Crispy Smashed Potatoes with Garlic & Fresh Herbs

Last Updated on October 1, 2026 by Fatima

If you love potatoes with crispy golden edges and a soft, fluffy center, these Crispy Smashed Potatoes are a recipe you will want to make again and again. Baby potatoes are boiled until tender, gently smashed, coated with fragrant garlic and herb oil, and roasted until beautifully golden and crunchy.

What makes this version special is the modern herb twist. Instead of using just one seasoning, the potatoes are finished with a combination of fresh rosemary, parsley, thyme, garlic, lemon zest, and a touch of chili flakes. The result is crispy, savory, herby, and fresh without being complicated.

Smashed potatoes are particularly good at creating lots of crispy surface area because flattening the cooked potatoes exposes more of the potato to the hot baking tray. That is one reason the technique produces the contrast of crunchy edges and tender centers that makes this dish so appealing.

What Are Smashed Potatoes?

Smashed potatoes are small potatoes that are first cooked until tender and then gently flattened before being roasted or fried until crisp.

Unlike traditional mashed potatoes, the potatoes are not completely mashed. They keep their shape while developing rough, uneven edges that become wonderfully crunchy during roasting.

The basic technique is simple:

Boil → Smash → Season → Roast → Finish with Fresh Herbs

This makes them an easy alternative to traditional roasted potatoes, fries, or mashed potatoes.

Why You’ll Love These Crispy Smashed Potatoes

• Crispy and golden on the outside
• Soft and fluffy inside
• Made with simple ingredients
• Naturally vegetarian
• Easy enough for a weeknight dinner
• Perfect for entertaining
• Excellent with grilled chicken, fish, burgers, or steak
• Fresh herbs add plenty of flavor without making the recipe complicated
• Can be customized with cheese, chili, lemon, or your favorite dipping sauce

The Secret to Extra Crispy Smashed Potatoes

The most important part of this recipe is not complicated seasoning. It is texture.

First, cook the potatoes until they are tender enough to flatten easily. After draining, allow them to steam-dry for a few minutes. Excess moisture can make it harder for the potatoes to become deeply crisp.

Next, don’t be afraid to smash them fairly thin. A thinner potato has more exposed surface area, while rough, craggy edges create even more places for browning and crunch.

Finally, give the potatoes enough room on the baking sheet. If they are packed too closely together, they can steam instead of roast.

For maximum crispiness, use a properly preheated oven and a generous coating of oil. High-heat roasting is a commonly recommended technique for achieving the characteristic golden exterior.

Ingredients You’ll Need

For the Potatoes

• 1½ pounds (700 g) baby potatoes, preferably Yukon Gold or small red potatoes
• 2½ tablespoons extra-virgin olive oil
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon chili flakes, optional

For the Modern Herb Oil

• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, finely minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves
• ½ teaspoon lemon zest
• Pinch of sea salt

For Finishing

• 1 tablespoon freshly chopped parsley
• A little extra lemon zest
• Freshly squeezed lemon juice, optional
• Flaky sea salt, optional

Which Potatoes Are Best for Smashed Potatoes?

Small Yukon Gold, baby gold, baby red, or other small waxy potatoes work particularly well.

Their small size makes them easy to cook and smash, while waxier varieties can give you a creamy interior with a crisp exterior.

Try to choose potatoes that are similar in size so they cook evenly.

You do not need to peel them. In fact, keeping the skin on gives the finished potatoes extra texture.

How to Make Crispy Smashed Potatoes

Step 1: Boil the Potatoes

Wash the baby potatoes thoroughly and place them in a large saucepan.

Cover with cold water and add approximately 1 teaspoon of salt.

Bring the water to a boil, then reduce the heat and simmer for about 15–20 minutes, or until the potatoes are completely fork-tender.

The exact cooking time depends on the size of your potatoes.

Step 2: Drain and Dry

Drain the potatoes well.

Let them sit for about 5–10 minutes so excess moisture can evaporate.

This small step helps create a better roasted texture.

Step 3: Prepare the Herb Oil

While the potatoes are cooling slightly, combine:

• Olive oil
• Minced garlic
• Rosemary
• Parsley
• Thyme
• Lemon zest
• A pinch of salt

Mix well and set aside.

The combination of fresh herbs, garlic, and lemon gives the potatoes a brighter flavor than ordinary roasted potatoes.

Step 4: Preheat the Oven

Preheat your oven to 450°F (230°C).

Place a large baking sheet in the oven while it heats if you want an even more aggressively crisp bottom.

Step 5: Smash the Potatoes

Carefully transfer the cooked potatoes to the baking sheet.

Using the bottom of a sturdy glass, measuring cup, or potato masher, gently press each potato until it is about ½-inch thick.

Don’t flatten them completely. You want the potato to remain intact while creating plenty of rough edges.

Step 6: Season

Drizzle the potatoes generously with olive oil.

Sprinkle with salt, black pepper, garlic powder, smoked paprika, and chili flakes if using.

Brush or spoon the prepared herb oil over the potatoes.

Try to get some of the garlic and herbs into the rough edges.

Step 7: Roast Until Crispy

Place the tray in the preheated oven.

Roast for approximately 25–35 minutes, or until the potatoes are deeply golden and crisp around the edges.

For extra-crispy potatoes, you can switch the oven to broil for the final 1–2 minutes. Watch them carefully so the herbs and garlic don’t burn.

Step 8: Finish with Fresh Herbs

Remove the potatoes from the oven.

Sprinkle with fresh parsley, a little extra lemon zest, and flaky sea salt.

A small squeeze of fresh lemon juice just before serving adds a bright finishing touch.

Serve immediately while the potatoes are hot and crispy.

How to Make Them Even Crispier

If you want seriously crunchy smashed potatoes, keep these tips in mind:

1. Don’t overcook the potatoes.
They should be tender enough to smash but not falling apart in the water.

2. Let them dry.
After boiling, allow the potatoes to release excess steam before roasting.

3. Smash them thin.
The more surface area you expose, the more opportunity you create for browning.

4. Don’t overcrowd the pan.
Leave space between the potatoes so hot air can circulate.

5. Use enough oil.
A light but thorough coating helps the potatoes brown evenly.

6. Roast at high heat.
A hot oven is essential for creating crisp edges.

7. Finish with fresh herbs.
Adding delicate herbs after roasting keeps their flavor fresher and prevents them from burning.

Can I Make Crispy Smashed Potatoes in an Air Fryer?

Yes.

Air frying works particularly well for smashed potatoes because the circulating hot air helps crisp the exposed edges.

Prepare the potatoes using the same boiling and smashing method.

Brush them with oil and seasonings, then air fry at approximately 400°F (200°C) for 15–20 minutes, depending on the size and thickness of the potatoes and your air fryer.

Check them halfway through and continue cooking until the edges are deeply golden and crisp.

Easy Flavor Variations

One of the best things about smashed potatoes is how easily you can change the flavor.

Garlic Parmesan Smashed Potatoes

Add freshly grated Parmesan during the final 5 minutes of roasting. Finish with parsley.

Lemon Herb Smashed Potatoes

Increase the lemon zest and finish with fresh lemon juice and chopped parsley.

Spicy Smashed Potatoes

Add extra chili flakes, cayenne pepper, or a drizzle of chili oil before serving.

Rosemary Garlic Potatoes

Use extra fresh rosemary with garlic and olive oil for a classic combination.

Cheesy Smashed Potatoes

Sprinkle mozzarella, cheddar, or Parmesan over the potatoes during the final few minutes of baking.

Chili-Lime Smashed Potatoes

Finish with lime zest, lime juice, chili flakes, and fresh cilantro.

What to Serve with Crispy Smashed Potatoes

These potatoes are incredibly versatile and can be served alongside almost any main course.

Try them with:

• Roast chicken
• Grilled chicken
• Baked salmon
• Grilled fish
• Steak
• Burgers
• Grilled vegetables
• Fried or roasted eggs
• Vegetarian grain bowls
• Fresh salads

They also make a fantastic appetizer when served with a creamy dipping sauce.

Best Dips for Smashed Potatoes

Serve these crispy potatoes with:

• Garlic yogurt dip
• Sour cream and chives
• Ranch dressing
• Garlic aioli
• Spicy mayonnaise
• Herbed Greek yogurt
• Tzatziki
• Chili oil

For a lighter option, mix Greek yogurt with lemon juice, garlic, parsley, salt, and black pepper.

Can I Make Them Ahead?

Yes.

You can boil the potatoes several hours ahead or even prepare them the day before.

Once cooked, cool them completely and refrigerate them in an airtight container.

When ready to cook, smash and season the potatoes before roasting.

For the crispiest result, avoid storing the potatoes after they have already been roasted for too long. Freshly roasted potatoes will always have the best texture.

How to Store Leftover Smashed Potatoes

Allow leftover potatoes to cool completely before transferring them to an airtight container.

Refrigerate for up to 3–4 days.

To reheat, use an oven or air fryer rather than a microwave if possible.

Reheat at around 400°F (200°C) until hot and crisp again.

Frequently Asked Questions

What are crispy smashed potatoes?

Crispy smashed potatoes are small potatoes that are boiled until tender, flattened, seasoned, and roasted at high heat until the outside becomes golden and crisp while the inside stays soft.

Why aren’t my smashed potatoes crispy?

The most common reasons are excess moisture, overcrowding the baking sheet, insufficient oil, or an oven that is not hot enough. Allow the potatoes to steam-dry after boiling and give them plenty of space on the tray.

Should I peel potatoes before making smashed potatoes?

No. Baby potatoes have thin skins, so peeling isn’t necessary. Leaving the skin on also adds texture.

How thin should I smash potatoes?

Around ½ inch thick is a good starting point. You can make them slightly thinner if you prefer extra crispy edges, but avoid pressing so hard that they completely fall apart.

Can I use regular potatoes instead of baby potatoes?

Yes, but smaller potatoes are generally easier to cook evenly and smash. If using larger potatoes, cut them into smaller pieces before boiling.

Can I make smashed potatoes without fresh herbs?

Absolutely. You can use dried rosemary, thyme, oregano, parsley, or an Italian herb blend. If using dried herbs, use smaller quantities because their flavor is more concentrated.

Are smashed potatoes the same as mashed potatoes?

No. Mashed potatoes are completely mashed into a smooth or chunky mixture. Smashed potatoes are flattened while remaining mostly intact, then roasted until crisp.

Can I make smashed potatoes in an air fryer?

Yes. Air frying is an excellent option for creating crispy edges. Cook the smashed potatoes at around 400°F (200°C) until golden and crisp, checking them during cooking.

Final Thoughts

These Crispy Smashed Potatoes with a Modern Herb Twist are proof that a few simple ingredients can turn ordinary potatoes into something special.

The combination of crispy golden edges, fluffy centers, garlic, fresh herbs, lemon zest, and olive oil makes them far more exciting than a basic roasted potato.

Serve them as a side dish for dinner, add them to a weekend spread, or put out a platter with your favorite dipping sauce for guests.

Once you master the simple boil, smash, season, and roast technique, you can create endless versions using the flavors you love.

And honestly, don’t be surprised if everyone reaches for the potatoes before the main course.