Crispy Smashed Potatoes with Rosemary
Golden, crunchy-edged potatoes with a soft, fluffy center — smashed flat and roasted until perfectly crisp. Fresh rosemary and a hint of garlic infuse every bite, making these an irresistible side dish that's elegant enough for dinner parties yet easy enough for weeknights.
For 4 servings
- prep
Preheat the oven and prep the baking sheet.
Preheat the oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- boil · ~20 min
Boil the potatoes until fork-tender.
Place the scrubbed baby potatoes in a large pot and cover with cold water by an inch. Add 0.5 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are easily pierced with a fork, about 15-20 minutes depending on size.
TIPStart with cold water so the potatoes cook evenly from edge to center. - prep · ~3 min
Drain and dry the potatoes.
Drain the potatoes in a colander and let them sit for 2-3 minutes so the steam escapes and the skins dry out. Any remaining moisture will prevent crisping.
TIPDry potatoes = crispy edges. Let them steam-dry completely before the next step. - prep · ~3 min
Smash each potato flat.
Transfer the dried potatoes to the prepared baking sheet, spacing them evenly. Use the bottom of a flat glass or a potato masher to gently press down on each potato until it flattens to about 1/2-inch thickness and the skin splits open. Keep each potato in one piece — they should look rustic and craggy.
TIPA gentle press and twist with a glass gives you the best craggy edges for extra crunch. - roast · ~30 min
Drizzle with oil and seasonings, then roast.
Drizzle the olive oil evenly over the smashed potatoes. Scatter the smashed garlic cloves and chopped rosemary around the potatoes. Season with a pinch of salt and pepper. Roast in the preheated oven for 25-30 minutes, or until the edges are deeply golden brown and crispy.
TIPDon't flip the potatoes while roasting — leaving them untouched is what builds the crust. - garnish
Finish with flaky salt and serve immediately.
Remove the baking sheet from the oven. Discard the roasted garlic cloves if desired, or leave them on the tray to serve alongside. Sprinkle the crispy smashed potatoes with flaky sea salt and a few fresh rosemary sprigs if using. Serve hot, straight from the baking sheet.
TIPThese are best right out of the oven when the edges are at peak crispiness.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose potatoes that are similar in size so they boil and smash evenly.
- 2Let the boiled potatoes steam-dry for a few minutes to remove surface moisture for maximum crispness.
- 3Use a flat-bottomed glass or jar to smash potatoes to an even 1/2-inch thickness for uniform browning.
- 4Avoid overcrowding the baking sheet; leave space between each potato so the edges can crisp up.
- 5Do not flip or move the potatoes during roasting — letting them sit undisturbed builds the best crust.
- 6Reserve some fresh rosemary for garnish; the roasted rosemary can become bitter if left in too long.
Adapt it for your goals.
Spicy Smashed Potatoes
Add 1/2 tsp smoked paprika and 1/4 tsp cayenne pepper along with the olive oil before roasting for a warm, smoky heat that pairs beautifully with the rosemary.
Lemon HerbLemon-Herb
Add 1 tbsp lemon zest and 1 tbsp fresh thyme leaves with the rosemary, and squeeze a little lemon juice over the potatoes just before serving for a bright, citrusy twist.
CheesyCheesy
Sprinkle 1/4 cup grated Parmesan over the potatoes halfway through roasting so it melts into a golden, savory crust that adds richness and umami.
Vegan Garlic Aioli DipVegan Garlic Aioli Dip
Serve with a simple vegan aioli (blend 1/2 cup vegan mayo with 1 clove garlic, 1 tsp lemon juice, and salt) for an extra creamy, garlicky pairing.
Why this is on our healthy list.
Rich in Potassium
Baby potatoes with skins are a good source of potassium, which supports heart health and muscle function.
Good Source of Fiber
Leaving the skins on provides dietary fiber that aids digestion and helps you feel full longer.
Low in Fat
Using just a modest amount of olive oil keeps the fat content moderate while still achieving a crispy texture.
Antioxidant-Rich Rosemary
Fresh rosemary contains antioxidant compounds that may help reduce inflammation and support overall wellness.
Frequently asked questions
Yes, but cut them into 2-inch chunks and boil until fork-tender before smashing individually for similar results.
