Extra Crispy Smashed Potatoes with Garlic and Rosemary
Learn how to make the ultimate smashed potatoes with shattering edges and fluffy centers. These garlic smashed potatoes are roasted at 450°F for maximum crunch.
The secret to perfect smashed potatoes is a two-step process that maximizes surface area. By boiling the potatoes until tender before crushing them flat, you create dozens of nooks and crannies that transform into gold, glass-like shards in a hot oven.
These crispy smashed potatoes rely on a high-heat roast at 450°F and a generous amount of infused fat. We use a combination of olive oil for crunch and butter for flavor, steeped with fresh rosemary and smashed garlic cloves to ensure every bite is seasoned to the core.
Forget soggy spuds. Whether you serve these as a holiday side or a weeknight treat, the goal is a potato that is structurally sound enough to dip but delicate enough to melt away. Stick to small yellow potatoes for the best natural sweetness and creaminess.
Ingredients
The Potatoes
- 2 lbs (900g) small yellow or Yukon Gold potatoes, scrubbed
- 1 tbsp kosher salt (for boiling water)
- 2 tbsp extra virgin olive oil
- Flaky sea salt, for finishing
Garlic Rosemary Butter
- 3 tbsp unsalted butter
- 4 cloves garlic, smashed and peeled
- 2 sprigs fresh rosemary
- 1/2 tsp freshly cracked black pepper
Instructions
- 1
Place potatoes in a large pot and cover with cold water by at least an inch; add 1 tablespoon of kosher salt.
- 2
Bring to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are completely fork-tender but not falling apart.
- 3
Preheat your oven to 450°F (230°C) and lightly grease a large rimmed baking sheet with 1 tablespoon of olive oil.
- 4
Drain the potatoes and let them steam-dry in the colander for 5 minutes; moisture is the enemy of crispiness.
- 5
Arrange potatoes on the baking sheet and use the bottom of a heavy glass or a potato masher to gently flatten each one to about 1/2-inch thickness.
- 6
In a small saucepan over medium-low heat, melt the butter with the smashed garlic and rosemary sprigs, cooking for 3–4 minutes until the butter is fragrant and just beginning to brown.
- 7
Drizzle the garlic-rosemary butter and the remaining tablespoon of olive oil over the potatoes, ensuring the edges are well-coated.
- 8
Roast for 25–30 minutes, flipping halfway through, until the bottoms and edges are deep golden brown and shattered-looking.
- 9
Remove from the oven, discard the toasted rosemary stems, and sprinkle immediately with flaky salt and extra black pepper.
Tips
- → Don't skip the steam-dry step. Letting the boiled potatoes sit for a few minutes allows excess water to evaporate, which ensures the oil fries the skin rather than steaming it.
- → Use a heavy-bottomed glass for smashing. Press straight down firmly; if the potato sticks, lightly grease the bottom of the glass with oil.
- → The hotter the pan, the better. If you have a cast-iron baking stone or steel, you can preheat it for even more aggressive browning on the bottom.
FAQ
Why are my smashed potatoes not crispy?
Usually, this is due to either too much moisture or not enough heat. Make sure the potatoes are dry before roasting and ensure your oven is fully preheated to 450°F. Crowding the pan can also trap steam, so use two sheets if necessary.
Can I make smashed potatoes ahead of time?
Yes. You can boil and smash the potatoes up to 24 hours in advance. Keep them covered in the fridge, then drizzle with oil/butter and roast right before serving.
Do I need to peel the potatoes?
No, the skin is essential for the structure of the dish and provides the best crispy texture. Small Yukon Golds have thin, buttery skins that are perfect for this method.
How do I reheat leftovers?
Avoid the microwave, which makes them gummy. Reheat in a 400°F oven or an air fryer for 5 minutes until the edges crisp up again.
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