Crispy Smashed Potatoes with Olive Oil, Lemon and Rosemary

A good potato recipe does not need much embellishment. Give small potatoes a tender center, rough edges that crisp in the oven, and enough salt, and you are most of the way there. The last step is what makes this version worth repeating: a little extra virgin olive oil and fresh lemon added after roasting.

That final drizzle is not just for shine. It brings the oil's aroma to the warm potatoes, where you can appreciate it alongside the rosemary, lemon, and golden crust. Serve them with roasted vegetables, a simple salad, or whatever is already planned for dinner.

Crispy smashed potatoes at a glance

Serves: 4 as a side
Prep: about 15 minutes
Cooking: about 55–65 minutes, including boiling
Total: about 70–80 minutes

Ingredients

• 1½ pounds small yellow or red potatoes, roughly 1½–2 inches across
• 3 tablespoons extra virgin olive oil, for roasting
• 1 tablespoon extra virgin olive oil, for finishing, plus more to taste
• 2 teaspoons finely chopped fresh rosemary
• ½ teaspoon fine sea salt, plus salt for the boiling water and more to taste
• ¼ teaspoon freshly ground black pepper
• Finely grated zest of ½ lemon
• 1–2 teaspoons fresh lemon juice, to taste
• 1 tablespoon chopped flat-leaf parsley, optional

How to make crispy smashed potatoes

1. Boil until genuinely tender

Place the potatoes in a saucepan and cover with cold water by about an inch. Salt the water, bring to a boil, then reduce to a steady simmer. Cook for about 15–20 minutes, depending on their size, until a knife slides easily through the center. They need to be tender enough to flatten without fighting back.

Meanwhile, heat the oven to 425°F. Use a large, rimmed metal baking sheet, or two smaller sheets if necessary. Crowding makes it harder to get crisp edges.

2. Drain and let the steam escape

Drain the potatoes well and leave them in the colander for about 5 minutes. This small pause helps the surfaces dry. Wet potatoes are harder to brown, so resist the temptation to move straight from the saucepan to the oven.

3. Smash gently

Spread 1 tablespoon of the roasting oil over the baking sheet. Arrange the potatoes with space between them. Using the bottom of a sturdy drinking glass or a potato masher, gently press each one to about ½ inch thick.

A few splits and loose edges are welcome: those little ridges become the crisp bits. You do not need neat circles, and you do not need to flatten them until they fall apart.

4. Roast until golden

Drizzle the remaining 2 tablespoons of roasting oil over the potatoes, making sure it reaches the uneven surfaces. Season with the salt and pepper. Roast for 25 minutes, scatter over the rosemary, then roast for another 10–15 minutes, until the edges are deeply golden and crisp. Check occasionally during the final stretch; ovens and potato sizes vary.

5. Finish off the heat

Transfer to a serving dish, or serve directly from the tray. Add the finishing tablespoon of olive oil, lemon zest, and 1 teaspoon of lemon juice. Taste a potato before adding more lemon or salt. Scatter over the parsley, if using, and serve promptly while the edges are crisp.

Which olive oil works best?

Use an extra virgin olive oil you enjoy for roasting. For the final drizzle, choose a bottle whose flavor you want to notice. The potatoes provide a gentle background, while the browned edges and rosemary give a more assertive oil something to meet.

Our Alonso Coratina 2026 is the pairing we would start with here. A Coratina-style finish is a good option when you want a bolder contrast to the potatoes' soft interior. Start with the measured tablespoon, taste it on the food, and add a little more only if you want it.

Not sure whether a robust or gentler oil fits your palate? Read our Coratina versus Arbequina guide. There is no prize for choosing the strongest oil: the useful choice is the one you enjoy eating.

Small details that make a difference

Choose similarly sized potatoes. They will cook more evenly. Small potatoes work better here than large baking potatoes.

Keep the lemon for the end. A modest squeeze brightens the dish without soaking the crisp surfaces. Serve extra wedges at the table rather than pouring on lots of juice.

Give them space. If the tray looks crowded, divide the potatoes between two trays and rotate their positions during roasting.

Do the boiling ahead. If preparing in advance, cool the boiled potatoes promptly and refrigerate in a covered container. Smash and roast the next day, allowing a little extra oven time if needed.

Make it a simple dinner

Serve these beside roasted chicken or a bowl of beans and greens. They also make an easy centerpiece for a vegetable-led supper with a crunchy salad. Keep the rest uncomplicated: the crisp potatoes and finishing oil already bring plenty to the table.

For your next tray, explore Alonso Coratina and discover what a small, thoughtful finishing pour can add to an everyday ingredient.