top down view of plated crispy smashed potatoes with tahini drizzle and items surrounding.

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These Crispy Smashed Potatoes are every bit as good as they sound – and then some! This is a no-boil recipe using smaller sized baby potatoes.




  • 1 lb. baby potatoes (red, white, gold or purple)
  • 3 tablespoons olive oil
  • 1/2 teaspoon mineral salt

Optional seasonings

  • 1 teaspoon thyme or za’atar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

To serve


Preheat oven to 450 degrees F.

Line a baking sheet with silpat, parchment paper or lightly grease with oil.

Prep potatoes: Add potatoes to the center of a baking sheet, drizzle with oil and toss to coat. Arrange potatoes spread out leaving a little room between potatoes. 

Roast 1: Place in the oven on the center rack and bake for 25 minutes (if using larger potatoes cook 30 – 35 minutes).

Smash: Carefully remove the sheet pan from the oven, using a flat bottom item (I used the bottom of a 1 cup measuring cup) or back of a big spatula, smash potatoes. Smash to about 1/2 inch, a little smaller if you can without them falling apart too much. Gently use a fork to help remove potatoes that may stick to your smasher of choice. It’s ok if they fall apart a little, they should crisp up and stick together once finished.

Roast 2: Place potatoes back in the oven and continue to bake for an additional 20 – 25 minutes, until edges are deliciously golden and crispy looking. Bake longer if you prefer very crispy potatoes!

Serve: Place potatoes on individual plates and drizzle with sauce and top with greens. Or serve however you like!

Serves 4 – 6

Store: Leftovers can be stored in the refrigerator for up to 5 days. Reheat in the toaster oven or oven at 350 degrees until warmed through.


Oil-free option: Omit the oil or use a little vegetable broth to brush the potatoes. You may even consider using the below method as the potatoes will retain a bit more moisture when roasting.

If you prefer you can boil the potatoes first. Fill a large pot with potatoes, add enough water to cover with 3 inches over, bring to a boil, reduce heat to medium and cook until potatoes are tender, about 15 – 20 minutes. Transfer to a baking sheet, brush with olive oil and sprinkle with salt and herbs of choice, bake in preheated oven for 25 – 30 minutes. Bake longer if you like very crispy potatoes. You can try for yourself both ways and see if you tell the difference between cooking styles.