Let’s be real for a second. We’ve all seen the food trends come and go. One year everyone is obsessed with putting cauliflower in things that should never contain cauliflower, and the next, we’re all trying to make "cloud bread" out of egg whites and prayers. But some things just stick. Ree Drummond—the Pioneer Woman herself—dropped her take on smashed potatoes years ago, and honestly, it’s one of those rare internet recipes that actually lived up to the hype. If you haven't tried them, you're missing out on the literal intersection of a creamy mashed potato and a salty, crispy french fry.
It's just physics. Or chemistry. Or maybe just a lot of butter.
Most people get confused between "mashed" and "smashed." They aren't the same. Not even close. Mashed is the fluffy, cloud-like stuff you hide under a lake of gravy. Pioneer Woman smashed potatoes are something else entirely—they’re rustic, messy, and have these jagged, crispy edges that shatter when you bite into them. Ree’s version, which she famously calls "Crash Hot Potatoes" (a nod to the legendary Australian food writer Jill Dupleix), changed the game because it proved you don't need a deep fryer to get that crunch. You just need a hot oven and a heavy hand with the olive oil.
The Science of the Smash
Why does this specific method work so well? It’s all about surface area. When you boil a whole potato, the skin acts as a barrier. But when you parboil those little spuds until they're tender and then use a potato masher (or a fork, or even the bottom of a glass) to flatten them out, you're creating a million tiny nooks and crannies.
In Ree’s world, the potato isn't just a side dish. It’s a canvas.
When you shove that tray into a 450-degree oven, the oil seeps into those cracks. The Maillard reaction kicks in. That’s the chemical process where amino acids and reducing sugars give browned food its distinctive flavor. Because the potato is smashed thin, the heat hits it from all sides. You get this contrast: the bottom is fried against the baking sheet, the edges are charred and crispy, but the center stays creamy.
What Most People Get Wrong About This Recipe
I’ve seen people try to make these with giant Russets. Don't do that. It’s a disaster. You end up with a giant, mealy pancake that falls apart when you try to flip it. Ree specifically uses small "new potatoes" or red-skinned potatoes. The size matters. You want something about the size of a golf ball or a large marshmallow.
The skin is the structural integrity of the dish.
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If you peel them, you’ve already lost. The skin on red potatoes is thin enough to crisp up without becoming leathery. Plus, there’s a waxiness to smaller potatoes that holds the "meat" of the potato together even after you've smashed it into oblivion. If you go too big, the ratio of crispy edge to soft middle gets all wonky.
Another huge mistake? Not drying them. After you boil them in salted water, they’re steaming. If you smash them while they’re dripping wet and throw them straight in the oven, they’re going to steam, not fry. You’ll get a soggy, sad potato. Let them sit in the colander for five minutes. Let that steam escape. You want them dry to the touch before the oil hits.
The "Crash Hot" Ingredients
Ree Drummond isn't known for being a minimalist. If a recipe calls for a tablespoon of butter, she’s probably using four. For her version of smashed potatoes, the ingredient list is deceptively short, which is why the quality of what you use actually matters.
- Potatoes: Red or Yukon Gold "baby" potatoes.
- Olive Oil: A generous amount. Don't be shy.
- Kosher Salt: Table salt is too fine; you want those big flakes for crunch.
- Black Pepper: Freshly cracked, always.
- Herbs: Rosemary or thyme are the classics.
A lot of people think they need to flip them halfway through. You can, but honestly, you don't have to. If your oven is hot enough and you used enough oil on the pan, the bottoms will brown perfectly while the tops get that golden-brown glow.
Beyond the Basic Recipe
While the original Pioneer Woman smashed potatoes are perfect with just salt and pepper, the beauty of the "smash" is how it holds toppings. Because of those craters you created, things like melted cheese or infused oils actually stay on the potato instead of sliding off.
I’ve seen variations where people add:
- Garlic Butter: Mashing fresh garlic into the oil before drizzling.
- Parmesan: Adding a dusting of the green-can stuff (or the fancy aged stuff) in the last five minutes of baking.
- Loaded Style: Sour cream, chives, and bacon bits once they come out of the oven.
Actually, the "loaded" version is basically a deconstructed baked potato but better because every bite is crunchy. It’s a total crowd-pleaser at potlucks because they stay crispy longer than fries do. Even at room temperature, they’re weirdly addictive.
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Why This Recipe Went Viral in the First Place
We have to remember the era when Ree Drummond first posted this. It was the early days of food blogging. We were all tired of the same three side dishes. This recipe felt accessible. It didn't require a Mandoline slicer or a sous-vide machine. It required a pot, a sheet pan, and a heavy object.
There’s something cathartic about smashing a potato.
It’s tactile. It’s rustic. It’s the opposite of "fine dining" where everything has to be a perfect cube. The Pioneer Woman’s brand has always been about that ranch-life aesthetic—hearty, filling, and unpretentious. Smashed potatoes fit that vibe perfectly. They look beautiful on a platter because they aren't perfect. The irregularities are what make them look gourmet.
Tips for the Perfect Crunch
If you really want to level these up, try using a metal baking sheet rather than a glass 9x13 dish. Metal conducts heat way faster and more evenly, which is what gives you that "fried" texture on the bottom.
Also, don't crowd the pan.
If the potatoes are touching, they’re going to trap steam between them. Give them an inch of breathing room. If you have to use two pans, use two pans. It’s worth the extra cleanup. Also, high heat is your friend. Don't try to bake these at 350. You need at least 425, but 450 is the sweet spot. You're looking for that moment right before the herbs burn but the potato skins are dark gold.
The Health Angle (Sort of)
Look, nobody is claiming these are a salad. But, if you're comparing them to traditional mashed potatoes that are 50% heavy cream and butter, or deep-fried french fries, these are arguably a bit "cleaner." You're using olive oil, which is a healthy fat, and you're keeping the skins on, which is where all the fiber and potassium live.
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Most people don't realize that a potato has more potassium than a banana. When you boil them whole and then bake them, you're retaining more of those nutrients than if you peeled, chopped, and boiled them into a mush. So, tell yourself it’s a health food if you need to. I won't tell.
Troubleshooting Common Issues
Did yours come out mushy? You probably didn't boil them long enough. They need to be "fork-tender," meaning the fork slides in and out with zero resistance. If the core is still hard, they won't smash; they’ll just crack into big chunks.
Did they stick to the pan? You didn't use enough oil. The oil isn't just for flavor; it's a release agent. You want a visible layer of oil on that parchment paper or foil. Speaking of foil, use it. It makes cleanup a million times easier, and it helps reflect heat back onto the bottom of the spuds.
Modern Twists for 2026
Fast forward to today, and people are still iterating on this. The air fryer has become the new preferred method for many. You can follow the exact same prep—boil, dry, smash—but then pop them in the air fryer at 400 degrees for about 10-12 minutes. You’ll get an even more intense crunch with slightly less oil.
Another trend is the "pesto smash." Instead of olive oil and salt, you dollop a bit of basil pesto onto the potato before it goes into the oven. The oil in the pesto fries the potato, and the basil and pine nuts get toasted and fragrant. It’s incredible.
Bringing it All Together
There is a reason the Pioneer Woman smashed potatoes recipe has stayed relevant for over a decade. It’s reliable. It’s one of those "set it and forget it" sides that frees you up to focus on the main protein, whether that's a roast chicken or a holiday turkey.
It bridges the gap between a casual weeknight dinner and a fancy holiday spread. It’s a recipe that respects the ingredient. Potatoes are humble, cheap, and easy to find, but when you treat them with enough heat and salt, they become the star of the plate.
Actionable Next Steps for the Perfect Batch:
- Source Small: Pick up a bag of "C-size" or "Baby" potatoes at the grocery store. Red-skinned or Yukon Golds are the gold standard here.
- The Fork Test: Boil them in heavily salted water until a fork slides through with no effort. Overcooking slightly is better than undercooking.
- Steam Off: Let the potatoes sit and dry for at least five minutes after draining. Moisture is the enemy of crispiness.
- High Heat: Set your oven to 450°F (230°C). Don't settle for 350 or 400 if you want that "shatter" crunch.
- The Heavy Smash: Use a flat-bottomed glass or a potato masher to press down firmly. You want them about 1/2 inch thick—any thinner and they'll turn into chips; any thicker and they'll stay soft.
- Season Generously: Don't just salt the top. Salt the pan, then salt the smashed tops. Use more oil than you think you need.
- Watch the Clock: Bake for 20-25 minutes, but start checking at 15. Every oven is different, and the line between "golden" and "burnt" is thin.