These crispy smashed potatoes are one of my favorite simple side dishes. I love how the potatoes become beautifully golden and crunchy on the outside while staying soft and fluffy inside. A little olive oil, some herbs, and a hot oven are all I need to turn basic potatoes into something special.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy and uses everyday ingredients. The texture is always perfect, with crisp edges that make every bite satisfying. I can serve these potatoes with almost anything—grilled meats, roasted vegetables, or even as a snack with dips. It’s a versatile recipe that fits into weeknight meals just as well as special dinners.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 ½ pounds baby potatoes
2–3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1–2 teaspoons fresh chopped herbs (such as rosemary or thyme)
Directions
I preheat my oven to 450°F (230°C) and line a baking sheet with parchment paper.
I place the baby potatoes in a pot of cold salted water and bring it to a boil. I cook them until fork-tender, about 15–20 minutes.
I drain the potatoes and allow them to cool slightly so they’re easier to handle.
I spread the potatoes on the baking sheet and gently smash each one using the bottom of a glass or a sturdy spatula until they’re about ½ inch thick.
I drizzle the potatoes generously with olive oil, then sprinkle them with salt, pepper, and fresh herbs.
I roast them for 25–30 minutes, or until the edges turn golden and crispy.
I serve them hot, sometimes adding extra herbs just before serving.
Servings And Timing
This recipe makes about 4 servings. It takes around 40–45 minutes total: about 10 minutes of prep, 15–20 minutes of boiling time, and 25–30 minutes for roasting.
Variations
Garlic Herb: I add 1 teaspoon garlic powder or 2 minced garlic cloves before roasting.
Cheesy: I sprinkle grated Parmesan on the potatoes during the last 5 minutes of baking.
Spicy: I mix in a pinch of cayenne pepper or paprika for a little heat.
Lemon Herb: I add a squeeze of lemon juice and extra fresh herbs right before serving for brightness.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them back on a baking sheet and warm them in the oven so they regain their crispiness. I avoid microwaving because it softens the potatoes.
FAQs
What type of potatoes work best?
I prefer small baby potatoes because they cook evenly, smash easily, and crisp up beautifully.
Can I boil the potatoes ahead of time?
Yes, I can boil and smash them in advance. I store them in the fridge and roast them when I’m ready.
How do I keep the potatoes extra crispy?
A hot oven, plenty of space on the baking sheet, and a good drizzle of oil help achieve maximum crispiness.
Can I use dried herbs instead of fresh?
Yes, dried herbs work well. I use about half the amount since they’re more concentrated.
Can I make them in an air fryer?
Yes, I can air-fry them at 400°F for about 15–20 minutes, checking until they reach the crispiness I like.
Conclusion
I find these crispy smashed potatoes to be a simple yet impressive dish that always satisfies. With minimal ingredients and effort, they deliver big flavor and the perfect combination of crispiness and tenderness. They’re a go-to recipe I love serving any time I want a comforting and delicious side.
Crispy, golden‑edged smashed baby potatoes — soft on the inside, crunchy on the outside — seasoned with olive oil, herbs, salt, and pepper. A simple but delicious side that pairs well with nearly any meal.
Total Time:about 45 minutes
Yield:4 servings
Ingredients
1½ pounds baby potatoes
2–3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1–2 teaspoons fresh chopped herbs (like rosemary or thyme)
Instructions
Preheat the oven to 450 °F (230 °C) and line a baking sheet with parchment paper.
Place the baby potatoes in a pot of cold salted water, bring to a boil, and cook until fork‑tender (about 15–20 minutes).
Drain and let the potatoes cool slightly so they’re easier to handle.
Arrange the potatoes on the baking sheet. Use the bottom of a glass or a sturdy spatula to gently smash each potato so it’s flattened to about ½‑inch thickness.
Drizzle generously with olive oil, then season with salt, pepper, and fresh herbs.
Roast for 25–30 minutes, or until the edges are golden and crispy.
Serve hot, optionally topped with extra herbs or a sprinkle of flaky salt.
Notes
For a garlic‑herb version — add a teaspoon of garlic powder or 2 minced garlic cloves before roasting.
For a cheesy twist — sprinkle grated Parmesan over the potatoes during the last 5 minutes of baking.
For a spicy kick — add a pinch of paprika or cayenne pepper with the seasoning.
If you want a fresher finish — squeeze a bit of lemon juice over the potatoes just before serving along with extra herbs.
