Crispy Smashed Potatoes

Name: Crispy Smashed Potatoes with Rosemary & Garlic
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs baby potatoes; 3 tbsp olive oil, divided; 1 tsp rosemary salt; 1/2 tsp black pepper, freshly ground; 2 tbsp butter, melted; 4 cloves garlic, smashed; Flaky sea salt, for finishing

Crispy Smashed Potatoes deliver a fluffy, buttery interior with a crunchy, golden-brown exterior using a three-step method: boil baby potatoes, smash them lightly, then roast with olive oil and aromatics.

🌍American 🏷️Smashed potatoes 🏷️Crispy potatoes 🏷️Roasted potatoes 🏷️Potato side dish Rosemary

🏷️

🏷️Garlic

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thatdudecancookonTikTok

Total

55 min

Servings

4

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

1.5 lbs baby potatoes
3 tbsp olive oil, divided
1 tsp rosemary salt
1/2 tsp black pepper, freshly ground
2 tbsp butter, melted
4 cloves garlic, smashed
Flaky sea salt, for finishingoptional

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Instructions

1
In a pot of boiling water, cook the baby potatoes until they are just fork-tender.
2
Drain the potatoes and transfer them to a mixing bowl.
3
Drizzle with about 2 tablespoons of olive oil and season with rosemary salt and black pepper. Toss to coat.
4
Coat a sheet pan with the remaining 1 tablespoon of olive oil. Arrange the seasoned potatoes on the pan, leaving space between them.
5
Using a potato masher or the bottom of a heavy glass, gently smash each potato until it's flattened.
6
Roast in a preheated oven at 400°F (200°C) for 20 minutes.
7
Remove the pan from the oven and carefully flip each potato.
8
Drizzle the potatoes with melted butter and scatter the smashed garlic cloves around the pan.
9
Return to the oven and roast for another 20 minutes, or until super golden brown and crispy.
10
Remove from the oven, sprinkle with flaky sea salt, and serve immediately.

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Tips & Notes

Pro tips

Pat potatoes dry after boiling before smashing to help them crisp better; excess moisture will steam instead of roast.
Don't skip the halfway stir during roasting—toss potatoes to expose all cut sides evenly for uniform golden browning.
Use freshly ground black pepper and flaky sea salt added at the end to preserve their texture and flavor impact.
For extra crispiness, increase oven temp to 425°F if your oven runs cool, watching closely in the final 5 minutes.

Substitutions

Olive oil → avocado oil or ghee (similar smoke point and results)
Rosemary salt → garlic salt or Italian seasoning salt (adjust to taste)
Butter → additional olive oil (omit if vegan; use 1 tbsp more oil)
Fresh rosemary sprigs → dried rosemary or thyme (use ½ tsp dried; add during roasting)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat uncovered at 375°F for 8–10 minutes to restore crispiness.

Common Questions

Why do you boil the potatoes first?

Boiling pre-cooks the potatoes to ensure they're tender inside, while smashing and roasting creates the crispy exterior without overcooking the center.

How do you smash the potatoes without mashing them completely?

Use a potato masher or fork to gently flatten each potato once, creating a rough, broken surface that crisps up during roasting. Don't over-work them.