Last Updated on August 19, 2025 by Michelle Mundy
With creamy, tender insides and crispy seasoned outsides, Smashed Baby Potatoes are an easy and tasty anytime side dish!
Tasty, easy side dishes are one of our favorite things. Crispy Smashed Baby Potatoes are super easy to make and go with everything.
Tender, baby potatoes are boiled until softened, then lightly smashed and broiled to crispy perfection in the oven. Super easy and delicious!
What You’ll Need to Make Smashed Baby Potatoes
- Potatoes – Baby potatoes, any type, any color. Larger potatoes will take longer to boil.
- Olive Oil – We use extra virgin olive oil but any olive oil, avocado oil, vegetable oil or canola oil may be used for this recipe.
- Garlic – We use garlic powder for these. Fresh garlic burns easily under the broiler!
- Rosemary – Chopped dried rosemary, or if you want to use fresh, use about 1/2 tablespoon.
- Kosher Salt – More coarse and less salty. If using regular salt, only use half as much.
- Flaky Sea Salt – this is optional but it is a great finishing touch.
How to make Smashed Baby Potatoes
These little potatoes are an awesome and easy side dish. Tender, baby potatoes are boiled until softened, then lightly smashed and broiled to crispy perfection in the oven.
Perfectly seasoned little bites that go with just about everything!
Bring a pot of generously salted water to a boil over high heat. Add potatoes and reduce heat to a simmer.
Cook until potatoes are tender and easily pierced with a knife, about 12- 15 minutes. Drain.
Place cooked potatoes into a medium sized bowl. Add oil, garlic powder, half of the dried chopped rosemary, and kosher salt.
Toss until potatoes are well coated.
Lightly coat a baking sheet with cooking spray or line with a silicone baking mat..
Spread the potatoes onto the baking sheet and using a flat bottomed drinking glass, press down on each individual potato about halfway to smash.
Don’t smash too much or the potatoes will fall apart.
Sprinkle the smashed potatoes with the remaining rosemary and flaky sea salt if using.
Place the rack on the highest position in the oven and turn the oven to broil at 500 degrees F.
Broil 5 minutes per side until the edges are crispy and slightly browned.
Remove from oven and serve immediately. Enjoy!
Other Easy Side Dishes You Might Like
Simple Sauteed Zucchini with Lemon – Tender bites of zucchini seasoned with Italian seasoning, a hint of garlic and a burst of fresh lemon.
Simple Oven Roasted Cauliflower – Tossed in an easy, tangy marinade and oven roasted to sweet perfection.
Best Spicy Deviled Eggs – Tender boiled egg whites topped with a light and creamy egg, mayonnaise and mustard mixture, a little spice and just a hint of dill.
Garlic Parm Spaghetti Squash – a delicious Instant Pot side dish option full of antioxidants, vitamins and flavor!
Melting Baby Potatoes – Crispy edges and flavorful, fluffy insides, these potatoes literally melt in your mouth!
Crispy Smashed Baby Potatoes
Ingredients
Method
- Bring a pot of generously salted water to a boil over high heat. Add potatoes and reduce heat to a simmer.
- Cook until potatoes are tender and easily pierced with a knife, about 12- 15 minutes. Drain.
- Place cooked potatoes into a medium sized bowl. Add oil, garlic powder, half of the dried chopped rosemary, and kosher salt. Toss until potatoes are well coated.
- Lightly coat a baking sheet with cooking spray or line with a silicone baking mat. Spread the potatoes onto the baking sheet and using a flat bottomed drinking glass, press down on each individual potato about halfway to smash. Don't smash too much or the potatoes will fall apart.
- Place the rack at the highest position in the oven and turn the oven to broil at 500 degrees F.
- Sprinkle the smashed potatoes with the remaining rosemary and flaky sea salt if using. Broil 5 minutes per side until the edges are crispy and slightly browned.
- Remove from oven and serve immediately. Enjoy!
Nutrition
Tried this recipe?
Let us know how it was!
Alicia H says
These are so good, like a combo of baked potatoes and french fries. I made them and they are even good the next day. I didn’t have flaky salt but the kosher salt was enough salt in my opinion anyway. I will make them again.