Boiled then roasted potatoes with garlic and herbs
Crispy Smashed Potatoes
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
Crispy Smashed Potatoes
Boiled then roasted potatoes with garlic and herbs
Small potatoes boiled until tender, smashed, and roasted until deeply crisp at the edges.
10m
Prep Time
45m
Cook Time
55m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Smashed potatoes are one of the highest-payoff side dishes around because they combine the fluffiness of mashed potatoes with the crispness of roasted potatoes. They also happen to go with almost everything.
Ingredients
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp chopped rosemary or thyme
- Salt and black pepper to taste
Instructions
- 1
Boil the potatoes in salted water until tender.
- 2
Drain them and place them on a sheet pan.
- 3
Smash each potato gently and drizzle with olive oil.
- 4
Top with garlic and herbs and roast until crisp and deeply golden.
- 5
Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
RosemaryThyme
Thyme is a little softer and less piney but works well
Olive oilDuck fat
Duck fat makes them even richer and crispier if that fits the meal
Tips & Storage
Pro Tips
Do not crowd the pan or the potatoes will not crisp properly.
Parmesan added in the last few minutes is excellent if you want a richer finish.
Storage
Refrigerate for up to 3 days.
Reheating
Reheat in a hot oven or air fryer for the best texture.
Nutrition Facts
Per serving (1 serving) · 6 servings
Calories210
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates28g
Fat10g
Fiber3g
Sugar1g
Sodium220mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use larger potatoes?
- Yes. Cut them into chunks first so they boil evenly and are easier to smash.
- Do I need to peel them?
- No. The skins help hold the potatoes together and get especially crisp.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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