What if you didn’t have to choose between the comforting, creamy, and fluffy interior of perfect mashed potatoes and the irresistible, crispy, golden-brown crunch of the best roasted potatoes? Get ready to experience potato perfection, because these incredible Sheet Pan Crispy Mashed Potatoes give you the absolute best of both worlds in every single, glorious bite.
This isn’t just a recipe; it’s a game-changing technique that will completely transform your potato side dish routine. We’ll show you the simple, crucial secrets—like roughing up the potatoes and preheating the oil—that create an unbelievably craggy and crunchy exterior while keeping the inside as soft and creamy as a classic mash. This is, without a doubt, the most addictive potato dish you will ever make.
Table of Contents
Table of Contents
Recipe Overview: The Best of Both Worlds
What makes these Sheet Pan Crispy Mashed Potatoes so spectacular is the brilliant hybrid technique. We start by boiling the potatoes until they are super tender, just like for a traditional mash. But then, instead of mashing them into a purée, we smash them on a hot, oiled sheet pan and roast them at high heat. This creates a massive amount of surface area, and all those rough, craggy edges become incredibly crisp and golden brown. It’s a foolproof method for maximum crispiness and a crowd-pleasing side dish that is perfect for any meal, from a weeknight dinner to a holiday feast.
| Metric | Time / Level |
| Total Time | 1 hour 15 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for the Crispiest Potatoes
This recipe uses a handful of simple, classic ingredients to create a truly spectacular result.
- The Potatoes (Yukon Golds): For this specific recipe, Yukon Gold potatoes are the absolute perfect choice.
- Why they work: Yukon Golds have a naturally buttery flavor and the perfect medium-starch content. This means they are starchy enough to be fluffy on the inside, but also waxy enough to hold their shape when they are boiled and smashed, preventing them from turning into a pile of mush.
- The Oil (Vegetable Oil): For high-heat roasting, you need a neutral-flavored oil with a high smoke point. Vegetable oil is a great, accessible choice. Other excellent options include canola, grapeseed, or avocado oil.
- The Finishing Touches (Butter & Chives): This is what takes the finished potatoes over the top. Tossing the hot, crispy potatoes with a few pieces of unsalted butter adds a final layer of rich, decadent flavor. A generous sprinkle of fresh, chopped chives adds a pop of beautiful green color and a mild, fresh oniony bite that perfectly complements the rich potatoes.
- Kosher Salt & Freshly Ground Black Pepper: The simple, essential seasonings that make everything taste better.
Step-by-Step to the Crispiest, Creamiest Potatoes
Follow these simple but crucial steps for a perfect, texturally mind-blowing result every time.
Step 1: Boil and “Rough Up” the Potatoes
First, place your peeled and chopped potatoes in a large pot and cover them with cold water by at least one inch. Generously salt the water (it should taste like the sea).
Bring the water to a boil over high heat. Continue to boil until the potatoes are very tender and can be easily smashed with the back of a spoon, which should take about 10 minutes.
Drain the potatoes thoroughly in a colander. Now for the most important secret step! Shake the colander as hard as you can without losing any of the potatoes. Shake it up and down and side to side until the outside surfaces of the potatoes are roughed up, craggy, and look almost fuzzy.
Pro Tip: These rough, craggy edges are the secret to maximum crispiness! This step creates a huge amount of extra surface area that will get incredibly crunchy and golden brown in the hot oil.
Transfer the roughed-up potatoes to a wire rack set in a sheet pan and let them sit and dry for about 10 minutes. This allows the excess surface moisture to evaporate.
Step 2: Preheat the Oil and Pan
While the potatoes are drying, preheat your oven to a hot 425°F (220°C).
Pour the 1/3 cup of vegetable oil onto a separate, large, rimmed baking sheet. Carefully place the sheet pan in the preheating oven and let the oil heat up for 10 minutes.
Pro Tip: Preheating the oil on the pan is another key to an ultra-crispy result. When the potatoes hit the shimmering hot oil, their exteriors will begin to fry and crisp up immediately.
Step 3: Smash and Roast to Crispy Perfection
Carefully remove the hot sheet pan with the oil from the oven. Add the dried, roughed-up potatoes to the hot oil. Gently toss them with a spatula until they are all evenly coated in the oil.
Use a potato masher or the flat bottom of a sturdy drinking glass to gently smash each potato chunk down until it is about 1/2 to 3/4 of an inch thick.
Roast in the preheated oven for 20 minutes.
After 20 minutes, carefully remove the pan from the oven. Use a thin, metal spatula to flip each smashed potato over. Return the pan to the oven and continue to roast for another 20 to 30 minutes, until the potatoes are a deep golden brown and incredibly crispy on both sides.
Step 4: Finish with Butter and Chives
Transfer the hot, crispy potatoes to a large serving bowl. Add the 4 tablespoons of cut-up butter and the 1/4 cup of chopped fresh chives. Season generously with more salt and freshly ground black pepper.
Toss everything together gently until the butter has melted and has coated all the crispy potatoes. Serve immediately while hot and crispy.
The Ultimate Sheet Pan Crispy Mashed Potatoes
A unique method for creating exceptionally crispy potatoes on a sheet pan. This recipe involves boiling Yukon gold potatoes until they are very tender, then shaking them in a colander to create a rough, craggy exterior. The potatoes are then tossed in hot oil, smashed flat on the baking sheet, and roasted at a high temperature until golden brown and very crispy. The finished potatoes are topped with melted butter and fresh chives.
- Prep Time: 25 minutes (includes drying time)
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10–12 servings 1x
- Category: Side Dish
- Method: Boiling, Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 5 pounds Yukon gold potatoes, peeled and cut into 1 1/2- to 2-inch pieces
- Kosher salt and freshly ground black pepper
- 1/3 cup vegetable oil
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- 1/4 cup chopped fresh chives
Instructions
- Preheat the oven to 425°F. Fit a wire rack in a separate sheet pan for later, if desired for draining.
- Place the potatoes in a large pot and cover with cold, heavily salted water by at least 1 inch. Bring to a boil and cook for about 10 minutes, or until the potatoes are very tender and can be easily smashed.
- Drain the potatoes in a colander. Shake the colander vigorously to rough up the surfaces of the potatoes until they are craggy. Let the potatoes sit and dry in the colander for 10 minutes.
- Meanwhile, pour the vegetable oil onto a separate, large rimmed baking sheet and place it in the hot oven for 10 minutes to heat the oil.
- (Instructions past this point are inferred as they were missing from the article)
- Carefully remove the baking sheet with the hot oil from the oven. Add the dried, roughed-up potatoes to the hot oil and toss gently to coat.
- Use the bottom of a glass or a spatula to smash each potato piece flat, to about 1/2-inch thickness.
- Return the baking sheet to the oven and roast for 20 minutes. Flip the potatoes and roast for another 15-20 minutes, until deeply golden brown and crispy on both sides.
- Remove the potatoes from the oven and top them immediately with the pieces of butter.
- Sprinkle with fresh chives and serve hot.
Notes
- Note: The final steps of the instructions were not provided in the original article and have been inferred based on the recipe’s title and common techniques for this type of dish.
- Preheating the oil on the baking sheet is a crucial step for achieving an extra-crispy exterior.
- Shaking the boiled potatoes in a colander to rough up the edges is the key technique for creating lots of surface area that will become crispy when roasted.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 280-340
- Sugar: 2-3 g
- Sodium: 300-450 mg
- Fat: 15-20 g
- Saturated Fat: 6-9 g
- Trans Fat: 0 g
- Carbohydrates: 30-35 g
- Fiber: 3-5 g
- Protein: 4-6 g
- Cholesterol: 20-30 mg
Serving Your Crispy Mashed Potatoes
These potatoes are a true showstopper side dish that will steal the show at any meal. They are fantastic served with:
- Roasted Chicken or Turkey
- A perfectly seared steak
- Hearty pot roast or short ribs
- As a fun and crispy base for a brunch with a fried egg on top.
Serve them piled high on a platter, straight from the oven, so everyone can enjoy that incredible, fresh-from-the-fryer crunch.
Storage and Make-Ahead Tips
While these potatoes are at their absolute crispiest best when fresh from the oven, the leftovers are still incredibly delicious.
- Make-Ahead: You can boil, drain, and rough up the potatoes a day in advance. Let them cool completely, then store them in an airtight container in the refrigerator. When you are ready to cook, you can proceed with the hot oil and roasting steps.
- Storage: Store any leftover crispy potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheating: The absolute best way to reheat these potatoes and bring back their signature crispiness is in the air fryer or back in a hot oven. Simply spread them on a baking sheet and reheat at 400°F for about 5-10 minutes, until they are hot and crunchy again.
For more recipe follow my Pinterest account
Creative Recipe Variations
This simple and delicious potato recipe is a fantastic base for all sorts of creative and flavorful additions.
- Garlic-Parmesan Crispy Potatoes: This is an irresistible addition. After you have tossed the hot, finished potatoes with the butter and chives, add 1/2 cup of finely grated Parmesan cheese and 1 teaspoon of garlic powder. Toss everything together until the cheese is melted and has coated the crispy potatoes.
- Add Your Favorite Seasonings: Feel free to toss the potatoes with your favorite dried herbs and spices before you roast them. A teaspoon of smoked paprika, onion powder, or some dried rosemary would all be fantastic additions.
- Make them a “Loaded” Version: After the potatoes are finished and tossed with the butter, top them with a dollop of sour cream or Greek yogurt, some crispy, crumbled bacon, and some shredded cheddar cheese.
Enjoy The Most Addictive Potatoes Ever!
You’ve just created a truly special side dish that is a perfect fusion of two of the most beloved potato preparations. These Sheet Pan Crispy Mashed Potatoes are a perfect harmony of textures, and they are guaranteed to be a massive hit with anyone and everyone who tries them. They are so good, you might just find yourself making them as a main course!
We hope this becomes your new favorite way to make potatoes!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is a true potato lover!
Frequently Asked Questions (FAQs)
Q1: What is the best type of potato to use for this recipe?
For this specific “smashed” potato technique, a medium-starch, waxy potato like a Yukon Gold is the ideal choice. They have a naturally buttery flavor and a creamy texture, but more importantly, they are sturdy enough to hold their shape after being boiled and smashed. A very starchy potato like a Russet would also be delicious, but it will be much more delicate and may fall apart more easily when you smash it.
Q2: Why do you have to shake the potatoes in the colander?
This is the most important secret to getting an incredibly crispy exterior! Shaking the hot, cooked potatoes vigorously in the colander roughs up their starchy outer surfaces, creating millions of tiny, craggy, fuzzy little edges. All of these extra little edges are what catch the hot oil and turn into a super-crispy, crunchy crust in the oven.
Q3: Can I make these in an air fryer instead of the oven?
Yes, an air fryer is a fantastic tool for making these! You may need to work in batches to avoid overcrowding the basket. Follow all the steps of boiling and smashing the potatoes. Then, place the smashed potatoes in a preheated air fryer at 400°F for about 15-20 minutes, flipping halfway, until they are deep golden brown and crispy.
Q4: My potatoes stuck to the pan. What did I do wrong?
There are two keys to preventing sticking. First, make sure you are using a good quality, sturdy, rimmed baking sheet. Second, the step of preheating the oil on the pan is crucial. When the potatoes hit the shimmering hot oil, it instantly starts to sear and fry the outside, which creates a natural non-stick barrier.
Q5: Can I peel the potatoes ahead of time?
Yes. If you want to peel and chop your potatoes a few hours (or up to a day) in advance, you can. The key is to keep them completely submerged in cold water in the refrigerator. This will prevent them from oxidizing and turning brown or gray. Just be sure to drain them very well before you boil them.