Smash-Roasted Garlic & Herb Potatoes
Crispy-on-the-outside, fluffy-on-the-inside baby potatoes smashed flat and roasted until golden. Infused with garlic and fresh herbs, these little potato discs are an irresistible side dish that comes together with just a handful of pantry staples.
For 4 servings
- prep
Preheat the oven and prep the baking sheet.
Preheat the oven to 425°F (220°C). Line a large 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 salt for the boiling water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are easily pierced with a fork, about 15 to 20 minutes. Drain well and let them sit in the colander for a minute so excess steam evaporates.
TIPStarting with cold water ensures even cooking from the outside in. Don't skip this step. - mix
Prepare the garlic-herb oil.
In a small bowl, stir together the olive oil, minced garlic, chopped rosemary, and thyme leaves. Set aside so the flavors meld while you smash the potatoes.
- prep
Smash the potatoes gently.
Arrange the boiled potatoes on the prepared baking sheet, leaving space between each one. Use a potato masher or the flat bottom of a glass to gently press down on each potato until it splits and flattens to about half an inch thick. Keep them in one piece—cracks and craggy edges are what get crispy.
TIPDon't smash too hard or the potatoes will fall apart. A gentle, even press is all you need. - roast · ~25 min
Drizzle with garlic-herb oil and roast.
Spoon the garlic-herb oil evenly over each smashed potato, letting bits of garlic and herb settle into the cracks. Sprinkle with a pinch of salt and freshly cracked black pepper. Roast for 20 to 25 minutes, until the edges are deeply golden and crispy, and the garlic is fragrant but not burnt.
TIPRotate the pan halfway through for even browning. Watch the garlic—if it's getting too dark, lower the heat slightly. - garnish
Garnish with fresh parsley and serve hot.
Transfer the smash-roasted potatoes to a serving platter. Scatter the chopped fresh parsley over the top and serve immediately while hot and crispy.
TIPServe straight from the baking sheet for the crispiest results—they soften as they sit.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Leave the skins on for extra texture and nutrients; the skin gets wonderfully crispy.
- 2Make sure potatoes are fully dry after draining to prevent steaming instead of roasting.
- 3Use a flat-bottomed glass or measuring cup if you don't have a potato masher for smashing.
- 4Don't crowd the baking sheet—give each potato room so steam escapes and they crisp evenly.
- 5For extra crunch, flip the potatoes halfway through roasting and brush with a little more oil.
- 6These potatoes are best eaten right away; reheat leftovers in a hot oven or air fryer to regain crispness.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1½ tbsp and use a non-stick spray or brush the potatoes lightly. The potatoes will still crisp but with less oil and fewer calories.
veganVegan
This recipe is already vegan. For extra depth, add a tablespoon of nutritional yeast to the herb oil before roasting.
spicySpicy
Add ½ tsp red pepper flakes or a minced fresh chili to the garlic-herb oil for a kick of heat.
cheesyCheesy
Sprinkle ¼ cup grated Parmesan over the potatoes in the last 5 minutes of roasting for a salty, umami crust.
Why this is on our healthy list.
Rich in Resistant Starch
Cooling boiled potatoes before smashing increases resistant starch, which supports gut health and stable blood sugar.
Garlic for Immunity
Garlic is rich in allicin, a sulfur compound known to support immune function and reduce inflammation.
Heart-Healthy Olive Oil
Extra virgin olive oil provides monounsaturated fats that help reduce LDL cholesterol when used in moderation.
Fresh Herbs for Antioxidants
Rosemary and thyme are packed with antioxidants that help fight oxidative stress and add bold flavor without salt.
Frequently asked questions
Yes, but cut them into 1-inch chunks and boil until fork-tender before smashing with a fork or masher.
