Crispy Garlic Smashed Potatoes

What Kind of Potatoes Work Best?

Use baby potatoes as they boil faster and their smaller size allows them to quickly crisp up in the oven.

Why Are They Boiled Beforehand?

Boiling potatoes beforehand cook them through first so the insides are soft and fluffy.

Then when they’re roasted, the outer layers get crispy faster without remaining tough.

While the inside of each potato remains soft.

How Do You Make Roast Potatoes Really Crispy?

Boiling the potatoes before roasting, olive oil and high heat all contribute to really crispy roast potatoes.

1. Boiling Potatoes: Ensures they’re fully cooked, creating a soft inside so the outer layer can get extra crispy. This process also breaks down starches, which leads to really crispy potatoes.
2. Olive Oil: Olive oil aids in even heat distribution, allowing the potato’s surface to dehydrate quickly in the oven, resulting in a crispy crust. Essentially, the oil “fries” the potatoes in the oven.
3. High Heat: A high oven temperature ensures quick and even crisping of the potatoes.

What Temperature Should You Roast Potatoes?

A high oven temperature of 425ºF (220°C) is best to get extra crispy roast potatoes.

Ingredient Notes & Substitutions

A comprehensive recipe card featuring all the ingredients can be found at the end of this post.

• Baby Potatoes: I recommend baby Dutch yellow baby potatoes.

• Olive Oil: Creates the best crispy exterior. Can be substituted with another vegetable oil of your choosing.

• Fresh Garlic: Can be substituted with garlic powder, 1 teaspoon of garlic powder in place of the 3 garlic cloves.

• Salt & Pepper: To season.

• Fresh Green Onion: Also known as spring onion in Australia. Substitute with fresh sliced chives or sliced leek.

• Shredded Parmesan Cheese: Use a block or wedge of parmesan and grate it yourself or use shredded or already grated parmesan cheese.

• Sour Cream: To serve. Substitute with plain Greek yogurt or a dairy-free sour cream or yogurt of your choice.

Step one: Preheat oven to 220ºC (425ºF) and grease a large baking sheet with butter or oil. I used a 9-inch x 13-inch (22cm x 33cm). 

Step two: Use a fork to puncture each potato a few times, creating air holes throughout.

Step three: Fill a large pot halfway with water and bring to a boil. Once boiling, add salt.

Step four: Add potatoes to boiling water, cover until it boils again, then cook the lid off for 15 minutes or until potatoes can be easily pierced with a fork. Meanwhile, prepare the garlic oil glaze.

Step five: In a small mixing bowl, combine oil, minced garlic, salt, and pepper. Mix until well combined. Set aside.

Step six: Once the potatoes are done boiling, remove them from the heat and drain off the water using a colander.

Transfer the drained potatoes to the greased baking sheet.

Step seven: Use the bottom of a glass to press down on each potato, smashing them. A fork can also be used for this step.

Optional: Allow the potatoes to cool for 5 minutes. This helps them dry out slightly, helping them crisp up during baking.

Step eight: Evenly drizzle the garlic oil glaze over the smashed potatoes. Use a pastry brush for more even distribution, if necessary.

Step nine: Sprinkle parmesan cheese over the potatoes.

Step ten: Bake for 35-40 minutes or until golden and crisp.

Step eleven: Garnish with sliced green onions and serve with sour cream. Enjoy!

• Fork-Tender Test: Potatoes are finished boiling when easily pierced with a fork or knife. Some of the potato skins may also start to peel away.

• Let Smashed Potatoes Cool Slightly: Allow them to sit briefly on the baking sheet after smashing. This brief cooling period allows the surface moisture to evaporate, making way for an even crispier result once they hit the high heat of the oven.

• Use a Pastry Brush: To easily distribute the oil glaze over the smashed potatoes before roasting for consistent crisping.

• Meat Main: Grilled steak or roast chicken. These classics allow the smashed potatoes to shine.

• Vegetarian Main: Easy Vegetable Lasagna with Tomato or Oven Baked Veggie Egg Slice.

• Fish Main: Grilled fish keeps the meal light yet satisfying.

• Vegetable Side: Alongside these Cauliflower Fritters or my Honey Soy Vegetable Skewers.

• Bread Pairing: Serve with a side of Garlic Herb Flat Bread.

• Breakfast: Poached eggs. Smashed potatoes for breakfast, anyone?

• Dips: Aioli or Tzatziki. A tangy dip can add an extra layer of flavor.

• Beverage: Coconut Lemonade.

How to Reheat in an Air Fryer

Set the temperature to 400ºF (200ºC) and cook for 10-15 minutes or until thoroughly heated.

How to Reheat in the Oven

Preheat the oven to 400ºF (200ºC) and bake for 10-15 minutes or until adequately warmed.

How to Reheat in the Microwave

Position the potatoes on a microwave-safe dish and heat in 30-second intervals until uniformly warm. Monitor closely to prevent overcooking.

How To Prepare Smashed Potatoes Ahead of Time?

1. Boiling & Smashing: The potatoes can be boiled and pre-smashed up to a day ahead of time. Don’t add the garlic and oil glaze. Can keep them on the baking sheet.
2. Storage: Keep them covered with plastic wrap and in the refrigerator until you are ready to proceed with roasting. Pour over the garlic and oil glaze just before roasting.

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