Name: Crispy Smashed Potatoes
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 pounds baby gold potatoes; 0.25 cup extra virgin olive oil; 1 tbsp fresh rosemary; 0.5 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper

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Crispy Smashed Potatoes

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Ingredients

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Crispy Smashed Potatoes

Instructions

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Instructions

Preheat the oven to 425 degrees F.

Place the potatoes in a large pot and fill with enough water to cover by 1". Place the lid on the pot, and bring to a boil over high heat. Reduce the heat to medium, and simmer uncovered until the potatoes are fork tender, about 10-12 minutes. Drain well in a colander, then blot dry with a towel.

Place the potatoes back in the pot and add the olive oil, rosemary, garlic powder, salt and pepper. Place the lid on and shake vigorously until the potatoes are completely covered with the olive oil.

Pour the potatoes out onto the prepared baking sheet in a single layer and smash them down with a fork. Once smashed, I like to dab some of the remaining oil from the saucepan over the tops of the potatoes.

Roast for 30-45 minutes or until the potatoes are crisp and golden brown. Enjoy!

Nutrition

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Tips & Tricks (5)

Dry Your Potatoes Thoroughly 💧
Pat cooked potatoes completely dry with paper towels before smashing and frying—excess moisture prevents crisping and causes splattering in the oil.
Infuse Oil with Garlic First 🧄
Heat your extra virgin olive oil with minced fresh garlic for 1-2 minutes before adding potatoes to build deep, aromatic flavor throughout the dish.
Two-Stage Cooking Method 🔄
Smash potatoes gently first, then pan-fry in batches at high heat (375°F oil) for 3-4 minutes per side to achieve a golden, crispy exterior while keeping the interior fluffy.
Season Between Layers 🧂
Season potatoes both before smashing and again after frying—this ensures even distribution of salt, black pepper, and garlic powder throughout every bite.
Fresh Rosemary Placement 🌿
Add fresh rosemary sprigs to the hot oil just before the potatoes finish cooking so the herb oils release without burning, then remove sprigs before serving.