Last Updated on 18 October, 2025 by Elby | The Tasteful Pantry
Smashed potatoes are the perfect combination of crispy outsides, while keeping fluffy centres. Unlike mashed potatoes, which are smooth and creamy, smashed potatoes are boiled until almost tender, lightly crushed, and then roasted to golden perfection. They’re easy to make, incredibly versatile, packed with flavour and they are always a hit!
Serving Options
Try serving alongside some of these popular dishes.
More Popular Potato Side Dishes
Why You’ll Love Smashed Potatoes
- Crispy Outside, Fluffy Inside – The contrast of textures makes them irresistible.
- Simple Ingredients – Just potatoes, oil, garlic and seasoning create magic.
- Versatile Flavour – Easily customise the Smashed Potatoes with different herbs, spices, and toppings to suit the style of the meal.
How to Make Smashed Potatoes
- Prepare the Baking Dish – Pour oil into a large baking dish, ensuring it’s big enough to fit the potatoes with room to move after smashing. Place the dish in the oven while preheating to 230°C | 210°C fan-forced.
- Boil the Potatoes – Pierce each potato a few times with a fork, then place them in a large pot of water. Bring to a boil and cook for about 15 minutes, until they are soft on the outside but still firm in the centre.
- Drain and Dry – Remove the potatoes from the water and place them on a cooling rack for about 30 seconds to dry.
- Infuse the Oil – Carefully remove the hot baking dish from the oven and add the (preferably dry) rosemary to the oil. But step back, as the oil may spit.
- Smash the Potatoes – Place the potatoes on top of the rosemary. Using a potato masher (or the bottom of a small pot), gently press each potato until it splits slightly and flattens to about half its original height. While tilting the baking dish to one side, scoop up some of the hot oil and drizzle over each potato. Add the garlic to the dish.
- First Bake – Place the dish in the oven and bake for 15 minutes.
- Second Bake – Remove the dish from the oven. Don’t move the potatoes around.Drizzle more of the hot oil over the potatoes. Return to the oven for another 15 minutes, or until they are crispy and golden.
- Season and Serve – Sprinkle generously with salt and serve immediately. But make sure to scoop up the crispy, golden, roast potato bits from the bottom of the dish. Enjoy! ?
Topping Ideas
Take your smashed potatoes to the next level with these delicious toppings:
- Cheese Lovers’ Delight – Melted cheddar, mozzarella, or crumbled feta.
- Spicy Kick – Add chilli flakes or smoked paprika.
- Creamy Finish – Serve with sour cream and finely chopped chives.
Feedback and More
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Smashed Potatoes
Crispy, golden smashed potatoes with fluffy centres are an excellent side dish for barbeques, roasts or just about any protein. They turn protein and three veg into a midweek meal that’s a little more exciting.
Print Pin Rate*Calories: 149kcal
Servings: servings
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- ¼ cup canola oil
- 600 grams potatoes - approx. 100g per potato
- 4 sprigs rosemary - make sure it is dry
- 3 cloves garlic - whole, unpeeled
- 1 tsp salt
Instructions
- Pour the oil into a large baking dish – large enough to comfortably fit the potatoes so they will have room to move after they have been crushed. Place the dish in the oven and turn the oven on to 230°C | 210°C fan forced.
- Pierce each potato a couple of times with a fork and place in a large pot of water. Bring to the boil and cook for approximately 15 minutes. When tested with a fork you want the potatoes to be soft on the outside, but still firm in the middle – they shouldn’t be fully cooked at this point.
- Remove the potatoes from the water and place on a cooling rack to dry – this should only take about 30 seconds.
- Remove the baking dish from the oven and carefully place the rosemary into the oil – the oil will spit, so don’t stand too close!
- Place the potatoes on top of the rosemary and carefully press each potato with a potato masher – use the bottom of a small pot if you don’t have a suitable masher. The potatoes should split in a couple of places and flatten slightly (to about half their original height). With a spoon, drizzle some of the hot oil over each potato.
- Place the garlic in with the potatoes and return the dish to the oven for 15 minutes. Remove from the oven and repeat the process of drizzling oil from the dish over the potatoes – don’t move the potatoes around. Bake for a further 10 minutes, or until crisp and golden on the outside.
- Remove from the oven and sprinkle with the salt and serve – don't leave those crispy, golden pieces at the bottom of the baking dish behind.
Notes
Nutrition
Calories: 149kcal
*Nutrition and calorie figures are estimates only.
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