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This Crispy Smashed Potatoes recipe is everything you could ever dream of in a smooth but crispy tender potato side dish. Boil these potatoes, then roast them in the oven for the most perfect potatoes topped with garlic, parsley, and salt!
You may also love my Parmesan Baked Potato Wedges.
Flavors of garlic and parsley are intertwined and cover all over these roasted smashed potatoes that are made in the oven. Just like baked potatoes, but even better, these crispy and soft potatoes are filled with delicious fluffy textures and are so easy to bite into.
Enjoy these smashed potatoes as a side dish to your favorite main courses and salads. They are gluten-free, vegan, and a great way to incorporate wholesome ingredients into your life. Family-friendly and perfect for all ages, this recipe is perfect for weeknight dinners!
Recipe summary
- Easy: all you need to do is parboil the potatoes and roast them to perfection!
- Delicious: These potatoes have a perfectly crispy exterior seasoned with salt and garlic powder for the ultimate flavors.
- Versatile: Serve these potatoes however you would like with your favorite proteins and extra ingredients.
Ingredients needed
Below is a visual and list of ingredients you will need to make these crispy potatoes. Full measurements are listed further down below in the recipe card.
- Potatoes– I used baby potatoes. Feel free to use red or gold baby potatoes.
- Oil– I like using avocado or olive oil for the best flavors.
- Seasoning– Garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper.
- Parsley–to garnish so this ingredient can be skipped.
How to make smashed potatoes
- Boil the potatoes: First, place the potatoes in a large soup pot and cover them with water by an inch. Next, boil the potatoes over medium heat for 30 minutes or until tender. Make sure you can pierce through the potatoes easily with a fork.
- Whisk the Seasoning: Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet with parchment paper. In a small bowl, mix the oil, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
- Smash: Next, drain the potatoes in a colander and carefully place the boiled potatoes on the prepared baking sheet. Using a potato masher or back of a wooden spoon, gently flatten each boiled potato to ½-inch thickness.
- Roast the Potatoes: Cover the potatoes in the oil mixture, then bake them in the preheated oven for twelve to fifteen minutes until the potatoes are golden brown and crisp.
- Serve: Finally, remove the potatoes from the oven and top them with freshly chopped parsley before serving.
Notes and Substitutions
- Spice things up with cayenne pepper or red chili flakes.
- Top these potatoes with parmesan, asiago, cheddar, or pepper jack cheeses.
- Store the leftover potatoes in an airtight container in the refrigerator for up to five days.
- Serve them with chives and sour cream.
- Remove the potato skins or keep them on. I like them both ways.
Common Questions
Smashed and mashed potatoes are different! Mashed potatoes are usually mashed with cream, butter, and salt until creamy and fluffy. Smashed potatoes, on the other hand, are boiled, smashed, then roasted with herbs, oil, and seasoning.
Once the potatoes can easily be pierced with a fork, skewer, or knife, then you can get ready to smash the potatoes on the prepared baking sheet.
It can take anywhere between twelve to fifteen minutes to boil potatoes until they are tender enough to eat.
You may also like
- Garlic Herbed Red Potatoes
- Oven Roasted Veggies
- Parmesan Oven-Roasted Cauliflower
- Crispy Parmesan Roasted Potaotes
- Garlic Roasted Potaotes
What to serve it with
- Creamy Dijon Mustard Chicken and Mushrooms
- Easy Ground Turkey Meatloaf
- Air Fryer Boneless Chicken Breast
- Creamy Balsamic Chicken Skillet
- Slow Cooker Pulled Chicken Burger
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Garlic Crispy Smashed Potatoes
Ingredients
- 2 pounds baby potatoes
- water, enough to cover the potatoes
- 2 tablespoons olive oil, or avocado
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- Kosher salt , to taste
- pepper, to taste
- 1 tablespoons parsley, freshly chopped
Instructions
- Place the 2 pounds baby potatoes in a large soup pot and cover with water by an inch. Boil over medium heat for 30 minutes, or just until tender.
- Meanwhile, preheat your oven to 400F and line a large baking tray with parchment paper. In a small bowl, whisk the 2 tablespoons olive oil with the seasonings (1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons smoked paprika, 1 teaspoon Italian seasoning, Kosher salt , and pepper).
- Drain the potatoes and carefully place on the prepared baking sheet.
- Use a potato masher to gently flatten each boiled potato to a 1/2 inch thickness.
- Baste with the seasoned oil, then bake for 12-15 minutes, or until a golden-brown crisp develops on top.
- Garnish with freshly chopped 1 tablespoons parsley.
Notes
- Spice things up with cayenne pepper or red chili flakes.
- Top these potatoes with parmesan, asiago, cheddar, or pepper jack cheeses.
- Store the leftover potatoes in an airtight container in the refrigerator for up to five days.
- Serve baked smashed potatoes with chives and sour cream.
- You can either keep the skins on potatoes or remove them. I like them both ways.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the calorie count per serving? And how much would one serving be approximately??
I love this recipe but was wondering how many servings is it?
You can find it on the recipe card at the bottom. It is for 6 servings
My family just tried this for the first time. It was a hit!!
Thank you for making this available. Maybe we should have little books or folders. to hold the receipes. Christmas here we come!
Perfect. Thanks for the feedback
So is it 30 minute boil or 12-15. Confused
Hi Joe, Par boil the potatoes first until tender. You will need to do this step to be able to smash the potatoes. Then you will bake/roast in the oven until they are crispy enough to your liking. Just about 12-15 minutes. It all depends. Sometimes i let it bake longer because i love it very crispy.