Crispy smashed potatoes make a delicious side dish for any meal! This festive version uses a red, white, and blue potato medley, blue cheese, and fresh chives. It’s perfect for the 4th of July or any occasion.
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Oh my. Y’all are in for a treat today! I can’t believe I’ve been missing out on crispy smashed potatoes for so many years!! They are SO unbelievably good.
Perfectly tender on the inside and crispy on the outside…what’s not to love? For my fellow French fry lovers out there, this is a dream recipe. You can get all of things you love most about potatoes right in your own kitchen!
But in classic Veg World fashion, this dreamy side dish has some healthy upgrades. There’s no frying necessary to achieve the crispy exterior of these potatoes. Instead, that comes from boiling then “smashing” the potatoes before baking.
I also used a medley of colorful potatoes because 1) they’re so festive for the upcoming 4th of July, and 2) the purple (blue) ones provide some extra health benefits in the form of colorful plant pigments.
Plus, the strong flavor of blue cheese means you don’t need to go overboard when you sprinkle it on top. This one really is a winner…for both nutrition and flavor!
How to Make Crispy Smashed Potatoes
- Boil the potatoes until they can be easily pierced with a fork.
- Drain and rinse with cool water. Place a potato in between a clean dish towel on the counter and “smash” it with the palm of your hand. Repeat with the remaining potatoes.
- Transfer the potatoes to a lightly oiled baking sheet. Brush with oil, and season with salt, pepper, and garlic powder. Pop in the oven for 25 to 30 minutes. Remove, sprinkle with blue cheese, and bake for 5 more minutes.
- Serve with fresh chives. The end!
Be sure to check out the video for this recipe (in the post and in the recipe card below) for a visual of how to make crispy smashed potatoes!
- You can also smash the potatoes with the bottom of a juice or low ball glass or with a potato masher, but I have found that the dish towel method works best.
- If the potatoes fall apart a little when you smash them, don’t worry too much. They stay together well during the cooking process and will be firmer when you take them out of the oven. Just try not to crush them into several pieces.
- Look for a potato medley with red, yellow, and blue/purple potatoes at the store if you want festive colors, but you can make crispy smashed potatoes with small potatoes of any kind. Red potatoes work really well.
- Leftovers keep surprisingly well in the fridge for up to 5 days. Reheat in the microwave for approximately 2 minutes on high. Or to keep the potatoes crispy, warm them under the broiler on a baking sheet for 2 to 4 minutes.
Like I said, crispy smashed potatoes are the ultimate side dish! Serve them with a lean protein and a non-starchy vegetable for a complete meal. Here are some ideas: Veggie-Loaded Slow Cooker Mexican Chicken, Lemony Cod en Papillote with Vegetables, Grilled Vegetable Skewers with Halloumi, or the Grilled Stuffed Mushrooms with Caprese Salad.
More Potato Recipes
- Baked Shoestring Fries with Fresh Chives
- Baked Potato Bar with Healthy Toppings
- Vegan Potato Salad Recipe with Fresh Dill
- Crispy Roasted Fingerling Potatoes with Dill Yogurt
- Potato Leek Pizza on Pita
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Blue Cheese Crispy Smashed Potatoes
- Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside. Bring a pot of salted water to boil. Place the potatoes into the pot and cook for 12 to 15 minutes, until the potatoes are easily pierced with a fork. Drain the potatoes, rinse with cold water, and let them cool for a few minutes.
- Place a clean dish towel on the counter. Put a potato on one side of the towel, cover it with the other side, and smash the potato with your palm. Carefully remove the potato from the towel and place it on the prepared baking sheet. Repeat with the other potatoes. Try not to crush them into several pieces, but instead make one clean smash in the center of each potato while still keeping it mostly intact. Refer to the video below if needed.
- Brush the potatoes with the olive oil, and season with salt, pepper, and garlic powder to taste. Bake for 25 to 30 minutes until golden brown and crispy. Remove from oven, sprinkle blue cheese in the center of each potato, and return to the oven to bake for 3 to 5 more minutes until the cheese is melted.
- Garnish the potatoes with fresh chives, serve, and enjoy.
- Alternatively, you can smash the potatoes with the bottom of a juice glass, a low ball glass, or a potato masher. I personally prefer the dish towel method.
- Look for a potato medley at the store if you want the festive colors in this dish, but the recipe works with any type of small to medium potatoes. Red potatoes work very well. Cooking times may vary depending on the potato size.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on high for 1-2 minutes in the microwave, or on a baking sheet under the broiler for 3 to 4 minutes for a crispier texture.
Have a great holiday! – Lizzie