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
- Boil whole baby potatoes until fork tender, per recipe below.
- Drain, place on pan and flatten with the bottom of a glass.
- Generously brush potatoes with olive oil and season with rosemary, salt, and black pepper.
- Roast until crisp and golden
In the Air Fryer:
- Preheat the air fryer to 400°.
- Place whole, unpeeled potatoes in the air fryer basket, barely touching, and cook for 15-20 minutes.
- Without removing them from the basket, smash into an even single layer. Brush with oil and sprinkle with seasonings (per recipe below).
- 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.
More Potato Goodness
Did you make these Roasted Smashed Potatoes? Be sure to leave a comment and a rating below!
Roasted Smashed Potatoes
Equipment
Ingredients
- 2 pounds baby potatoes *
- 3 tablespoons olive oil
- 1 teaspoon chopped fresh rosemary
- salt and black pepper to taste
Optional Toppings
- sour cream
- chopped fresh 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.
Video
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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Wonderful! Whole batch gobbled up in a blink!
So glad everyone loved them Cheryl!
SO easy and SO yummy!
So glad you loved these!
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.
Sounds delicious, Greg!
Can I use an air fryer intead of the oven?
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.
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!