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Avatar photoJohnson Maya

Crispy Smashed Potatoes Recipe: Easy & Delicious

This crispy smashed potatoes recipe delivers golden, crackling edges with fluffy centers—simple enough for weeknights, elegant enough for dinner guests. Made with baby potatoes, olive oil, garlic, and rosemary, it's a foolproof side that pairs beautifully with grilled meats and fresh salads.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 2 pounds (900g) baby potatoes (Yukon Gold or red)
  • 1 1/2 teaspoons kosher salt, divided
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/2 teaspoon freshly ground black pepper
  • Optional: 2 tablespoons grated Parmesan or Pecorino Romano

Equipment

  • Large pot
  • Colander
  • Rimmed baking sheet
  • Parchment paper
  • Mashing tool (glass, cup, or masher)

Method
 

  1. smashed potatoes recipe recipeCard1
  2. Place baby potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15–20 minutes, or until tender when pierced with a knife but still holding their shape. Drain thoroughly and let cool on a clean towel for 10–15 minutes.
  3. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly grease it to prevent sticking. Proper heat and pan prep are essential for achieving even browning and crisp edges.
  4. Arrange the boiled potatoes on the baking sheet, spaced at least ½ inch apart. Using the bottom of a sturdy glass or masher, press down firmly on each potato until it flattens into a ¾-inch thick disc with frilled, crackled edges. Take care not to smash too hard and break them apart completely.
  5. In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, remaining ½ teaspoon salt, and black pepper. Brush or spoon the mixture evenly over each smashed potato, ensuring the crevices are well coated for maximum crispiness and flavor infusion.
  6. Roast in the preheated oven for 25–30 minutes, rotating the pan halfway through, until the edges are deeply golden brown and crispy. The potatoes should release easily from the pan; if they stick, let them roast a few minutes longer.
  7. Remove from oven and immediately sprinkle with optional Parmesan cheese or flaky sea salt. Garnish with fresh herbs and serve warm for best texture. Pair with grilled proteins or hearty salads for a complete meal.

Nutrition

Calories: 180 | Carbohydrates: 28 | Protein: 3 | Fat: 7 | Fiber: 3 | Sugar: 2

Notes

STORAGE: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven for 10–12 minutes to restore crispness—avoid microwaving.
MAKE AHEAD: Parboil and cool potatoes up to 2 days in advance. Store in the fridge, then bring to room temperature before smashing and roasting.
SUBSTITUTIONS: For a dairy-free version, skip cheese or use nutritional yeast. Sweet potatoes can be used but may require extra oil and careful smashing.
PRO TIPS: For ultra-crisp results, preheat the baking sheet in the oven before adding potatoes. Always use cold water to start boiling for even cooking. Finish under the broiler for 2–3 minutes for extra browning.
SERVING SUGGESTIONS: Serve alongside grilled chicken, steak, or in a vegetarian bowl with roasted vegetables and tahini drizzle. Excellent with poached eggs for brunch.
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