I can’t stop refining Crisp Smashed Potatoes, and in this recipe I use a surprising pantry ingredient that makes a big difference.

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I used to be obsessed with finding new potato tricks, but now my kitchen is a smashed potato factory. Every batch I pull from the oven is a little different, more bold, more crunchy, and I cant stop tasting one or two before they cool.

These Crisp Smashed Potatoes bite back with blistered, crunchy edges while the inside stays nearly creamy, and that garlicky hit from fresh garlic and a slick of olive oil keeps me coming back for more. Sometimes I push them farther into crispness and call the results Smashed Oven Roasted Potatoes, and yes I mess up now and then, but they keep getting better.

Ingredients

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Small potatoes: starchy and creamy inside, give carbs and fiber, great roasted, not sweet.
Extra virgin olive oil adds healthy fats and fruitiness, helps crisp and brown.
Melted butter gives richness, some saturated fat, makes potatoes creamy and golden.
Garlic gives big punch of flavor, tiny calories, may help immunity, not sweet.
Grated Parmesan adds salty umami, little protein, melts to make crisp edges.
Fresh parsley or chives add brightness, vitamin C, freshness that cuts richness, its simple.
Red pepper flakes bring heat, tiny calorie punch, wakes up every bite.
Kosher salt and black pepper season deeply, no calories, just flavor boost.

Ingredient Quantities

1 1/2 to 2 pounds small potatoes (baby Yukon Gold or baby red)

3 tablespoons extra virgin olive oil

3 tablespoons unsalted butter, melted

4 garlic cloves, minced (about 2 tablespoons)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup finely grated Parmesan cheese (optional)

2 tablespoons chopped fresh parsley or chives

1/4 teaspoon crushed red pepper flakes (optional)

Extra olive oil for drizzling or pan oiling, if needed

How to Make this

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1. Preheat oven to 450 F (230 C). Lightly oil a rimmed baking sheet or line it with foil or parchment and drizzle a little extra olive oil so potatoes dont stick.

2. Put 1 1/2 to 2 pounds small potatoes in a pot, cover with cold water, add a big pinch of salt and bring to a boil. Cook until a fork slides in easily, about 15 to 20 minutes depending on size.

3. Drain the potatoes well and let them sit in the colander a minute so steam escapes, then pat dry with a towel. Drier potatoes get crispier.

4. Arrange the potatoes on the prepared sheet with space between them. Use the bottom of a sturdy glass, a potato masher, or a fork to press each potato down until it spreads to about 1/2 inch thick and the skin breaks.

5. In a small bowl mix 3 tablespoons extra virgin olive oil, 3 tablespoons melted unsalted butter, 4 minced garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon crushed red pepper flakes if using. This is your flavor oil.

6. Brush or spoon that garlic oil all over the smashed potatoes, making sure the garlic gets into the nooks and the edges are well coated. If any spots look bare, drizzle a little extra olive oil.

7. Roast in the hot oven until edges are golden and deeply crispy, about 20 to 30 minutes. Turn the pan once halfway so they brown evenly.

8. Sprinkle 1/4 cup finely grated Parmesan over the potatoes for the last 4 to 6 minutes of roasting so it melts and crisps but doesnt burn.

9. Take the pan out, scatter 2 tablespoons chopped fresh parsley or chives over everything, taste for salt, add a little extra cracked pepper or a light drizzle of olive oil if you want. Serve hot and try not to eat them all before anyone else gets one.

Equipment Needed

1. Rimmed baking sheet plus foil or parchment and a little olive oil so potatoes dont stick
2. Large pot with lid for boiling the 1 1/2 to 2 pounds of baby potatoes
3. Colander and a clean kitchen towel or paper towels for draining and drying, drier potatoes = crispier potatoes
4. A sturdy glass, potato masher or fork to smash each potato flat
5. Small bowl and measuring spoons (and a tablespoon or cup) to mix the garlic oil
6. Pastry brush or a spoon for coating the potatoes with the garlic butter oil
7. Microplane or fine grater for the Parmesan
8. Chef knife and cutting board to mince garlic and chop parsley or chives
9. Oven mitts and a thin spatula or fish slice to turn and lift the potatoes when roasting

FAQ

Q: Do I need to boil the potatoes first?
A: Yes, boil or steam the baby potatoes until a fork slides in easily, about 12 to 18 minutes depending on size. Drain them well and let them dry a minute or two so they smash and crisp up instead of steaming.

Q: What oven temp and baking time gives the best crunch?
A: Preheat to 450 F and bake on a hot sheet for about 20 to 30 minutes until edges are golden and crisp. Flip halfway and if you want extra blistering, broil 1 to 2 minutes at the end while watching closely.

Q: How do I make these extra crispy?
A: Dry the potatoes after boiling, use a hot baking sheet or oil the pan well, space them so they’re not touching, and use a mix of olive oil and melted butter. Finishing under the broiler or using convection helps too. Don’t overcrowd the tray or they’ll steam.

Q: Can I make them without butter or Parmesan?
A: Yep, swap butter for more olive oil or vegan butter and replace Parmesan with nutritional yeast for that savory bite. Salt, garlic and herbs still give lots of flavor.

Q: Can I cook these in an air fryer?
A: You can, but pre-cook the potatoes by boiling or steaming first. Then place them in a single layer at 400 F for 8 to 15 minutes, shaking or flipping halfway, until edges are crispy.

Q: How do I store and reheat leftovers?
A: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375 F oven or air fryer to restore crispness. Microwave will make them soggy, so avoid it if you care about crunch.

These Smashed Potatoes Are Crispy, Creamy, And Garlicky In Every Bite Recipe Substitutions and Variations

Small potatoes: swap for fingerling potatoes or larger Yukon Golds cut into 1 inch chunks, use the same weight but cook a few minutes longer until fork tender.
Extra virgin olive oil: use avocado oil or grapeseed oil, they have a higher smoke point so the edges get crispier and the flavor stays neutral.
Unsalted butter: replace with ghee or melted plant butter for a dairy free option, or use extra virgin olive oil if you want a lighter, less rich finish, and if you use salted butter cut the kosher salt back a bit.
Parmesan cheese: use Pecorino Romano for a sharper bite, nutritional yeast for a vegan cheesy note, or skip it and add extra herbs and a squeeze of lemon for brightness.

Pro Tips

1) Dry those potatoes like crazy, any leftover steam = soggy skins. After draining let them sit a minute, pat with a towel, and if you really want extra crisp toss them back in the hot empty pot for 30 to 60 seconds to evaporate more moisture before smashing.

2) Smash with confidence but dont overdo it. Aim for about 1/2 inch thickness so they crisp up but dont fall apart. Use a sturdy glass or flat-bottomed tool and press evenly, and if one potato goes to mush just roast it as a little crispy hash instead of wasting it.

3) Fat and placement matter. Mix the butter and oil well so the butter doesnt burn and make sure some of that fat gets under the edges and into cracks, not just on top. If youre worried about garlic burning, reserve a little minced garlic to sprinkle later or roast whole cloves on the pan for mellow flavor.

4) Space them out and finish hot. Dont crowd the sheet, turn the pan once for even browning, and if you want extra char hit them under the broiler for a minute but stand there watching. Sprinkle Parmesan or herbs in the last few minutes and always taste for salt after they come out, sometimes they need a little more.

These Smashed Potatoes Are Crispy, Creamy, And Garlicky In Every Bite Recipe

Recipe by Bob Jones

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I can't stop refining Crisp Smashed Potatoes, and in this recipe I use a surprising pantry ingredient that makes a big difference.

Servings

servings

Calories

359

kcal

Equipment: 1. Rimmed baking sheet plus foil or parchment and a little olive oil so potatoes dont stick
2. Large pot with lid for boiling the 1 1/2 to 2 pounds of baby potatoes
3. Colander and a clean kitchen towel or paper towels for draining and drying, drier potatoes = crispier potatoes
4. A sturdy glass, potato masher or fork to smash each potato flat
5. Small bowl and measuring spoons (and a tablespoon or cup) to mix the garlic oil
6. Pastry brush or a spoon for coating the potatoes with the garlic butter oil
7. Microplane or fine grater for the Parmesan
8. Chef knife and cutting board to mince garlic and chop parsley or chives
9. Oven mitts and a thin spatula or fish slice to turn and lift the potatoes when roasting

Ingredients

1 1/2 to 2 pounds small potatoes (baby Yukon Gold or baby red)
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter, melted
4 garlic cloves, minced (about 2 tablespoons)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely grated Parmesan cheese (optional)
2 tablespoons chopped fresh parsley or chives
1/4 teaspoon crushed red pepper flakes (optional)
Extra olive oil for drizzling or pan oiling, if needed

Directions

Preheat oven to 450 F (230 C). Lightly oil a rimmed baking sheet or line it with foil or parchment and drizzle a little extra olive oil so potatoes dont stick.
Put 1 1/2 to 2 pounds small potatoes in a pot, cover with cold water, add a big pinch of salt and bring to a boil. Cook until a fork slides in easily, about 15 to 20 minutes depending on size.
Drain the potatoes well and let them sit in the colander a minute so steam escapes, then pat dry with a towel. Drier potatoes get crispier.
Arrange the potatoes on the prepared sheet with space between them. Use the bottom of a sturdy glass, a potato masher, or a fork to press each potato down until it spreads to about 1/2 inch thick and the skin breaks.
In a small bowl mix 3 tablespoons extra virgin olive oil, 3 tablespoons melted unsalted butter, 4 minced garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon crushed red pepper flakes if using. This is your flavor oil.
Brush or spoon that garlic oil all over the smashed potatoes, making sure the garlic gets into the nooks and the edges are well coated. If any spots look bare, drizzle a little extra olive oil.
Roast in the hot oven until edges are golden and deeply crispy, about 20 to 30 minutes. Turn the pan once halfway so they brown evenly.
Sprinkle 1/4 cup finely grated Parmesan over the potatoes for the last 4 to 6 minutes of roasting so it melts and crisps but doesnt burn.
Take the pan out, scatter 2 tablespoons chopped fresh parsley or chives over everything, taste for salt, add a little extra cracked pepper or a light drizzle of olive oil if you want. Serve hot and try not to eat them all before anyone else gets one.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.