Crispy Smashed Potatoes

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  • 3 pounds baby yellow or red potatoes
  • 1/2 cup extra virgin olive oil
  • 68 cloves garlic (chopped)
  • 3 tablespoons chopped rosemary
  • 12 tablespoons sea salt
  • 2 teaspoons fresh ground black pepper
  • 2 teaspoons red pepper flakes (if desired)


  1. Preheat the oven to 400℉ and coat the bottom of two baking sheets with 1/4 cup extra virgin olive oil.
  2. Place 1 teaspoon salt and the cleaned baby potatoes into a pot with enough water to cover the potatoes by 1/2 to 1 inch.
  3. Bring to a boil and cook potatoes for 20 minutes or until fork tender.
  4. In a strainer drain the potatoes and place them on the oiled baking sheets.
  5. Using the back of a measuring cup or ceramic mug smash the potatoes down to about 1/4 inch in thickness. Make sure to use light and equal pressure when smashing.
  6. Using the remaining olive oil drizzle onto the smashed potatoes. Sprinkle the garlic, rosemary, salt, & black pepper onto the potatoes. (Add red pepper flakes if desired)
  7. Roast in the oven for 25 minutes, rotating the pans halfway through.
  8. Finish potatoes in the oven boiler setting on High for 3 minutes until crispy and golden brown in color.
  9. Add your favorite sauce, garnish, or serve as a side dish. Enjoy!


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