Crispy Rustic Crash Hot Potatoes with Garlic and Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 lb (900 g) small waxy potatoes (baby Yukon Gold or red)
• 3 tbsp extra-virgin olive oil, plus 1 tbsp for the pan
• 3 cloves garlic, finely minced
• 1 ½ tsp kosher salt, divided
• ½ tsp freshly ground black pepper
• 2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 2 tbsp chopped fresh parsley, for serving (optional)
• Flaky sea salt, for finishing (optional)

Do This

• 1. Preheat oven to 450°F (230°C). Lightly oil a large, rimmed baking sheet with 1 tbsp olive oil.
• 2. Scrub potatoes and place in a pot. Cover with cold water by 1 inch, add 1 tsp salt, and bring to a boil.
• 3. Simmer 15–18 minutes until potatoes are fork-tender, then drain very well and let steam-dry 5 minutes.
• 4. Spread potatoes on the baking sheet. Gently smash each to about ½ inch thick using a glass or potato masher.
• 5. Whisk remaining 3 tbsp olive oil with garlic, rosemary, thyme, remaining ½ tsp salt, and pepper. Spoon or brush evenly over potatoes.
• 6. Roast 25–30 minutes, turning the pan once, until deeply golden and crispy at the edges.
• 7. Sprinkle with parsley and flaky salt. Serve hot and crisp.

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Why You’ll Love This Recipe

• Crispy, craggy edges with ultra-fluffy centers for the best of both potato worlds.
• Simple, familiar ingredients (potatoes, olive oil, garlic, herbs) that pack big rustic flavor.
• Works as a side for everything from roasted chicken to grilled steak to veggie mains.
• Mostly hands-off: boil, smash, and let the oven transform them into crispy perfection.

Grocery List

• Produce: Small waxy potatoes, garlic, fresh rosemary, fresh thyme, fresh parsley (optional)
• Dairy: None required (add sour cream or grated cheese if you like)
• Pantry: Extra-virgin olive oil, kosher salt, black pepper, flaky sea salt (optional)

Full Ingredients

For the Rustic Crash Hot Potatoes

• 2 lb (900 g) small waxy potatoes, such as baby Yukon Gold or small red potatoes (1 ½–2 inches each)
• 4 tbsp extra-virgin olive oil, divided (3 tbsp for drizzling, 1 tbsp for greasing the pan)
• 3 cloves garlic, finely minced
• 1 ½ tsp kosher salt, divided
• ½ tsp freshly ground black pepper
• 2 tsp fresh rosemary leaves, finely chopped
  • or 1 tsp dried rosemary, lightly crushed
• 2 tsp fresh thyme leaves
  • or 1 tsp dried thyme

For Serving (Optional but Delicious)

• 2 tbsp chopped fresh parsley
• Flaky sea salt, to taste
• Sour cream, Greek yogurt, or aioli, for dipping
• Grated Parmesan or pecorino, for sprinkling

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Set your oven to 450°F (230°C). You want a good, hot oven so the potatoes crisp up instead of steaming.

Lightly grease a large, rimmed baking sheet with 1 tablespoon olive oil. Spread it around with your fingers or a piece of paper towel so the whole surface gets a thin, even coat. This helps prevent sticking and encourages crisp, golden bottoms on the potatoes.

Step 2: Boil the potatoes until tender

Scrub the 2 lb (900 g) of small potatoes under cold running water to remove any dirt. Leave the skins on; they add flavor, texture, and help the potatoes hold together when smashed.

Place the potatoes in a medium pot and cover with cold water by about 1 inch. Add 1 teaspoon of the kosher salt to the water. Starting the potatoes in cold water lets them cook evenly from the inside out.

Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 15–18 minutes, or until a fork slides into the center of the largest potato with almost no resistance. They should be fully tender but not falling apart.

Step 3: Drain and steam-dry for extra crispiness

When the potatoes are tender, drain them well in a colander. Give the colander a few gentle shakes to remove excess water.

Let the potatoes sit in the colander for 5 minutes to steam-dry. The residual heat will evaporate surface moisture. This step is important: drier potatoes mean crisper edges once they hit the hot oven.

Step 4: Arrange and gently smash the potatoes

Transfer the drained potatoes to your prepared baking sheet, spacing them out so they have room to spread as they are smashed.

Using the flat bottom of a sturdy drinking glass, a small saucepan, or a potato masher, gently press each potato until it is about ½ inch thick. Aim for cracked, craggy surfaces, but try to keep each potato mostly in one piece so it crisps rather than crumbles.

If any potato breaks apart, just nudge the pieces back together into a rough round. Those broken, irregular edges are where a lot of the crunch will happen.

Step 5: Season with garlic, herbs, and olive oil

In a small bowl, whisk together the remaining 3 tablespoons olive oil, the minced garlic, chopped rosemary, thyme, the remaining ½ teaspoon kosher salt, and the black pepper. You should have a fragrant, golden herb and garlic oil.

Using a spoon or pastry brush, drizzle or brush this mixture evenly over the tops of all the smashed potatoes, letting it run into the cracks and edges. Try to distribute the garlic and herbs so each potato gets some. Any leftover oil can be drizzled around the potatoes on the pan.

Step 6: Roast until deeply golden and crisp

Place the baking sheet on the middle rack of your preheated oven and roast for 25–30 minutes, until the potatoes are deeply golden brown and the edges are noticeably crisp and frilled.

About halfway through the roasting time, rotate the pan front-to-back for even browning. If some potatoes are browning faster than others, you can gently shuffle them around on the pan using a spatula.

The potatoes are done when the bottoms are crisp, the tops have crunchy, browned ridges, and you can see a bit of sizzling oil around them.

Step 7: Finish with fresh herbs and serve

Remove the pan from the oven and let the potatoes sit for 2–3 minutes to settle. Sprinkle with the chopped parsley and a light pinch of flaky sea salt, if using, for extra crunch and a burst of fresh flavor.

Transfer the potatoes to a serving platter or bring the whole baking sheet straight to the table for a rustic presentation. Serve hot, with sour cream, Greek yogurt, aioli, or a sprinkle of grated Parmesan if you like. Enjoy the contrast of crisp, garlicky edges and soft, fluffy centers.

Pro Tips

• Choose the right potatoes: Small waxy potatoes (baby Yukon Gold or red) hold their shape and get beautifully creamy inside. Avoid floury baking potatoes, which tend to fall apart when smashed.
• Do not skip the steam-dry: Letting the potatoes sit after draining removes excess moisture and is key for getting truly crisp edges in the oven.
• Smash gently but firmly: Aim for about ½ inch thick. Too thick and they will not crisp; too thin and they may burn before the centers are warm and fluffy.
• Use a hot oven and a metal pan: A well-heated oven and a sturdy metal baking sheet (not glass) help the bottoms brown and crisp up nicely.
• Season while hot: Add parsley and flaky salt right when the potatoes come out of the oven so the flavors cling better.

Variations

• Cheesy crash hot potatoes: In the last 5 minutes of roasting, sprinkle the potatoes with ½–¾ cup grated Parmesan, pecorino, or sharp cheddar and return to the oven until melted and golden.
• Smoky paprika version: Add 1 teaspoon smoked paprika to the olive oil mixture for a warm, smoky flavor and gorgeous reddish color.
• Lemon-herb twist: After roasting, finish the potatoes with the zest of 1 lemon and an extra handful of chopped fresh herbs (parsley, chives, or dill) for a brighter, lighter flavor.

Storage & Make-Ahead

These potatoes are at their absolute best straight from the oven, when the edges are at peak crispiness. However, you can still plan ahead:

To make ahead, boil the potatoes up to the steam-dry stage, then cool completely and refrigerate in an airtight container for up to 24 hours. When ready to serve, arrange, smash, season, and roast as directed, adding 5 minutes to the roasting time if needed.

Leftover cooked potatoes can be cooled and stored in the refrigerator in an airtight container for up to 3 days. Reheat on a baking sheet at 425°F (220°C) for 10–15 minutes until hot and re-crisped. They can also be reheated in an air fryer at 375°F (190°C) for 5–8 minutes.

Nutrition (per serving)

Approximate values for one of 4 servings (without optional toppings):

Calories: ~260 kcal; Protein: ~5 g; Carbohydrates: ~35 g; Fat: ~11 g; Saturated Fat: ~1.5 g; Fiber: ~4 g; Sodium: ~500 mg.