These crispy smashed new potatoes are one of those sides I make without even thinking about it.
If we’re grilling something outside or throwing together a simple midweek dinner, a tray of these usually goes into the oven while everything else is happening. They’re especially good next to my Grilled Lamb Cutlets with Herb Sauce, something cosy and saucy like Chicken Forestière, or sticky comfort food like my Oven Baked BBQ Pork Ribs.
No peeling, no complicated steps — just potatoes, olive oil, garlic and fresh thyme.
They come out deeply golden with crunchy, craggy edges and soft fluffy centres, the kind of thing everyone hovers around the tray for “just one more” before they even make it to the table.
Why You’ll Love This
- Extra crispy edges, fluffy middles
- No peeling required
- One tray, minimal prep
- Budget friendly
- Perfect for BBQs, entertaining or weeknights
- Goes with pretty much everything
Ingredients Explained
New potatoes (baby potatoes) – Thin skins and a waxy texture help them hold their shape and crisp beautifully when smashed.
Olive oil – Use a good one. It’s the main flavour here.
Garlic powder – Gives you even garlic flavour without burning like fresh garlic can at high heat.
Fresh thyme – Light, aromatic and fresh. It keeps the potatoes tasting bright rather than heavy. Rosemary works too if you prefer something stronger.
Flaky sea salt – Essential for that final crunch.
Pro Tips
Steam drying after boiling makes a big difference to crispiness.
Smash the potatoes while dry and season after — oiling first stops them crisping properly.
Don’t overcrowd the tray. Space equals crunch.
Storage
Leftovers keep well in the fridge for up to 3 days. Reheat in a hot oven or air fryer to bring back the crisp edges.
They’re also great chopped into a breakfast hash the next day.
FAQs
Can I make these ahead of time?
Boil and smash earlier in the day, then roast just before serving.
Can I use larger potatoes?
Yes, just cut them into chunks first. New potatoes give the best texture though.
Can I swap thyme for something else?
Rosemary works well, or add fresh parsley at the end.
Final Thoughts
Sometimes the simplest things are the ones you end up making most often.
These crispy smashed new potatoes aren’t fancy — just good ingredients cooked properly. Easy enough for a weeknight, but just as welcome on a big table with friends.
And honestly, they’re usually the first thing to disappear.
Crispy Smashed New Potatoes
Equipment
- large saucepan
- Colander
- Potato masher or glass
- Baking tray
Ingredients
- 1.2 kg new potatoes baby potatoes, scrubbed
- 3 tbsp olive oil
- 1 –1½ tsp garlic powder
- 1 –2 tsp fresh thyme leaves
- 1 tsp fine sea salt
- Freshly ground black pepper
- Flaky sea salt to finish
- Lemon zest or chopped parsley optional
Instructions
- Place the potatoes in a large saucepan and cover with cold salted water. Bring to the boil and cook for 15–20 minutes, until very tender when pierced with a knife.
- Drain well and leave them in the colander for 5 minutes to steam dry. Removing excess moisture helps them crisp in the oven.
- Preheat the oven to 220°C (200°C fan) and line a large baking tray with baking paper.
- Spread the potatoes out on the tray with space between each one. Using a potato masher or the base of a glass, gently press down until each potato is about 1.5–2 cm thick with rough, craggy edges.
- Drizzle evenly with olive oil, then sprinkle with garlic powder, thyme, salt and pepper.
- Roast for 35–45 minutes until deeply golden and crisp around the edges and underneath. Flip halfway through if you’d like extra crunch on both sides.
- Finish with flaky sea salt and a little lemon zest or parsley. Serve hot.
Video
Nutrition
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Amazing!
Thank you!!!
Just yum 😋 💕