These irresistibly crispy Smashed Potatoes are a simple, flavorful side that pairs perfectly with almost any main course.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Smashed Potatoes
- Substitutions
- Variations
- How to make Smashed Potatoes
- Leftovers
- Recipe FAQs
- More potato recipes
- You might also like
- Rate it…
- Smashed Potatoes Recipe
Why this recipe works
These smashed potatoes deliver crisp, golden edges and soft, fluffy centers — a texture contrast that makes them a standout side dish. They cook quickly, use just a few pantry ingredients, and complement proteins and vegetables alike. Small new potatoes crisp up beautifully and take on the tang of vinegar and the aroma of garlic for a reliably delicious result.
Ingredients to make Smashed Potatoes
- Baby potatoes – small new potatoes work best for crispiness and faster cooking.
- Cider vinegar – adds a bright, tangy note that lifts the flavors.
- Fresh garlic – roasted with the potatoes to add savory depth.
- Extra virgin olive oil – helps create crunchy, golden edges.
- Olives – optional garnish for color and a salty contrast.
See the recipe card below for exact quantities and full details.
Substitutions
- Potatoes: Small red or fingerling potatoes are great substitutions; if using larger potatoes, increase baking time. This recipe is not suited to sweet potatoes.
- Vinegar: Any vinegar will work if you prefer a milder or different flavor profile; it simply adds acidity to brighten the dish.
- Garlic: Use garlic powder or onion powder in a pinch, though fresh garlic offers the best flavor when roasted.
- Oil: Avocado or vegetable oil can replace olive oil if desired.
Variations
- Spicy: Sprinkle with red pepper flakes or cayenne for heat.
- Deluxe: Serve as an appetizer with sour cream, garlic hummus, or grated Parmesan on top.
- Kid-friendly: Omit the vinegar if your children prefer milder flavors.
How to make Smashed Potatoes
Step 1: Preheat your oven to 200°C (390°F). On a large baking sheet or in a baking dish, combine baby potatoes, garlic cloves (left in their skins), cider vinegar, olive oil, and a generous pinch of sea salt and black pepper. Toss to coat and bake for 45 minutes.
Step 2: Remove the potatoes and gently press each one with a fork, the bottom of a glass, or a potato masher until it splits and flattens. Return to the oven and bake for another 15 minutes to crisp the edges.
Step 3: Once golden and crisp, remove from the oven and scatter over olives and fresh herbs if using. Serve hot.
Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer to restore crispness.
Recipe FAQs
Yes. You can follow this recipe in an air fryer by reducing the cooking time by about 15–20 minutes, or use a dedicated air fryer version if you prefer.
They pair well with chicken, salmon, steak, tofu, or roasted vegetables. They also work nicely alongside steamed greens or a simple salad.
More potato recipes
- Potato Cakes
- Vegan Potato Salad
- Leek and Potato Soup
- Hasselback Potatoes
- Parmentier Potatoes
- Rosemary Roast Potatoes
- Air Fryer Baby Potatoes
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Smashed Potatoes
Ingredients
- 1 kg baby potatoes
- 2 tbsp cider vinegar
- 2 tbsp extra virgin olive oil
- 6 cloves garlic, in the skins
- 100 g olives, optional
Instructions
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Preheat the oven to 200°C (390°F). Toss baby potatoes, garlic (in their skins), cider vinegar, olive oil, salt and pepper in a large baking dish. Bake for 45 minutes.
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Remove from the oven and gently press each potato until it splits. Return to the oven and bake for 15 more minutes to crisp the edges.
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Finish with olives and fresh herbs if desired. Serve immediately.