Roasted Smashed Potatoes are one of the easiest and tastiest side dishes. Baby potatoes are boiled just until tender, gently smashed flat and baked until crisp and golden.
There’s little prep involved in this simple recipe, just roast and serve alongside an easy grilled chicken breast and some bacon wrapped asparagus.
What are Smashed Potatoes?
Smashed potatoes are not to be confused with mashed potatoes. They are whole boiled potatoes which are flattened with the heel of your hand (or a glass), drizzled with olive oi, seasoned and baked. The edges become perfectly crisp in the oven, while the center stays fluffy and tender. The result is simply scrumptious!
How to Make Smashed Potatoes
Roasted smashed potatoes in oven are so simple to prepare. For best results, use new or baby potatoes, either white or red-skinned.
- Boil the whole, unpeeled potatoes just until soft. Drain and cool.
- With the heel of your hand or a sturdy glass, smash each potato just enough to break the skin.
- Generously brush/drizzle with olive oil and bake until the skins and edges are crispy.
Serve as a show-stopping side dish or for some extra deliciousness try drizzling with a little garlic cream sauce!
Seasonings
The second half of this recipe is cooked at a very high temperature so it’s important to ensure your seasonings/spices don’t burn. I use mainly salt & pepper with olive oil and a bit of dried rosemary.
Garlic burns at a high temperature so if using garlic, I would suggest brushing with garlic butter for a few minutes at the end or using garlic powder in place of fresh garlic.
What to Serve with Smashed Potatoes
This is a side dish that tastes fabulous with roasted or barbecued meat and needs no gravy. In fact, it’s better without! Serve crispy smashed potatoes with meatloaf, grilled pork chops, BBQ ribs, slow cooker pulled pork, or crispy baked chicken legs, and top with mushroom gravy!
You can enhance the flavor even more with an array of tasty toppings.
- Bold: bacon bits, sharp cheddar, parmesan cheese, green onion, garlic butter
- Creamy: sour cream, melted butter
- Herbs: chopped chives or parsley, roasted pine nuts
How to Freeze Smashed Potatoes
You can make smashed potatoes in advance by freezing. Just place them in freezer containers after smashing and oiling. Then thaw before popping in the oven. Once baked, top with your favorite toppings and enjoy!
More Potato Goodness
- Cheesy Scalloped Potatoes – best comfort food
- Potatoes Au Gratin
- Easy Oven Roasted Potatoes – just 5 ingredients!
- Twice Baked Potatoes – one of my family’s favorites
- Scalloped Potatoes Recipe
- The BEST Mashed Potatoes – perfectly creamy every time!
- Duchess Potatoes – fancy but simple to prepare
Roasted Smashed Potatoes
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon fresh rosemary
- salt and pepper to taste
Toppings
- sour cream
- chives
- bacon bits
Instructions
- Preheat oven to 450˚F. Line a large baking pan with foil.
- Wash potatoes and boil on high for 12-15 minutes or just until slightly tender. Drain and cool slightly.
- Smash to ½" thickness using the heel of your hand or a glass. (You can store smashed potatoes covered in the fridge for up to 2 days... and continue with the recipe prior to serving).
- Line a pan with foil. Very generously brush each potato with olive oil. Slightly crush the rosemary. Sprinkle with rosemary, salt and pepper.
- Roast potatoes in the oven 30-40 minutes, flipping after 20 minutes or until browned and crispy.
- Serve with toppings as desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish
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Smash roasted potatoes are great!
Made these last night and they were perfect, I didn’t even add the fresh rosemary or any toppings. Crispy outside, smooth on the inside. Thanks for sharing!
Made these last night with grilled steak. They were excellent and very easy to make. Skins were light and so crispy. Delish!!
These are SO yummy! Thank you for posting this recipe. It doesn’t need anything extra on it after cooking for us. We use those little red potatoes and dry, crushed rosemary. Tastes like really flavorful french fries without the mess.
I am so glad you have enjoyed the smashed potatoes Wendy!
Everything looks delicious
Thanks Deb! We appreciate it :)
These smashed potatoes sound so fun to make, and it looks great. Can’t wait to try this recipe.
They are so delicious Felicia! Enjoy!
For the recipe for oven roasted rosemary smashed potatoes, you have balsamic vinegar in the ingredient list but didn’t mention it in the recipe elsewhere.
Thank you!! It is to be mixed with the olive oil mixture! I’ve updated the recipe!