Are smashed potatoes the next evolution of potato snacks? They’re crispy and crunchy on the outside, tender and fluffy in the center, and packed with flavor. Paired with a whipped herb ricotta blended with feta, they make an irresistible dip that keeps you reaching for more. These savory bites are easy to love and even easier to make.
For more crowd-pleasing appetizers, try this baked brie in puff pastry!
Potatoes are endlessly versatile — from mashed to roasted, fries to home fries — but smashed potatoes have quickly become a favorite. They combine the crunch of roasted edges with a soft interior and a concentrated savory seasoning that’s wonderfully satisfying.
This recipe yields smashed potatoes with a crisp exterior and plenty of seasoning. The whipped herb ricotta, made with ricotta, sour cream, feta, olive oil, lemon juice, garlic, and fresh herbs, adds a bright, creamy contrast that complements the potatoes perfectly.
How to Make Smashed Potatoes
- Boil potatoes in a pot of water with a pinch of salt and a small amount of baking soda until fork-tender but not falling apart, about 20–25 minutes. Drain and transfer to a baking sheet.
- Smash each potato flat. You can do this individually with the bottom of a glass or press a second baking sheet down to flatten several at once.
- Coat the smashed potatoes with olive oil and sprinkle your seasoning blend over them. Roast at 450°F for 20–25 minutes, flip, and roast another 10 minutes until golden and crisp.
It’s really just three straightforward steps: boil, smash, and roast. If you want to elevate the dish, blend the whipped ricotta dip: ricotta, sour cream, feta, olive oil, lemon juice, garlic, and fresh herbs until smooth. The bright, creamy dip is an ideal partner for the crispy potatoes.
Tips for making Smashed Potatoes
Follow these tips for the best results:
- Use small potatoes — creamer potatoes, baby goldens, or red potatoes work great. A mix gives nice texture and variety.
- Add a little baking soda to the boiling water; this helps the exterior crisp more when roasted.
- Boil just until the potatoes are soft enough to smash but not falling apart.
- These potatoes can also be finished in an air fryer for extra convenience and crispness.
The oven used for the photos is one option for cooking, but the method works in any conventional oven or air fryer. The key is high heat and enough oil to encourage browning and crisp edges.
What to Serve with Smashed Potatoes
Smashed potatoes stand well on their own but pair beautifully with many dishes. They’re excellent as dippers or a side:
- Serve with a creamy tomato soup or hearty chili — the potatoes are great for dunking.
- Pair with roasted garlic labneh or the whipped herb ricotta for extra creaminess.
- Use them as a side for salmon bites, pulled pork sandwiches, or a simple roasted chicken for a more substantial meal.
More Potato Recipes!
- Red Skin Mashed Potatoes
- Brown Butter Garlic and Herb Mashed Potatoes
- Mom’s Cheesy Potatoes
- Blue Cheese Mashed Potatoes with Toasted Breadcrumbs
- Sweet Potato Chickpea Curry
- Caprese Chicken with Herb Roasted Potatoes
- Cajun Cream Shrimp Stuffed Potatoes
This post contains a partnership mention for kitchen appliances used during testing; opinions are the author’s own.
Crispy Smashed Potatoes with Whipped Herb Ricotta
Equipment
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Oven or air fryer required
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Blender for the dip recommended
Ingredients
- 3 lbs creamer potatoes
- 1/2 tsp baking soda
- 1 tbsp onion powder
- 2 tsp fresh chopped parsley
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp thyme
- 1/2 tsp rosemary
- Olive oil
- Salt and pepper, to taste
Whipped Herb Ricotta
- 1 cup ricotta cheese
- 1/4 cup sour cream
- 1/4 cup feta
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp chives, chopped
- Salt, to taste
Instructions
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Preheat the oven to 450°F.
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Bring about 8 cups of water to a boil. Add baking soda and a pinch of salt. Add potatoes and boil 20–25 minutes until fork-tender but not mushy.
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Drain and place potatoes on a baking sheet. Smash each potato with the bottom of a cup or press with another baking sheet to flatten.
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Mix the dry seasonings, sprinkle over the potatoes, and drizzle with olive oil. Roast for 20–25 minutes until golden and crisp on the edges, flip, and roast an additional 10 minutes.
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For the whipped ricotta, blend ricotta, sour cream, feta, olive oil, lemon juice, garlic, dill, parsley, chives, and salt until smooth and well combined.
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Serve the smashed potatoes hot with the whipped herb ricotta on the side for dipping.
Notes
- Use a mix of small potatoes — red, baby golden, and creamer potatoes work well together for texture and flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.