Crispy Smashed Potatoes
Small potatoes boiled until tender, squashed flat and roasted in olive oil with garlic and rosemary until crisp.
The first sign they are ready is the sound: a sharp crackle when you press a fork into the edge. That crunch comes from the surface area, since smashing the potatoes multiplies the crisp edges.
Boil the potatoes for 15 minutes until a knife slides in with no resistance. They should be soft enough to collapse. Drain them and let the steam rise for 3 minutes. Dry potatoes crisp, wet ones steam.
Set them on an oiled tray, and press each one flat with the bottom of a glass until it is about 1 cm thick. Pour over the oil, scatter with the garlic, rosemary and salt.
Roast at 220°C for 30 minutes, turning once, until deep gold and crackling. If your oven runs hot, check at 24 minutes. Serve straight away while the edges are crisp. Sprinkle with a little flaky salt as they come out, when it clings to the oil.
What People Ask
How long does Crispy Smashed Potatoes take to make?
About 55 minutes in total — 10 minutes of preparation and 45 minutes of cooking. The recipe serves 4.
What are the key tips for making Crispy Smashed Potatoes?
Let the potatoes steam dry. Smash them gently so they stay in one piece. If your oven runs hot, check at 24 minutes. Do not crowd the tray.
What should I serve with Crispy Smashed Potatoes?
Roast chicken; Grilled steak; Garlic mayonnaise; Green salad.
Is Crispy Smashed Potatoes suitable for a special diet?
This recipe is vegetarian, vegan, dairy-free, gluten-free and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Crispy Smashed Potatoes?
About 286 kcal per serving, with 4 g protein, 36 g carbohydrate and 14 g fat. The figures are calculated from the ingredient list and are an estimate.
How to Make Crispy Smashed Potatoes
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Boil the potatoes in salted water for 15 minutes until tender. Drain and leave to steam dry for 3 minutes.
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Heat the oven to 220°C / 430°F. Set the potatoes on an oiled tray and press each flat with a glass to 1 cm thick.
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Drizzle with the oil, scatter with the garlic, rosemary, salt and pepper.
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Roast for 30 minutes, turning once, until deep gold and crisp.
A Few Pointers
- Let the potatoes steam dry.
- Smash them gently so they stay in one piece.
- If your oven runs hot, check at 24 minutes.
- Do not crowd the tray.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Pairs Well With
Roast chicken · Grilled steak · Garlic mayonnaise · Green salad
Keeping and Reheating
Best eaten at once. Reheat leftovers in a 220°C oven for 10 minutes.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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