These crispy smashed potatoes are everything you want in an easy potato recipe - golden and crunchy on the outside, soft and fluffy in the middle. Fresh basil and garlic make every bite wonderfully flavorful, while the crispy edges make you keep coming back for more.
Boil, smash, season, and bake - that’s all it takes to make these delicious crispy potatoes. They’re perfect alongside grilled vegetables, burgers, roasted chicken or simply served with your favorite dipping sauce. We LOVE these with yum yum sauce, spicy gochujang mayo, and creamy avocado dip!
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Why You’ll Love This Recipe
- Crispy on the outside, soft and tender on the inside, every bite has the perfect texture.
- Made with the most basic ingredients, this is a great recipe for beginner cooks!
- A crowd-pleasing dish that can be paired with just about everything.
- Easy to customize with your favorite herbs, cheese, and spices.
- Perfect for weeknight dinners, holiday meals, barbeques, and picnics.
Recipe Ingredients
Potatoes: Use whatever kind of potatoes you like. Baby potatoes work very well. Try to pick similar-sized ones for even cooking and don’t peel them. The skin makes them extra crispy.
Olive Oil: This helps them crisp up nicely while adding a ton of flavor and richness.
Garlic: I used fresh garlic. Garlic confit is a wonderful substitute if you have some on hand.
Basil: Fresh basil adds a bright, herby flavor that pairs very well with the crisp oven-roasted potatoes. You can use whatever herbs you like - thyme, rosemary, parsley, or even cilantro.
Please see the recipe card below for full information about the ingredients and quantities.
Variations
You can add any cheese you enjoy - sharp cheddar, feta, parmesan, or even goat cheese. Sprinkle them with mozzarella before the final few minutes of baking to make extra cheesy smashed potatoes!
Make pizza-flavored smashed potatoes - spoon pizza sauce on each smashed potato, top with shredded mozzarella, and bake!
Or loaded smashed potatoes, like my loaded potato nachos.
Use any kind of spices you enjoy. Gochugaru, za’atar, baharat, chilli oil, or harissa. You can also coat the potatoes with basil pesto!
How To Make Crispy Smashed Potatoes
Step 1: Boil the potatoes in salted water until soft and cooked through.
Step 2: Drain them and let them cool a bit.
Step 3: In the meantime, preheat your oven and grease a baking tray.
Step 4: Combine basil, garlic, red chilli flakes, pepper, salt, and olive oil in a mortar. Grind using a pestle until you get a paste.
Step 5: Coat the boiled potatoes very well with half of this mixture.
Step 6: Flatten them using the bottom of a glass or a potato masher.
Step 7: Brush the remaining basil-garlic mixture over the potatoes, making sure it gets into all the little crevices.
Step 8: Place on the prepared tray and bake for 25-30 minutes, or until golden and crispy. Serve immediately.
Top Tips
- Use same-sized potatoes for even cooking and baking.
- Drain the potatoes well. They should be completely dry for the crispiest texture.
- Cool the potatoes well before smashing them. This will help the potatoes retain their shape.
- Be generous with the olive oil for that beautiful golden color and crisp texture.
- Don’t peel the skin. That’s what makes the potatoes nice and crispy.
- Don’t overcrowd the baking tray. Leave a space between the potatoes, so they roast instead of steam.
How To Serve
While these crispy roasted potatoes are fabulous on their own, you can serve them with any dip or sauce of your choice. Try them with my whipped feta dip, roasted red pepper cashew sauce, or cashew ricotta cheese.
These oven-smashed potatoes are the perfect side dish to serve with any main. They pair beautifully with grilled meats, roast chicken, grilled fish, or vegetable bakes.
How To Store
These crispy oven-smashed potatoes are best enjoyed hot and fresh. Store the leftovers in an airtight container for 3-4 days.
Reheat in a hot oven, airfryer, or on the stovetop in a skillet until crisp again.
Recipe FAQs
Make sure the potatoes are well drained, completely dry, placed apart on the baking tray, and drizzled generously with olive oil. All of these steps will ensure crispy oven-smashed potatoes.
Yes, boil the potatoes and refrigerate them. Season, smash, and bake before serving.
Yes, you can bake them at 200 C / 400 F in an airfryer until golden and crispy.
More Easy Sides
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment below or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these crispy smashed potatoes as much as we do!
📖 Recipe
Crispy Smashed Potatoes
Ingredients
- 10- 12 small Potatoes
- 1/4 cup Fresh basil
- 4-5 Garlic cloves
- 1 tsp Black pepper, coarsely ground
- Salt to taste
- 1/2 tsp Red chili flakes
- 3 tbsp Extra virgin olive oil
- Sea salt for sprinkling on top
Instructions
- Boil the potatoes in salted water until soft and cooked through. I used my pressure cooker, which cooked the potatoes in 15 minutes. You can boil in a pot filled with water for 20-30 minutes, depending on the size of your potatoes. You can also steam or microwave them.
- Drain them and let them cool.
- Preheat your oven to 225 C / 430 f and grease a baking tray. You could also line it with parchment paper or aluminum foil.
- Combine basil, garlic, red chili flakes, pepper, salt, and olive oil in a mortar. Grind using a pestle until you get a paste. Don't worry about making it smooth. Alternatively, you could combine all ingredients in a food processor. Taste and adjust for seasoning.
- Coat the boiled potatoes very well with half of this mixture. Flatten them using the bottom of a glass or a potato masher.
- Brush the remaining basil-garlic mixture over the potatoes, making sure it gets into all the little crevices.
- Place on the prepared tray and bake at 225 C or 430 F for 25-30 minutes or until crispy and golden. Sprinkle sea salt on top, serve immediately, and enjoy!
Notes
- Use same-sized potatoes for even cooking and baking.
- Drain the potatoes well. They should be completely dry for the crispiest texture.
- Cool the potatoes well before smashing them. This will help the potatoes retain their shape.
- Be generous with the olive oil for that beautiful golden color and crisp texture.
- Don’t peel the skin. That’s what makes the potatoes nice and crispy.
- Don’t overcrowd the baking tray. Leave a space between the potatoes, so they roast instead of steam.
Janna says
Hi, the potato recipe looked so good, so I tried it. It wasn't clear how long to boil the potatoes, so I just kept testing them. Setting the oven to 225 degrees was definitely not hot enough to get them crispy. I raised it to 375. I wish recipes would be more specific, but it turned out to be tasty.
Natasha Minocha says
Hi Janna, thank you for trying the recipe and for your positive feedback. The potatoes need to be boiled until they are soft, I've now included that info and the time it takes to boil them too. They are to be baked at 225 C as was mentioned, but now I've mentioned the oven temperature in farenheit as well. Hopefully you'll make the recipe again without any hitch. Do let me know! I'm glad the potatoes turned out tasty! 🙂