There’s something magical about the smell of roasting rosemary on a crisp autumn evening. You’ve had roasted potatoes. But you haven’t had Crispy Smashed Potatoes like these yet.

They are buttery on the inside. They are shattered-glass crispy on the outside. This recipe is the ultimate comfort food for your soul. You need this crunch in your life right now.

Why This Recipe Is a Winner

These potatoes are a total game-changer for your holiday table. You get the fluffiness of a baked potato. You get the crunch of a french fry. It is the best of both worlds.

They are naturally vegetarian and gluten-free too. Everyone at your table will beg for the recipe. You only need one pan for the roasting part. It makes cleanup a total breeze during busy nights.

How It Comes Together

We start by boiling baby potatoes until tender. This ensures the centers stay creamy. Then comes the fun part. You get to smash them flat on the pan.

This creates maximum surface area for crisping. A quick roast in a hot oven does the rest. It is honestly foolproof for any home cook. Even beginners can master this technique easily.

Ingredients You’ll Need

These ingredients are likely sitting in your pantry right now. Fresh herbs make a massive flavor difference here.

1.5 lbs baby yellow or red potatoes
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
0.5 teaspoon cracked black pepper
1 teaspoon garlic powder
1 tablespoon fresh rosemary, finely chopped

Step-by-Step

Place potatoes in a large pot and cover with cold water salted with 1 tablespoon of salt.
Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes until fork-tender.
Drain the potatoes and allow them to sit in the colander for 5 minutes to ensure surface moisture evaporates.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a large rimmed baking sheet with parchment paper.
Transfer potatoes to the baking sheet and use the bottom of a heavy glass or a potato masher to press each potato down to a thickness of approximately 1/2 inch.
Drizzle the smashed potatoes with olive oil and sprinkle evenly with salt, pepper, garlic powder, and rosemary.
Roast in the preheated oven for 25 to 30 minutes, turning once halfway through, until the edges are deep golden brown and crispy.
Serve immediately while hot for optimal texture.

Best Ways to Enjoy It

Serve these beauties while they are still piping hot. They are perfect next to a juicy steak. You can also pair them with roasted chicken or turkey.

Try dipping them in a garlic aioli or spicy ranch. They are the star of any holiday dinner spread. Your guests will finish the whole tray in seconds.

Keep It Fresh

Keep any extras in an airtight container. They stay fresh in the fridge for three days. To get that crunch back, use your oven. Avoid the microwave at all costs.

Reheat at 400 degrees for five minutes. This keeps them perfectly golden and crisp. You can even use the air fryer for reheating. It works like a charm every time.

Tips for Best Results

Dry the potatoes completely after boiling for maximum crunch.
Use a heavy glass for even smashing every time.
Don’t crowd the pan or they will steam instead.
High heat is your best friend for golden brown edges.
Flip them halfway through to crisp both sides evenly.
Use fresh rosemary rather than dried for better aroma.
Salt the boiling water generously to flavor the potato centers.

Ways to Switch It Up

Sprinkle with parmesan cheese during the last five minutes.
Use smoked paprika for a bold and smoky flavor.
Swap rosemary for fresh thyme or oregano if preferred.
Drizzle with truffle oil for an extra fancy touch.
Add red pepper flakes if you want a little heat.

Common Questions

Can I use large potatoes for this?

Baby potatoes work best because they hold their shape. Larger potatoes tend to fall apart when smashed. Stick to small waxy varieties for success.

Why aren’t my potatoes getting crispy?

You might have too much moisture on the surface. Make sure they are bone dry before roasting. Also, check that your oven is hot enough.

You are going to obsess over that perfect crunch!

— Jasmine