Extra Crispy Smashed Potatoes

Extra crispy smashed potatoes made with baby potatoes, olive oil, garlic powder, paprika, and fresh basil. A simple oven-roasted side dish.

Extra crispy smashed potatoes are an easy side dish made with tender baby potatoes, olive oil, and simple seasonings. Roasted until golden and finished with fresh basil, they’re crisp on the outside, fluffy in the middle, and pair well with just about any main dish.

Tips for Best Results

• Dry the potatoes well after boiling. Removing excess moisture helps them crisp up in the oven.
• Don’t overcrowd the pan. Give each potato enough space so they roast instead of steam.
• Smash gently. Press just enough to flatten without breaking them apart for perfect texture.
• Flip halfway through roasting. This ensures golden, crispy edges on both sides.
• Use fresh basil at the end. Adding it after roasting preserves its flavour and colour.

Ingredients & Substitutions

• Baby potatoes – tender and perfect for smashing; can substitute with fingerling or small Yukon Gold potatoes
• Extra virgin olive oil – can be swapped with avocado oil, melted butter, or light vegetable oil
• Salt – sea salt, kosher salt, or Himalayan pink salt all work
• Black pepper – white pepper can be used for a milder taste
• Paprika – smoked paprika adds subtle smokiness; chili powder works for a bit of heat
• Garlic powder – fresh minced or granulated garlic can be used instead
• Fresh basil – can substitute with parsley, thyme, or oregano

Looking for more Easy Side Dishes?

Check out more of my favourite side dish recipes

This flavourful and healthy air fryer asparagus side dish recipe is ready in just 15 minutes. Topped with Parmesan, it is sure to be a hit!

This maple-glazed butternut squash recipe is the perfect side dish for your Thanksgiving table with buttery sweet flavour and crisp edges.

Greek Lemon Potatoes are cooked in a flavourful lemon garlic broth and then are roasted to golden perfection.

Extra Crispy Smashed Potatoes

Yield: 4 servings | Prep Time: 10 minutes | Cook Time: 40 minutes

Ingredients

• 1½ lb (700 g) baby potatoes
• 3 tablespoons extra virgin olive oil, divided
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 tablespoons fresh basil, finely chopped

Directions

1. Place the baby potatoes in a large pot and cover with cold, well-salted water. Bring to a boil and cook for 15 to 20 minutes, or until the potatoes are fork-tender but still holding their shape. (Image 1) Drain well and allow them to steam dry for a few minutes. (Image 2)
2. Preheat the oven to 425°F (220°C). Brush a large baking sheet with 1 tablespoon of the olive oil.

1. Spread the potatoes out on the baking sheet, leaving space between each one. Using the bottom of a glass or measuring cup, gently smash each potato until flattened but still intact. (Image 3)
2. Drizzle the remaining olive oil evenly over the potatoes. Season with salt, black pepper, paprika, and garlic powder. (Image 4)

1. Roast for 35 to 40 minutes, flipping once halfway through, until the edges are deeply golden and crisp.
2. Remove from the oven and sprinkle with fresh basil just before serving. (Images 5 and 6)