Smashed potatoes are the best potatoes. Boil. Smash. Roast until crispy. That’s it. Crunchy, craggy outside. Fluffy inside. Seasoned with garlic and herbs. The side dish that steals the show.
Ingredients
Serves 4.
- 1½ lbs (675g) baby potatoes (Yukon gold or red)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp fresh rosemary or thyme (or ½ tsp dried)
- ½ tsp paprika (optional)
- Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Boil Potatoes
- Place potatoes in a large pot. Cover with cold salted water. Bring to a boil. Cook 15-20 minutes until fork-tender.
- Drain and let cool slightly (5 minutes).
Step 2: Preheat & Smash
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Place potatoes on the baking sheet. Use a glass or potato masher to gently smash each potato to about ½-inch thickness (don’t obliterate — keep them intact).
Step 3: Season
- Drizzle potatoes with olive oil. Sprinkle with garlic, salt, pepper, herbs, and paprika.
Step 4: Roast
- Roast 20-25 minutes until edges are deep golden brown and crispy.
Step 5: Serve
- Garnish with fresh parsley. Serve immediately. Fight over the crispiest ones.
Summary
Prep Time: 10 min | Cook Time: 40 min | Total: 50 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Best fresh. Fridge 3 days. Reheat in oven or air fryer at 400°F for 8-10 minutes (crispy returns). Never microwave — potatoes get floppy. Leftovers also great chopped up in breakfast hash.
