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!

sheet pan of Roasted Smashed Potatoes

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 Rosemary smashed potatoes in a glass bowl with oil being poured in

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.
Roasted smashed potatoes on parchment paper with parsley and chives

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.

More Potato Goodness

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

Roasted smashed potatoes on a baking sheet with chives
5 from 48 votes↑ Click stars to rate now!
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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
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Author Holly Nilsson

Ingredients  

  • 2 pounds baby potatoes*
  • 3 tablespoons olive oil
  • 1 teaspoon fresh chopped rosemary
  • salt and pepper to taste

Toppings, optional

  • sour cream
  • chives
  • bacon bits

Instructions 

  • 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.

Notes

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. 
5 from 48 votes

Nutrition Information

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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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I like to lightly simmer the fresh rosemary in the EVOO (with some bruised garlic cloves, too) for maybe 16 minutes strain out the rosemary and garlic, reserving them, and use that infused oil to cook the potatoes.

    This way, neither the rosemary nor the garlic burn in the 450 oven. I let the rosemary and garlic cool, chop them finely, and use them to garnish the potatoes.

    Also, the more craggy edges on the potatoes, the crispier they will be.5 stars

    1. Hi, I have never tried but it should work fine. I would still parboil the potatoes, then air fry for 20 minutes at 400°F. Be sure to check the potatoes halfway through cooking time and flip as needed.

  2. 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!5 stars

  3. Made these last night with grilled steak. They were excellent and very easy to make. Skins were light and so crispy. Delish!!5 stars

  4. 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.5 stars

  5. 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.