Smashed Potatoes

Baby potatoes are lightly smashed and baked with olive oil and rosemary until browned and crispy at the edges with a fluffy, tender center.

Smashed potatoes are an easy and delicious side dish that everyone loves!

Crispy Smashed Potatoes

• Super easy! This one-pan recipe offers a quick and easy way to make a flavorful potato side dish. No peeling or whipping is needed; smashing takes just a minute.
• Crispy smashed potatoes are an adaptable recipe that pairs with any meat dish, but can also be loaded up with toppings and served as an entree.
• Try alternative cooking methods! For an easier smashed potato recipe, try the air-fried version mentioned below. Cleanup will be a breeze!

Ingredients for Smashed Potatoes

Potatoes – New or baby potatoes are tender, sweet, and ideal for this smashed potatoes recipe. Use thin-skinned red, gold, or white potatoes of uniform size.

Olive oil – Extra virgin olive oil has the best flavor for potatoes. Add melted butter and garlic to the oil if you desire a richer flavor.

Herbs – Fresh rosemary is a classic seasoning for potatoes, use fresh or dried. You can add other dried herbs to the mix or sprinkle with fresh herbs like parsley for serving.

How to Make Smashed Potatoes

1. Boil whole baby potatoes until fork tender, per recipe below.
2. Drain, place on pan and flatten with the bottom of a glass.
3. Generously brush potatoes with olive oil and season with rosemary, salt, and black pepper.
4. Roast until crisp and golden

In the Air Fryer:

1. Preheat the air fryer to 400°.
2. Place whole, unpeeled potatoes in the air fryer basket, barely touching, and cook for 15-20 minutes.
3. Without removing them from the basket, smash into an even single layer. Brush with oil and sprinkle with seasonings (per recipe below).
4. Cook another 15-20 minutes until golden brown and crispy.

Toppings for Smashed Potatoes

Top crispy smashed potatoes with your favorite toppings, such as sour cream, bacon, parmesan cheese, or chopped chives.

Tips and Tricks

• Use the bottom of a glass to smash the potatoes. Crush them about halfway through until the skin just breaks.
• For making ahead, prepare potatoes up until the smashing step, then refrigerate for up to 2 days in an airtight container. Then season and roast as directed in the recipe below.
• Leftovers can be refrigerated for 3-4 days, or frozen for up to a year.

Did you make these Roasted Smashed Potatoes? Be sure to leave a comment and a rating below!

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Roasted Smashed Potatoes

Potatoes are brushed with a rosemary oil mixture, then baked and smashed for an elegant side dish!

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Author Holly Nilsson

• Preheat the oven to 450˚F. Line a large baking sheet with foil.

• Bring a large pot of salted water to a boil over high heat. Add the baby potatoes and boil for 12-15 minutes or just until tender. Drain and cool slightly.

• Line a sheet pan with non-stick foil or parchment paper if desired. Place the potatoes on the baking sheet and press them with the bottom of a heavy glass to ½ inch thick.

• Very generously brush each potato with olive oil. Slightly crush the rosemary. Sprinkle with rosemary, salt, and pepper.

• Roast the potatoes in the oven for 30-40 minutes, flipping after 20 minutes or until browned and crispy.

• Serve with toppings as desired.

If you don’t have baby potatoes, use medium sized Yukon gold or red potatoes cut into quarters.
You can store boiled and smashed potatoes covered in the fridge for up to 2 days and roast just with the recipe before serving).
Additional dried herbs or spices, such as garlic powder, can be added to the potatoes if desired. Fresh garlic may burn and is not recommended.
Store leftover smashed potatoes in the fridge in a covered container for up to 3-4 days. 

Calories: 198 | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 637mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 29.8mg | Calcium: 18mg | Iron: 1.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish

Cuisine American

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