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Smashed potatoes are addictive. Easy, crispy, crave worthy. I make them with ranch seasoning, topped with onions or chives and a huge hit! There are so many variations to sashed potatoes but I think I prefer the ranch twist most. You will love them.
Why Make Crispy Ranch Smashed Potatoes
There are a lot of versions of smashed potatoes out there. I love them ALL but I think the ranch seasoning on mine are top tier!
- Easy. Just a few simple steps.
- Sharable. The perfect party trick (food wise) everyone loves them.
- Crispy. Nothing better than a crispy potato!
- Minimal Ingredients.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Potatoes. I find small yellow potatoes work well. Do not get the large or the mini potatoes, try to find the small/medium sized ones for the best outcome.
- Oil. I use avocado oil on my smashed potatoes for the best crispy outcome.
- Ranch Seasoning. Use pre made or make your own. I make my own with: Garlic powder, pepper, salt, dried dill, dried basil, dried cilantro and a little paprika.
- Parmesan. This is optional! I like to add fresh grated parm to the potatoes before serving.
- Fresh Chives or Green Onions. Just for garnish.
- Optional: Ranch dressing or sour cream for serving.
Steps To Make This Recipe
- Step One. Preheat the oven to 450º In a large pot, add water and a pinch of salt. Bring to a boil and add potatoes. Boil the potatoes for 20-30 minutes. I need 30 minutes at high altitude, you want them soft enough to pierce with a fork.
- Step Two. While they are boiling mix the ranch seasoning together.
- Step Three. Once they are done boiling, let them cool and then gently smash them!
- Step Four. Oil them up, sprinkle each one with ranch seasoning. Bake for 30 minutes or until the potatoes are crispy and edges/skins are browned. Garnish and enjoy.
What To Serve With Smashed Potatoes
These mashed potatoes with ranch seasoning make a great appetizer, paired with Homemade Hummus, Zesty Pasta Salad, Smoked Queso, BLT Pasta Salad or Dill Pickle Potato Salad.
Make it a meal and serve these smashed potatoes with Turkey Smash Burgers or Spicy Chicken Sandwiches. They would also go great with Chicken Caesar Smashed Tacos. Yum!
Smashed Potatoes Tips
- Make sure you boil them long enough. They need to be fork tender for them to smash smoothly.
- Choose the smaller potatoes in the bag. Yellow potatoes often come in a 2-3 lb bag. The big potatoes will be a bit harder to successfully smash so I like to choose the ones that are a tad smaller.
- Let them cool a bit before smashing. This will help them to stick together.
- For extra crisp, bake them 10 minutes longer! Ovens vary in temp so keep this in mind.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months. Â
Other appetizers To Try
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Preheat the oven to 450º In a large pot, add water and a pinch of salt. Bring to a boil and add potatoes. Boil the potatoes for 20-30 minutes. I need 30 minutes at high altitude, you want them soft enough to pierce with a fork.Â
While the potatoes are boiling mix the ranch seasoning together. If using pre made ranch, use 1 Tbsp or more as needed.
Once the potatoes are done boiling, let them cool a bit.
Oil a baking sheet. Brush the oil around to equally cover it. On the oiled baking sheet, gently smash them with the bottom of a large measuring cup or with the bottom of a jar. Make them quite thin, they will get crispier that way.
Drizzle a little more oil over the tops of the smashed potatoes and then sprinkle each one with ranch seasoning. Bake for 30 minutes or until the potatoes are crispy and edges/skins are browned. Garnish with onions and parmesan and enjoy.
- Make sure you boil them long enough. They need to be fork tender for them to smash smoothly.Â
- Choose the smaller potatoes in the bag. Yellow potatoes often come in a 2-3 lb bag. The big potatoes will be a bit harder to successfully smash so I like to choose the ones that are a tad smaller.Â
- Let them cool a bit before smashing. This will help them to stick together.Â
- For extra crisp, bake them 10 minutes longer! Ovens vary in temp so keep this in mind.Â
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months. Â
Serving: 3smashed potatoes | Calories: 222kcal | Carbohydrates: 41g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 260mg | Potassium: 978mg | Fiber: 5g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 45mg | Calcium: 107mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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