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Crispy Garlic Smashed Potatoes

Boiled, smashed, then roasted until shatteringly crisp. The best potato side dish there is — and a great party snack with dips.

Vegetarian Vegan Gluten-free (144 ratings)
Prep5 min
Cook45 min
Total50 min
Serves4
DifficultyEasy
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Boiled, smashed, then roasted until shatteringly crisp. The best potato side dish there is — and a great party snack with dips.

Method

  1. Boil the potatoes in well-salted water for 15–20 minutes until a knife slides in easily. Drain and steam-dry in the colander for 5 minutes.
  2. Heat the oven to 220°C (200°C fan). Mix the oil, garlic, salt, herbs and pepper.
  3. Put the potatoes on a large lined baking tray with space between them. Press each one down with the bottom of a glass or a potato masher until about 1 cm thick — cracked edges are what get crispy.
  4. Brush or spoon the garlic oil all over the potatoes. Roast for 25–30 minutes without turning, until deeply golden and crunchy at the edges.
  5. Scatter with parsley and lemon zest and serve hot with your dip of choice.

💡 VeggieTip notes

  • Don't skip the steam-drying — wet potatoes won't crisp.
  • Add grated parmesan for the last 5 minutes for cheesy smashed potatoes.
  • Also delicious with the sticky halloumi traybake or as a base for loaded toppings.

Nutrition (per serving, approx.)

290kcal
5g protein
42g carbs
12g fat
5g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: potatoes side dish crispy party food roast

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