Golden Crispy Smashed Potatoes
There’s a special kind of magic that happens when you take a humble potato, boil it until tender, smash it with just the right amount of force, and roast it until it’s impossibly crispy. These Crispy Smashed Potatoes are the result of that magic. They achieve a texture that standard roasted potatoes can only dream of: a fluffy, almost creamy interior encased in a shatteringly crisp, golden-brown shell full of jagged edges that catch all the garlic, herbs, and seasoning. It’s a delightful contrast in every single bite.
I’ve been making these garlic smashed potatoes for over six years, and they never, ever disappoint. They have become my go-to side dish for everything from a simple weeknight dinner to a celebratory Sunday roast. They look impressive scattered on a platter, glistening with olive oil and flecked with fresh parsley, but the process is wonderfully straightforward. We’re not just making potatoes here; we’re creating the ultimate side dish that often steals the show from the main course.
This recipe works beautifully for anyone who appreciates texture as much as flavour. If you love the crispy bits of roast potatoes the most, this recipe essentially turns the entire potato into that coveted crispy bit. They are ideal for family dinners, gatherings with friends, or any time you want to elevate a meal with a side dish that gets everyone talking and reaching for more.
Recipe Overview
This recipe guides you through a two-step cooking process—boiling then roasting—to achieve the perfect Crispy Smashed Potatoes. The flavour profile is savoury and rich, with fragrant garlic and fresh herbs complementing the earthy potato. From my testing, I’ve found that letting the boiled potatoes steam-dry for a good 10 minutes before smashing is the non-negotiable secret to getting that ultra-crisp finish.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4-6 people
- Difficulty: Easy
Why You’ll Love These Crispy Smashed Potatoes
- Exceptional Texture: We’re aiming for a specific outcome: a beautifully fluffy centre with an incredibly crunchy, craggy exterior. The smashing process creates more surface area, which is the key to maximum crispiness when roasted in hot oil.
- Rich Garlic and Herb Flavour: The potatoes are tossed in a generous amount of olive oil infused with minced garlic and fresh rosemary. The garlic becomes sweet and toasted in the oven, clinging to all the crispy edges.
- A Straightforward Method: While it takes a little over an hour from start to finish, the actual hands-on time is minimal. The steps are simple to follow and yield consistently brilliant results every time.
- Works Wonderfully for Any Occasion: These smashed potatoes are a fantastic partner to a Sunday roast chicken, a juicy steak, or even my favourite Grilled Lamb Chops. They feel special enough for guests but are simple enough for a Tuesday night.
- Family Tested and Approved: I make this at least once a week—it’s become a family favourite. Even my pickiest eaters can’t resist the crunchy texture, and the serving dish is always empty at the end of the meal.
Ingredients You’ll Need
The beauty of this dish is in its simplicity, so using good quality ingredients makes all the difference. I always opt for a good, robust extra virgin olive oil as its flavour really shines through. For the potatoes, a floury variety is best as it results in a fluffier interior.
- 1.2 kg small to medium-sized floury potatoes (like Maris Piper or King Edward)
- 80 ml extra virgin olive oil, plus extra for drizzling
- 6-8 cloves of garlic, finely minced
- 2 sprigs of fresh rosemary, leaves finely chopped
- 1 teaspoon sea salt flakes (I use Maldon), plus more for boiling
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons fresh parsley, finely chopped, for garnish
Ashley’s Tip: Don’t be tempted to use less olive oil. It might seem like a lot, but it’s essential for creating that deep, golden crust. The potatoes will absorb it as they roast, ensuring they don’t dry out and instead become gloriously crisp.
How to Make Crispy Smashed Potatoes
The process is broken down into three key stages: boiling, smashing, and roasting. Each step is crucial for building the final texture, so try not to rush them. We want those potatoes perfectly tender before they hit the oven.
- Preheat and Prep: First things first, preheat your oven to 220°C (200°C fan). Place a large, sturdy baking tray in the oven to heat up. This is a vital step for getting an initial sizzle and a crispier base.
- Boil the Potatoes: Wash the potatoes well, leaving the skins on. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender. You should be able to easily pierce them with a knife with little resistance.
- Steam-Dry Thoroughly: Drain the potatoes in a colander and let them sit for a good 5-10 minutes. Shaking the colander once or twice helps. This allows the excess surface moisture to evaporate, which is absolutely critical for crisping them up later. The potatoes should look dry and slightly fluffy on the outside. This is a technique often discussed for achieving the best roast potatoes, as explained by food science experts at Serious Eats.
- Prepare the Garlic Oil: While the potatoes are drying, pour the 80ml of olive oil into a small bowl. Add the minced garlic, chopped rosemary, sea salt, and black pepper. Give it a good stir to combine.
- Smash the Potatoes: Carefully remove the hot tray from the oven. Drizzle half of the garlic and rosemary oil over the tray. Arrange the steam-dried potatoes on the tray, leaving plenty of space between them. Using the base of a glass or a potato masher, gently but firmly press down on each potato until it’s about 1.5-2cm thick. What works best for me is a gentle, even pressure to flatten them without them completely falling apart.
- Roast to Perfection: Drizzle the remaining garlic oil over the tops of the smashed potatoes. Make sure the garlic and herbs are distributed evenly. Place the tray in the preheated oven.
- Roast for 35-40 minutes: Roast the potatoes, turning the tray halfway through, until they are deep golden brown, crisp, and the edges are slightly darkened. They should look irresistible!
- Garnish and Serve: Remove the tray from the oven. Let them cool for a minute or two before using a spatula to lift them off the tray. Transfer to a serving platter, sprinkle with fresh parsley and an extra pinch of sea salt flakes, and serve immediately while they’re at their crispy best.
Tips From My Kitchen
- High Heat is Your Friend: Don’t be afraid of a hot oven. The 220°C (200°C fan) temperature is what shocks the outside of the potato, creating that initial crust that develops into a crunchy shell. Preheating the baking tray is part of this process.
- The Steam-Dry Secret: I can’t stress this enough. I learned that letting the potatoes dry properly after boiling is the most important step. If the surface is wet, they will steam in the oven instead of roasting, and you’ll end up with soft, sad potatoes. Be patient here.
- Make-Ahead Method: You can boil the potatoes ahead of time. Once boiled and drained, let them cool completely and store them in an airtight container in the fridge for up to 24 hours. When you’re ready to cook, just bring them to room temperature for 30 minutes, then smash and roast as directed.
- Storage and Reheating: Leftover smashed potatoes can be stored in an airtight container in the fridge for up to 3 days. To bring back their crispiness, reheat them in a single layer in the oven at 200°C (180°C fan) for 10-15 minutes, or in an air fryer for 5-7 minutes.
Equipment You’ll Need
- Large saucepan
- Colander
- Large, heavy-duty baking tray
- Small mixing bowl
- Potato masher or a sturdy flat-bottomed glass
- Sharp knife and cutting board
- Spatula
Common Mistakes to Avoid
- Overcrowding the Tray: Giving each potato its own space on the baking tray is crucial. If they are too close together, they will trap steam and won’t get crispy. Use two trays if you need to, rather than squashing them all onto one.
- Not Boiling Them Enough: The potatoes need to be properly tender all the way through before they go in the oven. If they are undercooked, the inside will be hard and waxy rather than soft and fluffy. Test one with a knife before draining.
- Smashing Too Hard (or Too Soft): There’s a sweet spot for smashing. Too gentle and you won’t create enough surface area for crisping. Too hard and the potato will disintegrate. Aim for a flattened disc that holds together but has lots of lovely craggy edges.
What to Serve With Crispy Smashed Potatoes
These garlic potatoes are incredibly versatile and pair well with so many main courses. Their robust flavour and texture can stand up to rich meats or complement lighter fish dishes.
- Roast Meats: They are the ultimate accompaniment for a roast chicken, a leg of lamb, or a beautiful joint of beef. They soak up any roasting juices wonderfully. They are also fantastic with my simple Chicken Fried Chicken Recipe.
- Grilled Fish: Serve them alongside a piece of grilled salmon or sea bass with a squeeze of lemon. The crispiness of the potatoes is a lovely contrast to the delicate, flaky fish.
- Dips and Sauces: While delicious on their own, they are also brilliant for dipping. Try them with a creamy aioli, a fresh pesto, or my homemade Authentic Tzatziki Sauce for a fresh, tangy contrast.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay cuts through the richness beautifully. For red wine lovers, a light-bodied Pinot Noir works well.
Frequently Asked Questions
Crispy Smashed Potatoes
Ingredients
Method
- Preheat and Prep: First things first, preheat your oven to 220°C (200°C fan). Place a large, sturdy baking tray in the oven to heat up. This is a vital step for getting an initial sizzle and a crispier base.
- Boil the Potatoes: Wash the potatoes well, leaving the skins on. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender. You should be able to easily pierce them with a knife with little resistance.
- Steam-Dry Thoroughly: Drain the potatoes in a colander and let them sit for a good 5-10 minutes. Shaking the colander once or twice helps. This allows the excess surface moisture to evaporate, which is absolutely critical for crisping them up later. The potatoes should look dry and slightly fluffy on the outside. This is a technique often discussed for achieving the best roast potatoes, as explained by food science experts at Serious Eats.
- Prepare the Garlic Oil: While the potatoes are drying, pour the 80ml of olive oil into a small bowl. Add the minced garlic, chopped rosemary, sea salt, and black pepper. Give it a good stir to combine.
- Smash the Potatoes: Carefully remove the hot tray from the oven. Drizzle half of the garlic and rosemary oil over the tray. Arrange the steam-dried potatoes on the tray, leaving plenty of space between them. Using the base of a glass or a potato masher, gently but firmly press down on each potato until it's about 1.5-2cm thick. What works best for me is a gentle, even pressure to flatten them without them completely falling apart.
- Roast to Perfection: Drizzle the remaining garlic oil over the tops of the smashed potatoes. Make sure the garlic and herbs are distributed evenly. Place the tray in the preheated oven.
- Roast for 35-40 minutes: Roast the potatoes, turning the tray halfway through, until they are deep golden brown, crisp, and the edges are slightly darkened. They should look irresistible!
- Garnish and Serve: Remove the tray from the oven. Let them cool for a minute or two before using a spatula to lift them off the tray. Transfer to a serving platter, sprinkle with fresh parsley and an extra pinch of sea salt flakes, and serve immediately while they're at their crispy best.
Notes
I truly hope you give these Crispy Smashed Potatoes a go. They are one of those recipes that always gets compliments and makes any meal feel a bit more special. The combination of fluffy insides and that deeply savoury, crunchy crust is just so satisfying. Let me know how they turn out for you in the comments below – I love hearing about your kitchen adventures!
