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Smashed Roasted Potatoes are super customizable, easy to make, and work with almost any meal. You can keep it simple with olive oil and salt or go all out with garlic, herbs, cheese, and even bacon crumbles.
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How to make Smashed Roasted Potatoes
Smashed Roasted Potatoes are a potato side dish made by first boiling or steaming small potatoes until tender. Gently flattening (or “smashing”) them and roasting them in the oven until they become crispy and golden brown on the outside while remaining soft and fluffy inside.
Ingredients:
For the Base:
- 1.5–2 pounds (700–900g) small potatoes (baby potatoes, Yukon Gold, or new potatoes work best)
- 3 tablespoons olive oil (or melted butter for a richer taste)
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
Optional Flavor Boosters:
- 2 cloves garlic, minced or grated
- 1 teaspoon dried herbs (such as rosemary, thyme, or oregano)
- ½ teaspoon smoked paprika or chili flakes (for a kick)
Optional Toppings:
- Fresh parsley or chives, finely chopped
- Parmesan cheese, grated
- Sour cream for dipping
Instructions:
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15–20 minutes, or until the potatoes are fork-tender. You can also steam them in a steamer basket if you prefer.
- Pro Tip: Test by poking the potatoes with a fork—if it goes in easily, they’re ready. Don’t overcook them, as they need to hold their shape for smashing.
- Drain the potatoes and let them sit for a few minutes to cool slightly. This makes them easier to handle and smash.
- Place the cooked potatoes on the prepared baking sheet, leaving a bit of space between each one. Using the underside of a glass, a potato masher, or a flat spatula, gently press down on each potato to flatten it. Aim for about ½ inch (1.25 cm) thickness—you want them smashed, but not completely broken apart.
- Pro Tip: Smash gently! The more surface cracks and textures you create, the crispier your potatoes will be.
- Drizzle the olive oil (or melted butter) over the smashed potatoes, ensuring they’re evenly coated. Sprinkle salt, pepper, and any herbs, spices, or garlic you’re using to amp up the flavor.
- Place the baking sheet in the oven and roast for 25–30 minutes, flipping halfway through. The potatoes are ready when they’re golden brown and crispy on the edges. Keep an eye on them so they don’t burn, but don’t take them out too early—they thrive on that extra crispiness!
- If desired, sprinkle grated Parmesan cheese over the potatoes 5 minutes before removing them from the oven to let the cheese melt beautifully. Once out of the oven, garnish with fresh parsley, chives, or even a drizzle of sour cream.
Tips for Perfect Smashed Roasted Potatoes:
- Small, thin-skinned potatoes like Yukon Golds or baby reds are the best choice. Their skin adds crispiness, and they smash well without falling apart.
- Parboiling ensures the potatoes are soft enough to smash and gives them a creamy interior when roasted.
- The cracks and crevices in the smashed potatoes are perfect for holding oil, salt, and spices. Don’t skimp!
- A hot oven (425°F or higher) is essential for crisping up the edges. If your oven runs cooler, consider increasing the temperature slightly.
- For maximum crunch on both sides, flip the potatoes halfway through roasting.
What to serve with
Smashed Roasted Potatoes are a versatile side dish that pairs beautifully with a variety of mains and complementary sides. Their crispy golden exterior and fluffy interior make them a satisfying addition to both casual dinners and more sophisticated meals.
Meats:
- Grilled Chicken: Whether it’s seasoned with herbs, marinated in lemon and garlic, or barbequed, grilled chicken complements the crispy potatoes perfectly. Try serving with a light gravy or pan sauce.
- Roast Beef or Prime Rib: The richness of beef pairs wonderfully with potatoes. Serve alongside au jus or a creamy horseradish sauce to complete the meal.
- Pork Chops or Pork Tenderloin: Pork dishes seasoned with thyme, rosemary, or apple glaze taste amazing alongside smashed potatoes, especially when they’re topped with sautéed garlic or fresh herbs.
- Lamb Chops: Lamb, especially seasoned with Mediterranean flavors like mint and rosemary, is beautifully complemented by roasted potatoes.
Seafood:
- Grilled Salmon: Salmon’s buttery texture contrasts nicely with crispy smashed potatoes. Add a lemon dill sauce for extra flavor.
- Garlic Butter Shrimp: Succulent shrimp cooked in garlic butter enhances the savory tones of the potatoes.
- White Fish (Cod, Halibut, or Tilapia): Serve roasted potatoes with a light and flaky white fish, paired with a citrusy vinaigrette or tartar sauce for brightness.
Vegetarian Proteins:
- Marinated Tofu or Tempeh: Tofu or tempeh baked with a tangy or smoky marinade pairs well with the potatoes’ crispy texture.
- Vegetarian Burgers: Pair smashed roasted potatoes with veggie burgers made from black beans, lentils, or mushrooms for a wholesome, plant-based meal.
Ingredients Substitutes
Smashed Roasted Potatoes are a fairly straightforward dish, but what makes them truly special is the flavor and texture.
Potatoes:
Default Options: Baby or Yukon Gold potatoes
These types of potatoes are naturally creamy when cooked and smash beautifully, making them ideal for this dish. However, you can use other options depending on availability.
- Alternative Small Potatoes: If baby potatoes or Yukon Gold aren’t available, try red potatoes for a firm texture or fingerling potatoes for their unique shape and buttery flavor.
- Russet Potatoes: While not ideal, russets can be used if you don’t mind losing the creamy texture. They have a drier interior but can still smash nicely when boiled correctly.
- Sweet Potatoes: For a healthier, sweeter option, swap in small sweet potatoes and proceed with the same recipe. Just note that their texture will be softer, and they won’t get as crispy as regular potatoes.
- Purple Potatoes: Add a pop of color to your dish by using small purple potatoes. They’re slightly nutty and earthy in flavor.
Olive Oil:
Default Option: Olive oil is used for coating the potatoes for caramelization during roasting.
- Butter: Swap olive oil for melted butter or ghee to give the potatoes a rich, buttery flavor. Be aware that butter may brown quickly, so keep an eye on the potatoes.
- Avocado Oil: A neutral-flavored oil that performs well at high heat, great if you’re looking for a healthier alternative to olive oil.
- Vegetable or Canola Oil: Affordable and reliable for roasting, but it’s neutral in flavor compared to olive oil. You might want to add extra seasonings to strengthen the flavor.
- Coconut Oil: If you like a slightly nutty/sweet flavor, refined coconut oil works as a substitute. Use sparingly to avoid an overly tropical taste.
- No Oil Option: If oil is being reduced or avoided for dietary purposes, consider lightly greasing your baking sheet with cooking spray or skipping oil altogether while seasoning generously with spices.
Salt:
Default Option: Kosher salt for flavor enhancement.
- Sea Salt or Table Salt: Both work fine as substitutes for kosher salt. Adjust the quantity based on the size of the crystals, as table salt tends to be finer and saltier in taste.
- Garlic Salt or Herb Salt: If you’re looking to add more flavor to the dish directly, swap out regular salt for garlic salt, rosemary salt, or other flavored salts.
Pepper:
Default Option: Freshly ground black pepper adds a subtle, earthy heat.
- White Pepper: Offers a milder and less visible heat for a refined taste.
- Cayenne Pepper or Chili Powder: If you like a spicy kick, swap black pepper for these alternatives. Start with smaller quantities to avoid overwhelming your dish.
- Paprika: While not spicy, smoked paprika or regular paprika can substitute pepper for a smoky or warm flavor profile.
Final Thoughts
Making smashed roasted potatoes is one of those recipes that’s easy enough for a weeknight but fancy enough for a dinner party. The combination of crispiness, golden edges, and fluffy centers will have your friends and family asking for seconds!
More Potato Recipes:
Ingredients
For the Base:
- 1.5–2 pounds (700–900g) small potatoes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
Optional Flavor Boosters:
- 2 cloves garlic, minced or grated
- 1 teaspoon dried herbs
- ½ teaspoon smoked paprika or chili flakes (for a kick)
Optional Toppings:
- Fresh parsley or chives, finely chopped
- Parmesan cheese, grated
- Sour cream for dipping
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15–20 minutes, or until the potatoes are fork-tender. You can also steam them in a steamer basket if you prefer.
- Pro Tip: Test by poking the potatoes with a fork—if it goes in easily, they’re ready. Don’t overcook them, as they need to hold their shape for smashing.
- Drain the potatoes and let them sit for a few minutes to cool slightly. This makes them easier to handle and smash.
- Place the cooked potatoes on the prepared baking sheet, leaving a bit of space between each one. Using the underside of a glass, a potato masher, or a flat spatula, gently press down on each potato to flatten it. Aim for about ½ inch (1.25 cm) thickness—you want them smashed, but not completely broken apart.
- Pro Tip: Smash gently! The more surface cracks and textures you create, the crispier your potatoes will be.
- Drizzle the olive oil (or melted butter) over the smashed potatoes, ensuring they’re evenly coated. Sprinkle salt, pepper, and any herbs, spices, or garlic you’re using to amp up the flavor.
- Place the baking sheet in the oven and roast for 25–30 minutes, flipping halfway through. The potatoes are ready when they’re golden brown and crispy on the edges. Keep an eye on them so they don’t burn, but don’t take them out too early—they thrive on that extra crispiness!
- If desired, sprinkle grated Parmesan cheese over the potatoes 5 minutes before removing them from the oven to let the cheese melt beautifully. Once out of the oven, garnish with fresh parsley, chives, or even a drizzle of sour cream.
