Crispy Skillet Smashed Potatoes Recipe (No Oven Required) by Donna John

Crispy Skillet Smashed Potatoes Recipe (No Oven Required)

Ready for another delicious potato recipe? Crispy smashed potatoes (sometimes called crash hot potatoes) is one of my favorite side dish recipes. I usually make my crash hot potatoes the "old-fashioned" way with fresh herbs and bake them in the oven. But I wondered why you couldn't make this once viral recipe in a skillet instead. Well, you can! And they are creamy, crispy and so tasty.

Start by boiling tiny new potatoes until tender. Drain the potatoes well and put them into a skillet that has been drizzled with olive oil. Using a small potato masher or fork, gently (gently!) press on each potato until it flattens but stays together. If you push too hard, you'll end up with mashed potatoes. Season the potatoes with salt and pepper and cook until crispy and golden on the bottom. Carefully flip the potatoes over, drizzle with olive oil and sprinkle with salt, black pepper and herbs, and continue to cook until golden and crispy on the other side. They are now ready to be plated and served.

These easy skillet smashed potatoes are creamy on the inside and crispy on the outside. They complement almost any protein so they are the best side dish to have in your arsenal. Serve with chicken, pork, lamb, beef, burgers, sandwiches or make a batch just to eat out of the pan. Yes, they are that good. If you like this recipe, try my crispy smashed brussels sprouts.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4


  • tiny new potatoes, washed
  • olive oil
  • dried herbs or fresh chopped herbs 

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Recipe Notes

  • You could use baby Yukon gold potatoes for a buttery taste.
  • I used parsley flakes as my herb, but use what you like.

Here's how to make it:

  1. Boil the potatoes until tender. Drain. Put the potatoes into a nonstick skillet that's been drizzled with a little olive oil.
  2. Using a potato masher or fork, gently mash the potatoes to flatten (don't push so hard that they fall apart). 
  3. Season with salt and pepper and cook until crispy on the bottom, about 3 to 4 minutes.
  4. Carefully flip the potatoes over. Drizzle with a little more olive oil, season with salt and pepper, and sprinkle with herbs. Cook until the other side is crispy, about 2 to 3 minutes.

Nutrition Facts Per Serving

Calories: 215

Total Fat: 23.4g

Saturated Fat: 3.3g

Cholesterol: 0mg

Sodium: 27mg

Total Carbohydrate: 3.3g

Dietary Fiber: 0.5g

Total Sugars: 0.2g

Protein: 0.4g

Vitamin D: 0mcg

Calcium: 2mg

Iron: 0mg

Potassium: 87mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Such a simple side dish but packs a great punch!
Elisa Schmitz
Mmm, I'm a huge fan of smashed potatoes. This cooking technique results in such tasty, crispy spuds, thank you! #yum

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