Dainty little potatoes are boiled until they’re softened, then smashed and roasted until golden and crisp around the edges. Garlic-infused olive oil gives them a hint of savory flavor. Topped with a sprinkle of sea salt and fresh herbs, these are the easiest dish you’ll want to make over and over again.
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Smashed Potato Bites
- Total Time: 40 minutes
- Yield: Serves 10 1x
- Diet: Gluten-Free, Omnivore, Vegetarian
Description
Garlic-infused olive oil and herbs make these smashed potatoes irresistible. A perfect appetizer for any occasion.
Ingredients
- 10 small new potatoes
- 1/3 cups (80 ml) olive oil
- 1 large clove garlic, smashed
- Sea salt
- Fresh Basil, finely chopped
Instructions
- Preheat oven to 450°F (224°C).
- Place the potatoes in a large pot and fill with water until they are just covered. Bring to a boil over high heat, then reduce heat slightly and simmer for about 20 minutes, or until the potatoes can be pierced with a fork but still have a little resistance.
- Meanwhile, place the smashed garlic clove and oil in a microwave-safe cup and cook for about 40 seconds on high, or until the garlic is fragrant.
- Carefully drain potatoes. Using a clean kitchen towel or parchment paper, cover each potato and give it a light “smash” with a heavy-bottomed pot or the bottom of a drinking glass. Don’t smash too hard; you want it to somewhat maintain its shape.
- Prepare a baking pan by drizzling a little bit of infused oil on the bottom and rubbing to coat. Place smashed potatoes onto the pan. Pour about 1 teaspoon of oil over each potato. Sprinkle with sea salt.
- Roast for about 20-25 minutes, or until the potatoes are golden and crisp around the edges.
- Remove from oven and top with fresh chopped herbs.
- Serve hot.
Notes
- For crispier potatoes, parboil them for a shorter time (15 minutes) before smashing.
- Substitute rosemary or thyme for the basil for a different flavor profile.
- Store leftover potato bites in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 150
- Sugar: 2
- Sodium: 100
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 2
- Protein: 2
Frequently Asked Questions
Do I need to boil the potatoes before smashing them?
Yes, boil them until they are fork-tender all the way through. If they are undercooked, they will crumble instead of smashing into flat, crispy discs. 
What size potatoes work best for smashed potato bites?
Small, waxy potatoes like baby Yukon Golds or new potatoes are ideal. They hold together well after smashing and crisp up nicely on the edges.
How do I get the edges really crispy?
Use plenty of oil on the baking sheet and roast at a high temperature, around 425F or higher. Flipping them halfway through helps both sides get golden and crunchy.
Great!
Despite using a lot less oil than the recipe said, the dish was extremely greasy. Will not be making again
Hi Amanda, sorry to hear you didn’t enjoy the end result! Since these potatoes are basically “oven fried”, they are definitely a bit greasier than roasted potatoes. You can adjust the amount of oil to your liking or even use olive oil in a mist bottle to ensure that they’re completely covered but not so oily. The final product will be different as it will not crisp the same way, but it might help with the greasiness. Thanks for your feedback!
These look amazing! I am a potato freak so this is my kinda meal!