Super Crispy Smashed Potatoes (With Herbs)

Crispy smashed potatoes (also called crushed potatoes) with just 5 ingredients and a simple method; you’ll love this new way to serve up super crispy, flavorful spuds!

If someone were to ask me what my ultimate favorite ‘humble’ ingredient is, it would be the potato: mashed, fried, boiled, roasted. There are tons of ways to enjoy the humble spud – and that’s not even including all of the recipes that they can be used within. This time, I’m here to share my favorite method for making crispy smashed potatoes (aka crushed potatoes). 

Smashed potatoes are one of my new favorite ways to serve up spuds, as the new and, even crispier, alternative to roasted potatoes. These crispy smashed potatoes are made by boiling, lightly crushing, and then roasting potatoes into crispy potato perfection. And unlike other potato sides, the ‘smushed’ edges of the potato mean that this dish is ultimate crispy heaven!

Season and serve them with your toppings of choice for a delicious appetizer or side (who needs tots when you have smashed potatoes?!). Plus, this recipe is gluten-free, dairy-free, and vegan! Great for impressing everyone at the table. 

The Ingredients

• Potatoes – This recipe works with lots of potatoes. I prefer to use waxy potatoes, for the creamier center. For small potatoes, you can use new potatoes and red baby potatoes.
• Salt
• Herbs – rosemary and sage are what I used. You can swap this out with your favorite herbs and seasonings (see suggestions below).
• Olive Oil

You can use small potatoes too for more of a side dish. New potatoes or red baby potatoes will work well. I prefer to use waxy potatoes with this recipe.

Optional Add-ins

• Cheese – you can sprinkle these potatoes with parmesan, cheddar, or a vegan alternative (like this Simple Smoky Vegan Cheddar Cheese.)
• Other Seasoning blends – You can experiment with different blends based on what you’re serving the smashed potatoes with. I.e., this Italian seasoning, or even using a combination of garlic powder, onion powder, and paprika.
• Spice – for heat, you could add a sprinkle of chili flakes, or even a little chili oil.
• Roasted garlic – goes well with any potato dish. Roast the garlic whole alongside the potatoes, then crush and top the crispy potatoes before serving.

The Step-By-Step Instructions

Step 1: Clean & boil the potatoes

First, brush the potatoes to get rid of any dirt, rinse, and then pat them dry with a kitchen towel.

Then, fill up a large pot with lots of water, add salt (liberally!) and the potatoes.

Boil until the potatoes have softened (about 20 minutes). The potatoes should be fork tender.

The size of the potatoes will affect how long they take to become tender – mine are medium-sized so take longer than new potatoes and other smaller varieties.

Step 2: Smash the potatoes

Drain the water and move the potatoes onto a baking tray.

Press them down with a flat object (like the bottom of a glass/cup) to obtain the “smashed” effect. You can use the bottom of a large glass or a potato masher wrapped in tin foil for a ‘cleaner’ smash, or the potato smasher on its own.

Drizzle with a little oil (and optionally a little butter – but it’s best not to use ONLY butter as it can burn in the oven) and top with the herbs.

Certain herbs and spices will burn if in the oven for too long. To avoid that, you can add them in the last 5-10 minutes of baking or even after they’ve baked, though they won’t infuse quite as much

Step 3: Bake them

Roast in the oven at 230ºC/450ºF for 15 minutes. If you want them crispier, bake for up to 20-25 minutes.

Once they’re removed from the oven, top with any additional herbs, seasonings, and ‘extras’ – then serve warm!

How To Serve

You can serve these crispy roasted potatoes as a side to any dish in place of roasts, potato tots, or other potato dishes.

I love to add a few extra flavorings for even more of an addictive dish:

• Drizzle with a little homemade pesto
• Dollop with a little sour cream and chives/scallions
• Serve with guacamole
• Dip into mayonnaise (or a vegan mayo alternative)
• Top with some cheese – like parmesan or sharp cheddar. You can add this in the last 5 minutes of baking or just sprinkle it over the potatoes once they’re out of the oven. Feel free to use a dairy-free alternative, if preferred (like this Simple Smoky Vegan Cheddar Cheese).

How To Make Ahead & Store

You can boil the potatoes ahead of time and then leave for up to 2 days before smashing and baking in the oven. You’ll need to add a few extra minutes to the cooking time – keep an eye on them until they’re browned and crispy.

To store any leftovers, keep them in an airtight container in the fridge for up to 5 days. They will lose their crispness once chilled, so it’s best to reheat them in the oven to try and get some crispness back again.

I haven’t tried to freeze these smashed potatoes, so I can’t guarantee what the results would be like. Though, generally, potatoes are very freezer-friendly.

Recipe Notes

• Don’t omit the salt in the boiling water. It might seem crazy to add too much salt, but it really helps season the entire potatoes for overall better flavor in the final dish.
• These potatoes become even crispier by roasting them directly on the baking pan, rather than on parchment paper.
• Experiment with the herbs and seasonings based on what you’re serving them with. For example, a little oregano, lemon, and olive oil make for a great greek version.
• For even more crispness, you could broil the potatoes for a minute or two just before removing them from the oven.
• Some herbs and spices may ‘burn’ or become bitter when cooked for long periods of time. If you want to avoid this. Then add them in the last 10-15 minutes of the cooking time.
• Don’t worry about trying to get these neatly crushed; the fluffier they are, and the more ‘ridges’ there are, the crispier the potato will become!
• If the potatoes are over boiled, then they can become a bit too flat when squashed. They’ll still be lovely and crispy but won’t have as much of the fluffy insides. 

More Potato Recipes

• Salt-Baked potatoes with rosemary
• Grilled Potatoes in Foil
• Rosemary Garlic Crispy Roasted Potatoes
• Lebanese Spicy Potatoes Batata Harra
• Crispy Accordion Potatoes On A Stick (Potato Skewers)

If you try this crispy smashed potatoes recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.