Craving a side dish that's crispy on the outside, fluffy on the inside, and bursting with garlic and herb flavor? These crispy smashed potatoes are perfect with any meal, they're easy to make, and even easier to devour.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
This ultra crispy smashed potatoes recipe is my new favorite way to enjoy spuds, along with this cream of mushroom potato soup. These little gems are really tasty, and reminds me of buttery french fries with an even better crunch!
Serve these baked smashed potatoes with this garbanzo bean veggie burger recipe, gluten-free sloppy joes, or with this super moist boneless skinless turkey breast recipe as a holiday side.
Pair with other side dishes like shaved zucchini salad, sriracha roasted cauliflower or crunchy cabbage mint salad.
Jump to:
Why You'll Love This Recipe
- Small potatoes are the star of this dish. They crisp up beautifully on the outside while staying golden brown and velvety creamy inside.
- This easy recipe is a breeze to make - just boil, smash, and bake until crispy for an easy side dish. For extra crispy smashed potatoes, do a quick broil on high heat for the last minute of baking.
- Delicious smashed potatoes are great for brunch, lunch, as a perfect side dish, or snack. Best part, you can double the recipe for an extra crispy treat to share with a crowd.
Recipe Ingredients
You'll need the following ingredients to make roasted smashed potatoes:
Ingredient Notes:
- Opt for small Yukon golds, baby reds, new potatoes or baby russet potatoes. Their waxy, low-starch nature makes them perfect for achieving the desired crispy outside and creamy inside. Smaller potatoes work best, though you can cut larger potatoes in half before boiling for even cooking.
- Boiled potatoes need plenty of salt to penetrate their dense flesh and add flavor. Fine sea salt or kosher salt work well.
- Drizzling the potatoes with olive oil ensures optimum crispy perfection while roasting.
- A bright mixture of fresh garlic herb chimichurri adds a burst of vibrant flavors that pairs beautifully with the potatoes. Swap in cilantro, dill, fresh thyme or basil.
- White Wine Vinegar adds a little zing. Substitute with red wine vinegar, champagne vinegar, white balsamic vinegar, or red balsamic vinegar.
See recipe card below for all ingredients and quantities.
How to Make the Best Smashed Potatoes
- Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy clean-up, or oil the sheet pan for extra crispy potatoes. Set aside.
- In a large pot, bring potatoes to a boil and simmer until fork-tender. Drain.
- Place hot potatoes on baking sheet and press down with potato masher. Drizzle with olive oil and sea salt and roast until edges are crispy and golden.
- Whisk together jalapeño, garlic, olive oil, vinegar, fresh lemon juice, zest, honey, and sea salt.
- Add parsley, mint and green onions and stir until combined.
- Serve the crispy smashed potatoes hot out of the oven.
- Serve with oil mixture of garlic herbs chimichurri.
Expert Tips
- Use potatoes of similar size for even cooking.
- A large rimmed baking sheet provides best results. It allows heat to circulate and create crispy edges.
- For extra crispiness, broil for the last 2-3 minutes. Keep a close eye so they don't burn.
Serving Suggestions:
Appetizer With Dipping Sauce: These crispy smashed potatoes can make great appetizers when served at room temperature. Try with a dip like avocado basil pesto, creamy vegan cashew mayo or cauliflower cream sauce.
Storage Tips:
- Refrigerator: Store in an airtight container in the fridge for up to 4 days. The chimichurri will keep in the fridge for a few days. It will brown over time.
- Reheat: Warm in the oven at 350°F until heated through to maintain crispiness.
Pair With These Perfect Main Dishes
📖 Recipe
Crispy Smashed Potatoes Recipe With Garlic Herb Chimichurri
Equipment
- 1 large pot of water cold or room temperature
- 1 large baking sheet oiled, or lined with parchment paper
- 1 potato masher, back of a fork or drinking glass to smash potatoes
Ingredients
Smashed Potatoes:
- 2 lbs small potatoes (yukon gold, baby reds, baby russet potatoes)
- 1 tablespoon fine sea salt plus extra for seasoning
- 1 tablespoons olive oil
Garlic Herbs Chimichurri:
- ½ bunch fresh parsley (about 1 ounce)
- ½ bunch fresh mint (about 1 ounce)
- 3 green onions, thinly sliced
- 1 jalapeño, ribs and seeds removed and finely chopped
- 1 garlic clove, minced
- ¼ cup (54 grams) extra virgin olive oil
- 2 tablespoon white wine vinegar, red wine vinegar, or champagne vinegar
- zest of one lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- ½ teaspoon fine sea salt
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy clean-up, or oil the baking sheet without parchment for extra crispy potatoes. Set aside.
- In a large pot add potatoes, ensuring they're covered with cold water by about an inch. Add a tablespoon of sea salt. Bring salted water to boil, then simmer until potatoes are just past fork-tender, about 15-20 minutes. Drain.2 lbs small potatoes (yukon gold, baby reds, baby russet potatoes), 1 tablespoon fine sea salt plus extra for seasoning
- Place hot potatoes on baking sheet and press them down with a potato masher, back of a fork, or bottom of a measuring cup press down on the potatoes until about ¼-inch thick. Leave space between each potato to allow air to circulate and create crispy edges.
- Drizzle smashed potatoes with olive oil and fine sea salt. Roast in a single layer in hot oven for 20-30 minutes until edges turn golden and crispy.1 tablespoons olive oil
- Meanwhile, prepare the garlic herbs chimichurri. In a small bowl, whisk together the jalapeño, garlic, olive oil, vinegar, fresh lemon juice, lemon zest, honey, and sea salt. Add the parsley, mint and green onions and stir until combined.½ bunch fresh parsley (about 1 ounce), ½ bunch fresh mint (about 1 ounce), 3 green onions, thinly sliced, 1 jalapeño, ribs and seeds removed and finely chopped, 1 garlic clove, minced, ¼ cup extra virgin olive oil, 2 tablespoon white wine vinegar, red wine vinegar, or champagne vinegar, zest of one lemon, 2 tablespoons fresh lemon juice, 1 teaspoon honey, ½ teaspoon fine sea salt
- Serve the crispy smashed potatoes hot out of the oven, and top with garlic herbs chimichurri either on top or on the side.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Small potatoes are best for crispy outside and tender, creamy inside. Large potatoes can be cut in half before boiling to ensure they cook evenly.
- A large rimmed baking sheet provides the best results, allowing heat to circulate and create crispy edges and crispy bottoms.
- For extra crispy potatoes, broil them for the final minute of roasting. Keep a close eye so they don't burn.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days. Simply reheat at 425°F until heated through.
- The chimichurri will keep in the fridge for a few days. It may start to brown over time.
Common Questions
Small waxy potatoes like new potatoes, red bliss, and Yukon gold potatoes are perfect for boiling and smashing. They have less starch and get crispy skin with buttery creamy centers.
If your potatoes are crumbling when smashed, they may not have been boiled enough. Ensure they are cooked just past fork-tender.
Freezing the potatoes after boiling and smashing, then drizzling with oil on the day you want to cook them should work well. You may need to adjust the timings slightly to account for them being frozen, though it won't significantly affect their crispiness.
Boiling and smashing the potatoes a day ahead and baking them the next day should work and still turn out deliciously crispy. They can also be fully made the day before and reheated at 425°F until fully heated through. Don't heat the chimichurri.
Covering with foil may trap moisture and affect the texture of the potatoes, potentially making them less crispy.
manual da mulher sabia says
Excellent site. Plenty of useful information here. 8846155
Jacqui Wilson says
Thank you, I'm so glad you're enjoying it!
Julie says
These smashed potatoes came out perfectly! I served them along side the turkey breast recipe on your site. Perfect combo and the family loved it!
Jacqui Wilson says
We love these too! Smashed potatoes goes with everything!