Super Crispy Smashed Potatoes with Garlic and Rosemary
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Crispy, crusty smashed potatoes are a showstopper, and they’re surprisingly easy to make. Roast baby yellow-fleshed potatoes with whole garlic cloves and fresh herbs like rosemary and sage, and you’ll end up with shatteringly crisp potatoes that are downright impossible to resist.
If you love extra-crisp potatoes that don’t require deep frying, this recipe should be your new go-to. They’re dangerously good. You know what they say about a certain brand of potato chip? Yeah…I think these are even better.
That’s because they’ve got more going on than just salt and oil. Like brown, crunchy edges, tender chunks of potato, aromatic herbs, and sweet, creamy roasted garlic. And right before serving, a shower of Parmesan takes them over the top.
The “secret” is par-boiling the potatoes boil before roasting them. This step softens them just slightly, creating an outer layer of starch that crisps up better than if they go straight into the oven. It’s the same trick restaurants use to make perfect French fries.
Karen’s ingredient notes
- Yellow potatoes: Yukon golds or other yellow potatoes get the chef’s kiss! They’re my pick for smashed potatoes because of their medium-starch level, which means they strike the perfect balance between creamy and firm. They stay fluffy inside while crisping up beautifully on the edges, which waxy red potatoes or starchy russets just can’t do.
- Oil: I go with a generous ⅓ cup of oil here, more than the “drizzle” you’ll see in other recipes. The oil oven-fries the potatoes so they caramelize into crisp, golden perfection and don’t stick to the pan. I prefer mixing extra-virgin olive oil with a neutral oil (like avocado or grapeseed). The neutral oil can handle the high oven heat, while the olive oil layers in its distinctive flavor.
- Garlic: Roasting whole garlic cloves alongside the potatoes does more than season them — it makes your whole kitchen smell incredible. After roasting, the garlic turns soft and sweet, and you can squeeze the creamy cloves right out of their skins to spread or toss with the potatoes.
Recipe overview
Halve small yellow potatoes. You can keep any really baby-sized ones whole. Boil them in salted water for 10 minutes, exactly.
Spread the potatoes on a rimmed baking sheet with whole garlic cloves, herb sprigs and plenty of oil. Gently smash the potatoes using your hands, or any implement with a flat edge. Roast for 35 minutes at 425F. Sprinkle with grated Parmesan as soon they come out of the oven. The roasted is so good you’ll want to spread it on everything in sight.
Super Crispy Smashed Potatoes with Garlic and Rosemary
Equipment
Ingredients
- 2 pounds (900 g) baby yellow potatoes, such as Yukon Gold, 1 ½-2 inches in diameter
- Kosher salt
- ⅓ cup (75 ml) olive oil or canola oil, or an approximate ½-½ blend
- 5-6 whole, unpeeled garlic cloves
- 4-5 sprigs fresh rosemary, sage and/or thyme, plus more for serving
- ¼ cup (25 g) grated Parmesan cheese
Instructions
- Set an oven rack in the lower third of the oven. Heat the oven to 450 degrees.
- Slice 2 pounds baby yellow potatoes in half. If some of the potatoes are especially small (less than 1 ½ inches around), keep them whole.
- Bring 4 quarts of water to a boil in a large pot and season with 2 tablespoons of the salt. Add the potatoes and cook exactly 10 minutes. The potatoes will be slightly firm. Drain in a colander.
- Pour ⅓ cup olive oil or canola oil, (or a mixture, see my notes above) on a large rimmed baking sheet. Add the potatoes and toss with 5-6 whole, unpeeled garlic cloves, 4-5 sprigs fresh rosemary, sage and/or thyme, and ½ teaspoon of salt. Arrange the potatoes cut side down, then use the base of a small heavy skillet, smooth end of a meat mallet, or just the palm of your hands to squish the potatoes — they don't have to be completely flat.
- Roast 35 minutes, until the potatoes are golden and crisp. Use a spatula to scrape them and flip them over. Roast 5 more minutes.
- Remove from the oven and immediately sprinkle with ¼ cup grated Parmesan cheese and a sprinkle of salt. Serve hot, garnished with more of the fresh torn herbs, if you like.
Karen’s Notes and Tips
- Preheat your oven about 30 minutes in advance — the even, high oven temperature is the key.
- Season the boiling water with the amount of salt stated in the recipe. This will help the potatoes taste delicious all the way through.
- If you want to double the recipe, use two separate sheet pans. If the pan is overcrowded, you’ll lose surface area and the potatoes won’t brown as nicely.
- The roasted garlic is a bonus! Squeeze out the roasted garlic flesh from the skins (press them flat with a spatula if they’re too hot to handle) and toss with the potatoes before serving.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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The texture on these potatoes is what I live for! I’ll have to give this a go over the holidays. And those whole garlic cloves!!