Ingredients
Equipment
Method
- Bring a large pot of water to a boil and add the tablespoon of kosher salt. Add the baby potatoes and boil for 15 to 20 minutes until a knife slides easily into the center of the largest potato. They should be fully tender — undercooked potatoes won't smash properly.
- While the potatoes boil, preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- Drain the potatoes thoroughly and let them steam-dry in the colander for 2 to 3 minutes — dry surface is essential for crispiness. Transfer to the parchment-lined sheet, spacing them apart so they're not touching.
- Using the flat bottom of a sturdy glass or a potato masher, press down on each potato until it's flattened to about ½-inch thick. Don't worry if some break apart at the edges — those craggy bits become extra-crispy.
- In a small bowl, whisk the olive oil with the minced garlic. Brush or spoon the garlic oil generously over each smashed potato, making sure to get it into the cracks. Sprinkle with the flaky sea salt and black pepper.
- Roast for 25 to 30 minutes until the edges are deeply golden and crispy. Resist flipping — the side touching the pan crisps best when left undisturbed.
- Remove from the oven, scatter the chopped fresh herbs over the top, and serve immediately while the edges are still shattering-crispy.
Nutrition
Notes
Net carbs: 25g per serving (28g total carbs minus 3g fiber).
Substitutions: Any small waxy potato works — fingerling, baby red, or baby Yukon Gold are best. Avoid russets; they fall apart when smashed. For vegan, the base recipe is already vegan. For a richer version, replace 1 tablespoon of olive oil with melted vegan butter (or regular butter for non-vegan). For dairy-loaded comfort, add ¼ cup grated Parmesan in the last 5 minutes of roasting.
Storage: Best the day they're made — crispiness fades after a few hours. Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Re-crisp leftovers in a 400°F oven or air fryer for 5 to 7 minutes. Avoid the microwave — it turns crispy potatoes soggy.
