Roasted Smashed Potatoes

Roasted potatoes are amazing – crisp, golden and so delicious. Smashing them allows the potatoes to get SO much more flavor infused into every potato with garlic and herbs.

Roasted Smashed Potatoes with garlic and herbs

Roasted smashed potatoes are the ultimate deluxe version to prepare baby potatoes. They are so creamy on the inside and get the most optimal crispness on the outside after being flattened. The garlic and herbs really adds a ton of flavor into each bite.

With this simple method you can create many varieties of flavors by just switching up different herbs. Make the potatoes with parsley and chives one day and rosemary or thyme another. I also love adding finely grated Parmesan cheese. It melts into the olive oil and garlic mixture, coats the potatoes and adds another level of nutty flavor and makes the potatoes even more crispy.

Ingredients

  • potatoes
    • the best potatoes to use for this particular recipe are small baby potatoes, aka petite potatoes or new potatoes. You can use either red, yellow or a combination of both.
  • olive oil (you can also use just about any other oil for this recipe too. Avocado oil is my other favorite, but most other oils will work too.)
  • garlic
    • measure the garlic with your heart ❤️
  • dry herbs
    • My favorite dry herbs to use are Simply Organic All Purpose seasoning and Trader Joe’s Onion Salt. You can use any dry herbs or seasoning blends that you like, such as Italian seasoning, Herbes de Provence, anything with garlic/onion powder, granulated onion/garlic, dry chives, parsley, thyme, rosemary, etc.
  • salt, ground black pepper
  • fresh herbs (parsley, thyme, green onions, chives, rosemary, etc.)
Ingredients for Roasted Smashed Potatoes

I highly recommend using an extra large rimmed baking sheet (affiliate link), so the potatoes can be spread out more and will get more hot air circulating around them. You can use a regular half sheet size to roast the potatoes too, they might take a bit longer to get really crisp.

How to Make Roasted Smashed Potatoes

  1. Preheat the oven to 425 degrees Fahrenheit. Place an extra large rimmed baking sheet in the oven to heat up as the oven is preheating. (This is kind of like heating up the skillet before adding food to it to cook. You will get a better sear and the potatoes will roast faster.)
  2. Prep the potatoes and boil the potatoes. (Start with cold water, so the potatoes will cook more evenly.)
    • Wash the potatoes well, then place them in a pot, cover with water, just enough to barely cover the potatoes. Cover with a lid, bring to a boil, reduce to a simmer and cook until the potatoes are just cooked through. (You should be able to pierce the potato through with a paring knife.)
    • The potatoes need to be cooked through, but be careful not to overcook them, otherwise they will fall apart.
    • Drain the potatoes.
  3. Place the potatoes in a large bowl.
  4. Now, season the potatoes. Add the olive oil, garlic, dry herbs, salt, pepper and gently mix to combine. (Sometimes I add a bit of the fresh herbs here too.)
  5. Place the potatoes onto the hot baking sheet, leaving behind the excess garlic and olive oil in the bowl. Distribute the potatoes in a single uniform layer.
  6. Here’s where the “smashing” comes in. Use the bottom of a flat bottomed drinking glass or cup to gently press down onto each potato, flattening it out.
    • Don’t press too hard, otherwise the potato will fall apart. Use just enough pressure to flatten the potato. Do this with all the potatoes.
  7. Brush the top of the potatoes with the garlic and oil that remained behind in the mixing bowl. This extra step will add so much more flavor to each potato.
  8. Roast the potatoes in the preheated oven for 15-10 minutes on one side, then flip the potatoes over and roast for another 5-10 minutes. (If your potatoes are smaller or larger, you may need to adjust the roasting time.)
  9. Garnish the potatoes with fresh herbs and serve hot.

Helpful Tips and Frequently Asked Questions for the Best Roasted Smashed Potatoes

Pre-cook the potatoes.

I like boiling the potatoes. It’s faster and the texture of the potatoes gives them a much fluffier texture than if you would roast them in the oven the whole time.

Can you cook the potatoes in the oven the whole time without boiling them first?

Yes. Place the washed potatoes into a rimmed baking sheet. Add about 1/4 cup water to the bottom of the baking sheet, cover it with foil. Bake until the potatoes are cooked through. The time will depend on the size of the potatoes. Uncover, toss the potatoes with oil, garlic, herbs, salt and pepper and continue with the rest of the recipe.

The best way to “smash”/flatten the potatoes:

I have tried many different ways to smash the potatoes and I liked using a glass drinking glass with a flat bottom. A metal measuring cup will also work well.
I also tried using a potato masher, and that worked well too, although sometimes it literally “smashed” the potatoes too much.

How to keep the potatoes from falling apart:

Don’t undercook OR overcook the potatoes. If you undercook the potatoes, you will have to press too hard to flatten them, and they are more likely to “smush”. If you overcook them, they will also fall apart and may resemble mashed potatoes. Be gentle with the potatoes when mixing them with the garlic and herbs.

Roasted Smashed Potatoes on a baking sheet

More Delicious Potato Recipes

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Roasted Smashed Potatoes

Roasted potatoes are amazing – crisp, golden and so delicious. Smashing them allows the potatoes to get SO much more flavor infused into every potato with garlic and herbs.

  • Author: Olga’s Flavor Factory
  • Prep Time: 15 minutes
  • Cook Time: 40 min
  • Total Time: 55 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 3 lbs small potatoes
  • 1/4 cup olive oil
  • 46 garlic cloves, minced
  • 1/2 Tablespoon dry herbs, such as Simply Organic All Purpose Seasoning and/or Trader Joe’s Onion Salt
  • salt, ground black pepper, to taste
  • 1 Tablespoon fresh herbs (parsley, green onions, dill, thyme, rosemary, etc.)

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Place an extra large rimmed baking sheet in the oven to heat up at the same time as the oven is heating up.
  2. Wash the potatoes, then place them in a pot with just enough water to barely cover the potatoes. Cover with a lid, bring to a boil, then reduce the heat to a simmer and cook, until the potatoes are cooked through, but not falling apart. Be very careful not to overcook the potatoes. Drain the potatoes.
  3. Place the potatoes in a large bowl, then add the olive oil, garlic, dry herbs, salt and pepper. Gently mix to combine until all the potatoes are coated in oil and seasoned.
  4. Place the seasoned potatoes onto the hot baking sheet (leave behind any excess oil and garlic in the bowl, don’ t discard). Spread out the potatoes in an even layer on the baking sheet.
  5. Use the bottom of a drinking glass to gently press down on each potato, flattening it out just enough, but being careful not to do it too hard, otherwise the potato will fall apart. Repeat with all the potatoes.
  6. Take the remaining garlic and oil from the mixing bowl and brush it on top of the potatoes. This will give the potatoes so much more flavor. (Also, when the minced garlic is on top of the potatoes and nestled into the smashed parts of the creamy potato, the garlic won’t burn. If all the excess garlic falls off as you are transferring the potatoes to the baking sheet and is on the baking sheet, it will burn.)
  7. Roast the potatoes in the preheated oven for about 15 minutes, then turn the potatoes over and roast for another 5-10 minutes. (The time will really depend on the size of the potatoes that you used.)
  8. Garnish the roasted smashed potatoes with any fresh herbs of your choice, they are are fantastic. Parsley, green onions, chives, dill, thyme or rosemary are all wonderful choices.

Notes

When tossing the potatoes in oil, garlic and herbs, leave most of the garlic at the bottom of the bowl. Evenly coat the potatoes in oil, salt, pepper and dry herbs. The garlic will naturally fall to the bottom of the bottom.

Leave it in the bowl, distribute the potatoes on the baking sheet, flatten THEN use the remaining oil and garlic on top of the potatoes. If you scrape out all the garlic onto the baking sheet, the garlic will burn. If you spoon it onto the potatoes, the garlic will nestle into the potatoes, add more flavor and won’t burn. Since the potatoes are cooked all the way through already, you just need to roast them long enough to crisp them up.

(If most of the oil was soaked up by the potatoes, add another spoonful to the garlic.)

 

Keywords: roasted smashed potatoes, oven roasted potatoes, garlic and herb roasted smashed potatoes

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