Crispy and golden on the outside, tender on the inside, smashed potatoes are a delicious way to prepare oven-roasted potatoes.
The method is simple: first, boil the potatoes until tender, then smash them and roast them in the oven with a little olive oil. This two-step cooking method creates an extra-crispy, golden exterior while keeping the inside soft and fluffy.
In this recipe, I serve them with a homemade chimichurri sauce, fresh and slightly tangy, which pairs perfectly with the crispy potatoes.
Here's how to make these crispy smashed potatoes, step by step.
How to prepare crispy smashed potatoes
Crispy smashed potatoes are made by first boiling the potatoes until tender.
Once cooked, place them on a baking sheet and gently smash each potato with a potato masher or fork. The goal is to flatten them enough to increase the surface area exposed to the heat without breaking them apart completely.
Brush them with olive oil and season them before roasting them in the oven until they are golden and crispy.
There's no need to flip the potatoes during baking.
Tips for Perfectly Crispy Smashed Potatoes
- Make sure to drain the potatoes well after boiling. Less moisture means better roasting and crispier potatoes.
- Space the potatoes out on the baking sheet. If they're too close together, moisture can build up and prevent them from crisping properly.
- Don't be afraid to smash them well. The more surface area that's exposed, the more golden, crispy edges you'll get.
- Use enough oil. It helps the surface of the potatoes turn beautifully golden and crispy.
- Preheat the oven thoroughly. The potatoes should go into an already-hot oven at 420°F (215°C).
Which potato variety to choose?
Baby potatoes are particularly well suited for smashed potatoes. Their small size allows them to cook quickly and evenly, and they're easy to smash once tender. There's no need to peel them.
You can use yellow, red, or a mix of different-colored baby potatoes.
Other varieties of potatoes can also work. Choose smaller potatoes when possible, or cut them into similarly sized pieces so they cook evenly.
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Serving Smashed Potatoes with Chimichurri
I particularly like serving these potatoes with homemade chimichurri sauce. Made with fresh parsley, garlic, olive oil, red wine vinegar, and lemon juice, it adds a fresh, tangy contrast to the crispy potatoes.
To serve, spoon a little chimichurri over the potatoes and serve the remaining sauce on the side so everyone can add more to taste.
Crispy smashed potatoes
Crisp, tender potatoes with chimichurri sauce. A feast for the taste buds!
Ingredients
- 15- 20 baby potatoes
- Olive oil (for cooking)
- Salt (to taste)
Chimichurri sauce
- 1 cup parsley leaves (well tapped) without stems
- ⅓ cup of olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. lemon juice
- 2 cloves garlic
- ½ tsp. salt (or more to taste)
- 1 teaspoon dried oregano
- ¼ teaspoon hot pepper flakes (to taste)
- ½ cup chopped French shallot
Instructions
- Preheat oven to 420°F
- In a pot filled with water, add the potatoes and salt the water.
- Bring to a boil and cook until potatoes are tender, about 20 minutes.
- Drain potatoes and place on a baking sheet lined with parchment paper.
- Using a potato masher or fork, mash each potato. It's okay if the shapes don't match or if pieces fall off. Leave some space between the potatoes.
- Brush the potatoes with olive oil and add a little salt. Bake in the oven for about 40 minutes until the potatoes are crisp and golden brown.
Chimichurri sauce
- Meanwhile, in a food processor, chop parsley, French shallot and garlic to desired consistency.
- Add wine vinegar, lemon juice, salt, hot pepper flakes and olive oil and blend well.
Just before serving, drizzle a small amount of chimichurri over the potatoes.
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Marie-Noël Ouimet is a writer and content creator specializing in gastronomy, wine, and travel. She is the founder of the digital magazine Urbaine City, where for over 10 years she has been highlighting the pleasures of the table and the destinations that bring them to life. She also holds the WSET Level 3 certification in wines and spirits.
