated Parmesan cheese
1 teaspoon sea salt
½ teaspoon freshly cracked black pepper
1 tablespoon fresh parsley, chopped (optional for garnish)

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Instructions

Boil the Potatoes: Place baby potatoes in a pot of salted water and boil until fork-tender, about 15–20 minutes. Drain and let cool slightly.
Preheat and Prep: Preheat oven to 425°F (218°C) and line a sheet pan with parchment paper or foil.
Smash the Potatoes: Arrange boiled potatoes on the sheet pan and gently press each with the bottom of a glass to flatten, keeping them in one piece.
Season: Brush each potato with olive oil and sprinkle evenly with garlic, Parmesan, salt, and pepper.
Roast: Bake for 25–30 minutes or until edges are crisp and golden brown. Broil for an additional 2–3 minutes for extra crispiness if desired.
Garnish and Serve: Sprinkle with fresh parsley and serve immediately while hot and crispy.

Notes

For ultra-crispy results, ensure potatoes are completely dry before smashing. Don’t overcrowd the sheet pan—space equals crisp! Great with chipotle ranch, sour cream & chive dip, or as a base under grilled chicken.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Sheet pan meals
Method: Oven
Cuisine: American