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15-Minute Crispy Smashed Potatoes Recipe

15-Minute Crispy Smashed Potatoes Recipe

By What’s Baking

Golden-brown smashed potatoes with crispy, craggy edges and fluffy interiors that pair perfectly with everything from roast chicken to holiday feasts.
Difficulty:
Beginner
Prep Time:
5 mins
Cook Time:
25 mins
Serves:
4 servings
An overhead shot of golden-brown smashed potatoes arranged on a rustic cast iron skillet, their craggy edges crisp and glistening with olive oil. The potatoes' surfaces catch the warm, natural light, highlighting their textural contrast between crispy exteriors and fluffy interiors. A gentle sprinkle of flaky sea salt, freshly ground black pepper, and vibrant green herbs adds pops of color across the potatoes. In the background, visible steam rises from the freshly-baked potatoes, with a small ramekin of garlic aioli for dipping positioned at the corner of the frame.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">750g baby potatoes (about 2-3cm diameter)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp fresh rosemary, chopped (or 1 tsp dried)</li><li class="ingredients-single-item">1 tsp flaky sea salt</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped (for garnish)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large baking sheet</li><li class="equipment-single-item">Potato masher or flat-bottomed glass</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 220°C (200°C fan/gas mark 7) and line a large baking sheet with parchment paper. This high temperature is crucial for achieving the crispiest exteriors while maintaining fluffy centers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the baby potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water (this seasons the potatoes from the inside). Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender but not falling apart, about 15 minutes. You should be able to easily insert a fork but still feel some resistance.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Drain the potatoes thoroughly in a colander and let them steam dry for 1-2 minutes. The drier the potatoes, the crispier they'll become when roasted. While the potatoes are still hot, transfer them to the prepared baking sheet, spacing them evenly apart to allow for spreading.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Using a potato masher or the bottom of a glass, gently press down on each potato until it's flattened to about 1.5cm thickness. Don't press too hard or they'll fall apart - you want them to remain in one piece while creating a textured surface with nooks and crannies that will become deliciously crispy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a small bowl, mix together the olive oil and minced garlic. Drizzle this mixture evenly over the smashed potatoes, then sprinkle with chopped rosemary, sea salt, and black pepper. The oil helps conduct heat evenly across the potato surface, creating maximum crispness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy. The exact time will depend on your oven and how thick you've smashed the potatoes. Look for deeply golden edges with visible crispiness - these darker parts will have the most flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from the oven and let the potatoes cool for 2 minutes on the baking sheet - this helps them crisp up even more as they set. Sprinkle with fresh chopped parsley and serve immediately while hot and crispy. These potatoes are best enjoyed fresh from the oven, as they will soften slightly as they cool.</li></ol>

Chef’s Notes

A few helpful details for making this recipe.

Why do my smashed potatoes never get crispy enough?

Several factors affect crispiness: ensure potatoes are thoroughly dried after boiling, use enough oil to coat surfaces, maintain high oven temperature (220°C), avoid overcrowding the baking sheet, and create textured surfaces when smashing for more crispy edges. The smaller the potatoes, the crispier they'll get.

Can I make smashed potatoes ahead of time for a dinner party?

Yes, but with a two-stage approach. Boil and smash the potatoes up to 4 hours in advance, keeping them at room temperature. Then just before serving, drizzle with oil and seasonings and bake fresh. For optimal crispiness, it's best to complete the final baking right before serving.

Which potato variety works best for crispy smashed potatoes?

Waxy potatoes like baby new potatoes, Charlotte or Jersey Royals are ideal for smashed potatoes. Their lower starch content helps them hold shape after smashing while still crisping beautifully. Their thin skins also become wonderfully crunchy during roasting for the perfect textural contrast.

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