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Crispy Smashed Potatoes Recipe (Easy & Delicious)

Crispy Smashed Potatoes Recipe

Small baby potatoes are boiled until tender, flattened, seasoned with garlic-infused olive oil, and roasted until their edges turn deeply crisp and golden. This easy side dish serves about 4 people.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Potatoes
  • 1 1/2 pounds (680 g) Small baby potatoes, preferably Yukon Gold, red potatoes, or a mix
  • 1 1/2 teaspoons Kosher salt for the cooking water
Seasoned Oil
  • 3 tablespoons Olive oil, plus more for the baking sheet if needed
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 teaspoon Paprika, optional
Finishing
  • 1 tablespoon Fresh parsley or chives, chopped, optional
  • As needed Flaky salt, optional

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Lightly oil a large baking sheet, or place the oiled sheet in the oven while it heats if you want an especially crisp underside.
  2. Scrub the potatoes well and place them in a pot of cold water with 1 1/2 teaspoons kosher salt. Bring the water to a boil and cook for 15–20 minutes, until a knife slides easily into the centers.
  3. Drain the potatoes thoroughly and let them steam-dry for 5 minutes. This removes surface moisture and helps the potatoes roast instead of steaming.
  4. Arrange the potatoes on the baking sheet with room between each one. Use the bottom of a glass, measuring cup, or potato masher to press each potato to about 1/3–1/2 inch (8–12 mm) thick.
  5. Stir together the olive oil, garlic powder, black pepper, and optional paprika. Brush or drizzle the mixture generously over the tops and exposed sides of the smashed potatoes.
  6. Roast for 20 minutes, then rotate the baking sheet for even browning. Flip the potatoes only if needed, and continue roasting for another 10–20 minutes, until the edges are crisp and golden brown.
  7. Transfer the potatoes to a serving platter and finish with chopped parsley or chives and optional flaky salt. Serve immediately while the centers are hot and the edges are at their crunchiest.

Notes

Do not smash the potatoes until they are completely tender. Leave space between them on the baking sheet, because crowding traps steam. For variations, add 1/3–1/2 cup finely grated Parmesan during the last 5–10 minutes, replace 1 tablespoon of olive oil with melted butter, or add minced fresh garlic near the end of roasting so it does not burn.