Potatoes are usually the easiest part of dinner in my house because nobody complains when they see them on the table. These smashed potatoes are especially popular, mostly because every piece has plenty of crisp edges.
I boil small potatoes until tender, press them flat, and roast them with olive oil and herbs. Garlic butter goes on near the end so the garlic adds plenty of flavor without burning in the hot oven. The centers stay soft while the skins turn brown and crisp.
I serve them with roast beef, chicken, or anything cooked on the grill. They also work as a simple appetizer with sour cream, ranch, or garlic dip on the side.
Oven-Baked Smashed Potatoes
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4
Ingredients
- 1½ lb baby potatoes
- 3 tablespoons olive oil
- 1 tablespoon melted butter
- 3 garlic cloves, minced
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt.
- Bring the water to a boil, then reduce the heat and cook for 15–20 minutes. The potatoes should be tender enough to pierce easily with a fork.
- Drain the potatoes and let them sit in the colander for 5 minutes. This allows excess moisture to evaporate and helps them become crisp in the oven.
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the potatoes on the prepared baking sheet, leaving space between them. Use the bottom of a glass or measuring cup to press each potato until flattened but still in one piece.
- Mix the olive oil, garlic powder, rosemary, thyme, salt, and black pepper. Brush the mixture generously over the potatoes.
- Bake for 20 minutes, then carefully turn the potatoes over. Bake for another 10–15 minutes, until the edges are brown and crisp.
- Mix the melted butter with the minced garlic. Brush it over the potatoes during the final 5 minutes of baking so the garlic does not burn.
- Sprinkle with fresh parsley and serve while hot.
Tips
- Small potatoes work better because they cook evenly and hold together after smashing.
- Allow the boiled potatoes to dry before adding the oil.
- Leave space between the potatoes so they roast instead of steam.
- For extra flavor, sprinkle grated Parmesan over them during the final 5 minutes.
- Reheat leftovers in the oven or air fryer to restore the crisp edges.
Frequently Asked Questions
What potatoes are best for smashed potatoes?
Small Yukon Gold, baby yellow, or baby red potatoes work well. Choose potatoes that are close in size so they finish cooking at the same time.
Do I need to peel the potatoes?
No. Leave the skins on because they help the potatoes hold together and become crisp in the oven.
Why did my potatoes fall apart when I smashed them?
They may have been cooked for too long or pressed too firmly. Boil them just until a fork slides in easily, then press slowly with the bottom of a glass.
How do I make smashed potatoes extra crispy?
Let the boiled potatoes dry for several minutes before smashing them. Use enough oil, leave space between them on the baking sheet, and bake them at high heat.
Can I prepare them ahead of time?
Yes. Boil the potatoes up to one day ahead and keep them covered in the refrigerator. Smash, season, and roast them shortly before serving.
Can I make smashed potatoes in an air fryer?
Yes. Boil and smash the potatoes as directed, then cook them in a single layer at 400°F for 15–20 minutes. Turn them halfway through cooking and work in batches if necessary.
Can I add cheese?
Yes. Sprinkle grated Parmesan, cheddar, or another shredded cheese over the potatoes during the final 5 minutes of baking.
How should I store leftovers?
Keep cooled potatoes in an airtight container in the refrigerator for up to four days. Avoid stacking too many layers, as this can soften the crisp edges.
What is the best way to reheat smashed potatoes?
Reheat them in a 400°F oven for about 10 minutes or in an air fryer for 4–6 minutes. The microwave will warm them, but they will not stay crisp.