From the roundup: 12 Easy Vegetable Side Dish Recipes for Dinner
Crispy smashed potatoes are the side dish I fall back on when I need something that feels a little more interesting than plain roasted potatoes but I do not have extra bandwidth on a weeknight. The total time is 45 minutes, but most of that is hands-off: 15 minutes boiling, then 20 to 25 minutes in a hot oven while you deal with whatever else is on the stove.
The method is simple. Boil small baby potatoes until completely tender, not just almost done, then press each one flat on an oiled sheet pan and drizzle a rosemary-garlic oil over all of them before roasting at 450 degrees F. The high heat and the oil already on the pan are what give you those shattered, golden edges. No flipping required.
I have served these next to grilled chicken, baked salmon, and plain burgers on paper plates. They work every time. The one thing I learned the hard way: do not rush past the 5-minute air-dry step after draining. I skipped it once and the potatoes steamed instead of crisped. That extra few minutes makes a real difference.
Why you will love this
- No peeling required: baby potato skins crisp up beautifully and hold the shape after smashing.
- One sheet pan start to finish, including the boiling liquid going down the drain before the pan even hits the oven.
- The garlic-rosemary oil pools into every crevice, so you get seasoning in every bite, not just on the surface.
- Leftovers reheat well: 4 to 5 minutes in a 375 degree F air fryer brings the edges back to life.
- Works alongside almost any protein without competing with the main dish.
Tips for success
- Cook the potatoes all the way through: a fork should slide into the center of the largest one with zero resistance. Undercooked potatoes will not smash flat without crumbling.
- Let them steam-dry for the full 5 minutes after draining. Wet potato surfaces trap moisture and turn soft in the oven instead of crisping.
- Use enough oil on the sheet pan. The undersides crisp against the oiled pan, not from the oil you drizzle on top, so do not be shy when you coat the pan before adding the potatoes.
- Do not flip them mid-roast. Pulling them off the pan too early tears the crispy bottom layer. Leave them alone until the timer goes off.
What to serve with these
- They hold up next to something saucy, like chicken thighs braised in tomatoes, without going soggy if you serve them right away.
- For a lighter dinner, pair them with grilled salmon and a simple green salad. The rosemary works well with fish.
- If you are feeding a crowd, double the batch and use two sheet pans on separate oven racks, rotating once halfway through.
Substitutions
Fresh thyme or chopped chives can replace the rosemary if that is what you have on hand. Garlic powder, about 1/2 teaspoon, works in place of the fresh garlic if you are short on time. Fingerlings and small red potatoes both work here, though fingerlings will need a little more pressure to smash flat.
Avocado oil is a good swap for olive oil at this roasting temperature. The recipe is already dairy-free as written, so no adjustments needed there.
Make-ahead and storage
You can boil and smash the potatoes up to 4 hours ahead. Leave them uncovered on the oiled sheet pan in the refrigerator so the surfaces keep drying out. When you are ready to eat, pull the pan out, add the rosemary-garlic oil, and roast as directed. They may need the full 25 minutes straight from the fridge.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a 375 degree F air fryer for 4 to 5 minutes, or spread them on a sheet pan in a 400 degree F oven for 8 to 10 minutes. Skip the microwave: it turns the edges soft and the texture does not recover.
Crispy Smashed Potatoes with Rosemary
Ingredients
Equipment
Method
- Preheat your oven to 450 degrees F and position a rack in the upper third. Drizzle a rimmed sheet pan generously with olive oil, enough to coat the entire surface, and set it aside.
- Add the potatoes to a large pot and cover with cold water by at least 2 inches. Add a big pinch of kosher salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 15 to 18 minutes, until a fork slides into the center of the largest potato with no resistance.
- Drain the potatoes and spread them in a single layer on the oiled sheet pan. Let them sit uncovered for 5 minutes so the steam escapes and the surfaces dry out a bit. This step is what helps them crisp instead of steam in the oven.
- Use the flat bottom of a measuring cup or a sturdy glass to press each potato down firmly until it is about 1/2 inch thick. The skins will split and the potato will spread out, which is exactly what you want.
- In a small bowl, stir together the 3 tablespoons of olive oil, minced garlic, chopped rosemary, and black pepper. Drizzle this mixture evenly over all the smashed potatoes, letting it pool in the crevices.
- Roast on the upper rack for 20 to 25 minutes, until the edges are deep golden brown and visibly crispy. Do not flip them. The undersides will crisp against the oiled pan on their own.
- Pull the pan from the oven and immediately sprinkle with flaky sea salt. Taste one and adjust salt as needed. Serve hot straight from the pan.
Notes
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