Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb baby yellow or red potatoes
- 1 1/2 tsp kosher salt (for boiling water)
- 2 tbsp olive oil (for pan)
- 1/4 cup olive oil (for garlic herb oil)
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely sliced (or green onions)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 tsp lemon zest
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt + 1/4 tsp black pepper
- 1/4 cup tahini
- 3 tbsp fresh lemon juice
- 1 small garlic clove, grated
- 1/4 tsp ground cumin
- 1 tsp honey or maple syrup (optional)
- 2–4 tbsp cold water (to thin sauce)
Do This
- 1. Boil whole baby potatoes in salted water until fork-tender, 18–22 minutes; drain and let steam-dry.
- 2. Heat oven to 425°F (220°C). Generously oil a large rimmed baking sheet.
- 3. Mix olive oil, garlic, herbs, lemon zest, paprika, salt, and pepper to make garlic herb oil.
- 4. Arrange potatoes on the sheet, gently smash to 1/2 inch thick, and brush with half the garlic herb oil.
- 5. Roast 20–25 minutes until bottoms are deeply golden and crisp; flip, brush with remaining oil, and roast 5–8 minutes more.
- 6. Whisk tahini, lemon juice, garlic, cumin, salt, honey, and water until smooth and pourable.
- 7. Serve hot crispy smashed potatoes with extra herbs and flaky salt, with lemon-tahini sauce on the side for dipping.
Why You’ll Love This Recipe
- Ultra-crispy edges with fluffy, creamy centers thanks to the boil-then-roast method.
- Garlic herb oil adds big flavor with simple, fresh ingredients you probably already have.
- Bright, tangy lemon-tahini sauce balances the richness and makes the dish feel restaurant-worthy.
- Perfect as a party appetizer, holiday side, or snacky dinner with a big salad.
Grocery List
- Produce: Baby potatoes, garlic, fresh parsley, fresh chives or green onions, fresh thyme, lemons.
- Dairy: None (recipe is naturally dairy-free).
- Pantry: Tahini, olive oil, kosher salt, black pepper, smoked paprika, ground cumin, honey or maple syrup (optional).
Full Ingredients
Crispy Smashed Potatoes
- 2 lb baby yellow or baby red potatoes (about 1–2 inches in diameter), scrubbed
- 1 1/2 tsp kosher salt (for the boiling water)
- 2 tbsp extra-virgin olive oil (for greasing the baking sheet)
- Flaky sea salt, for finishing (optional but recommended)
Garlic Herb Oil
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, finely minced (or pressed)
- 1 tsp finely grated lemon zest (from about 1 lemon)
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely sliced (or green onion tops)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 tsp smoked paprika (or sweet paprika)
- 1/2 tsp kosher salt (or 1/4 tsp fine sea salt)
- 1/4 tsp freshly ground black pepper
- Pinch red pepper flakes, to taste (optional)
Lemon-Tahini Dipping Sauce
- 1/4 cup tahini (well-stirred)
- 3 tbsp freshly squeezed lemon juice (from about 1 large lemon)
- 1 small garlic clove, finely grated or pressed
- 1/4 tsp ground cumin
- 1/4 tsp kosher salt, plus more to taste
- 1 tsp honey or maple syrup (optional, to balance bitterness)
- 1 tbsp extra-virgin olive oil (optional, for extra richness and gloss)
- 2–4 tbsp cold water, as needed to thin to a dip-able consistency
Step-by-Step Instructions
Step 1: Parboil the potatoes
Place the scrubbed baby potatoes in a large pot and cover with cold water by about 1 inch. Add the 1 1/2 teaspoons of kosher salt. Bring to a boil over high heat, then reduce to a gentle boil and cook until the potatoes are just fork-tender, 18–22 minutes depending on size.
You want the potatoes to be fully cooked inside but not falling apart. A fork should slide in easily, but the skins should still be intact. When ready, drain the potatoes in a colander and let them sit for 5 minutes to steam-dry. This step helps their surfaces dry out so they crisp better in the oven.
Step 2: Preheat the oven and prep the pan
While the potatoes boil, heat the oven to 425°F (220°C). For convection, set to 400°F (205°C). Place a large rimmed baking sheet (about 13 x 18 inches) on the counter and pour on the 2 tablespoons of olive oil. Use your hands or a pastry brush to spread the oil evenly over the entire surface, including the corners. A well-oiled pan is key to getting deeply golden, crisp bottoms on the smashed potatoes.
Step 3: Make the garlic herb oil
In a small bowl, combine the 1/4 cup olive oil, minced garlic, lemon zest, chopped parsley, chives, thyme, smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes if using. Stir well until everything is evenly distributed.
Set this mixture aside while you smash the potatoes. The garlic and herbs will infuse the oil as it sits, giving you even more flavor when you brush it onto the potatoes.
Step 4: Smash the potatoes
Transfer the drained, steam-dried potatoes to the oiled baking sheet, spacing them out in a single layer. Use the bottom of a sturdy glass, a flat measuring cup, or a potato masher to gently press each potato until it is about 1/2 inch thick. Try not to completely break them apart; a few cracks and ragged edges are good because those bits become deliciously crispy.
If any potatoes shatter into several pieces, just push the pieces back together into a rough mound. The oil and roasting will help them hold together enough for serving.
Step 5: Brush with garlic herb oil and start roasting
Stir the garlic herb oil once more, then use a spoon or pastry brush to generously coat the top of each smashed potato with about half of the oil mixture. Make sure some of the garlic and herbs land directly on the potatoes, not just in the oil on the sheet.
Place the baking sheet on the middle rack of the preheated oven. Roast for 20–25 minutes, or until the bottoms are deeply golden brown and crisp and the edges look dry and slightly frilly.
Step 6: Flip, brush again, and finish roasting
Carefully remove the baking sheet from the oven. Using a thin spatula, gently loosen and flip each potato. Some bits may stick; slide the spatula under the crispy edges to keep as much crispness as possible. Brush the now-top sides with the remaining garlic herb oil, again making sure each potato gets some garlic and herbs.
Return the pan to the oven and roast for another 5–8 minutes, until both sides are golden-brown, crisp, and fragrant. If you like them extra-crispy, you can add a couple more minutes, keeping an eye on them to avoid burning the garlic.
Step 7: Make the lemon-tahini dipping sauce
While the potatoes finish roasting, make the sauce. In a small bowl, whisk together the tahini, lemon juice, grated garlic, cumin, salt, honey or maple syrup (if using), and olive oil (if using). The mixture may seize up and look thick at first; this is normal.
Gradually whisk in 2–4 tablespoons of cold water, a little at a time, until the sauce becomes smooth, creamy, and pourable but still thick enough to cling to the potatoes. Taste and adjust: add more salt for savoriness, more lemon for brightness, or a bit more honey or maple syrup to soften the tahini’s bitterness. Transfer to a small serving bowl.
Step 8: Finish and serve
When the potatoes are done, immediately sprinkle them with a pinch of flaky sea salt (if using) and, if you like, a bit of extra chopped parsley or chives for a fresh green pop. Let them cool for 3–5 minutes on the pan; this brief rest helps the crust set and keeps them crisp.
Transfer the crispy smashed potatoes to a platter and serve hot with the bowl of lemon-tahini dipping sauce on the side. For a nice presentation, you can drizzle a little of the sauce directly over a few potatoes and leave the rest for dipping.
Pro Tips
- Dry potatoes = crisp potatoes. Letting the potatoes steam-dry after boiling and using a well-oiled pan are the biggest factors in getting a shattering crisp exterior.
- Do not overcrowd the pan. If your potatoes are jammed together, they will steam instead of roast. Use two pans if needed.
- Smash gently. Press just until 1/2 inch thick. Over-smashing can make them fall apart and harder to flip.
- Adjust the sauce texture. If the tahini sauce thickens as it sits, whisk in a teaspoon or two of water to loosen it back up.
- Mind the garlic. Garlic can burn if exposed to very high heat for too long. If your oven runs hot, check the potatoes a few minutes early during the second roast.
Variations
- Cheesy smashed potatoes: During the last 5 minutes of roasting, sprinkle the potatoes with 1/2–3/4 cup finely grated Parmesan or pecorino and roast until melted and crisp in spots. Serve with or without the tahini sauce.
- Spicy version: Add 1/2–1 tsp chili powder or harissa powder to the garlic herb oil and extra red pepper flakes. For the sauce, increase cumin to 1/2 tsp and add a pinch of cayenne.
- Fresh herb swap: Use dill, cilantro, or basil in place of some or all of the parsley and chives for a different flavor profile that still works beautifully with the lemon-tahini sauce.
Storage & Make-Ahead
These potatoes are at their absolute best straight from the oven, when they are the crispiest. However, you can still plan ahead:
To make ahead, you can boil and drain the potatoes up to 24 hours in advance. Let them cool, then refrigerate in an airtight container. When ready to cook, bring them back to room temperature for 20–30 minutes, then proceed with smashing and roasting. The lemon-tahini sauce can be made up to 3 days ahead and stored in the refrigerator in a covered container; it will thicken over time, so whisk in a bit of water before serving to loosen.
Leftover cooked potatoes will keep in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F (200°C) oven for 10–12 minutes until hot and re-crisped. The air fryer also works well: 375°F (190°C) for about 5–7 minutes. Avoid microwaving if you want to preserve crispness.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe), including lemon-tahini sauce: 310 calories; 18 g fat; 4 g saturated fat; 34 g carbohydrates; 4 g fiber; 3 g sugar; 6 g protein; 510 mg sodium. Actual values will vary based on exact ingredients and portion sizes.
