Crispy Smashed Potatoes (Print)

Ultra-crispy smashed baby potatoes roasted with olive oil, garlic, smoked paprika and fresh herbs.

# Components:

→ Potatoes

01 - 1 1/2 lb baby potatoes (Yukon Gold or red)

→ Seasoning & Fat

02 - 3 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika (optional)
07 - 2 tbsp chopped fresh herbs (parsley, rosemary, or thyme)

→ Finishing Touch

08 - Flaky sea salt, to taste
09 - Additional chopped fresh herbs, for garnish

# Directions:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Place potatoes in a large pot of salted water, bring to a boil, and cook 15–20 minutes until fork-tender; drain and let steam-dry in the colander for 2 minutes.
03 - Transfer potatoes to the prepared baking sheet and gently flatten each with the bottom of a glass or a potato masher to about 1/2 inch thick.
04 - Drizzle olive oil evenly over the flattened potatoes and sprinkle with kosher salt, black pepper, garlic powder and smoked paprika if using; toss slightly on the sheet to coat.
05 - Roast at 425°F for 25–30 minutes, turning once halfway through, until edges are golden and crisp.
06 - Remove from oven, scatter chopped fresh herbs over the potatoes, finish with flaky sea salt to taste, and serve immediately garnished with extra herbs if desired.

# Chef Secrets:

01 -
  • The crispy edges and silky centers are a secret indulgence you might want to keep to yourself.
  • They magically make every meal feel a little more special, no matter how casual the occasion.
02 -
  • Don’t skip letting the potatoes steam dry after draining or you risk soggy skins.
  • Flipping each potato halfway gives you maximum crunch on both sides—it’s worth the effort.
03 -
  • If you have leftovers, re-crisp them under the broiler rather than the microwave.
  • Use the edge of the spatula to gently loosen the potatoes in case some stick.
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