Crispy Smashed Potatoes roasted to perfection with garlic and olive oil. Easy, golden, crunchy potatoes everyone loves.

Scale

1 ½ pounds baby Yukon gold potatoes (24-ounce bag)
2 ½ teaspoons salt, divided
- 2 teaspoons for boiling water
- ½ teaspoon to season the olive oil

5 tablespoons extra virgin olive oil, divided
- 2 tablespoons for brushing the baking sheet
- 3 tablespoons for mixing with spices
½ teaspoon garlic powder
¼ teaspoon black pepper

Preheat the Oven
Heat oven to 425°F (220°C). Line a large baking sheet with parchment or brush it generously with 2 tablespoons olive oil.
Boil the Potatoes
Add baby Yukon golds to a pot and cover with water. Add 2 teaspoons salt. Bring to a boil and cook 18–22 minutes or until easily pierced with a fork.
Drain and Dry
Drain potatoes well and allow them to steam-dry for 3–5 minutes. Dry potatoes crisp better.
Prepare Seasoned Oil
In a bowl, whisk together 3 tablespoons olive oil, ½ teaspoon salt, garlic powder, and black pepper.
Smash the Potatoes
Transfer potatoes onto the prepared baking sheet. Use the bottom of a glass or measuring cup to gently press each one until flattened but still intact.
Brush with Seasoned Oil
Brush the tops generously with the seasoned oil, making sure the oil reaches all cracks and edges.
Roast Until Crispy
Bake for 35–45 minutes, or until the edges are deeply golden and crisp.
Garnish and Serve
Sprinkle with fresh parsley and flaky sea salt. Serve immediately.

Make sure potatoes are fully tender before smashing—they should yield without breaking apart.

For extra crispiness, avoid overcrowding the baking sheet.

If some potatoes are uneven in size, smash larger ones slightly more to help them roast evenly.

Use a heavy-bottomed glass or flat cup to get even flattening without crumbling.