These sheet pan smashed potatoes are small potatoes boiled until tender, pressed flat, brushed with garlic-herb butter and roasted until the edges turn deep golden and shatteringly crisp while the middles stay soft and fluffy. This version uses one pound of potatoes on a small pan, a perfect side for two without a crowded tray. The key is letting the boiled potatoes steam-dry for a few minutes before smashing, because a dry surface is what lets the hot oven turn the edges crunchy. I designed them to slip in beside almost any simple dinner, from a seared steak to a roast chicken thigh.
Why you’ll like it
- Sized for two: 1 pound of small potatoes makes about three each, on a pan that fits any oven.
- Crispy and fluffy at once: lots of craggy edges for crunch, with a soft, creamy center.
- Pantry seasoning: olive oil, a little butter, garlic powder, thyme, salt and pepper.
- Mostly hands-off: about 10 minutes of active work; the pot and the oven do the rest.
- Easy to get ahead: boil the potatoes the day before and just smash and roast at dinnertime.
What makes it work
Boiling until truly tender. The potatoes need to be soft enough that a fork slides into the center with no resistance, about 20 minutes for golf-ball potatoes. Fully cooked potatoes flatten neatly; firm ones crack and split.
Steam-drying. After draining, give them 5 minutes in the colander. The steam that rises off them is water leaving the surface, and a dry surface browns and crisps far better than a wet one.
An oiled pan, not parchment. Pressing the potatoes directly onto a pan brushed with olive oil means the bottoms fry a little as they roast, so you get crunch on both sides.
Butter and oil together. Olive oil handles the high heat, and a tablespoon of melted butter adds flavor and helps the tops brown. Garlic powder seasons evenly without the risk of fresh garlic burning in a 425°F oven.
How it’s sized for two
Most smashed potato recipes start with one and a half to two pounds of potatoes on a full sheet pan, enough for four to six sides. For two, 1 pound of small potatoes, about six the size of a golf ball, is right: roughly three each next to a main dish.
A smaller amount also means a smaller pan. A quarter sheet pan or a 9×13-inch rimmed baking pan holds six smashed potatoes with space around each, which matters because potatoes packed edge to edge steam instead of crisp. The potatoes boil in a 3-quart saucepan, so there is no big stockpot to wash either. Because each potato roasts on its own, the timing stays the same as in a larger batch.
Ingredients for sheet pan smashed potatoes
Exact amounts are in the recipe card below. Here is what to look for.
- Small potatoes: Yukon Gold potatoes turn creamy and fluffy inside; small red potatoes have flavorful skins and hold together well. Choose potatoes of a similar size so they cook evenly, and fresh, firm ones, which are less likely to crumble when smashed.
- Salt for the water: salting the cooking water seasons the potatoes all the way through.
- Olive oil: one tablespoon for the pan and one for the tops.
- Butter: melted and mixed with the oil for a richer, more golden finish.
- Garlic powder and dried thyme: simple seasonings that will not burn in a hot oven.
- Fresh parsley or chives: a fresh, green finish once the potatoes come out of the oven.
How to make sheet pan smashed potatoes
- Boil the potatoes in salted water until fork-tender.
- Heat the oven to 425°F and oil the pan.
- Drain the potatoes and let them steam-dry.
- Smash each potato on the pan to about half an inch thick.
- Brush with butter and oil and season.
- Roast until deep golden and crisp, then add the herbs.
Step-by-step notes
Boiling. Start the potatoes in cold water so they cook evenly from the outside in. After about 20 minutes at a boil, test the largest one with a fork: it should slide in and out with no resistance. If not, give them a few more minutes.
Smashing. Press slowly with a potato masher, a fork or the bottom of a flat glass until each potato is about half an inch thick. Some cracks and ragged edges are good; those are the bits that get the crispiest. Thinner smashes are crunchier, while thicker ones keep more fluffy center.
Roasting. Roast for 25 to 30 minutes. They are done when the edges are deep golden brown and crisp and the bottoms release easily from the pan when nudged with a thin spatula. If they stick, give them a few more minutes; they release once properly browned.
Tips and variations
- Give them space. Leave room between the potatoes so the hot air can reach the edges.
- Make them cheesy. For Parmesan smashed potatoes, sprinkle grated Parmesan over the tops for the last 5 minutes of roasting, until it melts and turns lightly golden.
- Change the herbs. Swap the thyme for dried rosemary or oregano, and finish with whichever fresh herbs you have.
- Boil ahead. Boil the potatoes up to a day early, let them cool and refrigerate them. Smash, season and roast them straight from the fridge at dinnertime.
- Serve them hot. They are crispiest straight from the oven.
What to serve with smashed potatoes
Smashed potatoes go with almost anything you would serve with roasted potatoes or fries.
- Steak: crisp potatoes and a juicy, seared steak make a classic plate.
- Roast or skillet chicken: spoon any pan juices over the potatoes.
- Fish or salmon: add a squeeze of lemon over everything.
- A dip on the side: sour cream with chives, a yogurt-herb sauce or pesto are all great for dunking the crispy edges.
Pile them on a board between the two of you with a little dish of sauce, and they easily become the favorite part of the meal. For another two-person dinner that uses the same small pan and hot oven, try our sheet pan chicken and potatoes for two.
Storage and reheating
Smashed potatoes are best fresh, but leftovers keep. Refrigerate them in an airtight container within 2 hours and eat them within 3 to 4 days.
To bring back the crunch, reheat them on a pan in a 425°F oven for about 10 minutes, until hot through (165°F) and crisp again. The microwave warms them but leaves them soft.
A pound of potatoes, a hot oven and a little patience turn into a pan of golden, crunchy bites for two. Pass the salt and enjoy them while they crackle.
Frequently asked questions
Are sheet pan smashed potatoes easy to make?
Yes. You boil small potatoes until tender, press them flat on an oiled pan, season and roast. It takes about 10 minutes of hands-on work.
What do you have with smashed potatoes?
They go with steak, roast or skillet chicken and fish, and they are great with a dip such as sour cream and chives or a yogurt-herb sauce.
How do I make crispy smashed potatoes with Parmesan?
Roast them as usual, then sprinkle grated Parmesan over the tops for the last 5 minutes, until it melts and turns lightly golden.
Which potatoes are best for smashed potatoes?
Small Yukon Gold or red potatoes about the size of a golf ball. Yukon Golds turn fluffier inside, while red potatoes have tasty skins that hold together well.
Print
Sheet Pan Smashed Potatoes for Two
- Total Time: 1 hour 5 minutes
- Yield: About 6 potatoes (2 side servings)
Description
Crispy sheet pan smashed potatoes made for two: small potatoes boiled tender, smashed, brushed with garlic-herb butter and roasted at 425°F until deep golden.
Ingredients
- 1 pound small Yukon Gold or red potatoes (about 6, golf-ball size)
- 2 teaspoons salt, for the cooking water
- 2 tablespoons olive oil, divided
- 1 tablespoon butter, melted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt, for seasoning
- black pepper, to taste
- 1 tablespoon chopped fresh parsley or chives
Instructions
- Put the potatoes in a 3-quart saucepan, cover them with cold water by 1 inch and add the 2 teaspoons salt. Bring to a boil and cook for about 20 minutes, until a fork slides into the center with no resistance.
- Meanwhile, heat the oven to 425°F. Brush the pan with 1 tablespoon of the olive oil.
- Drain the potatoes and let them steam-dry in the colander for 5 minutes.
- Spread the potatoes on the oiled pan with space between them. Gently press each one with a potato masher, fork or the bottom of a glass until it is about 1/2 inch thick.
- Stir the remaining 1 tablespoon olive oil with the melted butter and brush it over the tops. Sprinkle with the garlic powder, thyme, 1/4 teaspoon salt and pepper.
- Roast for 25 to 30 minutes, until the edges are deep golden and crisp. Sprinkle with the parsley or chives and serve hot.
Notes
Equipment: 3-quart saucepan, quarter sheet pan or 9×13-inch rimmed baking pan, colander, potato masher, fork or flat-bottomed glass, pastry brush
- Thinner smashes are crispier; thicker ones stay fluffier in the middle.
- For Parmesan potatoes, sprinkle 2 tablespoons grated Parmesan over the tops for the last 5 minutes of roasting.
- Boil the potatoes up to a day ahead, cool and refrigerate them, then smash and roast when ready.
- Leave space between the potatoes so they roast instead of steaming.
- Doneness: The boiled potatoes are ready when a fork slides into the center with no resistance.
- Doneness: The smashed potatoes are done when the edges are deep golden brown and crisp and the bottoms release easily from the pan.
- Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days. Reheat in a 425°F oven for about 10 minutes, until hot and crisp again (165°F).
- Do not leave cooked potatoes at room temperature for more than 2 hours (USDA FSIS).
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
