Crispy Roasted Smashed Potatoes
Updated
Updated
These crispy roasted smashed potatoes are my favorite combination of creamy mashed potatoes and crispy roasted potatoes all in one. A true family favorite, I never tire of their soft, chewy interior and crispy exterior. They make the perfect side dish, light appetizer, or finger food. I find they taste great on their own, but taste even better when paired with my favorite dipping sauce (I share some options below!).
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Easy Crispy Roasted Smashed Potatoes Recipe
When I can’t decide whether I want a tender baked potato, a crispy roasted potato, or creamy, buttery, mashed potatoes, these smashed potatoes are literally the perfect fusion of them all. The potatoes turn out soft and creamy inside, with a nice, crispy outside and a subtle, garlicky flavor that’s not to be beat.
I like using baby new potatoes to make this recipe as there’s no peeling required, and they have a sweet, creamy flavor that’s ideal for roasting. I give them a quick boil to soften them, smash them, drizzle them with a touch of olive oil, and then roast them until they get nice and golden and super crispy. Completely delicious and ready in about an hour, I like to pair them with hearty meat or chicken dishes. Sometimes, I’ll serve them as an appetizer with a dipping sauce, as I think they are great as a finger food, too.
Helpful Tips and Variations
- Use small potatoes. While this technique does work on any size potato, you want potatoes that are small (baby new potatoes are ideal) to achieve that crispy exterior.
- Let the potatoes dry a bit after smashing them. This releases steam and ensures extra crispiness.
- Olive oil is your friend. Baste the baking sheet with olive oil before smashing the potatoes on it so they crisp up on the bottom. And then once smashed, drizzle olive oil on top of them. This helps them crisp up on all sides.
- Roast at a high temperature. Place those potatoes in a 425°F preheated oven. You need the heat to ensure they get crispy.
Crispy Smashed Potatoes
Ingredients
- 1¾ lbs. baby new potatoes
- 1 tbsp + ¼ tsp coarse salt, not table salt, divided
- 2 bay leaves
- 2 cloves garlic, peeled
- 3½ tbsp extra-virgin olive oil, divided
- freshly cracked black pepper
- 1 tbsp freshly chopped herbs, such as parsley, chives, or scallions
- tzatziki, ranch or sour cream for serving, optional
Instructions
- Scrub the potatoes clean of any dirt and rinse under water. Remove any nubby areas. Place the potatoes in a large Dutch oven or pot.
- Fill the pot with water until the potatoes are submerged and covered by 1 inch of water. Add 1 tbsp of the salt, the bay leaves, and the garlic cloves. Bring the mixture to a boil, then reduce to a simmer and continue cooking until the potatoes are very easily pierced with a fork, about 20-22 minutes.
- While the potatoes cook, preheat the oven to 425℉ and drizzle 1 tbsp of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed.
- When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they’re cool enough to handle. Discard bay leaves and garlic.
- Transfer the potatoes to the prepared baking sheet in an even single layer and gently smash the potatoes with a potato masher (or large serving fork, spatula, or measuring cup) until you reach a height of ½ an inch.
- Drizzle the remaining 2½ tbsp of olive oil over the smashed potatoes. Sprinkle with the remaining ¼ tsp salt and some freshly ground pepper.
- Bake for about 20-25 minutes until the potatoes are crisp and golden.
- Garnish with fresh chopped herbs and serve immediately with your dipping sauce of choice (optional) and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Smashed Potatoes Step by Step
Gather the ingredients to make crispy roasted smashed potatoes.
Boil the potatoes: Scrub 1¾ lbs. baby new potatoes clean and rinse. Remove any nubby areas and place the potatoes in a large Dutch oven or pot. Fill the pot with water until the potatoes are covered by 1 inch. Add 1 tbsp salt, 2 bay leaves, and 2 peeled garlic cloves.
Bring the mixture to a boil, then reduce to a simmer and cook until the potatoes are very easily pierced with a fork, about 20-22 minutes.
While the potatoes are cooking, preheat the oven to 425°F and drizzle 1 tbsp olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed.
Drain the potatoes: When the potatoes are done, drain them in a large colander and let them sit and cool for about 5 minutes, or until they’re cool enough to handle. Remove the bay leaves and garlic.
Smash the potatoes: Using a potato masher (or spatula or measuring cup), smash the potatoes gently so they’re flattened to about ½ inch in height. Drizzle the potatoes with 2½ tbsp olive oil and sprinkle with the remaining ¼ tsp salt and freshly ground pepper.
Bake and serve: Bake in a preheated oven until golden and crispy. Garnish with fresh herbs and serve immediately.
What to Serve with Smashed Potatoes
Honestly, I’ve been known to make a meal out of these alone, but they’re great as a side or finger food. As a side dish, I’ll serve them with a hearty main like this barbecue-butter sauce-drenched skillet steak or tender Greek yogurt chicken. When I serve them as an appetizer, I think they taste great with tzatziki, a tangy homemade ranch dressing, sour cream, or my favorite way, which is slathered in herb butter and topped with bacon jam.
Storing Leftovers
- Fridge. These potatoes are best served hot right from the oven, but can be stored in the refrigerator, covered, for up to 4 days.
- Reheat. To reheat, bake them in the oven at 425°F until warmed through.
Other Potato Recipes To Try
- These perfectly seasoned Oven Roasted Potatoes are crispy on the outside, and fluffy on the inside.
- These Stuffed Jacket Potatoes are made with whipped garlic and onion cream cheese, crumbled bacon, shredded cheddar cheese, and baked beans.
- Twice Baked Potatoes feature creamy, cheesy mashed potatoes nestled in crisp, salty potato skins.
