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Boiled and smashed baby potatoes roasted crispy with garlic and herbs.

Crispy Smashed Baby Potatoes

Boiled and smashed baby potatoes roasted crispy with garlic and herbs. Ultimate crunchy side, easy for newbies.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 2 lb baby potatoes
  • 3 tbsp olive oil
For the Seasoning
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 tbsp chopped parsley

Equipment

  • Baking sheet
  • Large pot
  • Potato masher
  • Measuring cups & spoons

Method
 

  1. Fill large pot with cold water. Add baby potatoes and 1 tsp salt using measuring spoon. Bring to boil over high heat with lid off. Boil 15 minutes till fork pierces easy but firm. Drain in colander.
  2. Preheat oven to 450°F. Line baking sheet with parchment. Place potatoes on sheet. Smash each to ½-inch thick using potato masher-aim for rough edges. Drizzle olive oil over tops with measuring spoon.
  3. Sprinkle garlic powder, rosemary, salt, and pepper evenly using measuring spoons. Rub in gently with fingers for full coat. Roast middle rack 20 minutes till edges golden crispy.
  4. Broil 2-3 minutes for extra crunch-watch close no burn. Pull sheet, sprinkle parsley with spoon. Serve hot piled on plate.

Notes

  • Pick similar size potatoes for even cook.
  • Extra oil spray mid-roast amps crisp.
  • Store leftovers airtight up to 3 days; re-crisp at 400°F.