Some side dishes are happy to stay in the background. Crispy smashed potatoes aren't one of them. With their crackly golden edges and fluffy, buttery centers, they're often the first thing to disappear from the table.
The secret is surprisingly simple. Boiling the potatoes first softens the inside until creamy, then smashing them creates plenty of rough edges that turn irresistibly crisp in a hot oven. A generous coating of The OG, our USDA Certified Organic salt, pepper, and garlic seasoning, brings bold, savory flavor that clings to every crunchy bite.
These potatoes pair with just about anything – grilled steak, roast chicken, burgers, seafood, or a simple salad – but they're just as easy to snack on straight from the sheet pan. They're naturally gluten-free, made with simple pantry ingredients, and don't require any fancy techniques.
If you've ever wondered how restaurants get potatoes that are crispy on the outside while staying soft inside, this method is the answer. High heat, plenty of surface area, and just enough olive oil create deep browning and crunchy edges, while the finishing sprinkle of The OG adds a clean, savory kick of salt, cracked pepper, and garlic that lets the potatoes shine instead of covering them up.
Once you've made smashed potatoes this way, they're likely to become your go-to side dish for weeknight dinners, backyard cookouts, and holiday meals alike.
Crispy Smashed Potatoes
Golden, crispy smashed potatoes with fluffy centers and savory salt, pepper, and garlic flavor. Boiled, smashed, and roasted until perfectly crisp for an easy side dish that pairs with almost any meal.
Ingredients
- 1½ lbs baby Yukon Gold potatoes (1½–2 inches across)
- 3 tablespoons olive oil, divided
- 1 tablespoon Flavor Seed The OG, plus more for finishing
- 1 tablespoon kosher salt (for the boiling water)
- 2 tablespoons chopped fresh parsley or chives (optional)
Instructions
- Place the potatoes in a large pot, cover with cold water by an inch, and add the kosher salt. Bring to a boil and cook 18–20 minutes, until a knife slides in with no resistance.
- Meanwhile, heat the oven to 450°F and line a sheet pan with parchment. Brush the parchment with 1 tablespoon of the olive oil.
- Drain the potatoes and let them steam-dry 5 minutes — dry potatoes crisp; wet ones steam.
- Arrange the potatoes on the pan with space between them. Use the bottom of a glass or measuring cup to smash each one to about ½ inch thick. Ragged edges are good — that's where the crunch lives.
- Drizzle with the remaining 2 tablespoons olive oil, then sprinkle 1 tablespoon of The OG evenly over the tops.
- Roast 25–30 minutes, without flipping, until the edges are deep golden brown and crisp.
- Finish with a light extra pinch of The OG and the fresh herbs. Stir the dip ingredients together if using, and serve hot.
Why this works
Boiling first gelatinizes the starch so the inside stays creamy, while smashing maximizes surface area for the hot oven to brown. Salting the boiling water seasons the potato through. The OG on the surface adds a savory layer of salt, cracked pepper, and garlic right where you taste it most – on the crispy crust.. No flipping means the bottoms fry gently in the oil on the parchment — built-in crunch on both sides.
Get the seasoning
The OG – Flavor Seed's salt pepper garlic blend (grab the resealable pouch). Certified organic, non-GMO, gluten-free, keto-friendly, kosher – nothing in the bag but flavor.