Oven-Baked 3-Ingredient Crispy Smashed Potato Medallions
These Oven-Baked 3-Ingredient Crispy Smashed Potato Medallions are the kind of simple side dish that disappears almost as fast as you can set them on the table. With golden, crackling edges, creamy centers, and a sprinkle of flaky sea salt, they deliver everything people love about roasted potatoes with almost no effort.
Made with just baby potatoes, olive oil, and sea salt, this easy recipe transforms humble pantry staples into crispy, restaurant-worthy potato medallions that feel both rustic and irresistible. The secret is the smash-and-roast technique, which creates all those craggy edges that turn perfectly crisp in the oven.
Whether you serve them for a casual family dinner, game day snack, holiday side dish, or party appetizer, these smashed potatoes always steal the spotlight.
Why You’ll Love These Crispy Smashed Potatoes
- Only 3 simple ingredients
- Ultra crispy edges with creamy centers
- Easy to make with minimal prep
- Perfect side dish or appetizer
- Budget-friendly and crowd-pleasing
- Great for parties, holidays, or weeknight dinners
- Naturally vegetarian and gluten-free
Recipe Details
Servings: 4
Prep Time: 10 minutes
Cook Time: 40–50 minutes
Total Time: About 1 hour
Ingredients
- 2 pounds baby potatoes (gold or red)
- 1/4 cup extra-virgin olive oil
- 1 to 1 1/2 teaspoons flaky sea salt
Ingredient Notes
Baby Potatoes
Small Yukon Gold or red potatoes work best because they become creamy inside while crisping beautifully around the edges.
Olive Oil
Good-quality olive oil helps the potatoes roast evenly and develop rich golden color and flavor.
Flaky Sea Salt
Flaky sea salt adds crunch and enhances the roasted potato flavor. Maldon-style salt works especially well.
How to Make Crispy Smashed Potato Medallions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil.
Step 2: Prepare the Potatoes
Wash and scrub the baby potatoes thoroughly. Leave the skins on for maximum crispiness and flavor.
Step 3: Boil Until Tender
Place the potatoes in a large saucepan and cover with cold water by about 1 inch.
Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes, or until the potatoes are fork-tender.
Step 4: Drain and Steam Dry
Drain the potatoes well and allow them to sit for 2 to 3 minutes so excess moisture can evaporate.
This step helps create crispier potatoes during roasting.
Step 5: Smash the Potatoes
Transfer the potatoes to the prepared baking sheet.
Using the bottom of a sturdy glass, measuring cup, or potato masher, gently flatten each potato into a thick medallion about 1/2 inch thick.
Some cracked edges are ideal because they become wonderfully crispy.
Step 6: Add Oil and Salt
Drizzle the olive oil evenly over the potatoes, making sure both sides are lightly coated.
Sprinkle generously with flaky sea salt.
Step 7: Roast Until Crispy
Bake for 25 to 35 minutes, turning the pan halfway through baking, until the potatoes are deeply golden brown with crisp edges.
For extra crispness, carefully flip the potatoes during the final 5 to 10 minutes.
Step 8: Rest and Serve
Allow the potatoes to rest for 3 to 5 minutes after baking so the crust firms up slightly.
Serve immediately while hot and crispy.
Why This Recipe Works
- Boiling first ensures soft, creamy potato centers.
- Smashing creates rough edges that crisp beautifully in the oven.
- High heat develops deep golden color and crunch.
- Olive oil helps caramelize the exterior while keeping the interior tender.
Pro Tips for the Crispiest Potatoes
- Allow the potatoes to steam dry after boiling.
- Do not overcrowd the baking sheet.
- Use enough oil to coat the potatoes evenly.
- Smash gently to avoid breaking them apart completely.
- Serve immediately for the best texture.
Easy Variations
Add Parmesan
Sprinkle grated Parmesan over the potatoes during the last 5 minutes of baking.
Add Herbs
Top with fresh rosemary, thyme, parsley, or chives after roasting.
Add Spice
Season with smoked paprika, garlic powder, or cracked black pepper before baking.
Serve with Dipping Sauce
Pair with sour cream, Greek yogurt, ranch dressing, or garlic aioli.
What to Serve with Smashed Potato Medallions
These crispy potatoes pair beautifully with:
- Roast chicken
- Grilled steak
- Pork chops
- Burgers
- Green salad
- Roasted vegetables
- Grilled salmon
They also work wonderfully as party appetizers or game day snacks.
Storage and Reheating
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Reheating
For best results, reheat in a hot oven or air fryer to restore crispness.
Avoid microwaving if possible, since it softens the crispy edges.
Frequently Asked Questions
Can I make these ahead of time?
Yes. You can boil the potatoes ahead and refrigerate them before smashing and roasting later.
Why aren’t my potatoes crispy?
Too much moisture or overcrowding on the pan can prevent crisping. Be sure the potatoes are dry before roasting.
Can I use larger potatoes?
Yes, but cut them into smaller portions before boiling and smashing.
Can I use another oil?
Yes. Avocado oil or melted butter also work well.
Why Everyone Loves This Recipe
These crispy smashed potato medallions deliver the perfect contrast of textures: crunchy, golden edges wrapped around soft, fluffy potato centers. They feel comforting and rustic while still looking impressive enough for entertaining.
Because the recipe is so simple, every ingredient shines — from the creamy potatoes to the flaky sea salt and rich olive oil.
Final Thoughts
These Oven-Baked 3-Ingredient Crispy Smashed Potato Medallions are proof that the simplest recipes are often the most unforgettable. Crispy, creamy, salty, and deeply satisfying, they turn basic pantry ingredients into a side dish everyone reaches for first.
Whether you serve them for a family dinner, holiday gathering, casual appetizer, or cozy weekend meal, these smashed potatoes are guaranteed to disappear fast.
