Patate Schiacciate Croccanti all’Aglio e Rosmarino (Italian Crispy Smashed Potatoes)

11 hours ago
3 min read

Crispy smashed potatoes combine two textures in one preparation: a soft, creamy center and a deeply crisp, irregular exterior. Small potatoes are cooked whole until tender, gently crushed to expose more surface area, then roasted at high heat with olive oil, garlic and rosemary.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 6

Ingredients

3 lb small Yukon Gold or baby potatoes (1.36 kg)
4 tbsp extra virgin olive oil (60 ml)
4 garlic cloves, finely chopped
2 tbsp fresh rosemary, finely chopped
1 1/2 tsp fine sea salt (8 g), plus more for the cooking water
1/2 tsp freshly ground black pepper
2 tbsp unsalted butter (28 g), optional, for finishing

Preparation

Preheat the oven to 450°F (230°C).
Wash the potatoes thoroughly.
Place them in a large pot and cover with cold water.
Season the water generously with salt and bring to a gentle boil.
Cook for approximately 15 to 20 minutes, until completely tender but still intact.
Drain thoroughly and allow them to steam dry for about 5 minutes.
Transfer to a large baking tray.
Using the bottom of a small glass, measuring cup or potato masher, press each potato gently until flattened to approximately 1/2 to 3/4 inch (1.5 to 2 cm) thick.
Drizzle generously with olive oil and season with salt and black pepper.
Roast for approximately 20 minutes without moving.
Sprinkle with garlic and rosemary, turn carefully and drizzle with a little more oil if needed.
Return to the oven for another 15 to 20 minutes, until the edges are deeply golden and crisp.
Finish with melted butter if desired and serve immediately.

Professional Technique

Crushing the potatoes breaks the skin and exposes interior starch. These irregular surfaces dehydrate quickly and become exceptionally crisp.

Flatten the potatoes while still warm. If they cool completely, they can become harder to crush cleanly.

Leave space around every potato so they roast instead of steam.

Choosing the Right Potato

Baby Yukon Gold potatoes are ideal because they hold their shape well and have a naturally creamy interior.

Small red potatoes also work well and produce a slightly waxier center.

Fingerling potatoes can be used for a more rustic presentation.

Chef Tips

Use potatoes of similar size so they cook evenly.
Do not overcook them in water or they will fall apart during smashing.
Allow them to dry before adding oil.
Add garlic later in the roasting process so it does not burn.
For additional crunch, add a small amount of finely grated Parmigiano Reggiano during the final 8 to 10 minutes.

Common Mistakes

Undercooked potatoes resist flattening and crack unevenly.
Overcooked potatoes collapse and become difficult to handle.
Excess moisture creates steam.
Too little oil limits browning.
Crowding the tray prevents crisping.
Garlic added too early can burn.

Variations

Parmigiano and rosemary.
Lemon and parsley.
Pecorino and black pepper.
Sage butter.
Crushed red pepper or smoked paprika for a spicy version.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a metal baking tray at 425°F (220°C) for 10 to 15 minutes, or use an air fryer.

Wine Pairing

With roasted poultry or vegetables, Verdicchio dei Castelli di Jesi balances olive oil and roasted garlic. With beef, lamb or richer meats, Montepulciano d’Abruzzo provides enough body and savory character for the crisp crust.