super crisp smashed roasted potatoes with sage, rosemary and garlic

crusty roasted smashed potatoes with garlic, rosemary and sage




Yield 4 servings

The best way to make AMAZING crisp, crusty smashed potatoes without deep-frying.

The whole roasted garlic cloves are a delicious bonus! Squeeze the soft, roasted cloves and toss with the potatoes before serving.



  1. Heat the oven to 450 degrees.
  2. Slice the potatoes in half. If some of the potatoes are smaller than 1 1/2 inches, keep them whole.
  3. Bring 3 - 4 quarts water to a boil in a large saucepan and season with 2 tablespoons salt. Add the potatoes and cook exactly 10 minutes. The potatoes will be slightly firm. Drain well.
  4. Pour the oil on a large rimmed baking sheet. Add the potatoes and toss with the garlic, herbs and 1/2 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.
  5. Roast 35 minutes, until the potatoes are golden and crisp. Use a spatula to scrape and flip them over. Roast 5 more minutes.
  6. Remove from the oven and immediately sprinkle with the parmesan and parsley. Serve hot.

Courses side dish

Cuisine vegetables

Recipe by Familystyle Food at