These roasted smashed potatoes make a tasty side dish or delicious snack! They’re crispy on the outside, creamy in the middle, and packed with savory garlic and rosemary flavor. Once you make them, you’re going to want to add them to every meal!

I love potatoes because they are crazy versatile. How can one little root make so many different types of dishes? From soft and fluffy mashed potatoes to thin and crispy potato chips to everything in between (I mean, have you heard of potato candy??), potatoes are great for any number of cravings. “Boil ’em, mash ’em, stick ’em in a stew,” as Samwise says. Dice them up nice and fine as our friend Rachel teaches over at Ginger Divine.

These roasted smashed potatoes are somewhere in the middle, texture-wise. They are super crispy and golden on the outside. On the inside, though, they have these creamy, fluffy textures that pair so well with the outsides. The seasonings used offer up the best flavorings that permeate the whole potato so that you can really experience the perfect taste in every bite.

Tips for the Best Smashed Potatoes

Choose smaller potatoes – Smaller potatoes not only cook faster, but they take on more of the seasonings than larger potatoes do. They crisp up better, and the insides tend to be more tasty than larger potatoes. The best size is around the size of a golf ball or slightly larger.

Red potatoes can have more flavor – I tend to use Yukon gold potatoes because my kids like them more, but red potatoes have more flavor. Try a blend of the two if you have picky eaters, and steal all the red ones yourself.

Use the largest baking sheet you can – For crispy potatoes you need to give them room to breathe. It’s important that they aren’t too crowded together, or they end up steaming, which kind of inhibits the crisping process. Leave a couple of inches between potatoes if you can. If you have a large batch, consider using two pans or even more if necessary.

Try olive oil on the baking sheet – For easy cleanup, I will usually use parchment paper on my baking sheets when making these potatoes, and 90% of most other similar recipes. A silicone baking mat works great, as well. But if you want extra crispy, extra tasty smashed potatoes, try brushing your baking sheet with olive oil and baking directly on the metal. The extra cleanup is totally worth it.

Let your potatoes steam dry – After smashing the potatoes, but before baking them, let them dry a bit on the counter. They’ll be a hot from the boiling water and still quite wet inside, and when you put them in the oven, it’ll take a few minutes of letting that water steam away before the potatoes can begin the crisping process. But if you leave them out to dry a bit (5 minutes or so), you can get them started right away and have extra crispy potatoes that are to die for!

Topping Ideas for Roasted Smashed Potatoes

These roasted smashed potatoes are honestly amazing on their own. They don’t need a single thing to make them better than they are on their own. But if you want to take them over the top, you can definitely add a few toppings sprinkled on either in the last few minutes of baking or after removing from the oven.

Grated parmesan
Crumbled feta
Crumbled goat cheese
Basil Pesto
Red pepper flakes
Chopped fresh parsley, dill or chives
Flaky sea salt
Sour cream
Sriracha
Cheddar and Bacon
Crispy fried onions

There are a million options, and you are limited only by your imagination.

Ingredients

1 bag (1.5 lbs) baby Yukon gold potatoes or red potatoes
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp thyme
1 tsp Rosemary
1/4 cup olive oil

Instructions

Add the entire bag of potatoes to a pot of salted water, and bring to a boil. Let simmer for 15 – 20 minutes until fork tender.

Drain the potatoes, then add to a bowl large enough to toss them. Add in your seasonings, herbs and the olive oil, then stir or toss the potatoes until they are all covered.

Lay out your parchment onto your baking sheet, then place the potatoes onto the pan. Leaving enough space between each potato, use a glass or potato smasher to lightly smash each potato.

Once each one is smashed, drizzle any remaining olive oil mixture onto the potatoes.

Place into a 425 degree oven for 30 minutes, flipping at the halfway mark.

Serve hot or cold, as preferred.

Aren’t they gorgeous? These little bites are just gorgeous. I usually serve 3-4 as a side for my family, depending on what else we might be having with the meal. They can get a little crumbly around the edges sometimes, but those bits that fall off are usually the most delicious, so be sure to pick them up and eat them!

These are also a great late night snack if there are any leftovers. I prefer them to potato chips, and they are more filling!