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Crispy smashed potatoes with garlic and basil on a black tray.
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Crispy Smashed Potatoes

These crispy smashed potatoes are golden, crunchy, and full of fresh garlic and basil flavor. Easy to make with simple ingredients, they're the perfect side dish for weeknight dinners, holidays, barbecues, or whenever you're craving crispy roasted potatoes.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 6 Servings
Calories: 308kcal
Author: Natasha Minocha

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.

Nutrition

Serving: 1 Serving | Calories: 308kcal | Carbohydrates: 60g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 24mg | Potassium: 1450mg | Fiber: 8g | Sugar: 3g | Vitamin A: 112IU | Vitamin C: 68mg | Calcium: 48mg | Iron: 3mg