Roasted Smashed Potatoes

5 from 1 review

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.


  • 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.)


  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.


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