Skip to content Back to your kitchenQuick Crispy Smashed Potatoes
🥞 American
Boiled baby potatoes smashed flat and roasted in olive oil until crackly, with garlic and herbs. Ready in about 1 hour.
Prep 10 min Cook 50 min Serves 4 Easy Ingredients
- 🧄Garlic3 cloves, minced
- 🥔Potato750 g baby potatoes
- 🫙Olive Oil1/4 cup
- 🫙Sea Salt1 tsp
- 🌶️Black Pepperto taste
Optional extras
- 🧀Parmesan Cheese2 tbsp
- 🌿Fresh Parsley2 tbsp
Instructions
- 1
Boil the potatoes in salted water until tender, about 20 minutes; drain and steam dry.
- 2
Heat the oven to 220°C. Smash each potato flat on an oiled tray.
- 3
Brush with oil and garlic and season well.
- 4
Roast 25–30 minutes until deeply crisp; finish with parsley and parmesan.
Chef's tip
Let the boiled potatoes steam dry so they crisp rather than steam.
Quick Crispy Smashed Potatoes
- Time
- 60 min
- Serves
- 4
- Level
- Easy
- Prep / cook
- 10 / 50 min
Ingredients
- 🧄 Garlic3 cloves, minced
- 🥔 Potato750 g baby potatoes
- 🫙 Olive Oil1/4 cup
- 🫙 Sea Salt1 tsp
- 🌶️ Black Pepperto taste
Optional
- 🧀 Parmesan Cheese2 tbsp
- 🌿 Fresh Parsley2 tbsp
Steps
- Boil the potatoes in salted water until tender, about 20 minutes; drain and steam dry.
- Heat the oven to 220°C. Smash each potato flat on an oiled tray.
- Brush with oil and garlic and season well.
- Roast 25–30 minutes until deeply crisp; finish with parsley and parmesan.
