Go Back

Crispy Smashed Potatoes

Boiled, smashed, and roasted potatoes with golden, ultra-crispy edges and creamy centers— the perfect crunchy side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs small Yukon Gold or baby potatoes 1-2 inches
  • 1 tablespoon kosher salt for boiling
  • 0.25 cup olive oil
  • 3 cloves garlic minced
  • 1 teaspoon dried rosemary or fresh thyme
  • 0.5 teaspoon smoked paprika optional
  • salt and black pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Baking sheet
  • Potato masher or glass
  • Parchment paper

Method
 

  1. Place potatoes in a large pot, cover with cold water by 1 inch, add 1 tablespoon salt. Boil then simmer until fork-tender, 15-25 minutes.
  2. Drain potatoes and let steam dry for 5 minutes.
  3. Preheat oven to 425°F (220°C). Line baking sheet with parchment and drizzle with 2 tablespoons olive oil.
  4. Place potatoes on sheet and smash each to 1/2-inch thickness using a glass or masher.
  5. Drizzle with remaining oil, sprinkle garlic, herbs, paprika, salt, and pepper. Rub to coat.
  6. Roast 35-45 minutes until golden and crispy. Broil 2-4 minutes for extra crunch if desired.
  7. Garnish with parsley and serve hot.

Notes

Use waxy potatoes for best results. Ensure potatoes dry well for maximum crispiness.