Introducing your new favorite potato recipe: Smashed Potatoes! These incredible bites of savory goodness are crazy crispy on the outside and fluffy on the inside. They are perfect as a side dish or appetizer.

Before you go any further, I must warn you that there is a severe risk that only half of these will make it to your dinner table. Let me introduce you to your new favorite potatoes.

Smashed PotatoesPhoto byGiangi's Kitchen - Giangi Townsend

You can create one of the best potato side dishes with a handful of simple ingredients. In less than 30 minutes, those little gems will transform your life. Crispy on the outside and soft and tender on the inside are a hit with kids, too!

This recipe can be enjoyed all year round as a side dish or simply as an appetizer with our favorite Champagne Cocktail or Lychee Martini.

Why you will love this recipe

Four ingredients are all you need most of all, and they are pantry staples.

This recipe is super quick to make and will leave no extra cleaning to do.

Potatoes are healthy and contain vitamins, fiber, and nutrients, and extra virgin oil boosts their fat.

You can pair them with your favorite main dishes for a complete meal.

From oven to table, those hot and sizzling potatoes will grab you.

Smashed PotatoesPhoto byGiangi's Kitchen - Giangi Townsend

Ingredients needed to make this recipe

Small yellow golden potatoes – are the best; however, fingerling or small red potatoes will work, too. When selecting them, ensure that they are all similar in size so they will cook simultaneously. There should be no apparent bruising on the outside, and the potatoes should be nice and firm.

Olive oil – I always use light olive oil when baking, as I like its neutral flavor better than a heavier extra virgin olive oil.

Flaky Sea Salt – they give so much flavor, and I must admit I love biting into a small flake. Do be generous with your seasoning.

Fresh rosemary – it marries well, and it tastes incredible with any potatoes. The richness of natural oils is a game changer.

How to make these delicious crispy potatoes

There are a few tricks to achieve extra crispy smashed potatoes in the oven:

• Boil all the golden potatoes, but be careful not to overcook them.
• Have your oven nice and hot when ready to bake them and the oven rack positioned in the middle of the oven.
• Be very generous with the olive oil coating on the potatoes, as this will prevent them from sticking to the pan. Alternatively, you can use parchment paper to avoid any sticking.
• Bake your potatoes spaced and on a single layer on your baking sheet. The space will allow the heat to circulate, giving them that beautiful, edgy crispiness.

Smashed PotatoesPhoto byGiangi's Kitchen - Giangi Townsend

Now, let’s tackle this super easy recipe.

• Once selected, brush off any extra dirt with a brush. Wash your potatoes, place them in a large pot, and cover them with cold water. Place the pot over medium-high heat and bring the potatoes to a boil.
• Boil until you can pierce them with a sharp blade, and you will feel no resistance. The fork-tender method, my grandmother’s favorite, can also be used.
• Drain them and place them on your sheet pan covered with parchment paper.
• Press down on your potatoes with the back of a measuring cup or anything flat until they separate.
• Generously drizzle olive oil and sprinkle sea salt and fresh rosemary. Place in the hot oven and bake for 25 to 35 minutes. The time depends on the size of your potatoes, your oven, and your altitude.

Pro Tips

• Let the potatoes dry a bit before smashing them. This will ensure the best crispiness.
• When ready to bake them, make sure your oven is nice and hot and the rack is positioned in the middle of the oven.
• Do use parchment paper on your baking sheet. This will prevent the golden nuggets from sticking to the sheet pan and breaking.
• I do not recommend squashing the potatoes with a glass, as it can break and cause severe damage. Please use metal or plastic items to press down your potatoes.

What dishes can you enjoy them with

Through my website, you will notice that those potatoes are showcased with a few recipes.

You can enjoy these easy smashed potatoes with most lamb dishes. Rack of Lamb with Parsley is the top favorite in our house.

Sole Meuniere if you want to play outside the box between a classic recipe and a fun side spin.

Staying classic with this delicious Roasted Chicken, and the best part is you can bake them together. Check your timing to ensure both will be ready to come out of the oven at the same time.

Smashed PotatoesPhoto byGiangi's Kitchen - Giangi Townsend

Ingredients needed to make this easy Smashed Potatoes

• 2-pounds Gold petite potatoes
• 3 tablespoons olive oil
• sea salt, as you wish
• fresh rosemary, as you wish

Instructions

• Preheat the oven to 375F and place parchment paper on a baking sheet.
• Place the potatoes in a pot filled with enough water to cover them by 1 inch and bring to a boil. Cook until the potatoes are soft and you can insert a knife through and there will be no resistance, 15 to 20 minutes.
• Drain the potatoes and let them cool off slightly. Place them over the parchment paper and, using the back of a measuring cup, flatten them out.
• Drizzle the potatoes with olive oil, and sprinkle a generous amount of salt and fresh rosemary over each potato.
• Roast for 25 to 35 minutes or until golden brown and crisp around the edges.

Equipment Needed

Please follow the link to access the product of your preference. I only suggest products that I use and love.

Potatoes

Colander

Sheet pan

Parchment paper is essential in every kitchen as it will save you time cleaning sticky food. I have every size under the sun, and I always run out.

If you enjoy this smashed potatoes recipe, you may want to try my other recipes.

Roasted Rosemary Potatoes – Crispy, Easy & Delicious

Mashed Sweet Potatoes with Lemon Basil Sauce

Potatoes with Basil

Garlic Potatoes

Oven Baked Potatoes

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Meet Chef Giangi

Smashed PotatoesPhoto byGiangi's Kitchen - Giangi Townsend

I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.