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Crispy smashed dutch potatoes on a baking sheet, fresh from the oven.
5 from 3 votes

Crispy Smashed Dutch Potatoes

Crispy Smashed Dutch Potatoes are like irresistible french fries - crispy and perfectly seasoned - but healthier. Naturally gluten-free and vegan, these little potatoes can be dressed up for a fancier dinner at home but are equally at home next to your favorite comfort-food. 

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 105 kcal
Author Liz


  • 1 1/2 lb. baby Dutch yellow potatoes cleaned with sprouted areas removed
  • 3 tsp. kosher salt divided
  • 4-5 Tbs. extra-virgin olive oil divided
  • 1/2 tsp. garlic powder
  • 1 tsp. coarsely ground black pepper


  1. Set a rack in the upper 1/3 of oven and preheat oven to 425F.

  2. While oven is preheating, place potatoes whole in a pot. Add water so that potatoes are covered by 1-2 inches. Add 1 1/2 tsp. kosher salt. Bring water to a boil. Continue to cook until potatoes are fork tender, about 10-15 minutes.

  3. When potatoes are cooked throughout, drain water from pot and allow potatoes to sit until cool enough to handle, about 5 minutes.

  4. Coat baking sheet (lined with foil if you'd like) with 1-2 Tbs. of the olive oil. Transfer potatoes to a baking sheet. Smash with a potato masher, so that potatoes are about 1/2-inch thick, smashed but still mostly together.

  5. Brush or drizzle remaining 3 Tbs. olive oil over potatoes. Sprinkle with garlic powder, remaining 1 1/2 tsp. kosher salt, and black pepper.

  6. Bake in preheated oven for 20-25 minutes, until potatoes are crispy along edges.

  7. Serve immediately.