The creaminess of Boiled Potatoes with the crispiness of Fries and there’s no deep-frying necessary? Sign me up! This smashed potatoes recipe delivers on so many levels: they’re deeply comforting but healthy, and bring the wow-factor to the humble baby potato without the fuss. To make the crispiest smashed potatoes, you simply boil baby potatoes until tender, smash with a fork, and roast on a sheet pan until they’re perfectly golden. You can happily stop there, but I like to jazz up the flavor with a garlicky za’atar, parsley, and olive oil drizzle. The za’atar is nutty, aromatic, and tart, the herbs refreshing, and the garlic and green onions make this simple side dish totally addictive. Make on repeat as a vegan side dish that goes with just about everything—give heft to a healthy lunch salad, with a side of eggs for breakfast, roast fish, or meat for lunch, you can’t go wrong!
Smashed Potatoes Ingredients
You only need potatoes, olive oil, and salt to make smashed potatoes. But I have a few easy extras to bring both the texture and flavor to the next level.
Potatoes: Smaller varieties like baby potatoes (or new potatoes) work best, as they better hold their shape after smashing. Extra virgin olive oil: Used to “fry” the potatoes in the oven and to make the sauce. Any of the oils from our shop would work well with this recipe, but I especially love the peppery note of our Spanish Hojiblanca with the garlic sauce. Kosher salt enhances the flavor, otherwise, the potatoes will taste bland so you don’t want to leave this out. Baking soda helps break the exterior of potatoes to break down as they boil, releasing the starch. This process makes the potatoes extra crispy. Parsley leaves and tender stems lift the flavor with a hit of freshness. Za’atar adds an aromatic unexpected quality (see Ingredient Spotlight below for more info). Garlic and green onions (or scallions) add bold, peppery, sweet, and savory flavor to the sauce. You can substitute with shallots and/or chives if you’d prefer.
Ingredient Spotlight
Za’atar is an aromatic Middle Eastern spice blend that packs a punch in terms of flavor: savory, tangy, and nutty. The exact mix of spices varies by region, family, and spice seller, but it typically includes aromatic dried herbs like thyme and dill, sesame seeds for a rich nutty layer, and sumac for a tart, tannic quality.We often serve za’atar with flatbread and olive oil as a snack, but once you try it you’ll want to sprinkle it on everything, from your morning Scrambled Eggs to popcorn, crispy smashed potatoes, sheet pan chicken, and beyond.
READ MORE: What Is Za’atar And How To Use It TRY IT: Find my favorite Za’atar at our shop. BEST SUBSTITUTE: A mixture of dried oregano, thyme, sumac, and sesame seeds.
How to Make this Crispy Smashed Potatoes Recipe
Smashing potatoes increases their surface area, which gives them the opportunity to get gloriously crispy all over rather than in just one tiny spot. They’re often pan-fried in hot oil, but I like to let the hot sheet pan do the work for me while I go about my day. Here are the steps:
Get ready. Preheat your oven to 400°F. Lightly oil a large sheet pan. Boil the potatoes. Bring a large pot of water (about 2 quarts) to a boil. Season generously with kosher salt (about 1 tablespoon). Stir in 1/2 teaspoon baking soda and 2 pounds of baby potatoes. Let the water return to a boil, then reduce to a simmer and cook for 10 to 15 minutes, or until they’re tender enough to easily pierce with a knife. Drain. Drain the potatoes through a colander and let them sit for 5 to 10 minutes to dry. Smash and dry the potatoes. Arrange the potatoes on the prepared sheet pan. Use the back of a fork or a potato masher to lightly smash the potatoes, making sure to keep them in one piece. The thinner you smash them, the crispier they will be. Let the potatoes sit to dry for another 5 to 10 minutes. Roast. Season the potatoes with a pinch of salt and drizzle with extra virgin olive oil, making sure all the potatoes get some of the oil. Roast on the middle rack of your heated oven for about 45 to 50 minutes, or until the potatoes are golden brown and crispy (the rough edges will be charred). Meanwhile, make the olive oil garlic sauce. In a small mixing bowl, combine 1/4 cup extra virgin olive oil with 1/4 cup chopped parsley, 2 teaspoons za’atar, and 2 minced garlic cloves. Season and serve. When the potatoes are ready, remove them from the oven and transfer to a serving platter. Drizzle the olive oil and za’atar mixture all over while the potatoes are still hot. Finish with the chopped green onions. Enjoy as soon as possible!
Ways to Mix It Up
The za’atar, garlic, green onions, and fresh parsley bring bold flavor on their own, but you can always jazz it up to your taste or mood. Some ideas:
Add heat by spooning harissa on top–make your own or try my favorite Tunisian harissa at our shop. Add a creamy (but vegan) note with Tahini Sauce, either on the side as a dip or drizzled on top. Add richness with Garlicky Aioli or Tonnato (Italian Tuna and Caper Sauce) for dipping.
What to Serve with Smashed Potatoes
Serve these crispy smashed potatoes just as you would French fries: with burgers, kebabs, grilled chicken, whole roasted chicken—you get the idea. But don’t stop there! They make for a great side to your morning eggs.
Storage and Reheating
While these smashed potatoes are best enjoyed straight from the oven, leftovers can be stored in the fridge for up to 5 days. Reheat in the oven, keeping in mind that they may become crispier with the extra baking time. Browse all Mediterranean recipesVisit Our Shop
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