Crispy Smashed Potatoes Recipe Roasted
There is something fundamentally satisfying about a truly crispy potato. I’m talking about a potato with a shatteringly crisp, golden-brown exterior that gives way to a ridiculously soft and fluffy centre. While traditional roast potatoes have their place, this Crispy Smashed Potatoes Recipe takes things to a whole new level. By boiling the potatoes first and then gently smashing them, we create a huge amount of surface area – all those nooks, crannies, and craggy edges are just waiting to catch the hot oil and roast into irresistible, crunchy little morsels.
This is my go-to recipe when I need a side dish that feels a bit special but is actually wonderfully straightforward. We’re not just making potatoes; we’re creating texture. The sound they make when you move them around the baking tray is pure joy for anyone who loves crispy food. The combination of garlic, rosemary, and good olive oil is timeless, infusing every bite with a savoury, aromatic flavour that makes them addictive.
This recipe is ideal for anyone looking to elevate their side dish game. It works beautifully for a Sunday roast, a weeknight dinner alongside some grilled fish or chicken, or even piled high on a platter for a gathering with friends. They always get compliments, and the tray is invariably the first thing to be emptied.
Recipe Overview
This smashed potatoes recipe is all about maximising crispiness. We start by boiling baby new potatoes until they’re tender, letting them steam dry to remove excess moisture (a crucial step!), before smashing and roasting them in a hot oven with garlic and herbs. The result is a potato side dish with an incredible texture contrast. After testing this recipe five times, I finally got it just right; the key is not to rush the drying stage and to use plenty of hot oil.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4-6 people
- Difficulty: Easy
Why You’ll Love This Crispy Smashed Potatoes Recipe
- Unbeatable Texture: The process creates an amazing contrast between the ultra-crispy, golden edges and the soft, creamy interior. It’s a texture you just don’t get from a standard roasted potato.
- Deeply Savoury Flavour: We use a simple but powerful combination of fresh rosemary, whole garlic cloves, and flaky sea salt. As they roast, the garlic softens and sweetens, and the rosemary becomes wonderfully fragrant.
- A Versatile Side Dish: These potatoes are brilliant with almost anything. Serve them with a roast chicken, a juicy steak, or even as part of a brunch spread. They also make a fantastic base for a hearty main course, like my Chicken Fried Chicken Recipe.
- Visually Impressive: They just look fantastic. That rustic, craggy appearance makes them look like they came from a high-end gastropub, yet they’re made right in your own kitchen.
- Family Tested: My kids, who can be fussy about textures, absolutely adore these. They call them “crispy potato crisps,” and there are never any leftovers!
Ingredients You’ll Need
For this smashed potato recipe, the quality of the potatoes and the olive oil really shines through. I recommend using a waxy potato variety, as they hold their shape better after boiling. I always have a bag of Maris Piper or Charlotte potatoes in the larder for this very purpose.
- 1kg baby new potatoes or other small, waxy potatoes
- 4 tablespoons extra virgin olive oil, plus extra for drizzling
- 6-8 whole, unpeeled garlic cloves
- 2 large sprigs of fresh rosemary
- 1.5 teaspoons flaky sea salt (like Maldon), or to taste
- 1/2 teaspoon freshly ground black pepper
Ashley’s Tip: Don’t be tempted to use less oil. It might seem like a lot, but the oil is what “fries” the potatoes in the oven, creating that incredible crispiness. A good, robust olive oil will also add a wonderful peppery flavour.
How to Make Crispy Smashed Potatoes
The process is broken down into three main stages: boiling, smashing, and roasting. Each step is essential for achieving the perfect texture, so be sure not to skip any. Let’s get started.
- Preheat and Prep: First, place a large, heavy-bottomed baking tray into the oven and preheat it to 220°C (200°C fan). Getting the tray scorching hot is vital for a crispy base.
- Boil the Potatoes: Place the potatoes in a large pot and cover them with cold, generously salted water. Bring to a boil and cook for 15-20 minutes, or until they are completely tender and a sharp knife can be inserted with no resistance.
- Drain and Steam Dry: Drain the potatoes well in a colander. Then, return the empty pot to the low heat for a moment to evaporate any remaining water. Tip the potatoes back into the dry pot, put the lid on, and let them sit off the heat for 5 minutes. This step allows the surface of the potatoes to become dry and fluffy, which is the secret to a crunchy finish.
- Prepare for Roasting: Carefully remove the hot baking tray from the oven. Pour the 4 tablespoons of olive oil onto the tray – it should shimmer immediately. Add the steam-dried potatoes to the hot oil, along with the unpeeled garlic cloves and rosemary sprigs. Gently toss everything together to ensure each potato is well-coated in oil.
- Smash the Potatoes: Using the base of a sturdy glass or a potato masher, gently press down on each potato until it’s smashed to about 1.5-2cm thick. You want it to split and flatten, but not fall apart completely. What works best for me is a firm but gentle, single press.
- Season and Roast: Sprinkle the smashed potatoes generously with the flaky sea salt and freshly ground black pepper. Place the tray back into the hot oven.
- Roast to Perfection: Roast for 30-35 minutes, turning them over halfway through, until they are deep golden brown, crisp, and the edges are wonderfully craggy. Keep an eye on them in the last 10 minutes to ensure they don’t burn.
- Serve Immediately: For the best texture, serve these crispy potatoes straight from the oven. The soft, sweet roasted garlic can be squeezed out of its skin and mashed into the potatoes if you wish.
Tips From My Kitchen
- The Right Potato Matters: Use a waxy potato variety like Charlotte, Maris Piper, or any baby new potato. They have a lower starch content and hold their shape well after boiling and smashing, which is key for this recipe. You can learn more about different potato types from resources like Serious Eats.
- The Secret Step is Drying: I learned that letting the potatoes steam-dry properly is the most important part of this recipe. A wet or damp potato will steam in the oven instead of roasting, resulting in a soft, rather than crispy, finish. Don’t skip this 5-minute step!
- Make-Ahead Magic: You can boil and smash the potatoes a few hours in advance. Lay the smashed potatoes on a tray, cover, and refrigerate. When you’re ready to cook, just bring them to room temperature for 20 minutes before adding the oil and roasting as directed.
- Storage and Reheating: While these are undeniably best when fresh, you can store leftovers in an airtight container in the fridge for up to 3 days. To reheat and bring back some of the crispiness, spread them on a baking tray and pop them in a 200°C oven for 10-15 minutes, or until hot and re-crisped.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just some basic kitchen essentials.
- Large cooking pot
- Colander
- Heavy-bottomed baking tray
- A sturdy glass or potato masher
- Spatula or fish slice for turning
Common Mistakes to Avoid
- Overcrowding the Tray: This is the number one enemy of crispiness! If you cram too many potatoes onto one tray, they will steam instead of roast. Make sure they are in a single layer with a little space between each one. Use two trays if necessary.
- Not Preheating the Tray and Oil: Placing the potatoes onto a cold tray with cold oil will lead to greasy, soggy results. A scorching hot tray and shimmering oil give the potatoes a head start on developing that glorious crust.
- Smashing Too Hard: Be gentle! The goal is to flatten the potato to create more surface area, not to obliterate it into a mash. A gentle, firm press is all that’s needed.
Delicious Variations to Try
While the classic garlic and rosemary combination is fantastic, these smashed potatoes are a brilliant canvas for other flavours.
- Spicy Smashed Potatoes: Add 1/2 teaspoon of chilli flakes or a pinch of cayenne pepper along with the salt and pepper before roasting for a gentle, warming heat.
- Cheesy Garlic Version: In the last 10 minutes of roasting, sprinkle over 50g of finely grated Parmesan cheese. It will melt and crisp up into a delicious, salty crust.
- Lemony Herb Potatoes: Swap the rosemary for fresh thyme or oregano. Once roasted, squeeze the juice of half a lemon over the hot potatoes and sprinkle with fresh parsley before serving.
What to Serve With Crispy Smashed Potatoes
These potatoes are a truly versatile side dish that complements a wide range of main courses. They provide a wonderful textural element to any meal.
- Roast Meats: They are an obvious and brilliant partner for a Sunday roast chicken, a leg of lamb, or my tender Grilled Lamb Chops.
- With a Dip: Serve them on their own as a hearty snack or appetizer with a cooling dip. They are sensational with a bowl of my Authentic Tzatziki Sauce.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a light-bodied red like a Pinot Noir would work beautifully with the herby, savoury notes of the potatoes.
Frequently Asked Questions
Crispy Smashed Potatoes
Ingredients
Method
- Preheat and Prep: First, place a large, heavy-bottomed baking tray into the oven and preheat it to 220°C (200°C fan). Getting the tray scorching hot is vital for a crispy base.
- Boil the Potatoes: Place the potatoes in a large pot and cover them with cold, generously salted water. Bring to a boil and cook for 15-20 minutes, or until they are completely tender and a sharp knife can be inserted with no resistance.
- Drain and Steam Dry: Drain the potatoes well in a colander. Then, return the empty pot to the low heat for a moment to evaporate any remaining water. Tip the potatoes back into the dry pot, put the lid on, and let them sit off the heat for 5 minutes. This step allows the surface of the potatoes to become dry and fluffy, which is the secret to a crunchy finish.
- Prepare for Roasting: Carefully remove the hot baking tray from the oven. Pour the 4 tablespoons of olive oil onto the tray – it should shimmer immediately. Add the steam-dried potatoes to the hot oil, along with the unpeeled garlic cloves and rosemary sprigs. Gently toss everything together to ensure each potato is well-coated in oil.
- Smash the Potatoes: Using the base of a sturdy glass or a potato masher, gently press down on each potato until it's smashed to about 1.5-2cm thick. You want it to split and flatten, but not fall apart completely. What works best for me is a firm but gentle, single press.
- Season and Roast: Sprinkle the smashed potatoes generously with the flaky sea salt and freshly ground black pepper. Place the tray back into the hot oven.
- Roast to Perfection: Roast for 30-35 minutes, turning them over halfway through, until they are deep golden brown, crisp, and the edges are wonderfully craggy. Keep an eye on them in the last 10 minutes to ensure they don't burn.
- Serve Immediately: For the best texture, serve these crispy potatoes straight from the oven. The soft, sweet roasted garlic can be squeezed out of its skin and mashed into the potatoes if you wish.
Notes
I really hope you give this Crispy Smashed Potatoes Recipe a try. They have become a true staple in our house, transforming a simple ingredient into something utterly delicious. The satisfying crunch is worth every minute of the (very minimal) effort. If you make them, please drop a comment below and let me know how they turned out for you!
Happy cooking,
Ashley
