Crispy Garlic Herb Smashed Potatoes
Small potatoes boiled, smashed flat, and roasted until ultra-crispy.
In a nutshell: This authentic american crispy garlic herb smashed potatoes comes together in just 40 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
These smashed potatoes are crispy on the outside and fluffy on the inside. Boiled baby potatoes are smashed, seasoned with garlic, herbs, and olive oil, and roasted until golden and crunchy.
Key Equipment
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Chef's Pro-Tips
- Dry Before Roasting: After draining, let the boiled potatoes sit a few minutes so surface moisture steams off. Dry potatoes crisp up in the hot oven; wet ones just steam.
- Smash to Even Thickness: Press each potato to a uniform 1/2-inch thickness with the glass. Even pieces crisp at the same rate, so you get golden edges everywhere instead of burnt thin spots and soggy thick ones.
Ingredients
3
servings
-
1 ½ lbs baby yellow potatoes
-
3 tbsp olive oil
-
3 cloves garlic, minced
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1 tsp fresh rosemary, chopped
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Step-by-Step Instructions
Boil the Potatoes
Place the baby potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15-20 minutes until tender enough to be easily pierced with a fork. Drain and let cool slightly.
Smash and Drizzle
Preheat your oven to 425°F (220°C). Place the potatoes on a parchment-lined baking sheet. Use the bottom of a heavy glass or mug to press each potato flat until about 1/2-inch thick. Drizzle with olive oil and minced garlic.
Roast until Crispy
Sprinkle with rosemary, sea salt, and black pepper. Roast for 20-25 minutes, flipping halfway, until the edges are golden-brown and extremely crispy. Serve hot.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
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View on AmazonFrequently Asked Questions
Yes — baby red potatoes or fingerlings work well too. Just choose small, waxy potatoes that hold their shape when boiled, and keep them roughly the same size so they cook evenly.
Make sure the boiled potatoes are well drained and the oven is fully preheated to 425°F. Smash them thin (about 1/2-inch), don't crowd the pan, and flip halfway through roasting so both sides crisp up.
You can boil and smash the potatoes a day ahead, then refrigerate them on the baking sheet. When ready to serve, drizzle with oil and roast straight from the fridge, adding a few extra minutes.
Store in an airtight container in the refrigerator. Reheat in a hot oven or air fryer to bring back the crispiness — the microwave will make them soft.
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