The trick to the crispiest, most beautifully golden smashed potatoes without frying? A hot sheet pan! You can serve the crispy smashed potatoes with just a sprinkle of salt, but the garlicky za’atar olive oil drizzle brings them over the top.

A close up of crispy smashed potatoes on a serving platter with a fork next to a small bowl of salt.
Photo Credits: Kathrine Irwin 

The creaminess of Boiled Potatoes with the crispiness of Fries and there’s no deep-frying necessary? Sign me up! This smashed potatoes recipe delivers on so many levels: they’re deeply comforting but healthy, and bring the wow-factor to the humble baby potato without the fuss.

To make the crispiest smashed potatoes, you simply boil baby potatoes until tender, smash with a fork, and roast on a sheet pan until they’re perfectly golden. You can happily stop there, but I like to jazz up the flavor with a garlicky za’atar, parsley, and olive oil drizzle. 

The za’atar is nutty, aromatic, and tart, the herbs refreshing, and the garlic and green onions make this simple side dish totally addictive. Make on repeat as a vegan side dish that goes with just about everything—give heft to a healthy lunch salad, with a side of eggs for breakfast, roast fish, or meat for lunch, you can’t go wrong! 

Table of Contents
  1. Smashed Potatoes Ingredients 
  2. Ingredient Spotlight
  3. How to Make this Crispy Smashed Potatoes Recipe
  4. Ways to Mix It Up
  5. What to Serve with Smashed Potatoes 
  6. Storage and Reheating
  7. Crispy, Creamy, Tender! The Many Ways to Make Potatoes
  8. Crispy Smashed Potatoes with Garlic and Za’atar Recipe
  9. Jazz up your Smashed Potatoes with Za’atar!
Ingredients for crispy smashed potatoes including baby potatoes olive oil, salt, baking soda, parsley, za'atar, garlic, and green onions.

Smashed Potatoes Ingredients 

You only need potatoes, olive oil, and salt to make smashed potatoes. But I have a few easy extras to bring both the texture and flavor to the next level.

  • Potatoes: Smaller varieties like baby potatoes (or new potatoes) work best, as they better hold their shape after smashing. 
  • Extra virgin olive oil: Used to “fry” the potatoes in the oven and to make the sauce. Any of the oils from our shop would work well with this recipe, but I especially love the peppery note of our Spanish Hojiblanca with the garlic sauce.
  • Kosher salt enhances the flavor, otherwise, the potatoes will taste bland so you don’t want to leave this out.
  • Baking soda helps break the exterior of potatoes to break down as they boil, releasing the starch. This process makes the potatoes extra crispy.
  • Parsley leaves and tender stems lift the flavor with a hit of freshness. 
  • Za’atar adds an aromatic unexpected quality (see Ingredient Spotlight below for more info). 
  • Garlic and green onions (or scallions) add bold, peppery, sweet, and savory flavor to the sauce. You can substitute with shallots and/or chives if you’d prefer. 
A close up of crispy smashed potatoes on a serving platter with a fork.

Ingredient Spotlight

Za’atar is an aromatic Middle Eastern spice blend that packs a punch in terms of flavor: savory, tangy, and nutty. The exact mix of spices varies by region, family, and spice seller, but it typically includes aromatic dried herbs like thyme and dill, sesame seeds for a rich nutty layer, and sumac for a tart, tannic quality.

We often serve za’atar with flatbread and olive oil as a snack, but once you try it you’ll want to sprinkle it on everything, from your morning Scrambled Eggs to popcorn, crispy smashed potatoes, sheet pan chicken, and beyond.

An overhead photo of crispy smashed potatoes on a serving platter with a fork. Next to this are bowls of chopped green onions, kosher salt, za'atar, and parsley.

How to Make this Crispy Smashed Potatoes Recipe

Smashing potatoes increases their surface area, which gives them the opportunity to get gloriously crispy all over rather than in just one tiny spot. They’re often pan-fried in hot oil, but I like to let the hot sheet pan do the work for me while I go about my day. Here are the steps:

  • Get ready. Preheat your oven to 400°F. Lightly oil a large sheet pan.
  • Boil the potatoes. Bring a large pot of water (about 2 quarts) to a boil. Season generously with kosher salt (about 1 tablespoon). Stir in 1/2 teaspoon baking soda and 2 pounds of baby potatoes. Let the water return to a boil, then reduce to a simmer and cook for 10 to 15 minutes, or until they’re tender enough to easily pierce with a knife. 
  • Drain. Drain the potatoes through a colander and let them sit for 5 to 10 minutes to dry.
  • Smash and dry the potatoes. Arrange the potatoes on the prepared sheet pan. Use the back of a fork or a potato masher to lightly smash the potatoes, making sure to keep them in one piece. The thinner you smash them, the crispier they will be. Let the potatoes sit to dry for another 5 to 10 minutes.Smashed potatoes spread evenly on a baking sheet. Next to this is a kitchen towel and a bowl of olive oil.
  • Roast. Season the potatoes with a pinch of salt and drizzle with extra virgin olive oil, making sure all the potatoes get some of the oil. Roast on the middle rack of your heated oven for about 45 to 50 minutes, or until the potatoes are golden brown and crispy (the rough edges will be charred).Baked smashed potatoes spread evenly on a baking sheet. Next to this is a kitchen towel and a bowl of salt.
  • Meanwhile, make the olive oil garlic sauce. In a small mixing bowl, combine 1/4 cup extra virgin olive oil with 1/4 cup chopped parsley, 2 teaspoons za’atar, and 2 minced garlic cloves.Ingredients for the olive oil garlic sauce in a bowl with a fork, just after being mixed together. Next to this is a kitchen towel, a bowl of salt, and the empty olive oil bowl.
  • Season and serve. When the potatoes are ready, remove them from the oven and transfer to a serving platter. Drizzle the olive oil and za’atar mixture all over while the potatoes are still hot. Finish with the chopped green onions. Enjoy as soon as possible!A close up of crispy smashed potatoes on a serving platter with a fork. Next to this are bowls of chopped green onions, kosher salt, za'atar, and parsley.

Ways to Mix It Up

The za’atar, garlic, green onions, and fresh parsley bring bold flavor on their own, but you can always jazz it up to your taste or mood. Some ideas:  

What to Serve with Smashed Potatoes 

Serve these crispy smashed potatoes just as you would French fries: with burgers, kebabs, grilled chicken, whole roasted chicken—you get the idea. But don’t stop there! They make for a great side to your morning eggs.

An overhead photo of crispy smashed potatoes on a serving platter.

Storage and Reheating

While these smashed potatoes are best enjoyed straight from the oven, leftovers can be stored in the fridge for up to 5 days. Reheat in the oven, keeping in mind that they may become crispier with the extra baking time.

Crispy, Creamy, Tender! The Many Ways to Make Potatoes

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5 from 33 votes

Crispy Smashed Potatoes with Garlic and Za’atar

A picture of Suzy in the kitchenSuzy Karadsheh
A close up of crispy smashed potatoes on a serving platter with a fork. Next to this are bowls of kosher salt, and za'atar.
Crisp on the outside and soft and fluffy on the inside, these smashed potatoes are best served immediately with a good drizzle of garlicy olive oil, za'atar and herbs! Serve as a side dish to a protein or as an appetizer with your favorite dipping sauce (I like tzatziki with these)
Prep – 11 minutes
Cook – 1 hour
Total – 1 hour 30 minutes
Cuisine:
Mediterranean
Serves – 31 Baby Potatoes
Course:
Side Dish

Ingredients
  

For the Smashed Potatoes

  • Extra virgin olive oil
  • Kosher salt
  • 1/2 teaspoon baking soda
  • 2 pounds baby potatoes or new potatoes

For the Za’atar Garlic Sauce (optional)

  • 1/4 cup chopped parsley leaves and tender stems
  • 2 teaspoons za'atar, plus more to taste
  • 2 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 2 green onions, chopped

Instructions
 

  • Get ready. Preheat your oven to 400°F. Lightly oil a large sheet pan.
  • Boil the potatoes. Bring a large pot of water (about 2 quarts) to a boil. Season generously with kosher salt (about 1 tablespoon). Stir in the baking soda and the potatoes. Let the water return to a boil, then reduce to a simmer and cook for 10 to 15 minutes, or until they’re tender enough to easily pierce with a knife.
  • Drain. Drain the potatoes through a colander and let them sit for 5 to 10 minutes to dry.
  • Smash and dry the potatoes. Arrange the potatoes on the prepared sheet pan. Use the back of a fork or a potato masher to lightly smash the potatoes, making sure to keep them in one piece. The thinner you smash them, the crispier they will be. Let the potatoes sit to dry for another 5 to 10 minutes.
  • Roast. Season the potatoes with a pinch of salt and drizzle with extra virgin olive oil, making sure all the potatoes get some of the oil. Roast on the middle rack of your heated oven for about 45 to 50 minutes, or until the potatoes are golden brown and crispy (the rough edges will be charred).
  • Meanwhile, make the Za’atar Garlic Sauce. In a small mixing bowl, combine the parsley, za’atar, garlic and olive oil.
  • Season and serve. When the potatoes are ready, remove them from the oven and transfer to a serving platter. Drizzle the olive oil and za’atar mixture all over while the potatoes are still hot. Finish with the chopped green onions. Enjoy as soon as possible!

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and za’atar used in this recipe.
  • A note on serving size: This recipe makes about 30 baby potatoes. The serving size here is 1 baby potato. For a side dish, budget about 5 baby potatoes per person.
  • To make sure they’re extra crispy:
    • Allow the potatoes to dry well before roasting (don’t skip the steps of draining in a colander and steam-drying on the sheet pan). 
    • Make sure the potatoes are all arranged on the sheet pan in one single layer (each potato needs to be touching the hot pan). 
    • Don’t skimp on the olive oil.

Nutrition

Serving: 1baby potatoCalories: 39.4kcalCarbohydrates: 5.3gProtein: 0.6gFat: 1.8gSaturated Fat: 0.3gMonounsaturated Fat: 1.3gSodium: 19.9mgPotassium: 129.3mgFiber: 0.7gSugar: 0.3gVitamin A: 51.5IUVitamin C: 6.6mgCalcium: 6.3mgIron: 0.4mg
Tried this recipe?

Jazz up your Smashed Potatoes with Za’atar!

This exotic blend of wild thyme, toasted sesame seeds, sumac, and a dash of oregano will transform your cooking. There are so many delicious ways to use it!

a jar of za'atar spice blen by zandz.

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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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5 from 33 votes (12 ratings without comment)

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Comments

  1. Sasdy says:

    5 stars
    Love your recipes & of course your vibrant personality, well done:)

    1. TMD Team says:

      What a sweet note! Thank you!

  2. Anita Su Jiivana says:

    5 stars
    Delicious!!!! Love that green sauce—will make more of it next time. My partner and I thoroughly enjoyed this dish and I’ll be making again soon! Served it with a vegan yogurt dill sauce which I loved too. 💝💝💝💝

  3. Maria says:

    5 stars
    I didn’t have baby potatoes so I made this recipe with russets. I was a little nervous about the outcome, but they were DELICIOUS!!! I followed the recipe as is with one slight addition. I juiced 1 lemon in the sauce. My oh my….. Super crispy and super yummy potatoes!!!!

    1. TMD Team says:

      Thanks so much for the great review, Maria!

  4. Marilyn says:

    Can I make these early in the day and reheat them. Will there be a difference in taste?

    1. TMD Team says:

      Hi, Marilyn. We really think this recipe is enjoyed straight from the oven. If you want to make them a little bit ahead, you can prepare them through step 4, and then put them in the oven to finish them up 45-50 minutes before you plant to eat.

  5. Jane says:

    Is it possible to do steps #2 and #3 or #2-4 the day ahead? I’d like to make these for Easter but would love to prep day before if possible.

    1. TMD Team says:

      Sure, Jane. I think that would be fine. Just be sure to cover them in the refrigerator.

  6. Dan says:

    5 stars
    Great recipe and super tasty. I used more garlic and I think some Aleppo would be welcomed on these. Will make again!

    1. TMD Team says:

      Yes! Aleppo would be a great addition here!

  7. andri says:

    5 stars
    would like more vegetarian ad organic recipes!
    very good recipes ! but again do not eat meat and ear and believe in rganic everything!

  8. Michelle says:

    5 stars
    I made these smashed potatoes for the first time today and served along side your Beef Shawarma and they were a big hit! We all loved them and I know these will be on repeat!

  9. Chris says:

    Can you have a section in the recipe, to convert the ingredients to metric? In Australia we don’t use ounces, pounds or temperatures in Fahrenheit. Other sites have this feature and I find it very useful. Whisk is an app made by Samsung, you can save any recipe from a website and it will convert the ingredients to either metric or imperial. Many thanks, I enjoy your recipes very much, very healthy. 😋

    1. TMD Team says:

      Hi, Chris. Thank you for the feedback. We’ve already started including metric measurements with our newer baking recipes, and plan to add more as we grow and improve the site.

  10. Otis B Driftwood says:

    what is the temperature for the roasting? I did not see it in the recipe.

    1. TMD Team says:

      Hi, Otis. It’s 400 degrees F. Enjoy!

  11. Joyce says:

    5 stars
    Smashed potatoes are a favorite at my house, but I’ve only made them the American way (kind of unhealthy), which involves butter, bacon, cheddar cheese, and sour cream.

    I love that this recipe is healthier, avoiding the fats in butter, bacon and sour cream, but I really like za’atar, and I can imagine I won’t miss the rest. Maybe I’ll add a little goat cheese, and maybe sumac.

  12. Kathy Klingenberg says:

    5 stars
    I’ve made this many times and they are the best potatoes ever! They are fragrant, yummy, addicting and go with just about anything. Breakfast, lunch or dinner. I highly recommend this recipe and know you will love it.

    1. TMD Team says:

      So glad you enjoy them, Kathy!