These Crispy Smashed Potato Bites are the perfect combination of crunchy and fluffy, making them a hit at any meal or gathering.
With just 15 minutes of prep and a bake time of 40 minutes, these bite-sized delights are simple enough for busy weeknights yet impressive enough for guests.
Smashed Potato Bites
I still remember the first time I served these to my family—they couldn’t get enough! If you’re new to cooking or just love easy, crowd-pleasing recipes, you’re going to love this one.
This potato recipe is versatile enough to pair with almost any main dish; I love them with steak, chicken tenders, cod, tilapia and so much more.
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Ingredients
- Small potatoes - I always go for small potatoes that fit perfectly in one bite. They cook up so tender and are great for smashing.
- Bay leaves - I like to throw in a couple of bay leaves for a subtle, earthy flavor.
- Salt - We need salt (regular or experiment with seasoned salt) for cooking the potatoes as well as some sea salt for finishing touches.
- Unsalted butter - Melted and ready to drizzle. It adds that rich, buttery goodness we all love.
- Olive oil - A drizzle of olive oil gives them a nice crispiness. Plus, I love the flavor it adds.
- Garlic powder - This is my secret weapon for a savory, garlicky hit.
- Parsley - Optional, but I like to sprinkle some fresh parsley for a pop of color and a hint of freshness.
📋 You can find the full ingredient list in the Recipe Card below the article.
Garlic & Herb Flavor Tip
Adding fresh garlic or herbs to the butter can cause burning and bitterness. Garlic powder is easy to use but if you want stronger flavor try this:
- Garlic: Smash a couple of cloves and melt them in the olive oil and butter (to brush over later) to infuse the flavor, then remove before using.
- Herbs: Add them to the boiling water when cooking the potatoes to infuse the flavor subtly, then discard before proceeding.
How To Make Crispy Potato Bites
- Cook the potatoes: Bring a pot of water to a boil, adding 1 tablespoon of salt and 2 bay leaves for flavor. Cook the potatoes until fork-tender, about 15-20 minutes. If the skin splits, don’t worry—that’s a good thing!
- Preheat the oven: Set your oven to 390°F.
- Steam dry: Drain the potatoes and let them sit in the colander for about 5 minutes to steam dry. Remove and discard the bay leaves.
- Smash: Place the potatoes on a baking tray and gently smash them with a large fork or potato masher. Thinner potatoes will be crispier, while thicker ones will be fluffier inside.
- Steam dry again: Let the smashed potatoes rest on the tray for another 5 minutes to dry further—this step helps them get extra crispy.
- Drizzle and season: Drizzle the potatoes with melted butter, followed by olive oil. Sprinkle with sea salt, garlic powder, and pepper.
- Bake: Bake for 40 minutes until they’re deep golden and crispy. Resist the urge to flip them!
- Serve: Serve hot, garnished with parsley and your favorite dipping sauces. Enjoy!
My Favorite Dips for Potatoes
- Sour cream or homemade mayo
- Yogurt herb dip
- Tzatziki
- Spicy sauce
- Spinach dip
- Lemon tahini sauce
What Potato Types To Use?
I've tried all sorts of potatoes for this recipe, and they all work well!
You can use small potatoes as well as larger ones, which offer a nice fluffy inside with a crispy exterior. Both are delicious!
- High-Starch Potatoes (Russet, Idaho, Maris Piper): High-starch ones tend to be fluffier inside.
- Waxy Potatoes (Fingerling, Red Bliss, New Potatoes, Yukon Gold): so creamy!
- Small Potatoes (Baby Potatoes, Creamer Potatoes, Petite Golds, Mini Red Potatoes): Small potatoes turn out crispier and make great finger food.
What to Serve With Crispy Smashed Potato Bites
I love serving these with a variety of main dishes:
- Vegetarian Lentil Stew
- Grilled skewers or Air fryer chicken
- Steak - A classic pairing for a hearty meal. Drizzle leftover chimichurri on top of potatoes, yum!
- Teriyaki salmon
Freezing And Storing Instructions
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
- To Reheat. Reheat in the oven at 350°F until crispy.
- To Make Ahead. Smash the potatoes ahead of time and bake just before serving.
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Recipe Card
Crispy Potato Bites
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INGREDIENTS
- 1 ½ pound small potatoes, 15 pieces
- 1 tablespoons salt, for cooking
- 2 bay leaves, for flavor
- 2 tablespoon unsalted butter, melted
- 1 tablespoon olive oil
- ½ teaspoon sea salt, for sprinkling
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- Finely chopped parsley, optional garnish
INSTRUCTIONS
- Cook the potatoes: Bring a pot of water to a boil, adding a tablespoon of salt and a couple of bay leaves for flavor. Cook the potatoes until they are fork-tender—this usually takes about 15-20 minutes. Don’t worry if the skin splits a bit; that’s perfectly fine! You can also steam or microwave them if you prefer.1 ½ pound small potatoes, 2 bay leaves, 1 tablespoons salt
- Preheat the oven: Set your oven to 390°F.
- Steam dry: Drain the potatoes and let them sit in the colander for about 5 minutes to steam dry. Remove and discard the bay leaves.
- Smash: Place the potatoes on a baking tray, then gently smash them with a large fork or potato masher. Aim to flatten them while keeping them in one piece. Thinner potatoes will be crispier, while thicker ones will have fluffier insides—both are delicious! The more uneven the surface, the better the crunch.
- Steam dry again: Let the smashed potatoes rest on the tray for another 5 minutes to steam dry further—this step helps them get extra crispy.
- Drizzle and season: Drizzle the potatoes with melted butter followed by olive oil. Sprinkle with salt, garlic powder, and pepper to taste.2 tablespoon unsalted butter, 1 tablespoon olive oil, ½ teaspoon sea salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder
- Bake: Pop the tray into the oven and bake for 40 minutes. Bake until they are deep golden and crispy. Resist the urge to flip them!
- Serve: Serve the potatoes hot, and sprinkle with fresh parsley if you’d like a bit of color and added flavor. Enjoy!Finely chopped parsley
NOTES
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
- To Reheat. Reheat in the oven at 350°F until crispy.
- To Make Ahead. Smash the potatoes ahead of time and bake just before serving.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Smashed Potatoes: FAQs
Sprinkle some Parmesan or cheddar during the last 10 minutes of baking for a cheesy twist.
NO, but they add a nice subtle flavor. Feel free to skip them if you prefer.
Absolutely! Use a plant-based butter alternative.
YES, but they will need to be cooked longer and may not get as crispy.
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