Crispy smashed potatoes are a delicious combination of soft, creamy centers and perfectly golden, crunchy edges. I love how simple ingredients come together to create such an irresistible side dish. The process of boiling, smashing, and roasting the potatoes feels so satisfying, and the aroma that fills the kitchen makes everyone eager to dig in. These potatoes are easy to make, incredibly flavorful, and pair beautifully with almost any main course.
Why You’ll Love This Recipe
I love this recipe because it’s so easy yet delivers amazing results every time. The contrast between the fluffy interior and crisp exterior makes each bite addictive. I can season them however I like—whether I want something garlicky, herby, or cheesy. They’re perfect for weeknight dinners, family gatherings, or special occasions, and they look as good as they taste.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1.5 pounds baby potatoes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Directions
I start by rinsing the baby potatoes thoroughly under cool water and leaving the skins on for texture.
I place them in a large pot, cover them with cold water, and add a pinch of salt. Then I bring the water to a boil and let the potatoes simmer for about 15–20 minutes, or until a fork slides in easily.
Once they’re tender, I drain them and let them cool for a few minutes so they’re warm but easy to handle.
I preheat the oven to 450°F (230°C) and place a baking sheet inside to heat—it helps the potatoes crisp up better.
On a clean surface, I gently press each potato with a flat-bottomed glass or masher until flattened to about ½ inch thick.
I carefully remove the hot baking sheet, brush it lightly with olive oil, and arrange the smashed potatoes on it. Then I drizzle the remaining olive oil over the top.
I sprinkle garlic powder, dried rosemary, salt, and black pepper evenly over each potato.
I roast the potatoes in the oven for 25–30 minutes, flipping halfway through to ensure even crisping.
Once golden and crispy, I sprinkle the grated Parmesan cheese on top and return the potatoes to the oven for 2–3 more minutes until the cheese melts.
I remove them from the oven and finish with chopped fresh parsley before serving.
Servings and Timing
This recipe serves 4 people. It takes about 45 minutes total: 20 minutes for boiling and 25 minutes for roasting.
Variations
When I want a different flavor, I swap the rosemary for thyme or oregano. For a hint of heat, I add chili flakes or smoked paprika. Sometimes I replace olive oil with melted butter or ghee for a richer taste. If I want to make them vegan, I skip the Parmesan and use nutritional yeast instead.
Storage/Reheating
I store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. When I reheat them, I use an oven or air fryer at 400°F (200°C) for about 10 minutes to bring back their crispiness. I avoid the microwave because it makes them soft instead of crispy.
FAQs
How do I get the potatoes extra crispy?
I make sure the baking sheet is preheated and avoid overcrowding the potatoes so they roast evenly instead of steaming.
Can I prepare the potatoes in advance?
Yes, I boil and smash them ahead of time, then refrigerate. When I’m ready to serve, I roast them fresh for the perfect crisp.
What kind of potatoes work best?
I prefer baby Yukon Golds or small red potatoes because they hold their shape well and crisp beautifully.
Can I cook them in an air fryer?
Yes, I air fry them at 400°F (200°C) for about 20 minutes, flipping halfway through for even crisping.
What dishes go well with crispy smashed potatoes?
I love serving them with grilled chicken, steak, roasted vegetables, or even eggs at brunch. They also pair well with dipping sauces like garlic aioli or spicy ketchup.
Conclusion
Crispy smashed potatoes are one of my favorite side dishes because they’re so easy, satisfying, and versatile. I love the contrast of textures and the savory flavors that come from simple ingredients. Once I learned how to make them perfectly golden and crunchy, they quickly became a regular part of my meals. Whether for a cozy dinner or a festive spread, these potatoes always bring comfort and flavor to the table.
Crispy Smashed Potatoes are baby or small potatoes boiled until tender, gently smashed flat, then roasted at high heat until they’re golden‑crisp on the outside and soft and creamy on the inside. Seasoned with garlic, rosemary, Parmesan and parsley, they make an irresistible side dish.
Ingredients
1.5 pounds baby potatoes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
Rinse baby potatoes under cool water. Leave skins on for extra texture.
Place potatoes in a large pot, cover with cold water plus a pinch of salt. Bring to a boil and simmer for about 15–20 minutes, or until a fork slides in easily.
Drain the potatoes and let them cool for a few minutes until they’re warm but easy to handle.
Preheat oven to 450 °F (230 °C). Place a baking sheet inside to pre‑heat for crispiness.
Use a plate or towel to handle the hot baking sheet safely. Brush the hot baking sheet lightly with some of the olive oil.
On the oiled sheet, arrange the potatoes spaced apart. Using the bottom of a flat‑glass or a potato masher, gently press each potato until flattened to ~½ inch thick.
Drizzle the remaining olive oil over the potatoes. Sprinkle garlic powder, dried rosemary, salt and black pepper evenly over them.
Roast in the oven for 25–30 minutes, flipping halfway through for even browning and crisping.
After they’re golden and crisp at the edges, sprinkle the grated Parmesan on top and return to the oven for 2–3 minutes until the cheese melts and becomes slightly golden.
Remove from oven and finish with chopped fresh parsley before serving.
Notes
For extra flavor variation: swap rosemary for thyme or oregano; add chili flakes or smoked paprika for heat.
For richer flavor: use melted butter or ghee instead of olive oil.
To make it vegan/dairy‑free: omit the Parmesan and sprinkle with nutritional yeast instead.
To make ahead: boil and smash potatoes ahead of time, refrigerate; when ready, roast for crispiness just before serving.
