These beautifully seasoned crispy smashed potatoes are a side dish with a bit of a difference. Easy to prepare (no peeling needed!) we're taking baby new potatoes to a whole new level. They're lovely and fluffy on the inside with lots of crispy, crunchy edges.
One of my favourite ways to whip up a really tasty potato side dish - with minimal effort.
No need to go to the effort of peeling and slicing potatoes - just bung a load of potatoes in a pan and boil until tender, then transfer to a tin, give them a quick smash with a spoon and drizzle in oil. Sprinkle with seasoning and spices, and let them crisp up in the oven.
Easy to prepare and far too easy to eat. Smashing them once boiled, turns all those ridges and knobbly bits into crispy, crunchy, tasty little mouthfuls of deliciousness that are great as a side to most dishes.
📋 What do we need?
- Baby New Potatoes Any baby white potatoes or fingerlings will work
- Oil We used sunflower oil but you can use vegetable or olive oil, or any other flavourless oil that can be used for roasting.
📺 Watch how to make them
Full recipe with detailed steps in the recipe card at the end of this post.
- Boil the potatoes in a large pan of water, until tender, then drain.
- Place the potatoes on a baking tray and squash each one down with the back of a spoon then sprinkle with salt, pepper, paprika and garlic salt.
- Brush with oil, then roast for 20 -25 minutes until crispy and golden.
- Top with a little parsley before serving.
👩🍳PRO TIP Don't be afraid of giving the potatoes a good squash. It doesn't matter if they fall apart a bit - in fact the more they fall apart, the more crispy bits you get!
🍲 More fantastic Potato side dishes
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Crispy Smashed Potatoes
- 3 tbsp sunflower oil
- 1.5 lbs baby white potatoes - or fingerlings, larger ones chopped in half
- ½ tsp salt
- ½ tsp freshly ground pepper
- ¼ tsp garlic salt
- ¼ tsp smoked paprika
- 1 tbsp freshly chopped parsley
- Preheat the oven to 200C/400F.
- Place the potatoes in a saucepan and cover with cold water. Bring to the boil, then turn down the heat and simmer for 15-20 minutes until the potatoes are tender (a knife should easily go through them). Drain in a colander.
- Brush a large metal baking tray with 1 tbsp of the sunflower oil.
- Place the potatoes on the prepared baking tray, then squash each one down with a potato masher or the back of a spoon. Don't worry if some of them break apart - that means more crispy bits!
- Sprinkle the salt, pepper, garlic salt and paprika onto the potatoes.
- Brush the remaining 2 tbsp of oil on the potatoes and place in the oven for 20-25 minutes – until the potatoes are crispy and golden.
- Take the potatoes out of the oven and sprinkle with a little fresh parsley before serving.
Once cooked, cool, cover and refrigerate for up to 24 hours, then reheat, on a baking tray at 200C/400F for 18-20 minutes, until piping hot and crisp.
I like to cover with foil for the first 10 minutes (to prevent them going too dark), then uncover for the last 10 minutes to crisp up. The potatoes shouldn't go grey if you're making the whole recipe ahead, as the oil and seasoning helps to act as a barrier against oxidisation (be sure to brush thoroughly in oil though). Ingredient swaps:
- Swap the paprika for curry powder and serve the potatoes topped with fresh coriander and some mango chutney for dipping.
- Serve the potatoes topped with lemon zest and crumbled feta for a fab BBQ side dish.
- Add crispy bacon and a drizzle of BBQ sauce for a meaty version.
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