Crispy Smashed Red Potatoes with Garlic and Herbs

Smashed red potatoes are a simple, crispy, and flavorful way to prepare small red potatoes. Boiled until tender, gently smashed, and then finished under a broiler or on the grill, they develop golden, crunchy edges while remaining creamy inside. Finish with your favorite seasoning and a sprinkle of Parmesan for an irresistible side dish.

The Crispiest Smashed Red Potatoes

Potatoes are versatile, budget-friendly, and forgiving — which makes them perfect for quick weeknight meals or easy weekend sides. Small red potatoes work especially well for smashing because their thin skins are tender, they’re roughly uniform in size, and they crisp up nicely when exposed to high heat. These smashed red potatoes are creamy inside, crisp around the edges, and seasoned with a flavorful spice blend. Whether you finish them under the broiler in winter or on the grill in summer, they make an excellent accompaniment to steak, chicken, fish, or a simple salad.

How to Make Smashed Red Potatoes

Prep Potatoes

Select small red potatoes that are similar in size so they cook evenly. Wash them well and pat dry. If your potatoes are slightly larger, cut them in half so all pieces are comparable in size.

Boil Potatoes

Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt — salting the cooking water seasons the potatoes all the way through. Bring to a gentle rolling boil, then adjust the heat to maintain a steady simmer. Cook for about 20–25 minutes, or until a fork slips in easily. The potatoes should be tender but not falling apart.

Smash Potatoes

Drain the potatoes and place them on a clean kitchen towel to remove excess moisture. Transfer to a lightly oiled baking sheet or a piece of foil. Use the flat bottom of a sturdy cup or a 1-cup measuring cup to press down gently on each potato, flattening it to about 1/2 inch thick. Press evenly — a broad, hard surface will flatten without turning the potato into mash. If you’re working with halved potatoes, place them cut-side up before smashing.

Oil and Season

Generously drizzle olive oil over each smashed potato to promote browning and crispness. Season with your preferred spice blend — everything bagel seasoning is a great option for savory, garlicky flavor, but you can use Italian seasoning, ranch-style spices, Moroccan spice blend, or simply salt and pepper. Aim for about 1/2 to 1 tablespoon of seasoning total, adjusted to taste. Finish with grated Parmesan for a salty, melty topping.

Broil or Grill

These potatoes can be finished either under a hot broiler or on a grill. Both methods give excellent results.

Broiling Instructions

Place the baking sheet under a preheated broiler on high. Broil for 3–5 minutes, watching closely, until the edges and tops begin to brown and crisp. Sprinkle with Parmesan and broil for another 1–2 minutes until the cheese melts and the potatoes are golden.

Grilling Instructions

Preheat the grill to medium-high. Transfer the smashed potatoes to a sheet of foil and place on the grill, skin-side up. Grill for 8–10 minutes, then flip, add Parmesan, and grill an additional 2–4 minutes until the cheese melts and the potatoes have crisp edges.

Remove the potatoes from heat, let them rest for a minute, and serve warm. A final sprinkle of fresh herbs (parsley, chives, or thyme) brightens the dish and adds color.

Ingredients

• 8 small red potatoes, halved
• 1 tablespoon everything bagel seasoning (or 1/2–1 tablespoon of your preferred seasoning)
• 1/4 teaspoon salt (omit if your seasoning blend already contains salt)
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat the grill to 400°F (or set the oven to broil). Line a baking sheet with foil and lightly oil it.
2. Bring a large pot of salted water to a boil. Add the potato halves and cook for 20–25 minutes, until fork-tender but not falling apart.
3. While the potatoes boil, mix the olive oil with your seasoning of choice and set aside.
4. Drain the potatoes and place them on a clean towel to remove excess moisture.
5. Place each potato cut-side up on the prepared foil and gently press down with the bottom of a glass or measuring cup to flatten carefully.
6. Drizzle the seasoned oil over each smashed potato.
7. Grill: Flip the potatoes skin-side up on foil on the grill for 8–10 minutes, flip, sprinkle with Parmesan, and grill 2–3 minutes more until cheese melts.
8. Oven (broil): Place potatoes under the broiler skin-side down for 3–5 minutes until golden, sprinkle with Parmesan, and broil 1–2 minutes until cheese melts.
9. Remove from heat and serve warm with an optional sprinkle of fresh herbs.

Tips & Notes

• Seasoning: Use 1/2 to 1 tablespoon of any spice blend you like. Everything bagel seasoning, garlic and herb, or a simple salt-and-pepper mix are all great choices.
• Do not overcook: Slightly undercooked potatoes may hold their shape better when smashed. Aim for fork-tender but still intact.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven or on a hot skillet to help crisp the edges again.