Julia Koch
Do you ever crave a side dish that’s crispy, salty, golden, and practically effortless? Meet the Crispy Smashed Red Potatoes — a perfect harmony of creamy centers and crunchy edges, kissed with garlic, herbs, and just the right amount of char. Whether you’re pairing them with roasted chicken, tossing them into a hearty salad, or snacking straight off the pan, these potatoes always steal the show.
The beauty of this dish is in its simplicity. With a short list of ingredients and minimal prep, the transformation is all in the technique. A quick boil softens the red potatoes just enough to smash, and then the oven does the rest — working its magic to crisp each craggy surface to golden perfection. It’s rustic comfort with a gourmet twist.
Preparation Phase & Tools to Use
To create the best Crispy Smashed Red Potatoes, having the right tools on hand makes a big difference:
- Large pot: You’ll need this to boil the potatoes until fork-tender. It’s important not to overcook them or they’ll fall apart when smashing.
- Colander: A sturdy colander helps drain the potatoes quickly after boiling, avoiding water-logged skins.
- Baking sheet: Choose a heavy-duty sheet pan to handle high oven temperatures and encourage even crisping.
- Parchment paper or silicone baking mat: These help prevent sticking and ensure the skins crisp without burning.
- Flat-bottomed glass or potato masher: This is the smashing hero. A flat surface helps press the potatoes evenly without tearing them apart.
- Pastry brush or spoon: Perfect for spreading garlic oil or butter over the smashed potatoes.
Each tool has its place in guiding this humble side dish into something memorable and crave-worthy.
Ingredients for the Crispy Smashed Red Potatoes
- Red potatoes: Their thin skin crisps beautifully and their waxy texture holds shape while delivering a creamy bite inside.
- Olive oil: A generous drizzle helps the potatoes crisp and adds flavor depth.
- Garlic (minced or powdered): Adds an aromatic punch that permeates every crispy edge.
- Salt: Essential for bringing out the flavor in both the skin and soft center.
- Black pepper: Adds mild heat and balances the richness of the oil.
- Fresh herbs (parsley, thyme, or rosemary): Optional but recommended for a vibrant finish.
How To Make the Crispy Smashed Red Potatoes
Step 1: Boil the Potatoes Until Fork-Tender
Place red potatoes in a large pot and cover with cold water. Salt the water and bring to a boil. Cook for 15-20 minutes until the potatoes are just tender enough to be pierced with a fork. Drain and let them dry for a few minutes.
Step 2: Preheat and Prep the Pan
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and promotes even browning.
Step 3: Smash the Potatoes
Arrange the boiled potatoes on the prepared sheet. Use a flat-bottomed glass or potato masher to gently press down on each potato until flattened to about half an inch thick.
Step 4: Add Flavor
Brush each smashed potato with olive oil. Sprinkle evenly with minced garlic or garlic powder, salt, and pepper. For an herby touch, add chopped fresh rosemary or thyme.
Step 5: Roast Until Crispy
Roast in the preheated oven for 25-30 minutes. Flip halfway through if you like both sides evenly crisp. They should come out golden, sizzling, and irresistible.
Step 6: Garnish and Serve
Sprinkle with chopped fresh parsley or your favorite herb. Serve hot and crispy!
How to Serve and Store Crispy Smashed Red Potatoes
These crispy smashed red potatoes are at their best served fresh out of the oven, hot and crackling with golden edges. They make a stellar side dish for grilled meats, roasted poultry, or hearty vegetarian mains. For entertaining, you can dress them up with a drizzle of herbed sour cream or a sprinkle of parmesan.
To store leftovers, allow the potatoes to cool completely. Place them in an airtight container and refrigerate for up to 3 days. Reheat in a hot oven or air fryer to restore their crispness — microwaving will soften the edges.
Frequently Asked Questions
How do I prevent the potatoes from falling apart while smashing?
Boil them just until fork-tender, not overly soft. Let them steam dry for a few minutes before smashing to help them hold their shape.
Can I use other types of potatoes?
Yes, but red potatoes work best for their balance of waxy texture and thin skin. Yukon golds are a good substitute; avoid russets as they tend to crumble.
What herbs work well in this recipe?
Parsley, rosemary, thyme, and chives are all great options. Use what you have on hand for a fresh flavor boost.
Can I make these ahead of time?
You can boil and smash them in advance. Store in the fridge on a baking tray, covered, and roast them just before serving.
Do I need to flip the potatoes while roasting?
Not necessarily. Flipping midway gives an even crisp on both sides, but if you like one super-crispy side, you can skip it.
How do I make them spicy?
Add a sprinkle of red pepper flakes or smoked paprika to the garlic and oil mixture before roasting for a mild kick.
Want More Potato Side Dish Ideas?
If you’re loving the crispy potato vibe, you might also want to try the Air-Fried Potato Wedges for a spiced-up, skin-on wedge alternative. Or go extra creamy with the Best Mashed Potatoes Recipe — smooth, buttery, and a holiday staple.
Looking for something loaded with flavor? The Baked Potatoes in Foil with Parmesan Ranch Sauce delivers comfort and crispness in one foil-wrapped bite. You might also enjoy the clever use of leftovers in the Leftover Mashed Potato Cheese Puffs.
For a full-on brunch or dinner pairing, don’t skip the Tennessee Onions Recipe — sweet, cheesy, and perfect alongside crispy potatoes.
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If you make these Crispy Smashed Red Potatoes, I’d love to hear how they turned out. Did you add cheese? Did you go heavy on the herbs? Leave a comment below. I’m always curious to see your spins on this.
For more recipe inspiration, check out my daily posts on Pinterest at LadyPlate on Pinterest.
Crispy Smashed Red Potatoes
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy Smashed Red Potatoes are a rustic yet elegant side dish that combines creamy interiors with golden, craggy edges. Perfect for weeknight dinners or dinner parties, they’re infused with garlic and herbs and baked to irresistible crispness.
Ingredients
1.5 pounds red potatoes (small to medium size)
3 tablespoons olive oil
2 cloves garlic, minced (or 1 teaspoon garlic powder)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh herbs (parsley, rosemary, or thyme), finely chopped
Instructions
1. Place red potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook for 15–20 minutes until just fork-tender.
2. Drain the potatoes in a colander and let them dry for 5 minutes.
3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
4. Arrange the potatoes on the baking sheet and gently flatten each one with the bottom of a glass or potato masher to about 1/2 inch thickness.
5. Brush each smashed potato with olive oil. Sprinkle with minced garlic (or garlic powder), salt, and pepper.
6. Roast for 25–30 minutes, flipping halfway if desired, until the edges are golden and crispy.
7. Remove from the oven and sprinkle with fresh herbs. Serve hot.
Notes
Use potatoes similar in size so they cook evenly.
Let the potatoes steam dry after boiling—moisture prevents crisping.
For extra crisp, roast directly on the baking sheet (no parchment), but oil well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
