Crispy Smashed Baby Potatoes

Crispy Smashed Baby Potatoes with Garlic and Rosemary Oil

These crispy smashed baby potatoes are a great alternative to french fries and tater tots because of their small size and crispy exterior. Kids love the size, parents love that they don’t need to be fried in oil. They also don’t include a long list of unpronounceable ingredients like you get on a bag of frozen potato products.

In the summertime, I like to to do something similar on the grill where I’ll grill potatoes and get them nice and crispy on the outside. In both cases, the secret to the fluffy interior and crispy interior is a two-step cooking process.

Making Crispy Smashed Baby Potatoes

You’ll start with a 1.5 pound bag (pretty common in supermarkets) of baby potatoes. Gold, purple, red, doesn’t really matter. Though here I’m using golden baby potatoes. Many would say that they tend to be the fluffiest when cooked.

The first step is to boil them in a pot of water for about 15 minutes until they pierce easily with a knife. An alternate approach if you are short on time is to microwave them for about 5 minutes.

Potatoes, Garlic, Parsley, Rosemary and Olive Oil


Next, to turn an ordinary boiled baby potato into a crispy smashed baby potato, you’ll need to coat the outside with an oil to raise the surface temperature. To do this I make a flavorful herbed oil that consists of olive oil, garlic, parsley and rosemary. You’ll use this oil to toss the potatoes after they are boiled and before the second cooking step.


Baby Potatoes Coated with Garlic, Rosemary and Parsley Oil


Next you’ll lightly smash each of the potatoes with a fork and flatten them out. The ideal way to cook these is with high heat on a large griddle. A skillet would work just as well, but you’ll only be able to do so many of them at a time. To keep from having to cook 5 or 6 batches of baby potatoes, it’s best to finish them in the oven.


Smashed Baby Potatoes Before Cooking
Smashed Baby Potatoes Before Cooking

Crispy Smashed Baby Potatoes After Cooking
Crispy Smashed Baby Potatoes After Cooking


When the herb oil coated potatoes in your bowl have cooled enough to handle, transfer them to a sheet pan and mash each of them out. You can see from the picture above how they will look before and after. Halfway through you’ll want to carefully flip each one over.


After they are done, you can pile them up on a plate and top with the rest of the herb oil. It’s a pretty simple side dish that packs a lot of flavor.



Crispy Smashed Baby Potatoes with Garlic and Rosemary Oil

5 from 1 vote
Crispy Smashed Baby Potatoes with Garlic and Rosemary Oil
Crispy Smashed Baby Potatoes
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Make these awesome Crispy Smashed Baby Potatoes with a simple garlic herb oil. They are simple, delicious and kid friendly.

Author: Tony Bailey
  • 1.5 Pound Bag of Baby Potatoes
  • 2 Cloves Garlic
  • 1/4 Cup Chopped Fresh Parsley
  • 2 Tablespoons Fresh Rosemary
  • 1/4 Cup Olive Oil
  1. Preheat oven to 450 degrees 

  2. Scrub the potatoes and boil in salted water for 15 minutes

  3. In a food processor, crush the garlic cloves.  Then add the parsley, rosemary, olive oil and run for 10-15 seconds.  Add salt and peeper as needed

  4. Rinse the potatoes in cold water to cool them off, drain and transfer to a mixing bowl to toss with the herb oil.  

  5. Place each potato on a sheet pan and carefully smash them with a fork.  Use your hands to make a uniform flat shape.

  6. Bake the potatoes for 15 minutes at 450 degrees.  About 10 minutes in, carefully turn each of them over

Crispy Smashed Baby Potatoes


  1. My kids are going to love these!!!!

  2. give me all the potatoes! the first time i did smashed potatoes, i made the really smart decision of trying to use a glass cup to smash them. needless to say, that wasn’t quite a successful attempt (;

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