Crispy Smashed Baked Potatoes : Golden, Crunchy & Easy

Crispy smashed baked potatoes are tender inside, golden outside, and easy to serve with almost any meal.

The secret is to boil the potatoes first, then bake them until the edges crisp.

This version uses simple seasoning and a hot oven for the best texture.

Ingredients for 4 servings

• 800 g small potatoes
• 3 tablespoons olive oil
• 2 garlic cloves, finely grated
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or rosemary
• 1 tablespoon chopped parsley, optional

How to make them

Boil the potatoes in salted water for 18 to 22 minutes, until a knife slides in easily. Drain well and let them steam dry for 5 minutes.

Place the potatoes on a lined baking tray. Press each one gently with the bottom of a glass until flattened but still holding together.

Mix olive oil, garlic, salt, pepper, and herbs. Brush the potatoes generously on both sides.

Bake until crisp

Bake at 220°C for 25 to 30 minutes, turning once if desired, until the edges are deep golden and crisp.

Serve hot with parsley on top. For extra crispness, leave space between the potatoes so steam can escape.

Conclusion

For crispy smashed baked potatoes, boil until tender, flatten gently, season well, and bake in a hot oven until the edges are golden.