These smashed baked potatoes are crispy, golden, and ridiculously simple. They’re my go-to when I want a savoury side with minimal prep and ingredients. Just potatoes and your oven! And if you're feeling fancy, there’s an optional lemony olive oil dressing that takes them to the next level.
You can watch how I make these smashed baked potatoes on Pinterest or YouTube. And if you love making simple plant-based dishes with real food, you might also enjoy my Purple Sweet Potato Chocolate Cake or this bright and juicy Pomegranate Salad made with these smashed baked potatoes!
Why I love making these smashed baked potatoes
They’re crunchy, comforting, and made with everyday ingredients. The method is so easy — just bake, smash, bake again. I love that you can keep the skins on (just wash them well), and how each piece comes out slightly different — some with extra golden edges, some soft and fluffy in the centre.
They’re also great for meal prep. I keep a batch in the fridge and reheat in the oven or air fryer for quick lunches.
Ingredients needed for smashed baked potatoes
Potatoes
- 6 medium white potatoes (washed thoroughly; peel if preferred)
Optional dressing
- ¼ cup olive oil
- Juice of ½ lemon
- ½ teaspoon salt
Instructions
- Preheat oven to 180°C (350°F).
- Thoroughly wash your white potatoes. Peeling is optional — if the skins are clean, I like to leave them on.
- Chop each potato into quarters or eighths (depending on potato size).
- Line a baking tray with baking paper and evenly spread out the chopped potatoes.
- Bake for 20–25 minutes, or until the potatoes start to brown.
- Remove from the oven and use a handheld masher to gently smash each piece.
- Optional dressing: In a small bowl, mix olive oil, lemon juice, and salt. Drizzle the dressing over the smashed potatoes, and gently toss to coat.
- Return the tray to the oven for another 5–10 minutes, or until you reach your desired crispiness.
- Season with salt as per your taste.
- Serve and enjoy!
Tips and tricks for perfecting your smashed baked potatoes
- Leave the skins on: Just scrub them well. The skin adds texture and helps hold everything together.
- Use a potato masher: It’s quicker and gives you just the right amount of smash without turning the pieces into mush.
- Don’t skip the second bake: That’s where the magic happens — the edges get beautifully crisp.
- Dressing is optional: But it adds a lovely citrusy zing that pairs perfectly with the crispy potatoes.
Frequently asked questions about smashed baked potatoes
Not at all. I usually don’t. Just make sure to wash them well if leaving the skin on.
Yes. Bake and smash them, then store in the fridge. Reheat in the oven or air fryer until hot and crispy. During the first bake, don't make them too brown or crispy if you know you want to re heat them later.
They’re just as delicious plain with a sprinkle of salt — the olive oil drizzle is optional.
Common mistakes to avoid when making this recipe
- Not baking long enough: The second bake is key — keep them in until the edges are golden.
- Overcrowding the tray: Spread the potatoes out so they roast, not steam.
- Skipping the smash: Smashing gives you more surface area = more crispiness.
Let's Make Smashed Baked Potatoes!
These smashed baked potatoes are a true staple in my kitchen — minimal effort, maximum reward. Serve them as a side with salad, use them in nourish bowls, or just eat them straight off the tray (guilty).
For more easy and healthy recipes like this one you can follow me on YOUTUBE, INSTAGRAM, TIKTOK, and PINTEREST.
Smashed Baked Potatoes
Ingredients
- 6 medium white potatoes
Optional Dressing
- ¼ cup olive oil
- ½ lemon, juice of
- ½ teaspoon salt
Instructions
- Preheat oven to 180°C (350°F).
- Thoroughly wash your white potatoes. Peeling is optional — if the skins are clean, I like to leave them on.
- Chop each potato into quarters or eighths (depending on potato size).
- Line a baking tray with baking paper and evenly spread out the chopped potatoes.
- Bake for 20–25 minutes, or until the potatoes start to brown.
- Remove from the oven and use a handheld masher to gently smash each piece.
- Optional dressing: In a small bowl, mix olive oil, lemon juice, and salt. Drizzle the dressing over the smashed potatoes, and gently toss to coat.
- Return the tray to the oven for another 5–10 minutes, or until you reach your desired crispiness.
- Season with salt as per your taste.
- Serve and enjoy!
Mrs Natasha Robinson says
Hi Georgia i'm loving your recipes - thank you so much for sharing the content!!
Georgia Papas says
Hi Nastasha, THANK YOU so much for this comment! This is the kindest thing ever and has seriously made my day. I'm so glad to hear that you love my recipes 🙂