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rispy smashed potatoes on a sheet pan with golden brown edges, garnished with fresh rosemary, thyme, and chopped herbs

Smashed Potatoes Recipe

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 Serving
Course: Snack
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs small potatoes
  • 1 tbsp salt for boiling water
  • 3 tbsp olive oil divides
  • 1/2 tbsp salt plus more to taste
  • 1/2 tbsp black pepper
  • 2 cloves garlic optional
  • 2 tbsp grated Parmesan optional
  • 1 tbsp chopped fresh rosemary or parsley
  • Flaky sea salt finishing
  • 1.5 lbs small potatoes
  • 1 tbsp salt for boiling water
  • 3 tbsp olive oil divided
  • ½ tsp salt plus more to taste
  • ¼ tsp black pepper
  • 2 garlic cloves minced, optional
  • 2 tbsp grated Parmesan optional
  • 1 tbsp chopped fresh rosemary or parsley
  • Flaky sea salt for finishing

Method
 

          1. Instructions:
          2. Boil potatoes in salted water for 15 to 20 minutes until fork-tender. Drain and air-dry for 5 minutes.
          3. Transfer to a sheet pan and smash each potato flat with a glass or masher.
          4. Drizzle with 2 tbsp olive oil, and season with salt, pepper, and garlic if using.
          5. Roast at 220°C (425°F) for 20 to 25 minutes until deeply golden and crisp.
          6. Drizzle with remaining oil, top with Parmesan, herbs, and flaky salt.

          Notes

          Store in the fridge for up to 4 days. Reheat in the oven or air fryer to restore crispness.