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A platter of crispy smashed baby potatoes with deeply golden craggy edges, sprinkled with fresh parsley, flaky sea salt, and grated parmesan, on a wooden cutting board with a small bowl of garlic a...
Sarah Mitchell

Crispy Smashed Potatoes (Restaurant-Style)

Smashed potatoes ruined regular roasted potatoes for me. I made them once on a whim — boiled some baby potatoes, smashed them flat with a glass, drowned them in olive oil, roasted them at high heat — and pulled out a tray of the crispiest, craggiest, most golden potatoes I'd ever made.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 2 pounds baby potatoes (Yukon gold or red, about 1.5 inches each)
  • 1 tablespoon kosher salt (for boiling water)
  • 1/3 cup olive oil
  • 1 teaspoon kosher salt (for finishing)
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
Optional Toppings
  • 1/4 cup grated parmesan
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary or thyme leaves
  • Flaky sea salt for finishing

Equipment

  • Large pot
  • Colander
  • Large rimmed baking sheet
  • Parchment paper
  • Bottom of a glass or small plate (for smashing)
  • Sharp knife (to test doneness)

Method
 

  1. Place the potatoes in a large pot and cover with cold water by 1 inch. Add the tablespoon of salt to the water.
  2. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until a knife slides into a potato with zero resistance. Don't undercook — they need to be fully tender.
  3. Drain the potatoes and let them sit for 5 minutes to release steam. This dries them out so they crisp better.
  4. Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.
  5. Spread the potatoes on the baking sheet with space between each. Use the bottom of a glass, a small plate, or the heel of your hand to gently smash each potato to about 1/2-inch thick. They should crack and crumble at the edges — that's what creates the crispy ridges.
  6. Drizzle olive oil generously over each smashed potato — really coat them. Sprinkle with salt, pepper, and garlic powder. Add fresh herbs if using.
  7. Roast for 25-30 minutes, until the potatoes are deep golden brown and crispy at the edges. Don't flip them — the bottom gets the deepest crisp.
  8. If using parmesan, sprinkle on in the last 5 minutes of roasting. Remove from oven, top with fresh parsley and flaky salt, and serve immediately.

Notes

Two non-negotiables: cook the potatoes until completely tender (a knife should slide in like soft butter — undercooked potatoes won't crisp), and use way more olive oil than feels right (the oil is what creates the crispy exterior). If it feels too oily, you're using the right amount. Also, don't crowd the baking sheet — give each potato space so steam can escape and air can circulate. Use two pans if needed.