Smashed Potato Crisps

There’s something incredibly satisfying about turning a humble potato into something that tastes like a potato chip. These crispy smashed potatoes have a crunchy exterior, a creamy center, and enough texture to keep you reaching back for “just one more.”

I like using Melissa’s baby Dutch yellow potatoes because of their buttery flavor and thin skin, but any baby potato will work. The technique is simple: par-boil, smash, roast, and let the oven do the heavy lifting.

The result is a crispy, golden potato that’s perfect as a snack, side dish, or appetizer.

Here is the full video:

The first step is to start your potatoes in cold water, not boiling water.

Potatoes cook from the outside in. If they’re dropped into boiling water, the outside can become overcooked before the center is fully tender. Starting in cold water allows the potatoes to heat gradually, resulting in a more evenly cooked potato that holds together better when smashed.

I also add a small splash of vinegar to the water. The acidity helps strengthen the pectin in the potato’s cell walls, which simply means the potatoes stay intact rather than becoming mushy. Since we’re going to flatten them later, we want them tender but sturdy.

• 2 pounds baby Dutch yellow potatoes (or any baby potatoes)

• 1 tablespoon vinegar

• Kosher salt

• Freshly cracked black pepper

• 2 tablespoons chopped fresh herbs (thyme, parsley, rosemary, or chives)

• ¼ cup freshly grated Parmesan cheese

• Extra virgin olive oil

Place the potatoes in a pot and cover with cold water.

Add the vinegar and a generous pinch of salt. Bring to a simmer and cook until the potatoes are fork-tender, about 12–15 minutes depending on size.

Drain and allow them to steam dry for several minutes.

Transfer the warm potatoes to a bowl and toss with salt, pepper, fresh herbs, and the Parmesan.

Preheat your oven to 450°F.

Generously coat a sheet pan with olive oil.

Arrange the potatoes on the sheet pan and gently press each one with the bottom of a glass or measuring cup until flattened but still holding together.

Drizzle lightly with a little more olive oil if needed.

Bake for 30–40 minutes, flipping once if desired, until deeply golden brown and crispy around the edges.

The olive oil and high heat will create a crackling crust while the inside stays soft and creamy.

Finish with a pinch of flaky sea salt and a few extra fresh herbs.

Serve immediately while hot and crispy.

The combination of par-boiling, drying the potatoes, and roasting them on a generously oiled sheet pan creates maximum surface area for browning. The smashed shape gives you lots of crispy edges while the centers stay fluffy and rich.

They’re everything great about a baked potato and a potato chip rolled into one bite. Perfect alongside grilled seafood, steak, burgers, or simply eaten straight off the sheet pan before they ever make it to the table.