Crispy smashed potatoes are what happens when creamy, fluffy centers meet ultra-crunchy, golden edges. You boil baby potatoes until tender, smash them flat, and roast them hot until the surface turns lacy and crisp.

Here they’re finished with a vibrant lemon-garlic drizzle, making this recipe for smashed potatoes with herb oil equal parts comfort and freshness. These oven crispy smashed potatoes go with steak, chicken, salmon, or a big salad.

Recipe at a Glance

Prep Time	15 minutes
Cook Time	50 minutes
Total Time	1 hour 5 minutes
Servings	4 servings
Category	Side Dish / Potatoes

Why You’ll Love These Crispy Smashed Potatoes

Crunchy edges with a soft, buttery inside
Simple technique: boil, smash, roast
A bright herb oil that cuts through the richness
Naturally vegetarian, vegan, and gluten-free
Impressive enough for guests, easy enough for weeknights

Ingredients You’ll Need

1½ pounds baby potatoes (small Yukon Gold or red)
2 teaspoons kosher salt, for the boiling water
3 tablespoons olive oil, for roasting
Flaky sea salt and black pepper, to finish
For the herb oil: ⅓ cup olive oil, 2 tablespoons chopped parsley, 1 tablespoon chopped chives, 1 tablespoon chopped dill, 2 cloves garlic (minced), 1 teaspoon lemon zest, 1 tablespoon lemon juice, and a pinch of red pepper flakes

How to Make Oven Crispy Smashed Potatoes

Place the potatoes in a pot, cover with cold water, add the kosher salt, and boil for 18 to 20 minutes until fork-tender.
Preheat the oven to 450°F (230°C) and drizzle 2 tablespoons of olive oil over a large rimmed baking sheet.
Drain the potatoes well and let them steam dry for 3 minutes. Dry potatoes crisp best.
Place the potatoes on the pan and gently smash each one to about ½ inch thick with the bottom of a glass.
Drizzle with the remaining oil, season with salt and pepper, and roast for 25 to 30 minutes until deeply golden and crisp.
Whisk the herb oil ingredients together and spoon over the hot potatoes just before serving.

Tips for the Best Crispy Smashed Potatoes

Choose small, waxy potatoes; they hold together when smashed.
Salt the boiling water generously to season them from within.
Let the potatoes dry fully before smashing to avoid soggy edges.
Do not crowd the pan — use two pans if needed for maximum crunch.
Add the herb oil at the end so the herbs stay bright green.

Variations to Try: Smashed Baby Potatoes Your Way

Parmesan crust: sprinkle grated Parmesan on top for the last 10 minutes.
Spicy: add smoked paprika and chili flakes before roasting.
Loaded: finish with sour cream, bacon, and chives.
Air fryer: cook smashed potatoes at 400°F for 12 to 15 minutes.

How to Store It

Store leftover potatoes in an airtight container in the fridge for up to 4 days, and keep the herb oil separate. Reheat in a 425°F oven or air fryer for 8 to 10 minutes to bring back the crunch. The microwave will make them soft.

Frequently Asked Questions

Can I make crispy smashed potatoes ahead of time?

Yes. Boil and smash them up to a day ahead, refrigerate, then oil and roast just before serving.

Why aren’t my smashed potatoes crispy?

The usual culprits are wet potatoes, a crowded pan, or an oven that isn’t hot enough. Dry them well and roast at 450°F.

What are the best potatoes for smashed potatoes?

Baby Yukon Gold or red potatoes work best because they are creamy and hold their shape when smashed.

Can you make smashed potatoes without boiling?

You can roast them whole first, but boiling gives a creamier center and a crunchier surface.