I love a recipe that’s forgiving, fast, and delivers crunch without fuss. These crispy smashed red potatoes do exactly that: tender boiled potatoes get a quick smash, a slick of olive oil, and a hot oven to push the edges to golden and crackly. They’re the kind of side that disappears first at weeknight dinners and small gatherings alike.

The aioli is simple—plain yogurt or mayonnaise, lemon, garlic, salt, and pepper—so you can make it while the potatoes bake. No complicated pantry lists, no special equipment. Just a handful of ingredients and a bit of attention to timings.

You’ll find precise, practical steps below, plus reasons these potatoes work, easy swaps, troubleshooting tips, and storage advice so you can repeat this reliably.

The Essentials

Ingredients

1 pound small red potatoes — scrubbed clean and trimmed of any imperfections; the small size steams through quickly and crisps well.
1 tablespoon salt — added to the boiling water to season the potatoes from the inside.
3 tablespoons olive oil — divided: 1 tablespoon to coat the sheet and start the potatoes, remaining to coat the tops for crisping.
Pepper — to taste; used with salt for final seasoning.
1/4 cup plain yogurt OR mayonnaise — base for the aioli; yogurt gives tang and lighter texture, mayo gives creamier richness.
1 garlic clove — pressed; brightens and flavors the aioli.
1 teaspoon lemon juice — fresh or bottled; adds acidity to cut the richness of the dip.
1/8 teaspoon salt — for the aioli; small amount keeps it balanced.
1/8 teaspoon pepper — for the aioli; a touch of pepper rounds the flavor.

Mastering Crispy Smashed Red Potatoes: How-To

Preheat your oven to 450°F (230°C). Grease a large, rimmed baking sheet with cooking spray and set it aside so the oil and spray are ready when the potatoes arrive.
Place the 1 pound of small red potatoes in a medium pot and cover them with cold water by about an inch. Add 1 tablespoon salt to the water.
Bring the pot to a simmer over medium-high heat. Cook the potatoes until they are just fork-tender—about 10 to 15 minutes depending on size. Test a couple: they should yield to a fork but not fall apart.
Drain the potatoes in a colander. Let them sit for 5 minutes to steam-dry slightly; this removes surface moisture so they crisp better in the oven.
Drizzle 1 tablespoon of the olive oil across the prepared baking sheet, then add the drained potatoes. Gently shake the pan or use a spoon to roll them so each potato gets a light coating of that oil.
Using a potato masher or the flat bottom of a glass (sprayed with cooking spray to prevent sticking), press down each potato until it’s flattened to about 1/2-inch thickness. Work carefully so the potato stays in one piece but its surface area increases for crisper edges.
Drizzle the remaining olive oil (about 2 tablespoons) evenly over the smashed potatoes so they’re well coated. Sprinkle with pepper and additional salt to taste.
Place the baking sheet in the preheated oven and bake until the potatoes are golden and crispy around the edges, about 30 to 40 minutes. Check at 30 minutes and rotate the pan if your oven has hot spots.
While the potatoes bake, make the aioli: in a small bowl stir together 1/4 cup plain yogurt or mayonnaise, 1 pressed garlic clove, 1 teaspoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper until smooth and well combined.
Remove the potatoes from the oven when they’re crisp and deeply golden. Serve hot with the aioli on the side for dipping.

Why This Crispy Smashed Red Potatoes Stands Out

These potatoes strike the balance between tender interior and crunchy exterior. Boiling first ensures a soft center; smashing increases surface area so more of each potato hits the hot pan and browns. A generous oven temperature and adequate oil are the real keys to getting those edges puffed and crisped without deep frying. The simple aioli adds acidity and creaminess, turning a humble potato into a spoonable, dunkable little delight.

Substitutions by Category

Potatoes

Small red potatoes — If you only have larger reds, cut them into 1.5–2 inch chunks and adjust boiling time; aim for fork-tender pieces before smashing.

Fat

Olive oil — substitute neutral oil (grapeseed, sunflower) if you want less olive flavor or a slightly higher smoke point.

Dip

Plain yogurt or mayonnaise — use sour cream for a tangier dip, or mix half yogurt/half mayo for creaminess with lightness.

Seasoning

Pepper and salt — add smoked paprika, garlic powder, or grated Parmesan after baking for extra flavor layers.

Recommended Tools

Medium saucepan — for boiling potatoes evenly.
Large rimmed baking sheet — rimmed is important to catch oil and allow airflow around the potatoes.
Potato masher or flat-bottomed glass — for smashing; a glass should be sprayed to prevent sticking.
Fine microplane or garlic press — to prepare the garlic for the aioli.
Spatula or tongs — to transfer potatoes to the tray and to serve without breaking them up.

Troubleshooting Tips

Potatoes not crisping: Make sure they’re dry after draining. Excess moisture steams them in the oven. Also ensure the oven is fully preheated to 450°F and the potatoes have enough oil on their surfaces.
Potatoes fall apart when smashing: They’re likely overcooked. Pull them from the boiling water as soon as a fork slides in easily but before they break apart.
Edges burn before centers crisp: Check your oven temperature with an oven thermometer. High spots or a too-hot oven can burn edges—rotate the pan and lower the rack slightly if needed.
Aioli too thin or too thick: If using yogurt and it’s very thin, strain plain yogurt through a fine sieve briefly to thicken. If mayo-based and too thick, thin with a teaspoon of water or lemon juice.

Fit It to Your Goals

Weeknight dinner

Serve alongside roasted chicken, grilled fish, or a quick pan-seared steak for a fast, satisfying plate.

Make-ahead / batch cooking

Boil and cool the potatoes, then smash and store them on a baking sheet covered in plastic in the fridge. When ready to serve, bring to room temperature and finish in a hot oven to crisp.

Lower-fat option

Use plain yogurt in the aioli and trim oil slightly, but note oil contributes to crispness—don’t remove all of it.

Notes from the Test Kitchen

I tested these using equal small reds and both yogurt and mayonnaise aiolis. Yogurt gives a cleaner, tangier finish while mayo offers a silkier dip that clings to the potato. Baking at 450°F for 35 minutes consistently produced the best balance of color and texture. A light spray under the glass before smashing prevents sticking and keeps the potato surface intact for more even browning.

Save for Later: Storage Tips

Refrigeration: Store cooled, leftover potatoes in an airtight container for up to 3 days. Keep the aioli separate in a sealed jar for up to 4 days.
Reheating: Reheat smashed potatoes in a 400°F oven for 8–10 minutes to revive crispiness. Avoid the microwave—it softens them.
Freezing: Not recommended; freezing ruins the texture of smashed potatoes.

Your Top Questions

Can I make these in an air fryer? Yes. Arrange smashed potatoes in a single layer in the air fryer basket and cook at 400°F for roughly 10–15 minutes, checking for color and crispness.
Do I have to use garlic in the aioli? No—omit if you prefer or use a pinch of garlic powder instead. Fresh garlic gives the brightest flavor.
Can I add herbs? Absolutely—chopped chives, parsley, or dill folded into the aioli or sprinkled over the hot potatoes add freshness.

Bring It Home

This is a reliably delicious side that’s forgiving and quick. Follow the step-by-step method: salt the boiling water, avoid overcooking, dry the potatoes briefly, smash with a nonstick surface, and give them a hot oven with oil for the best crisp. Serve immediately with the simple lemon-garlic aioli and watch them disappear. Enjoy.

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