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–+ servings

Crispy Smashed Potatoes

Smashed potatoes are super easy to make with tender small potatoes; simply smash, season, and bake until golden and perfectly crispy on the outside.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1.5 pounds small yellow-fleshed potatoes
  • 2 tablespoons olive oil plus more for drizzling
  • 3 cloves garlic minced
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh rosemary or thyme
  • Optional garnish: grated Parmesan chopped parsley

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Place potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then simmer until fork-tender (about 15–20 minutes).
  3. Drain well and transfer potatoes to the prepared baking sheet. Let cool for a few minutes.
  4. Using the bottom of a glass or a potato masher, gently press down on each potato to “smash” it to about ½-inch thickness.
  5. In a small bowl, whisk together olive oil, minced garlic, salt, and pepper. Drizzle evenly over the smashed potatoes.
  6. Sprinkle chopped rosemary (or thyme) over the top. For extra punch, add a dusting of Parmesan cheese.
  7. Bake for 25–30 minutes, until edges are deeply golden and crispy.
  8. Remove from oven. Garnish with fresh parsley, a final drizzle of oil, and serve hot.
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