These smashed potatoes are everything a good potato side dish should be - crispy and golden on the outside, fluffy on the inside, and perfectly seasoned with smoked paprika, Cajun spices, and oregano. Served with a cool, tangy lemon garlic yogurt dip, they're the kind of side dish that completely steals the show.

The method is simple: boil new potatoes until tender, smash them flat, coat in seasoned olive oil, and roast until the edges are golden and crispy. The smashing is what creates all that incredible surface area for crisping up - every cracked edge and rough surface turns beautifully golden and crunchy in the oven. The lemon garlic dip takes two minutes to mix and is the perfect cool, creamy contrast - you know we can't have a crispy potato recipe without a dip to pair it with!

If you love crispy potato recipes, try my pesto crushed potatoes, Greek roasted potatoes with whipped feta, or these easy Five-Guys style Cajun fries. For more easy sides, my roasted frozen green beans and easy roast potatoes are both reader favorites.

Ingredient Notes

Here are some notes on the key ingredients. The full quantities are in the recipe card at the bottom of this page.

For the Potatoes

• Jersey Royal new potatoes: Jersey Royals have a naturally buttery, waxy texture that's ideal for smashing - they hold together when you press them flat rather than crumbling apart. Any small waxy potato (baby potatoes, Charlotte, or Maris Peer) will work as a substitute. Avoid floury potatoes like Maris Piper - they'll fall apart when smashed.
• Olive oil: A generous amount is important - the oil is what crisps up all those smashed edges in the oven.
• Smoked paprika: Gives the potatoes their gorgeous golden-red color and a gentle smoky warmth.
• Cajun seasoning: Store-bought blends work perfectly - feel free to leave it out for a less spicy potato.
• Oregano
• Flaky salt: Flaky salt (like Maldon) scattered over the potatoes after they come out of the oven is the perfect final flourish.
• Fresh parsley: Scattered on top after roasting.

For the Lemon Garlic Dip

• Greek yogurt: 100g. Full-fat for the creamiest texture. This is the base of the dip - cool, tangy, and rich. I always use the Fage brand, religiously.
• Lemon: Half a lemon - both the juice and the zest. The zest is what gives the dip its bright, punchy lemon flavor. Don't skip it!
• Garlic: One clove, minced. Raw garlic gives the dip a sharp kick so if you prefer a milder flavor, use roasted garlic or reduce to half a clove.
• Olive oil: A teaspoon drizzled on top, mostly for aesthetics!

How to Make Smashed Potatoes

Step 1: Boil the Potatoes

Add the Jersey Royals to a pot of salted water and boil for 15-18 minutes until fork-tender. You want them soft enough to smash easily but not falling apart.

Step 2: Smash

Preheat your oven to 220°C. Line a baking sheet with parchment paper and brush it lightly with a little of the olive oil.

Drain the potatoes and spread them on the lined baking tray. Use the bottom of a glass, a mug, or a potato masher to gently press each potato until it's flattened but still in one piece. You want them cracked and rough around the edges - that's where the crispiness comes from.

Step 3: Season and Roast

Brush the smashed potatoes generously with the olive oil, then sprinkle over the smoked paprika, Cajun seasoning, and oregano. Make sure the oil and seasoning get into all the cracks and edges.

Roast for 35-45 minutes until the potatoes are deeply golden and crispy on the edges.

Step 4: Make the Dip

While the potatoes roast, mix together the Greek yogurt, lemon juice and zest, minced garlic, and a pinch of salt. Transfer to a serving bowl and drizzle with olive oil.

Step 5: Serve

Scatter the roasted potatoes with flaky salt and chopped parsley. Serve hot alongside the lemon garlic dip and dig on in!

Expert Tips for the Best Smashed Potatoes

I've made this recipe over a dozen times in the past three years - most often for a gathering- so naturally I've had a lot of time to test the recipe and a lot of feedback from guests (thankfully positive!).

Here are my top chef's tips for getting the best results from your smashed potatoes:

• Don't over-boil: You want the potatoes fork-tender but not mushy. If they're too soft, they'll fall apart when you smash them rather than cracking into those beautiful, crispy edges. You'll still have a tasty, crispy potato plate - but they won't hold up when you dip them.
  
• Smash firmly but gently: Press down until the potato flattens and cracks but doesn't completely break apart. The rough, cracked edges are where all the crispiness develops - have a look at my recipe video for reference.
  
• Be generous with the oil: Two tablespoons sounds like a lot, but the oil is what crisps the edges. Make sure it gets into all the cracks. Under-oiled potatoes will be dry rather than crispy.
  
• Use flaky salt after roasting: Flaky salt (Maldon is the classic) scattered on hot-from-the-oven potatoes gives a satisfying crunch and burst of flavor that fine salt can't match. Once you go with a flaky salt, you'll never go back!
  
• Don't crowd the tray: The potatoes need space between them to crisp properly. If they're overlapping, they'll steam instead of roast. Use two trays if needed.

Storage

• Best fresh: Smashed potatoes are best eaten straight from the oven when they're at their crispiest.
• Refrigerator: Store leftovers for up to 2 days. Reheat in the oven at 200°C for 10-15 minutes to re-crisp. The microwave will make them soft, so using the oven or an air fryer is much better.
• Dip: The lemon garlic dip keeps in the fridge for up to 3 days. Give it a stir before serving.
• Don't freeze: Smashed potatoes don't freeze well - they go soggy when defrosted.

FAQs