These Crispy Smashed Potatoes are tender inside and incredibly crispy on the outside, seasoned with garlic powder and rosemary. They’re perfect as a side dish or served warm as an appetizer with your favorite dipping sauce.
Potatoes make a reliable, crowd-pleasing side, and these smashed baby potatoes shine because they combine a fluffy interior with lots of crunchy surface from roasting. The method is simple: boil the baby Yukon Golds just until tender, toss them with olive oil and seasonings, gently smash to increase surface area, then roast until golden and crisp.
Why you’ll love this recipe
- Fluffy inside with an addictively crispy exterior.
- Gluten-free and easily adaptable to different herbs and spices.
- Quick to prepare and suitable for weeknights or holiday meals.
Recipe ingredients
You only need a few simple ingredients to make these crunchy roasted potatoes.
- Baby gold potatoes: I prefer baby Yukon Golds for their creamy, fluffy texture, but small red or purple potatoes will also work.
- Extra virgin olive oil: Use good-quality oil for the best flavor.
- Rosemary: Fresh is preferred; substitute 1 teaspoon dried if needed or swap in other herbs you like.
- Garlic powder: Gives garlic flavor without the risk of burning that fresh garlic can have during roasting.
- Salt and black pepper: Season to taste.
See the recipe card below for exact quantities.
How to make baby potatoes super crispy
Boiling the baby potatoes before roasting takes a bit of time but guarantees a tender center. The crucial trick is smashing each potato before it goes into the oven — that exposes more surface area to dry heat and creates those irresistible crispy edges.
Pro tip: Smash gently so each potato stays mostly intact but develops plenty of nooks and crannies for browning.
- Boil: Put potatoes in a large saucepan, cover with water, and simmer until fork-tender (about 10–12 minutes for small baby potatoes). Drain and pat dry.
- Toss: Return the potatoes to the pot, add olive oil, chopped rosemary, garlic powder, salt, and pepper. Cover and shake the pot so each potato is evenly coated.
- Smash: Arrange potatoes on a rimmed baking sheet in a single layer. Use the bottom of a glass or a fork to gently press each potato flat.
- Roast: Bake at 425°F (220°C) until the potatoes are crisp and golden brown, about 30–45 minutes depending on how crisp you like them.
Recipe FAQs
Timing depends on the size of the potatoes. For typical baby potatoes, 10–12 minutes of simmering usually makes them fork-tender and ready for smashing.
Roast at 425°F for roughly 30–45 minutes. Check at 30 minutes and extend cooking time until they reach your preferred level of crispness.
Small, waxy varieties like baby Yukon Golds, reds, or fingerlings work best for smashing and crisping. Large russets won’t crisp in the same way and are better for baked or mashed preparations.
Serving suggestions
These crispy smashed potatoes pair well with a wide range of mains and make a welcome addition to holiday plates or weeknight dinners. Try them alongside roasted or grilled proteins, mix into a hearty salad, or serve at brunch with eggs. They also make a great finger food served with a creamy dip, sour cream, or a herb yogurt sauce.
Recipe notes
- Smash for crispness: Pressing the potatoes increases the surface area so more of each piece becomes golden and crunchy.
- After smashing, dab any remaining oil from the pot over the tops for extra gloss and flavor.
- Vary the herbs and seasonings to change the profile — thyme, parsley, paprika, or lemon zest all work well.
- These are best served the day they’re made; refrigeration will soften the crisp exterior.
Recipe
Crispy Smashed Potatoes
Serves: 6 | Prep: 5 mins | Cook: 45 mins | Total: 50 mins
Ingredients
- 1 1/2 pounds baby gold potatoes
- 1/4 cup extra virgin olive oil
- 1 tablespoon chopped fresh rosemary (or 1 tsp dried)
- 1/2 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Place the potatoes in a large pot and cover with water by about 1 inch. Bring to a boil, then reduce to a simmer and cook uncovered until fork-tender, about 10–12 minutes. Drain and pat dry.
- Return the potatoes to the pot. Add olive oil, rosemary, garlic powder, salt, and pepper. Cover and shake the pot vigorously until the potatoes are evenly coated.
- Arrange potatoes on a rimmed baking sheet in a single layer. Use a fork or the bottom of a glass to gently smash each potato.
- Roast for 30–45 minutes, until the smashed potatoes are crisp and golden. Remove from oven and serve hot.
Nutrition (per serving, estimated)
Calories: 186 kcal; Carbohydrates: 24 g; Protein: 3 g; Fat: 9 g; Fiber: 3 g; Sodium: 61 mg (estimates only).
Note: This post was originally published in June 2013. The photos, recipe, and text have been updated.
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