Sour Cream and Onion Smashed Potatoes

There's just something magical about potatoes, don't you think? They're filling, full of nutrition (especially if you eat the skin), and super versatile — enjoy them as fries, mashed, steamed, baked, and of course, smashed! I have to say, out of all the ways to make a potato, crispy smashed potatoes are one of my favorites, and this is the recipe I come back to again and again. I love these little guys — crispy on the outside, tender in the middle, and totally different from your usual roasted or mashed potato.

I like to pile on cool sour cream and green onions — it's basically everything you love about a baked potato, just better. Plus, they go with everything — steak, chicken, fish, pork, and more.

These have become one of my go-to Sunday supper sides, and I'm not exaggerating when I say my family will eat these before anything else on the table gets touched.

Quick answer: boil baby potatoes until fork-tender, smash them flat, drizzle with olive oil, and roast at 450°F for about 25–30 minutes until the edges turn deep golden and crispy.

I always reach for baby Yukon Golds here. They've got just enough starch to hold together through the boiling and smashing, but they still crisp up beautifully in the oven — try that with a red potato and you'll end up with a pan of mush instead of potatoes. Once they come out of the oven hot and crackly, that's when the sour cream and green onions go on. That part's non-negotiable around here.

Jump to:

• 🥔 Recipe at a Glance
• Smashed Potatoes vs. Roasted Potatoes
• Why You'll Love This Recipe
• Ingredients & Why They're Important
• How to Make Crispy Smashed Potatoes
• What to Serve with Smashed Potatoes
• How to Store, Reheat, and Freeze
• Frequently Asked Questions
• Delicious Recipes to Serve with Smashed Potatoes:
• Sour Cream and Onion Smashed Potatoes

Smashed Potatoes vs. Roasted Potatoes

Quick distinction worth making, since people search both: regular roasted potatoes are cut raw and roasted straight through. Smashed potatoes are boiled whole first, then flattened before roasting — that extra boiling step is what gives them a creamier, almost mashed interior alongside the crispy exterior, which is the whole point of making them this way instead of just roasting a cut potato.

Why You'll Love This Recipe

• A total crowd-pleaser: this is one of the recipes people ask me about most — I make it for BBQs, Sunday dinners, holidays, you name it.
• Crispy AND creamy: you get golden, crispy edges and a soft, almost creamy center in the same bite — it's why these beat a plain roasted potato every time.
• Just 5 ingredients: potatoes, olive oil, salt, pepper, and whatever toppings you're in the mood for. No fancy equipment — just a pot, a baking sheet, and something to smash with.
• Great for making ahead: I'll often boil and smash these the day before, then just pop them in the oven right before dinner — a real help when the oven's already full for Sunday supper or a holiday.
• However you want to top them: I'm partial to sour cream, bacon, and cheese, loaded-baked-potato style, but honestly, olive oil and good flaky salt is all these really need.

There's just a handful or ingredients that you'll need for this Smashed Potaotes Recipe which is one of the reasons you'll love it.

Ingredients & Why They're Important

(Quantities reflect the recipe card below — confirm against your exact measurements before publishing.)

• Baby Yukon Gold potatoes (about 2 lbs, 1–2" diameter): Yukon Golds sit in the middle of the starch spectrum — waxy enough to hold their shape through boiling and smashing, but starchy enough to crisp up beautifully in the oven. A starchy russet is too dry and falls apart when smashed; a fully waxy red potato can turn gummy. Keep them small (2" or under) so they cook through evenly and you get a higher crispy-edge-to-potato ratio.
• Olive oil: Coats the baking sheet and the smashed potatoes so the exposed surface area fries in the oven instead of just roasting — this is what actually creates the crispy crust.
• Kosher salt & black pepper: Salting the boiling water seasons the potato all the way through, not just on the surface; a second seasoning after smashing builds a well-seasoned crust.
• Sour cream: Adds richness and tang that plays off the crispy, salty exterior — the same reason it works so well on a baked potato.
• Green onions: Fresh, sharp, and a little peppery — they cut through the richness of the sour cream and add color and crunch.
• Fresh parsley: A small handful chopped over the top brightens the whole dish and keeps the sour cream and green onions from being the only freshness on the plate.
• Optional toppings: bacon, shredded cheddar cheese, butter, chives, hot sauce, or BBQ sauce — treat these potatoes like a topping bar and let everyone build their own.

These Smashed Potatoes are the bomb!  Especially with some luscious sour cream and savory green onions!

They are crispy on the outside and tender on the inside.  So buttery, tasty, and a fun way to enjoy potatoes.

And even better they are naturally Gluten-free.

And they go great with my farmer's Famer's Market Meatloaf and Garlic Green Beans to make the perfect meal. 

Or if you feel like chicken, pair them with my Parmesan Crusted Chicken and Balsamic Glazed Brussels Sprouts instead! 

There's just a handful or ingredients that you'll need for this Smashed Potaotes Recipe which is yet another reason to love it.

I like to use baby Yukon gold potatoes for this recipe.  They are starchier than red potatoes, so they stay together after smashing and keep their shape nicely.

How to Make Crispy Smashed Potatoes

You start by boiling the potatoes for 10 minutes, gently smashing them, seasoning them with salt and pepper, and baking for 30 minutes.

Voila…delectable crazy Crispy Smashed Potatoes!  So easy and soooo good!

But what would a potato be without some sour cream and chopped green onions?  

Well, always delicious, but go ahead and take them up a notch with some tasty toppings.

What to Serve with Smashed Potatoes

These are a true all-occasion side dish — they hold their own next to something rich or something lean. A few pairings from the blog:

• Farmer's Market Meatloaf — a classic Sunday supper pairing.
• Parmesan Crusted Chicken — for a tender cheesy, golden main dish.
• Ranch Pork Chops — when you want something fast and few-ingredient.
• Garlic Green Beans (https://tasteandsee.com/garlic-green-beans/) or Balsamic Glazed Brussels Sprouts (https://tasteandsee.com/balsamic-glazed-brussels-sprouts/) to round out the plate with a green vegetable.
• Grilled steak, burgers, or BBQ chicken for cookout season — see the full BBQ side dishes roundup (https://tasteandsee.com/bbq-side-dishes/) for more ideas.
• Standing Rib Roast (https://tasteandsee.com/standing-rib-roast/) or Slow Cooker Italian Beef (https://tasteandsee.com/slow-cooker-italian-beef/) for holiday dinners and Sunday roasts.
• Italian Tortellini Pasta Salad (https://tasteandsee.com/italian-tortellini-pasta-salad/) or Mexican Street Corn Salad (https://tasteandsee.com/mexican-street-corn-salad/) to round out a potluck or BBQ spread.

How to Store, Reheat, and Freeze

To store: Let leftovers cool, then refrigerate in an airtight container for up to 4 days. The USDA recommends refrigerating leftovers within two hours of cooking (https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety) and eating them within that 4-day window.

To reheat: Skip the microwave if you can — it steams the potatoes and softens the crispy edges. Instead, reheat on a baking sheet in a 400°F oven for 8–10 minutes, or in the air fryer at 375°F for 5–7 minutes, until heated through to 165°F and re-crisped.

To freeze: Freeze baked, cooled potatoes in a single layer on a sheet pan, then transfer to a freezer bag once solid so they don't clump. They'll keep for up to 2 months at best quality. Reheat from frozen on a baking sheet in a 425°F oven for about 15 minutes, until hot and crisp — texture is best fresh, but this keeps them from going to waste.

Frequently Asked Questions

What are smashed potatoes?

Smashed potatoes are boiled baby potatoes that are flattened and roasted until crispy. Unlike mashed potatoes, they keep their shape and texture; unlike plain roasted potatoes, boiling first gives them a creamier interior.

Do you have to boil potatoes before smashing them?

For the classic method, yes — boil 15–20 minutes at a rolling boil until a knife slides in with no resistance, then let them steam-dry a few minutes before smashing. The one common exception is the air fryer method above, which skips the pot and cooks the potatoes from raw in the basket instead.

How long do you bake smashed potatoes?

About 30 minutes total at 450°F — 20 minutes on the first side, then a flip and 10 more minutes to crisp the second side.

How do you make smashed potatoes crispy?

Use enough olive oil on both the baking sheet and the potatoes, bake at a high temperature (450°F), and flip halfway through so both sides get direct contact with the hot pan.

Why aren't my smashed potatoes crispy?

The real secret is letting the boiled potatoes steam-dry for a few minutes before smashing — moisture is the enemy of crispiness. Beyond that, the most common culprits are too little oil, an oven that isn't fully preheated to 450°F, overcrowding the baking sheet so the potatoes steam each other, smashing them while still piping hot (they fall apart), or using a starchy russet instead of a waxy or medium-starch potato.

What's the best potato for smashed potatoes?

Baby Yukon Gold potatoes, thanks to their medium starch content — they hold together through boiling and smashing but still crisp up well. Small red or Dutch yellow potatoes also work; avoid russets.

What does sour cream do to mashed or smashed potatoes?

It adds tang and creaminess that cuts through the richness of the olive oil and salt, the same way it works on a baked potato. It's a topping here rather than a mix-in, so it also adds a cool, creamy contrast against the hot, crispy exterior.

How do Gordon Ramsay and Martha Stewart make smashed potatoes?

Ramsay starts baby potatoes in cold, salted water rather than an already-boiling pot (he says it keeps the outsides from falling apart before the centers cook), then smashes, drizzles with butter and olive oil, and roasts 45–55 minutes without flipping. Martha Stewart's version is actually a different dish — she smashes a hot, whole baked russet in a towel to fluff the interior, rather than boiling and flattening small potatoes, so it's closer to a baked-potato hack than this crispy, flattened style.

Can you make smashed potatoes ahead of time?

Yes — boil and smash them up to a day in advance, then refrigerate on the baking sheet and bake right before serving.

What do you serve with smashed potatoes?

They pair well with almost any main, from meatloaf and roast chicken to grilled steak or BBQ — see the serving suggestions above for specific pairings.

Smashed potatoes take a little more hands-on time than tossing potatoes on a sheet pan whole, but the payoff — that crispy, golden crust around a soft, creamy center — is worth it every time. Start with baby Yukon Golds, don't rush the boil, and let the oven do the rest. However you top them, this is the kind of side dish that turns a regular weeknight dinner into a Sunday supper worth sitting down for.

Delicious Recipes to Serve with Smashed Potatoes:

• Boiled Lobster with Drawn Butter 
• Tuna Cakes with Jalapeño and Cilantro
• Parmesan Crusted Chicken
• Instant Pot Whole Chicken Recipe
• Chicken with Creamy Parmesan Mushroom Sauce