These Crispy Roasted Smashed Potatoes are likely to become one of your favourite side dishes. They are crispy on the outside and fluffy on the inside. Beautifully seasoned with chopped fresh rosemary, lemon zest and Parmesan cheese, they are a great accompaniment to many main courses. As a bonus, they are easy to make!
Why you’ll love this recipe:
There are few side dishes more popular than potatoes and these beautifully seasoned Smashed Potatoes are a guaranteed crowd-pleaser. They go with almost everything and are loved by almost everyone.
Potatoes are a versatile vegetable, able to be prepared in many ways.
You will love this recipe for Smashed Roasted Potatoes because:
- They are made from simple ingredients which are readily available.
- This is an easy side dish; just boil the potatoes, crush them on a baking tray, drizzle with oil, season, and bake. So simple!
- These crispy potatoes are a great side dish for many main meals.
- This dish is gluten-free and suitable for vegetarians or vegans by using an alternative to parmesan.
- You can customise the flavours to suit your taste.
- They are easy enough to make as a side dish for weeknights, as well as being ideal for dinner parties or the festive season.
- As the potatoes were cooked before placing in the oven, there’s no need to check when baking them that they are cooked on the inside. All you want to achieve is the crispiness on the outside.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Potatoes – I have used medium-sized white potatoes. If you prefer, you can use small potatoes. If you use large potatoes, you will need two baking sheets to ensure the pan is not over-crowded which can cause the potatoes to steam.
The type of potato you use in this recipe will vary the result – it depends on your preference. If you use starchy potatoes, the centre is light and fluffy with a mild flavour. A waxy potato holds its shape better, has a firm and slightly creamy texture.
If unsure, choose an all-purpose potato, such as Kestrel, Coliban, Yukon Gold, Kennebec or Sebago.
Sea salt – to flavour the water in which the potatoes are boiled. We also season the potatoes as they’re roasting with a sprinkle of sea salt flakes.
Olive oil – for the best flavour, I use extra virgin olive oil. Use the best olive oil that you have.
Rosemary – fresh rosemary adds great flavour.
Parmesan – adds a delicious, savoury umami note.
Lemon zest – the zest adds a bright, subtle citrus note.
How To Make Crispy Smashed Potatoes:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Boil the potatoes:
Add the potatoes to a large pan of cold, salted water.
Bring the water to a boil, then lower the heat to a simmer. Cook until you can easily insert a sharp knife or skewer into the potatoes.
2 – Dry the potatoes:
Carefully remove the potatoes and set them on a cooling rack over a sheet pan to cool and dry out for about 15 minutes.
While the potatoes are drying, preheat your oven.
3 – Smash the potatoes:
Add one tablespoon of oil to the baking tray then add the potatoes and use the base of a glass or potato masher to press down and crush the potatoes.
4 – Ready for the oven:
Drizzle with the remaining olive oil and sprinkle with sea salt and rosemary.
Bake in the oven for 30-40 minutes until golden and crispy then sprinkle with Parmesan cheese and lemon zest.
Tips for success and FAQs:
Boil your potatoes in salted water; this is the first step to add flavour. Be sure to start them in cold water. Don’t overcook them or they will fall apart when you crush them. Boil them just until the tip of a sharp knife or skewer easily pierces the flesh.
There is no need to peel the potatoes – the skin adds to the crunchy texture. Just wash them well.
I like to use the bottom of a water glass or a potato masher. To prevent the base of the glass from sticking to the potato, brush it with a little oil. To crush the potatoes, apply firm, but gentle pressure; you don’t want them to fall apart.
To get crispy potatoes, it is important to have them as dry as possible. After boiling the potatoes, I remove them from the water and place them on a baking rack to cool slightly. You will get more crispness by thinly crushing the potatoes. However, they have a tendency to fall apart rather than hold together.
Yes, you certainly can boil them and crush them while still slightly warm. When completely cooled, carefully place them in an airtight container in the fridge for up to 3 days and then proceed to roast them as per the recipe.
Store in an airtight container in the fridge for up to 3 days. Reheat them in a 200 degrees C/400 F oven for 10-15 minutes.
Yes, you can. Place the par-cooked, crushed potatoes in an airtight container, without the addition of oil or seasoning and freeze for up to two months. Defrost them before roasting.
Variations and substitutions:
Toppings – to add even more flavour, you could add sour cream and finely chopped chives or a dollop of basil pesto to serve.
Herbs – if you prefer, use other herbs of your choice such as fresh thyme, sage or dried oregano.
Spice – add some dried chilli flakes to add a spicy boost of flavour.
Spring onion/green onion – finely chop the white part and some of the green and sprinkle on top for serving.
Serving suggestions:
The Smashed Roasted Potatoes are at their crispy best when served fresh from the oven. Although they are perfect as they are, to take them to new flavour heights, you could serve them with sour cream and finely chopped chives or any other topping that you may like to add to a baked potato.
Some suggestions to enjoy them are:
- Alongside our Crispy Chicken Thighs or Chicken Patties.
- With a barbecue or roast of any kind, such as our Butterflied Chicken.
- Enjoy them for breakfast with crispy bacon and eggs.
- Enjoy them as a snack with our Sweet Chilli Sauce.
- They are perfect for brunch, served with sour cream, chives and smoked salmon.
- Use small potatoes and serve as an appetiser.
There are few side dishes more popular than the potato, and I am certain that these Smashed Roasted Potatoes will become a family favourite.
Alex xx
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Crispy Roasted Smashed Potatoes
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 850 g (1.8 lb) medium size white potatoes – Kestrel or Coliban (see notes), approx. 6 medium potatoes See Note 1
- 3 teaspoon sea salt (for the water for boiling the potatoes) See Note 2
- 60 ml (¼ cup) extra virgin olive oil
- 1 tablespoon fresh rosemary – finely chopped See Note 3
- ½-1 teaspoon sea salt flakes – or to taste
For Serving:
- 20 g (¼ cup) Parmesan cheese – freshly grated
- 2 teaspoon lemon zest – finely grated
Instructions
- In a large pan of cold water, add the whole potatoes, skin on. Season the water with the salt, and then bring to the boil. The water should cover the potatoes by about 2.5 cm (1 inch).
- Bring the water to a boil, then lower the heat to a simmer.
- Cook the potatoes until you can easily stick a knife into them – depending on the size, this should take 20-30 minutes once the water starts to boil.
- Carefully remove the potatoes – we use tongs, as draining them can damage them. Set the potatoes on a cooling rack over a sheet pan to cool for about 15 minutes.
- Preheat your oven to 220 degrees C (430 F).
- Add one tablespoon of oil to the baking tray. Add the potatoes, and using the base of a glass or flat potato masher, press down to smash the potatoes to a thickness of about 1 cm (½ inch). Drizzle with the remaining olive oil and sprinkle with sea salt and rosemary.
- Roast in your preheated oven for 30-40 minutes, until golden and crispy.
- Sprinkle with Parmesan cheese and lemon zest and serve immediately.
Notes
- Potatoes: I have used Coliban Potatoes. Other varieties that are ideal for this recipe are Kestrel, Yukon Gold, Kennebec or Sebago.
- Salt: for boiling the potatoes, we use a coarse sea salt, or cooking salt, not table salt. We also use sea salt flakes to roast the potatoes.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Making ahead: boil the potatoes and crush them while still slightly warm. When completely cooled, carefully place them in an airtight container in the fridge for up to 3 days and then proceed to roast them as per the recipe.
- Storage: leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a 200 degrees C/400 F oven for 10-15 minutes.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Mikayla
These are so good! Better than the actual main meal I made lol!
Alexandra Cook
Hi Mikayla!
Thank you for making this recipe, and I am so pleased you enjoyed it.
Alex xo
Amy
An easy, quick, and delicious side dish recipe to make.
Alexandra Cook
Thank you, Amy! xo
Carrie Robinson
This is one of my favorite ways to make potatoes! They just end up so crispy and tasty. 🙂
Alexandra Cook
I agree, Carrie – so delicious, and very easy.
Thanks for making! Alex xo
Jennie
These smashed potatoes are so much better than regular roasted potatoes! They came out so crispy on the outside and soft and fluffy on the inside. It’s such a great tip to oil the bottom of the glass to prevent sticking. From now on, I’ll keep some pre-boiled potatoes in my fridge so I can whip these up for dinner anytime!
Alexandra Cook
Hi Jennie,
Thank you so much for giving this recipe a try! I am so pleased that you enjoyed it and will be making it again 🙂
Alex xo
Kathryn
These potatoes are THE BEST! We loved them I made them two nights in a row! Can’t wait to make them again next week.
Alexandra Cook
Hi Kathryn,
Thank you for the lovely comment! I am so pleased you enjoyed this recipe 🙂
Alex xo