Crispy Smashed Potatoes are made with tender baby red potatoes that are boiled, gently smashed, seasoned with garlic and olive oil, then roasted until golden and crispy around the edges. The centers stay soft and fluffy while the outside gets deliciously crunchy.
These potatoes have become one of my favorite ways to turn simple baby potatoes into something a little more special. I especially like making them when I have leftover Syracuse Salt Potatoes because they’re already tender and ready to smash and roast.
Why I Love Crispy Smashed Potatoes
Ingredient Notes
- Baby Red Potatoes: Small baby potatoes work best because they cook quickly and are easy to smash. Try to choose potatoes that are close to the same size so they cook evenly.
- Kosher Salt: The salt is divided between cooking the potatoes and seasoning them before roasting.
- Olive Oil: Helps the smashed potatoes develop those crispy, golden edges in the oven.
- Garlic Powder: Adds garlic flavor without the risk of fresh garlic burning during roasting.
- Black Pepper: Freshly ground black pepper adds a little extra flavor and works well with the garlic.
- Fresh Parsley: Sprinkle chopped parsley over the potatoes after roasting for fresh flavor and a little color.
Be sure to check out the full recipe and ingredient list below
How to Make Crispy Smashed Potatoes
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Place the baby red potatoes in a large pot and cover them with water. Add 2 teaspoons of salt to the water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender enough to be pierced with a fork.
- Drain the potatoes and let them cool slightly, just enough to handle.
- Arrange the potatoes on the prepared baking sheet, leaving space between each. Use the bottom of a glass or a potato masher to gently smash each potato to about ½-inch thickness.
- Drizzle the smashed potatoes with olive oil, making sure they are well-coated. Sprinkle garlic powder, black pepper, and the remaining ½ teaspoon of salt evenly over the potatoes.
- Roast in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy.
- Remove from the oven and garnish with freshly chopped parsley.
- Serve immediately while hot, with your favorite dipping sauces or as a side dish. Enjoy!
Tips I Found Helpful
- Choose similar-sized potatoes: I use baby potatoes that are close to the same size so they cook evenly.
- Cook until fork-tender: The potatoes should be soft enough to smash easily without completely falling apart.
- Let them steam dry: After draining, let the potatoes sit for a few minutes. Removing excess moisture helps them crisp up better.
- Don’t smash them too thin: Gently flatten each potato while keeping it mostly intact. If they’re too thin, the centers won’t stay soft and fluffy.
- Give them plenty of space: Spread the potatoes out on the baking sheet so the edges can get crispy instead of steaming.
- Don’t skimp on the olive oil: Make sure the tops and edges are coated well to help them turn golden and crunchy.
- Roast until deeply golden: I let the edges get nice and browned rather than pulling them from the oven too early. That’s where the best crispy texture comes from. 🥔✨
FAQs about smashed potatoes
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Yield: 4
Crispy Smashed Potatoes
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Crispy Smashed Potatoes are tender baby red potatoes that are boiled, smashed, seasoned with garlic and olive oil, then roasted until golden and crispy on the outside with soft, fluffy centers.
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 1 ½ pounds baby red potatoes
- 2 ½ teaspoons kosher salt, (divided)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Place the baby red potatoes in a large pot and cover them with water. Add 2 teaspoons of salt to the water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and let them cool slightly, just enough to handle.
- Arrange the potatoes on the prepared baking sheet, leaving space between each. Use the bottom of a glass or a potato masher to gently smash each potato to about ½-inch thickness.
- Drizzle the smashed potatoes with olive oil, making sure they are well-coated. Sprinkle garlic powder, black pepper, and the remaining ½ teaspoon of salt evenly over the potatoes.
- Roast in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy.
- Remove from the oven and garnish with freshly chopped parsley.
- Serve immediately while hot, with your favorite dipping sauces or as a side dish. Enjoy!
Notes
Choose baby potatoes that are similar in size so they cook evenly. Let the potatoes steam dry after draining to help them crisp up in the oven. Gently smash them without flattening them too thin, coat well with olive oil, and roast until the edges are deeply golden and crispy.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 245Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 809mgCarbohydrates: 34gFiber: 3gSugar: 2gProtein: 4g
