Prepare to elevate your potato game with our ultimate recipe for incredibly crispy and irresistibly delicious smashed red potatoes. Whether you prefer the golden perfection achieved in your oven or the smoky char from your grill, these potatoes promise a delightful crunch on the outside and a wonderfully fluffy interior. Season them with your favorite herbs and spices, then finish with a sprinkle of savory Parmesan cheese for an unforgettable side dish that complements any meal.

The Ultimate Crispy Smashed Red Potatoes: Oven & Grill Methods

Here at FFF, our love for potatoes runs deep! From quick crock pot baked potatoes to speedy microwave baked potatoes and rustic red potatoes in foil, we embrace every delicious iteration. Potatoes are a staple in our kitchen for many reasons: they’re incredibly versatile, budget-friendly, offer a long shelf life, and can be transformed into culinary masterpieces like this sensational smashed red potato recipe. If you’re looking for a new and exciting way to enjoy red potatoes, you’ve come to the right place.

Imagine potatoes that are wonderfully creamy and tender on the inside, yet boast an unbeatable crispiness on the outside. This recipe delivers exactly that, elevated by a simple yet flavorful seasoning—our favorite everything bagel seasoning—and a generous sprinkle of Parmesan cheese. It’s a combination that’s truly hard to resist!

In this comprehensive guide, we’ll walk you through two distinct methods for preparing these delectable smashed potatoes: baking them to perfection in your oven or grilling them for that delightful outdoor flavor. Both techniques yield fantastic results, ensuring you can enjoy crispy smashed potatoes no matter the season or your preferred cooking style.

Why Smashed Red Potatoes Are a Game-Changer

While any potato can be delicious, smashed red potatoes offer a unique textural experience that sets them apart. The process of boiling them until tender, then gently smashing them before roasting or grilling, creates maximum surface area for crisping. This means more golden-brown edges and satisfying crunch in every bite, all while keeping the potato’s interior soft and comforting. They are the epitome of a simple ingredient elevated to extraordinary heights, making them a fantastic addition to any meal, from weeknight dinners to special occasions.

How to Make the Crispiest Smashed Red Potatoes

1. Preparing Your Potatoes

While this recipe can technically be adapted for various potato types, we highly recommend using red potatoes. Their thin, delicate skin and waxy texture make them perfectly suited for smashing, holding their shape beautifully while still becoming incredibly tender.

Begin by thoroughly washing your red potatoes under cold running water to remove any dirt. Pat them completely dry with a clean kitchen towel. Then, carefully slice each small red potato in half. Keeping them halved provides a stable base for smashing and maximizes the crispy surface area.

2. Boiling the Potatoes to Perfection

Once your potatoes are prepped, it’s time to boil them. Bring a large pot of generously salted water to a rolling boil over high heat. The salt in the water isn’t just for flavor; it seasons the potatoes from the inside out as they cook, making a noticeable difference in the final taste compared to unseasoned water.

Why is salting the water so important? Just like pasta, potatoes absorb some of the water they cook in. By salting the water, you infuse flavor directly into the potato flesh, creating a more delicious foundation for your smashed potatoes.

Carefully add the potato halves to the vigorously boiling water. Reduce the heat slightly to maintain a steady, rolling boil and cook them for approximately 20-25 minutes. The goal is fork-tender potatoes – they should be easily pierced with a fork without resistance.

How do you know when they’re ready? The simplest test is to gently poke a potato with a fork. If it slides in and out with ease, your potatoes are perfectly cooked. Be careful not to overcook them!

3. The Art of Smashing Your Potatoes

Once the potatoes are fork-tender, carefully drain them in a colander. Transfer them to a clean kitchen towel and gently pat them completely dry. Removing excess moisture is vital for achieving that desirable crisp exterior.

Next, lightly oil a baking sheet (if broiling) or prepare a piece of heavy-duty aluminum foil on a baking sheet (if grilling, the foil will transfer to the grill). Arrange the dried potato halves on the prepared surface, leaving some space between each one to ensure even crisping.

How do you smash potatoes without mashing them? The secret lies in your smashing tool. Instead of a fork, which tends to pierce and mash, use the bottom of a sturdy glass, a measuring cup, or a potato masher with a flat bottom. A larger, flat, and hard surface allows you to gently press down, flattening the potato into a disk while keeping its integrity.

Here’s a tip: For potato halves, place them skin-side down on the baking sheet/foil. Smash them with the cut (skinless) side facing up. This ensures the skin remains intact on the bottom, protecting the potato and getting extra crispy against the cooking surface.

4. Oil & Seasoning: The Flavor Foundation

After smashing your potatoes, generously drizzle them with olive oil. This is a crucial step for achieving that signature golden-brown color and irresistible crispiness. Don’t be shy with the oil; it’s what creates that perfect crunchy texture.

Now, it’s time to season! We adore the savory crunch of Everything Bagel Seasoning, which adds a fantastic blend of garlic, onion, sesame, and poppy seeds. However, feel free to get creative with your favorite spice blend. You’ll typically need about 1/2 to 1 tablespoon of seasoning for this amount of potatoes. Here are some popular ideas to inspire you:

• Italian Seasoning: For an aromatic, herb-filled flavor.
• Homemade Ranch Seasoning: Adds a zesty, herby kick that’s surprisingly good.
• Moroccan Spice Mix: For an exotic, warm, and slightly spicy profile.
• Garlic & Herb Blend: Combine garlic powder, onion powder, dried rosemary, and thyme.
• Smoky Paprika & Cumin: For a vibrant color and earthy depth.
• Salt & Pepper: A classic for a reason, let the potato flavor shine.

5. Broiling or Grilling for Ultimate Crispiness

The beauty of these smashed potatoes lies in their adaptability. You can achieve fantastic results year-round, whether you’re broiling them in the oven during colder months or firing up the grill for a summer cookout. Both methods deliver equally delicious, crispy outcomes.

Broiling Instructions (Oven Method)

Preheat your oven’s broiler to high. Position your oven rack about 4-6 inches from the heating element. Place the oiled and seasoned smashed potatoes on the prepared baking sheet (skin-side down). Broil for 2-4 minutes, keeping a very close eye on them, as broilers can vary greatly in intensity and food can go from golden to burnt quickly. You’re looking for beautifully golden-brown, crispy edges. Once they reach your desired crispiness, carefully remove the tray, sprinkle generously with grated Parmesan cheese, and return to the broiler for another 1-2 minutes, or until the cheese is melted and bubbly.

Grilling Instructions (Outdoor Method)

Preheat your grill to medium-high heat (around 400°F). Place the oiled and seasoned smashed potatoes, skin-side down, on a piece of heavy-duty aluminum foil. Transfer the foil directly onto the grill grates. Grill for 8-10 minutes, allowing the bottom to get crispy and lightly charred. Using a spatula, carefully flip the potatoes. Sprinkle with Parmesan cheese and grill for an additional 3-5 minutes, or until the cheese is melted and the potatoes are heated through and crispy on both sides.

No matter which cooking method you choose, adding the Parmesan cheese during the last few minutes of cooking is the perfect finishing touch. The cheese melts into a savory, golden crust, completing your smashed red potato masterpiece. Remove them from the oven or grill and serve immediately to enjoy their optimal crispiness!

Serving Suggestions & Variations

Crispy smashed red potatoes are incredibly versatile. They make a fantastic side dish for almost any main course. Pair them with grilled steak, roasted chicken, baked salmon, or even a simple veggie burger. For breakfast or brunch, serve them alongside scrambled eggs and bacon. You can also enjoy them as a satisfying snack with your favorite dipping sauce, like a creamy aioli or a spicy sriracha mayo.

Creative Variations to Try:

• Garlic Lover’s Delight: Mash a couple of roasted garlic cloves into your olive oil before drizzling, or simply use extra garlic powder.
• Herb Garden Freshness: Finely chop fresh rosemary, thyme, or chives and mix them with the olive oil and seasoning before cooking.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of cayenne pepper to your seasoning blend for a bit of heat.
• Cheesy Choices: Beyond Parmesan, consider sprinkling with smoked gouda, sharp cheddar, or even a sprinkle of crumbled feta for a different flavor profile.
• Vegan Option: Skip the Parmesan cheese and instead sprinkle with nutritional yeast for a cheesy, savory flavor, or simply enjoy them with just herbs and spices.
• Lemon Zest Brightness: Finish with a squeeze of fresh lemon juice and a sprinkle of lemon zest after cooking for a bright, refreshing lift.

Tips for Perfection: Achieving the Crispiest Smashed Potatoes Every Time

• Uniform Potato Size: As mentioned, this is key for even cooking.
• Don’t Overcook: Cook until just fork-tender, not falling apart.
• Dry Thoroughly: Patting the boiled potatoes completely dry before smashing and oiling is crucial for crispiness. Moisture is the enemy of a crisp crust.
• Ample Oil: Don’t skimp on the olive oil. It’s what makes them golden and crunchy.
• Even Smashing: Try to smash potatoes to a similar thickness so they cook evenly and crisp up uniformly.
• Don’t Overcrowd: Give each potato space on the baking sheet or grill foil. If crowded, they will steam instead of crisp. Cook in batches if necessary.

Storage and Reheating Instructions

Leftover smashed red potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat and maintain their crispiness, we recommend using an oven or an air fryer. Avoid the microwave, as it will make them soggy.

• Oven Reheating: Preheat your oven to 400°F (200°C). Spread the potatoes in a single layer on a baking sheet and bake for 10-15 minutes, or until heated through and re-crisped.
• Air Fryer Reheating: Place potatoes in a single layer in your air fryer basket. Air fry at 375°F (190°C) for 5-8 minutes, shaking the basket halfway through, until crispy and hot.

Smashed Red Potatoes

These crispy smashed red potatoes are topped with your favorite spice mix and parmesan cheese. They’re the best potato side ever!

By: Linley Hanson

Prep:
30 mins

Cook:
15 mins

Total:
45 mins

Servings:
8

Ingredients

• 8 small red potatoes, halved
• 1 tablespoon everything bagel seasoning
• 1/4 teaspoon salt, if using store-bought everything bagel seasoning, adjust salt to taste as many blends already contain salt
• 1/4 cup olive oil
• 1/2 cup grated parmesan cheese

Instructions

• First, preheat your grill to 400ºF for the grilling method or preheat your oven to broil setting for the oven method. Prepare a baking sheet by lining it with aluminum foil and lightly spraying the foil with cooking spray. Set aside.
• Next, bring a large pot of water to a rolling boil over high heat, adding a generous amount of salt to the water.
• Once the water is boiling vigorously, carefully add the potato halves to the pot.
• Reduce the heat to medium-high and boil the potatoes for 20-25 minutes, or until they are easily pierced with a fork (fork-tender). Be careful not to overcook them.
• While the potatoes are boiling, in a small bowl, whisk together the olive oil and your chosen spices. Set this mixture aside.
• Once tender, remove the potatoes from the water and place them onto a clean kitchen towel. Carefully pat away any excess water from the potatoes. This step is crucial for crispiness!
• Arrange each potato half on the prepared tin foil-lined baking sheet, skin-side down. Using the bottom of a sturdy glass or a 1-cup measuring cup (any flat, hard surface works), gently smash each potato until it forms a flattened disk. Be careful not to smash too hard, or they will turn into mashed potatoes.
• Generously drizzle each of the smashed potatoes with the prepared olive oil and spice mixture. Ensure an even coating for maximum flavor and crispiness.
• For the grill: Carefully transfer the tin foil with the potatoes (skin-side up) from the baking sheet directly onto the preheated grill grates. Grill for 8-10 minutes, then use a spatula to flip the potatoes over. Sprinkle the exposed side with Parmesan cheese and continue grilling for an additional 2-3 minutes, or until the cheese is melted and bubbly.
• For the oven: Place the baking sheet with the potatoes (skin-side down) into the preheated oven. Broil on high for 3-5 minutes (watching closely as broilers vary) until the potatoes turn golden brown and crispy. Remove from the oven, sprinkle generously with Parmesan cheese, and broil for an additional 1-2 minutes, or until the cheese is melted and lightly golden.
• Remove the smashed potatoes from the oven or grill and serve immediately. Enjoy your perfectly crispy side dish!

Tips & Notes

• Seasoning Flexibility: Feel free to customize your seasoning. Use 1/2 to 1 tablespoon of your favorite spice blend. Alternatively, keep it simple and classic with just salt, freshly ground black pepper, and perhaps a touch of garlic powder.
• Don’t Rush the Dry: After boiling, ensure potatoes are completely dry before smashing and oiling. Any residual moisture will hinder crispiness.
• Serve Immediately: Smashed potatoes are best enjoyed hot and fresh from the oven or grill when they are at their crispiest.

Nutrition

Calories: 203 kcal,
Carbohydrates: 29 g,
Protein: 8 g,
Fat: 8 g,
Fiber: 2 g,
Sugar: 1 g

Nutrition information is automatically calculated and should be used as an approximation.