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Oven-Crisp Smashed Potatoes with Garlic

5 from 7 community reviews

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How to make crisp, crusty roasted smashed potatoes without deep-frying, using whole garlic cloves, rosemary, and salt and pepper. These shatteringly crispy potatoes are absolutely hard to stop eating!

Crispy smashed potatoes on an oval white platter with with sage and rosemary sprigs.

If you love extra-crisp, crusty potatoes that aren’t deep-freid, this is your new go-to recipe. These smashed potatoes are so simple to make and insanely delicious.

Dangerously so, in fact. You know what they say about a certain brand of potato chip?

Well, for me these potatoes are even better than chips, because they have a lot more going on than just salt and grease. That includes well-done crunchy bits, tender chunks of potato flesh, wispy, crisp sage leaves and soft, creamy roasted garlic cloves.

Image of an oval white platter with crispy smashed yellow potatoes with sage and rosemary sprigs.

And, last but not least, a good sprinkle of Parmesan cheese as they come out of the oven. Taking the extra step to briefly boil the potatoes before roasting them in a hot oven is a genius move.

The potatoes soften just a bit, creating an outer layer of starch that crisps up better than if they’d gone straight into the oven. BTW, that trick is also the how restaurant’s cook perfect french fries.

Tips for making amazing super-crusty smashed potatoes:

  • Preheat your oven about 30 minutes in advance — the even, high oven temperature is the key to success.
  • Make sure to 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 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.
The Best Crispy Smashed Potatoes with Garlic and Parmesan

Oven-Crisp Smashed Potatoes with Olive Oil and Garlic

Karen Tedesco
The best way to make amazingly, crisp, crusty smashed potatoes without deep-frying. Roasted whole garlic cloves are a delicious bonus! Squeeze the soft, roasted cloves and toss with the potatoes before serving.
Print Pin
5 from 7 community reviews
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Vegetables
Cuisine vegetables
Servings 6 servings



  • 2 pounds (900 g) baby yellow potatoes, (such as Yukon Gold); 1 ½ – 2 inches in diameter
  • Kosher salt
  • cup (75 ml) olive oil or canola oil
  • 3 or 4 plump garlic cloves
  • 3 sprigs sprigs each fresh rosemary, and/or sage or thyme
  • ¼ cup (25 g) grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley


  • Heat the oven to 450(230C) degrees.
  • Slice the potatoes in half. If some of the potatoes are smaller than 1 ½ inches arond, keep them whole.
  • Bring 3-4 quarts water to a boil in a large pot and season with 2 tablespoons salt. Add the potatoes and cook exactly 10 minutes. The potatoes will be slightly firm. Drain well.
  • Pour the oil on a large rimmed baking sheet. Add the potatoes and toss with the garlic, herbs and ½ teaspoon salt. Arrange the potatoes cut side down, then use the base of a small heavy skillet or smooth end of a meat mallet 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 and flip them over. Roast 5 more minutes.
  • Remove from the oven and immediately sprinkle with the Parmesan and parsley. Serve hot.


Calories: 243kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 83mg | Potassium: 658mg | Fiber: 3g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 32mg | Calcium: 60mg | Iron: 1mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest
Recipe developer Karen Tedesco of the popular website Familystyle Food in her kitchen making a kale salad.

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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  1. 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!!