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.

A plate of crispy smashed potatoes garnished with fresh rosemary, sage, roasted garlic cloves, and grated cheese. The dish sits on a white speckled plate with a beige napkin beside it.
Warning: Once you try these, regular roasted potatoes may seem boring!

If you love extra-crisp potatoes without deep frying, this is the recipe. The crust rivals a potato chip — better, actually, because you get a creamy interior along with it.

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

A white tray with small yellow potatoes, next to garlic cloves, a glass of olive oil, and a bowl containing fresh herbs on a light surface.
  • 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.

How to make crispy smashed potatoes

  • A white enamel baking dish filled with whole and halved small potatoes sits on a light surface. A knife with a wooden handle rests on the edge of the dish, and a glass filled with oil is nearby.
    Halve small yellow potatoes. You can keep any really baby-sized ones whole.
  • A white pot filled with water and small yellow potatoes, some whole and some halved, sits on a white surface. Fresh herbs and a gray cloth are nearby.
    Boil them in salted water for 10 minutes, exactly.
  • A metal baking tray with small whole potatoes, some halved, scattered with fresh rosemary sprigs, garlic cloves, and a drizzle of olive oil.
    Spread the potatoes on a rimmed baking sheet with whole garlic cloves, herb sprigs and plenty of oil.
  • A tray of baby potatoes with sprigs of rosemary and garlic cloves, partially flattened with a metal masher on a stainless steel baking sheet.
    Gently smash the potatoes using your hands, or any implement with a flat edge. Roast for 35 minutes at 425F.
  • A metal baking tray filled with baked smashed potatoes, roasted garlic cloves, and sprigs of rosemary. A spatula with a wooden handle rests on the tray among the golden, slightly browned potatoes.
    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.
A plate of crispy smashed potatoes garnished with fresh rosemary, grated cheese, and roasted garlic cloves, served on a speckled ceramic dish with a napkin and herbs on the side.
5 from 7 ratings

Super Crispy Smashed Potatoes with Garlic and Rosemary

Karen Tedesco
These smashed potatoes deliver a potato-chip crust without deep frying — roasted with whole garlic and fresh herbs until the edges crackle and the insides stay creamy.
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Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

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

Equipment

Instructions
 

  1. Set an oven rack in the lower third of the oven. Heat the oven to 450 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Roast 35 minutes, until the potatoes are golden and crisp. Use a spatula to scrape them and flip them over. Roast 5 more minutes.
  6. 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.

Notes

  • 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

Calories: 244kcal Carbohydrates: 28g Protein: 4g Fat: 13g Sodium: 83mg Fiber: 3g Sugar: 1g

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

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