Crispy Smashed Potatoes
Updated Nov 18, 2025
Crispy smashed potatoes roasted until golden and crunchy on the outside and soft in the middle with garlic and parmesan cheese for extra crunch.
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Smashed Potatoes are so good and so crispy!
These Garlic Smashed Potatoes are soft on the inside and crispy on the outside with a rosemary garlic flavor. Can I just say that I truly appreciate all the wonderful ways we can eat potatoes? And here’s a relatively new way that I’ve been making for a few years…it’s not mashed potatoes, it’s smashed potatoes! It’s the best of both worlds for those who love a crispy potato on the outside and a smooth, creamy inside. The garlic and parmesan add so much flavor to these smashed potatoes, too.
Happy Cooking!
– Yumna
Garlic Smashed Potatoes Ingredients
- Potatoes: I like to use small Yukon gold potatoes, but you can also use other varieties, like baby red potatoes. If you use large potatoes, cut them in half first.
- Olive oil: You can use avocado oil or vegetable oil if that’s what you have, or even melted butter.
- Garlic: Here’s a quick tutorial on how to mince garlic. Fresh is best, but you can also use frozen garlic.
- Parmesan cheese: Grated cheddar, Gouda, or your favorite melty cheese also works.
- Herbs and spices: Fresh rosemary, salt, and pepper. If you don’t like rosemary, you can also use thyme, oregano, or Italian seasoning.
How to Make Garlic Smashed Potatoes
I’d just been wanting to try out this recipe for the longest time. I’m so glad I finally got a chance to make it, and it turned out sooo delicious. The prep is so easy and gets done in just a snap. The hard part is the wait while it’s baking in the oven, but it’s totally worth it.
Can’t wait to make it more often!! – Varshila
Crispy Smashed Potatoes Recipe
Video
Ingredients
- 1 pound baby Yukon Gold potatoes about 12-16
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 2 teaspoons fresh rosemary chopped
- ¼ cup grated parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F.
- In a large pot of salted boiling water, cook the potatoes until fork-tender, about 15–20 minutes. Drain and let the potatoes cool slightly.
- Transfer the potatoes to a large rimmed baking sheet. Use a potato masher or the bottom of a measuring cup or glass to press down on the potatoes to smash them.
- Drizzle the potatoes with olive oil, then add the garlic, rosemary, Parmesan, salt, and pepper. Toss with your hands to combine.
- Bake for 15 minutes until the bottoms are golden. Use a spatula to flip the potatoes and add more salt, pepper, and olive oil, if desired. Return to the oven for 12–15 more minutes until the potatoes are crispy.
Equipment
Notes
- My Top Tip: Smash the potatoes lightly but firmly. You want them to get flat, but still remain in one piece.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven or toaster oven at 350ºF for 5–7 minutes. You can reheat them in the microwave, but they won’t get as crispy.
- Freezing: Wrap the potatoes tightly in foil and transfer to a freezer-safe bag or container. They’ll last in the freezer for 2–3 months.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Video Tutorial
Recipe Variations
- Increase the garlic: If you love the flavor, toss the potatoes with more minced garlic and/or garlic powder before baking.
- Make salt and vinegar smashed potatoes. When you take the potatoes out of the oven, toss them with a few spoonfuls of apple cider vinegar. You can also add a splash of apple cider vinegar to the water when you boil the potatoes.
- Serve with tons of toppings: Garnish the potatoes with Greek yogurt, sour cream, chopped chives, or a dollop of pesto.
“These are amazing!!! And my husband loves them 😍 Your recipes never fail.
Thank you!” – Mary
Recipe Tips
- Don’t over-boil the potatoes. They should be fork-tender, not falling apart. When you poke one with a fork, it should be easy to pierce but have a little resistance.
- Spread the potatoes out on the baking sheet. Leave some room in between each potato so they get nice and crispy. You may need to use two baking sheets.
- Smash the potatoes lightly but firmly. You want them to get flat, but still remain in one piece.
Serving Ideas
- Chicken: Rosemary Roasted Whole Chicken, Lemon Chicken Piccata, Grilled Dijon Chicken
- Steak: Garlic Butter Steak Bites, Steak Salad, Cast Iron Skillet Steak
- Salmon: Honey Lemon Salmon, Harissa Glazed Salmon, Air Fryer Greek Salmon
FAQs
You can if you don’t like the potato skin, but I’d leave it on. The potato skin gets nice and crispy, and it helps keep the potato from falling apart.
You can boil and smash the potatoes several hours ahead of time. Then, when you’re ready to roast, just put them in the oven.
Smashed potatoes are more similar to roasted potatoes than mashed potatoes. They’re crispy on the outside and soft and fluffy in the middle.
Comments
Potatoes, garlic, and rosemary – what’s not to like? Delicious and not difficult, thank you!
Yay! So glad to hear you enjoyed it! Thank you!
My family LOVES these potatoes. We have made them several times and always a hit.
Aww, I’m so glad!! Thank you, Terri!
they are so yummy 😉
Yay! So happy you liked them!
Finally made these! Yum! What a great and easy side dish!!
So glad you liked it!
It looks like you Ash the potatoes AFTER you top with cheese and rosemary, but the recipe says to smash first. I think it makes more sense to smash after adding the topping, doesn’t it?
Thank you for spotting that! You can actually make this recipe either way.
Yes, I smashed them first and they still turned out great. Delicious!
Yay! Thank you so much!
These are amazingggg!!! And my husband loves them 😍
Your recipes never fail. Thank you!
Thank you so much! That makes me so happy to hear!
Delish, thanks Yumna!
You’re so welcome!
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