So I have a few tips and tricks for how I get my smashed potatoes to come out super crispy. I use a potato masher to smash them: That way, the potatoes get some extra ridges. Yeah, I'm starting to sound like a broken record here  I don't skimp on the butter and oil: This is not the time to make a low fat side dish. The potatoes need the oil and butter to really crisp up. I add butter to every potato individually: It's a little more work, but worth it. I coat the potatoes with a garlicky, seasoned oil before cutting them in half. Then after smashing them, I put a small piece of butter on each smashed potato. It helps with crispiness and adds so much delicious flavor!