Crispy Smashed Baby Potatoes with Garlic and Rosemary
Baby potatoes boiled until tender, flattened, then roasted until the edges shatter — tossed with garlic, rosemary and flaky salt.
The trick is to boil them until a knife slides in with no resistance, then let them steam dry for a few minutes. Dry surfaces crisp; wet ones steam. Smash them gently with the base of a glass or a fork so they stay in one piece, and give them plenty of room on the tray.
Garlic and rosemary go in at the end rather than the beginning — garlic burns fast at high heat, and this way it stays sweet and fragrant instead of bitter.
Ingredients
- 1 kg baby potatoes, unpeeled
- 1 tablespoon fine salt, for the boiling water
- 4 tablespoons olive oil
- 3/4 teaspoon fine sea salt
- Freshly ground black pepper
- 4 garlic cloves, thinly sliced
- 2 sprigs fresh rosemary, leaves picked and roughly chopped
- Flaky sea salt, to finish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Put the potatoes in a large pot and cover with cold water by about 3 cm. Add the tablespoon of fine salt.
- Bring to a boil and simmer for 15–18 minutes, until a knife slips into the centre of the largest potato with no resistance. Drain well.
- Leave the potatoes in the colander for 5 minutes to steam dry, then tip them back into the dry pot and shake gently to rough up the surfaces slightly.
- Heat the oven to 230°C (450°F) and line a large baking tray with baking paper. Put the tray in the oven while it heats.
- Brush 2 tablespoons of the olive oil over the hot tray, add the potatoes and press each one flat with the base of a glass or a fork until it's about 1.5 cm thick.
- Drizzle with the remaining 2 tablespoons of olive oil and season with the fine sea salt and black pepper.
- Roast for 25–30 minutes, without turning, until the undersides are deep golden and the edges are crisp.
- Scatter the sliced garlic and rosemary over the potatoes and roast for a final 5 minutes, until the garlic is golden and fragrant — not brown.
- Transfer to a serving dish, sprinkle with flaky salt and fresh parsley, and serve hot.
Cook’s tips
- Choose potatoes of a similar size so they finish boiling at the same time.
- Let them steam dry properly after draining — this single step does more for crispness than anything else.
- Preheating the tray with oil means the potatoes start crisping the moment they touch it.
- Smash gently and stop as soon as the potato flattens; pressing too hard breaks it apart.
- Add the garlic late — it goes from golden to burnt in under a minute at this temperature.
Substitutions
- Use duck fat or a good vegetable oil instead of olive oil for a richer roast.
- Thyme, oregano or sage all work in place of rosemary.
- A pinch of smoked paprika or chilli flakes added with the garlic gives a warmer, spicier finish.
- New potatoes work well too — just reduce the boiling time slightly.
Storage & reheating
Smashed potatoes are at their best straight from the oven. Any leftovers keep in an airtight container in the fridge for up to 3 days; reheat them spread out on a tray in a hot oven or air fryer at 200°C (400°F) for 5–7 minutes, which brings back a surprising amount of the crunch.
FAQ
What kind of potatoes are best for smashing?
Waxy or all-purpose baby potatoes hold their shape best. Very floury potatoes tend to fall apart when pressed, though they'll still taste good.
Can I boil the potatoes ahead of time?
Yes. Boil and drain them, then keep them in the fridge for up to 2 days. Let them come to room temperature for 15 minutes before smashing and roasting.
Why weren't my smashed potatoes crisp?
Usually one of three things: the potatoes were still wet after draining, the tray was crowded so they steamed, or the oven wasn't hot enough. Dry them, give them space and roast hot.
