Smashed Baby Potatoes

Golden on the outside, fluffy in the center – these smashed roasted baby potatoes are the kind of side dish that disappears fast and works with almost anything on the table.

Shared notes will appear here.

Everyday Cooking

International

Kitchen Pace : 🕒

Servings:

Recipe by NAVA Kitchen

Smashed roasted baby potatoes on a parchment-lined baking tray, seasoned with herbs and olive oil, baked until golden.

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Ingredients:

1½ lb. baby potatoes, about 24 oz, one standard bag
Salt, for boiling + seasoning
3 tbsp olive oil
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp dried basil
½ tsp dried thyme
¼ tsp crushed red pepper flakes, optional

Method:

Start Cooking

Add potatoes to a large pot and cover with cold salted water.
Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain well.
Transfer potatoes to a bowl. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, onion powder, basil, thyme, and crushed red pepper. Toss gently.
Line a baking sheet with parchment paper and spread potatoes in a single layer.
Using the bottom of a glass, gently smash each potato until flattened but still intact.
Roast at 425°F (220°C) for 30 minutes, flipping halfway, until edges are golden and crispy.
Serve hot. Bon appétit.

Kitchen Tools:

Baking sheet lined with parchment
Large heavy-bottomed pot
Colander
Mixing bowls
Drinking glass for smashing

Notes:

From the kitchen

Make sure the potatoes are fully fork-tender before smashing. This helps them spread easily and crisp better in the oven.
Don’t overcrowd the pan. Give each potato a little space so the edges can caramelize.
Smash gently – you want cracks and texture, not mashed potatoes.
Flip halfway for even browning.
Feel free to play around with the seasonings. Everything here is flexible – use what you love, skip what you don’t, and adjust amounts to taste.

Make it yours

Add grated Parmesan during the last 5 minutes of roasting.
Sprinkle with fresh herbs (parsley, dill, or chives) after baking.
Swap basil + thyme for rosemary or oregano.
Serve with garlic yogurt, sour cream, or a quick lemon yogurt drizzle.
Turn them into loaded potatoes with feta, scallions, or a touch of chili oil.

At the table

Serve warm as a side with roasted chicken, salmon, burgers, or eggs.
They’re also great tucked into grain bowls, alongside salads, or simply enjoyed straight from the tray with a dipping sauce.

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FROM THE PANTRY

Smashed potatoes

WHY WE LOVE IT

They’re crispy on the outside, fluffy in the center. These smashed potatoes work with almost any main dish, and the craggy surface holds onto olive oil and herbs so every bite is full of flavor. Simple, cozy, and always a crowd-pleaser.

A LITTLE STORY

Smashed potatoes had a big moment online, with home cooks sharing endless variations – but at heart, they’re just a smart way to turn humble potatoes into something special with a hot oven and simple ingredients.

DID YOU KNOW?

Baby potatoes are ideal because their size creates the perfect creamy-to-crispy ratio. Smashing them gives you that croquette-style texture – without frying or breading.