Crispy Smashed Potatoes

If there’s one side dish that’s earned a permanent spot in my weeknight rotation, it’s these crispy smashed potatoes. They’re the kind of recipe that makes people ask for seconds and assume you spent way more time in the kitchen than you actually did.

Why This Recipe Works

The magic of smashed potatoes is in the technique. By boiling them first, you get that creamy, fluffy interior. Then smashing and roasting at high heat creates all those irresistible crispy edges and golden bits. It’s the best of both worlds.

I’ve been making these for years, tweaking the recipe each time. The version you see here is the result of testing different potato varieties, oven temperatures, and herb combinations. Trust me when I say: this is the one.

The Secret to Extra Crispy Edges

The crispiest smashed potatoes come down to three things:

1. Dry potatoes: After boiling, let them sit for a few minutes before smashing. The drier the surface, the crispier they’ll get.

2. Hot oil on the pan: Drizzle oil on the baking sheet before adding the potatoes. This creates a frying effect on the bottom.

3. Don’t crowd them: Give each potato room to breathe. Crowded potatoes steam instead of crisp.

Make It Your Own

This basic recipe is endlessly adaptable. Here are some variations I love:

• Parmesan version: Add 1/4 cup grated Parmesan in the last 5 minutes of roasting
• Spicy kick: Add red pepper flakes with the herbs
• Loaded style: Top with sour cream, chives, and crumbled bacon
• Mediterranean: Use oregano instead of rosemary and top with crumbled feta