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Crispy Smashed Potatoes

Boiled, smashed, and roasted until impossibly crispy on the outside and creamy inside. The perfect side for everything.

Prep: 5 min
Cook: 40 min
Total: 45 min
Servings: 4
By Ryan |
Crispy golden smashed potatoes on a baking sheet with herbs and flaky salt

Ingredients

  • 1.5 pounds baby yellow potatoes
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon flaky sea salt
  • 1/2 teaspoon black pepper
  • Fresh herbs (rosemary, thyme, or chives)
  • Optional: grated parmesan, sour cream for serving

Steps

  1. Boil potatoes in salted water for 15-20 minutes until fork-tender. Drain well.
  2. Preheat oven to 450°F. Line a baking sheet with parchment paper and drizzle with olive oil.
  3. Place potatoes on the sheet. Use the bottom of a glass or mug to gently smash each one to about 1/2-inch thick.
  4. Drizzle with remaining olive oil. Sprinkle with garlic, salt, and pepper.
  5. Roast for 20-25 minutes until deeply golden and crispy around the edges.
  6. Top with fresh herbs (and parmesan if you’re feeling it). Serve hot.

Notes

The secret is getting them really dry after boiling, and using a hot oven. Don’t skip the parchment paper unless you want to spend 20 minutes scraping your pan.