Crispy Smashed Potato Medallions: The Irresistible Side Dish That Steals the Show

Why This Recipe Is an Absolute Keeper

Before we dive into the method, here’s why these crispy smashed potato medallions will become your new go-to side dish:

Only three main ingredients. Potatoes, olive oil, and salt. That’s it.
Incredible texture. Crispy, frilly edges with a creamy, fluffy interior.
Simple technique. Boil, smash, roast — no complicated steps.
Visually stunning. Those frilly edges and golden color make them look like they came from a restaurant kitchen.
Versatile. Serve them with everything from roasted chicken to steak to fish.
Crowd-pleasing. Everyone loves crispy potatoes. Everyone.
Budget-friendly. Potatoes are one of the most affordable ingredients you can buy.
Naturally gluten-free and vegan. Perfect for guests with dietary restrictions.

The 3-Star Ingredients

This recipe proves that you don’t need a long ingredient list to create something spectacular. Here’s what you’ll need:

Small baby potatoes – Two pounds of gold or red baby potatoes, about 1½ inches each. Leave the skins on — they’re essential for creating those crispy, frilled edges that make this dish so special. Gold potatoes are buttery and creamy inside, while red potatoes have a slightly firmer texture. Both work beautifully.

Extra-virgin olive oil – One-quarter cup, plus more if needed. This is what gives the potatoes their golden, crackling crust. Don’t skimp on it — a generous coating ensures even browning and that irresistible crispiness.

Flaky sea salt – One to one and a half teaspoons, plus more to taste. Flaky salt like Maldon adds a delicate crunch and bursts of salinity that elevate the potatoes to another level. If you only have fine salt, use about half the amount and adjust to taste.

That’s it. Three ingredients. No butter. No herbs. No garlic. Just pure, honest potato perfection.

Step-by-Step Instructions (The Short Version)

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.
Rinse the potatoes under cool water and scrub off any dirt. Leave the skins on.
Boil the potatoes in a medium saucepan, covered with cold water by about 1 inch. Bring to a boil, then reduce to a gentle simmer.
Simmer for 15 to 20 minutes, until the potatoes are very tender when pierced with a knife. They should be soft enough to flatten without cracking apart completely.
Drain well in a colander and let them steam-dry for 2 to 3 minutes. Excess moisture prevents good browning.
Transfer to the baking sheet and space them apart. Using the bottom of a sturdy glass, a small flat measuring cup, or a potato masher, gently press each potato until it flattens into a thick medallion about ½ inch thick. A few broken edges are fine — they’ll crisp beautifully.
Drizzle with olive oil and gently turn or nudge the potatoes so both sides get a light coating. Add more oil if any areas look dry.
Sprinkle with flaky sea salt evenly over the tops. The salt will cling to the oil and help build a flavorful crust.
Bake on the center rack for 25 to 35 minutes, turning the pan once halfway through, until the bottoms are deeply golden brown and the edges are crisp and frilly.
For extra crispness, carefully flip the potatoes during the last 5 to 10 minutes of baking so both sides develop color. Watch closely to avoid over-browning.
Remove from the oven and let them rest for 3 to 5 minutes. This brief rest helps the crust firm up. Taste one and sprinkle with a pinch more flaky sea salt if needed.
Transfer to a serving platter in a single layer and serve immediately while they’re hot and crackling at the edges.

That’s it. Twelve simple steps, but most are just waiting while the potatoes boil and roast.

How to Serve Them Like a Pro

These smashed potato medallions are incredibly versatile. Here are some delicious ways to serve them:

Alongside roasted chicken – The crispy edges pair perfectly with juicy, herb-roasted poultry.
With a juicy steak – A classic steakhouse side that rivals any fancy restaurant.
Next to grilled fish – The crispiness contrasts beautifully with flaky, tender fish.
As a breakfast side – Serve with fried eggs and bacon for a hearty brunch.
With a dipping sauce – Try garlic aioli, sour cream and chive, spicy mayo, or even ketchup.
Alongside a salad – Add them to a composed salad for a warm, crispy element.
As a party appetizer – Serve them on a platter with a variety of dipping sauces.
With roasted vegetables – They’re wonderful alongside roasted asparagus, Brussels sprouts, or green beans.

Variations & Swaps (Because Life Happens)

One of the best things about this recipe is how flexible it is. Here are some easy ways to make it your own:

Make It with Herbs
Before roasting, toss the smashed potatoes with fresh or dried herbs. Rosemary, thyme, oregano, or sage are all excellent choices. Add them with the olive oil so they stick to the potatoes.

Make It with Garlic
Add a few cloves of smashed garlic to the baking sheet before roasting. The garlic will infuse the oil and caramelize beautifully. You can also sprinkle garlic powder over the potatoes before baking.

Make It Spicy
Add a pinch of red pepper flakes, cayenne pepper, or smoked paprika to the oil before drizzling. It adds warmth and depth without overwhelming the potato flavor.

Make It Cheesy
Sprinkle grated Parmesan or Pecorino Romano over the potatoes during the last 5 minutes of baking. The cheese will melt and crisp into savory little bits.

Make It with Lemon
Finish the potatoes with a squeeze of fresh lemon juice and a sprinkle of lemon zest before serving. It brightens the dish and cuts through the richness.

Make It with Bacon
Sprinkle crumbled cooked bacon over the potatoes just before serving. Because everything is better with bacon.

Make It with Different Potatoes
If you can’t find baby potatoes, use small Yukon Gold or even fingerling potatoes. Just adjust the boiling time based on their size.

Make It Dairy-Free
This recipe is already dairy-free and vegan as written. No substitutions needed!

Make It Oil-Free
For an oil-free version, use a non-stick baking sheet and cook the potatoes without oil. The texture will be slightly different, but they’ll still crisp up nicely.

Make It with Compound Butter
Serve the potatoes with a dollop of herb or garlic butter instead of a dipping sauce. It melts into the crispy crevices beautifully.

Pro Tips for Absolute Success

After making these smashed potatoes countless times (because they disappear so quickly), here are my best tips:

Choose the right potatoes. Baby potatoes are ideal because they’re small enough to smash evenly and have thin, tender skins. Gold or red varieties work best.
Don’t overcook the potatoes during boiling. You want them tender but not falling apart. They should be soft enough to flatten with gentle pressure.
Let them steam-dry. This is crucial. Excess moisture creates steam in the oven, which prevents browning and crispiness. Let them sit in the colander for a few minutes after draining.
Smash gently. You’re not trying to pulverize them. Press just enough to flatten into a ½-inch-thick medallion. If they crack or break slightly, that’s fine — those edges become extra crispy.
Use enough oil. The oil is what creates that golden, crackling crust. Don’t be shy. If any potato looks dry, add a little more oil.
Don’t overcrowd the pan. The potatoes need space to crisp up. If they’re crowded, they’ll steam instead of roast. Use a large rimmed baking sheet and leave room between each medallion.
Turn the pan halfway through. This ensures even browning. If your oven has hot spots, rotate the pan to compensate.
Flip them for extra crispiness. This is optional but worth it. Flipping during the last 5–10 minutes gives both sides that beautiful golden color.
Let them rest before serving. A few minutes of resting time firms up the crust, making the potatoes even crispier.
Salt generously. Potatoes need salt. Flaky sea salt adds both flavor and texture. Taste one and adjust before serving.

Frequently Asked Questions

Can I use regular-sized potatoes instead of baby potatoes?
Yes, but cut them into smaller, even-sized pieces before boiling. Adjust the boiling time accordingly.

Can I make these ahead of time?
Yes, but they’re best served fresh. You can boil and smash the potatoes up to a day in advance, then refrigerate them. Roast them just before serving.

Can I reheat leftovers?
Yes. Reheat them in a 400°F oven for 5–10 minutes to restore crispiness. Avoid microwaving, as they’ll become soft.

How long do leftovers last?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Can I freeze them?
Freezing is not recommended, as the texture will become mealy upon thawing.

What’s the best oil to use?
Extra-virgin olive oil adds great flavor, but avocado oil or vegetable oil also work well and have higher smoke points.

Can I use dried herbs instead of fresh?
Yes. Dried herbs are more concentrated, so use about half the amount you would fresh.

Can I make these on the stovetop?
Yes. After boiling and smashing, pan-fry them in a skillet with oil over medium-high heat until golden and crispy on both sides.

Why aren’t my potatoes getting crispy?
They might be too moist, overcrowded, or not oiled enough. Make sure they’re thoroughly dry, spread out on the pan, and well-coated with oil.

Can I add onion powder or other spices?
Absolutely. Feel free to customize the seasoning to your taste. Onion powder, garlic powder, paprika, or even curry powder all work beautifully.

The Beauty of Simple, Honest Cooking

There’s something magical about a dish that transforms a humble potato into something so crave-worthy. These crispy smashed potato medallions are proof that you don’t need complex techniques or long ingredient lists to create extraordinary food.

It’s just potatoes. Oil. Salt. And a little bit of patience.

But the result? Golden, frilly, crackling edges. Creamy, fluffy centers. A textural experience that makes you close your eyes and sigh with satisfaction.

These are the kind of potatoes that disappear from the platter before the main course even arrives. These are the kind of potatoes that everyone asks for the recipe for. These are the kind of potatoes that turn an ordinary meal into something memorable.

So keep potatoes in your pantry. Keep olive oil and flaky salt in your cupboard. And when you need a side dish that delivers big flavor with minimal fuss, you’ll know exactly what to make.

Final Verdict

Rating: 5 out of 5
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25–35 minutes (plus boiling time)
Total Time: Approximately 1 hour
Cleanup: Minimal (one pot + one baking sheet)
Leftover potential: Good — reheat in the oven for crispy results
Best for: Weeknight dinners, holiday feasts, potlucks, and brunch