I love making these crispy smashed potatoes when I want something simple yet incredibly satisfying. They are golden and crunchy on the outside, soft and fluffy on the inside, and packed with flavor from olive oil, garlic, and herbs. This recipe turns basic baby potatoes into a delicious side dish that feels special without much effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ to 2 lbs (700–900g) baby potatoes (Yukon Gold or red work best)
2 tbsp olive oil (plus more for drizzling)
1 tsp garlic powder
½ tsp smoked paprika (optional)
Salt
Freshly cracked black pepper
Fresh herbs (like rosemary, thyme, or parsley), chopped – for garnish
Optional toppings:
Grated Parmesan
Crumbled feta
Sour cream
Aioli
Directions
I start by placing the whole baby potatoes in a large pot of salted water. I boil them until they are fork-tender, which usually takes about 15–20 minutes. After draining them, I let them cool slightly so they are easier to handle.
Next, I preheat my oven to 425°F (220°C). I place the boiled potatoes on a greased or parchment-lined baking sheet. Using the bottom of a glass or a potato masher, I gently press each potato until it is about ½ inch thick.
I drizzle the potatoes generously with olive oil, making sure the edges are coated well for maximum crispiness. Then I sprinkle garlic powder, smoked paprika if I am using it, salt, and freshly cracked black pepper.
I roast them for 25–30 minutes, flipping halfway if I want extra crispiness on both sides. I bake them until they are golden brown and crispy around the edges.
Finally, I top them with chopped fresh herbs and any optional cheese I like. I serve them hot with dipping sauces such as garlic aioli, ranch, or spicy ketchup.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 35–45 minutes
Total time: approximately 45–55 minutes
Variations
I sometimes make a cheesy version by sprinkling Parmesan or shredded cheddar over the potatoes during the last 5 minutes of roasting so it melts perfectly.
When I want a little heat, I add chili flakes or a pinch of cayenne pepper to the seasoning before roasting.
For a loaded version, I top the crispy potatoes with bacon bits, sour cream, and chopped chives to create a fun appetizer-style dish.
Storage/Reheating
I store any leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days.
When reheating, I prefer using the oven or an air fryer at 375°F (190°C) for about 8–10 minutes to bring back the crispiness. I avoid microwaving because it makes them soft instead of crispy.
FAQs
Can I use larger potatoes instead of baby potatoes?
I can use larger potatoes, but I cut them into smaller chunks before boiling. I make sure they are similar in size so they cook evenly.
Do I have to peel the potatoes?
I do not peel them because the skin helps create extra crispiness and adds texture.
How do I make them extra crispy?
I make sure to dry the potatoes well after boiling and drizzle enough olive oil over the edges. I also avoid overcrowding the baking sheet.
Can I prepare them ahead of time?
I can boil and smash the potatoes ahead of time, then refrigerate them. When ready to serve, I season and roast them fresh.
What herbs work best for garnish?
I like using rosemary, thyme, or parsley. Fresh herbs add brightness and balance to the crispy, savory flavor.
Conclusion
I love how these crispy smashed potatoes turn simple ingredients into something truly irresistible. They are easy to prepare, highly customizable, and always a crowd-pleaser. Whether I serve them as a side dish or a snack with dipping sauce, they never disappoint.
📖 Recipe:
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Crispy Smashed Potatoes
- Total Time: 45–55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Golden and crispy on the outside, soft and fluffy on the inside, these crispy smashed potatoes are an easy and flavorful side dish made with baby potatoes, olive oil, garlic, and herbs.
Ingredients
1½–2 lbs (700–900g) baby potatoes (Yukon Gold or red)
2 tbsp olive oil (plus more for drizzling)
1 tsp garlic powder
½ tsp smoked paprika (optional)
Salt, to taste
Freshly cracked black pepper, to taste
Fresh herbs (rosemary, thyme, or parsley), chopped – for garnish
Optional: Grated Parmesan
Optional: Crumbled feta
Optional: Sour cream
Optional: Aioli
Instructions
- Place whole baby potatoes in a large pot of salted water and bring to a boil. Cook for 15–20 minutes until fork-tender. Drain and let cool slightly.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Arrange potatoes on the baking sheet. Using the bottom of a glass or potato masher, gently press each potato until about ½ inch thick.
- Drizzle generously with olive oil, ensuring edges are well coated. Sprinkle with garlic powder, smoked paprika (if using), salt, and black pepper.
- Roast for 25–30 minutes, flipping halfway through if desired, until golden brown and crispy around the edges.
- Remove from oven and garnish with fresh herbs and optional cheese or toppings. Serve hot with preferred dipping sauces.
Notes
For extra crispiness, dry potatoes well after boiling and avoid overcrowding the pan.
Add Parmesan or shredded cheddar during the last 5 minutes of roasting for a cheesy version.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer at 375°F (190°C) for 8–10 minutes to restore crispiness.
Larger potatoes can be used if cut into evenly sized chunks before boiling.
- Prep Time: 10 minutes
- Cook Time: 35–45 minutes
- Category: Side Dish
- Method: Boiling and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
