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Smashed Roasted Baby Potatoes

Updated: Apr 4

Smashed Potatoes are baby potatoes that are boiled first and then smashed onto a baking sheet, drizzled with olive oil, fresh rosemary and sea salt flakes and baked until they are brown and crispy. A delicious side dish and wonderful with mayo or aioli. I also add chopped shallots because I love the taste of them when they are crispy too.

Pre-heat oven to 400 F

Line a cookie sheet with parchment paper


2 Dozen baby potatoes, white or red

3 Tablespoons fresh rosemary

Olive Oil for drizzling

Sea salt flakes

Fresh pepper

2 Shallots chopped


Boil/simmer 2 dozen baby potatoes until tender or just done. Do not over cook. Strain and put potatoes in large bowl to cool. You can do this step an hour or so before baking them to save time.

When potatoes are cool, line a baking sheet with parchment paper, and place potatoes on top. With a fresh paper towel, smash each potato until it is flat on the sheet.

Sprinkle chopped rosemary, shallot and seasonings on the potatoes. Then drizzle olive oil over the potatoes.

Bake at 400 F for about 20 minutes. Then flip the potatoes and bake for an additional 20 minutes, or until they are crispy enough for your liking!

Leave yourself about an hour to prepare these, not including the boiling time for the potatoes.

Enjoy! This is a staple in my home. Everyone loves them.

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