Crispy Smashed Potatoes with Gremolata

5 from 21 votes

“Love this recipe! Delicious and easy.” Cyndi

Crispy smashed potatoes are delicious on their own – creamy on the inside with golden, crisp edges. But adding zing with a fresh parsley, garlic, and lemon gremolata really makes them stand out. Just 5 ingredients plus salt and pepper.

roasted smashed fingerling potatoes topped with gremolata on plate.

What to expect

These smashed potatoes look upscale, but the process is simple and worth the extra steps.

Boil the potatoes
Smash to create more surface area for better roasting
Roast until golden and crisp
Finish with a bright, fresh classic Italian version of gremolata

Ingredients – tailored to your taste

Fingerling potatoes, lemon, garlic, parsley, butter and oil, salt & pepper.

Potatoes: Baby potatoes work best for these smashed potatoes. They are thin-skinned with creamy insides and crisp up nicely with roasting. Use baby Yukon golds, baby red potatoes or Fingerlings (as pictured).
Butter or olive oil: For a richer taste, I use half butter and half oil, but you can certainly use just oil if you prefer. Oil creates crispy edges and butter adds richer flavor.
Gremolata: A classic gremolata is a combination of fresh parsley (curly or flat-leaf parsley), lemon zest, fresh garlic, salt and black pepper. The mixture adds fresh brightness to the potatoes.

Substitutions

Potatoes: If you can’t find baby potatoes, use larger Yukon golds and cut them into smaller pieces after boiling.
Lemon zest: Replace with lime zest
Fresh garlic: Swap with a pinch of garlic powder
Fresh parsley: You can use fresh oregano or basil instead, or a mix of fresh herbs.

Variations

Gremolata add-ins:
- chopped capers for a salty pop
- grated Parmesan cheese
- a pinch of red pepper flakes for heat
Extra richness: Top the potato dish with a dollop of sour cream, tzatziki or Greek yogurt before serving.

Step-by-step instructions

fingerling potatoes boiling in pot. — Boil potatoes in salted water until easily pierced with a knife. Drain.

squishing potatoes on baking sheet with bottom of a glass. — Add potatoes to a prepared baking sheet with oil (and melted butter if using). Split and gently flatten with the bottom of a glass.

seasoned smashed fingerling potatoes on baking sheet before roasting. — Season with salt and pepper.

roasted smashed fingerling potatoes on pan. — Roast until golden brown with crispy edges.

bowl with chopped parsley, lemon zest and minced garlic. — Prepare gremolata: Combine parsley, garlic and lemon zest in a small bowl.

Tips for crispy smashed potatoes

Boil until tender. The softened skins absorb more oil and crisp better in the oven.
Remove moisture after boiling. Shake the drained potatoes in the pot over heat for a minute so they roast instead of steam in the oven.
Use high heat (450F/232C) for roasting.
Don’t overcrowd the pan to allow for better browning.

Shortcuts

Microwave instead of boiling: Pierce potatoes and cook in the microwave for 3-4 minutes on High, covered, before smashing and roasting.
Make the gremolata a day ahead – and refrigerate.

What to serve with smashed potatoes

These roasted smashed potatoes are a great side dish with almost anything, but especially with:

For a richer finish, add a spoonful of sour cream or tzatziki.

Recipe FAQs

What is gremolata?

Gremolata is a traditional Italian condiment made with lemon zest, minced garlic, and fresh parsley. It adds brightness and freshness to dishes.

What else can I serve with gremolata?

Try it over fish, shrimp, roasted vegetables or risotto. You can also stir it into mayonnaise for a zesty aioli.

Can I make smashed potatoes with gremolata ahead of time?

Yes. Make the gremolata up to 1 day ahead and refrigerate. Boil and smash the potatoes earlier in the day, then roast just before serving for the crispiest edges.

Why aren’t my smashed potatoes crispy?

The most common reasons are: too much moisture on the potatoes before roasting, overcrowding the pan (causing them to steam instead of brown while roasting), or the oven temperature was too low.

How many potatoes do I need per serving?

Plan on about 1/3 to 1/2 pound (151 – 227 grams) of potatoes per person, depending on who you are serving and how many other dishes you’re serving at the same time.

What is the best way to store potatoes?

Store potatoes in a cool, dark place, NOT the fridge. They will last about 1 week.

What is the best way to boil potatoes?

Start boiling potatoes in cold salted water for even cooking. Heat to a boil, then lower the heat to a steady simmer and cook until tender and easily pierced with a knife.

More delicious potato recipes

Crispy roasted potatoes – same golden crunch, no smashing required.
Herb potato salad – no mayo, no egg, fresh and lemony.
Fried potatoes and onions – quick and easy, 20 minutes
Mashed potato pancakes (latke twist) – with leftover mashed potatoes
Super easy potato knishes – a classic Jewish side made with flaky store-bought puff pastry
Homemade poutine (a Canadian classic) – fries, gravy and melty cheese curds

Please leave a 5-star rating ***** with a comment in the recipe card below if you like the recipe. Thank you so much!

Print Recipe Save Pin

Rate this recipe here

5 from 21 votes

Crispy Smashed Potatoes with Gremolata

Crispy smashed potatoes with creamy centers and golden edges, finished with a bright, fresh parsley, garlic and lemon gremolata. A simple side dish that works for weeknights or guests.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American

Servings:

Author: Cheryl Avrich

Ingredients

▢ 1.5 pounds fingerling potatoes, Note 1
▢ 2 tablespoons olive oil (or 1 tbsp melted butter, 1 tbsp oil)
▢ salt and pepper, to taste

Gremolata ingredients, Note 2

▢ 1/2 cup loosely packed parsley, washed and dried
▢ 1/2 clove fresh garlic (or less if you don't like strong garlic)
▢ 1 lemon (for zest)
▢ salt and pepper to taste

Instructions

HEAT OVEN to 450F/232C.
BOIL POTATOES: Place washed potatoes in pot with cold water with 2 teaspoons salt added. Water should cover potatoes. Bring to boil and lower heat to medium heat. Boil for 10-13 minutes, depending on the size of your potatoes. Potatoes should be soft and easily pierced with a knife. Drain potatoes, place back in pot and shake pot lightly over heat for a minute to remove moisture from potatoes. Note 3 to microwave.
SMASH AND SEASON POTATOES: Line a rimmed baking sheet with foil (for easier clean up). Drizzle about 1/2 tablespoon of olive olive on foil and spread around to cover pan. Place potatoes in single layer on baking tray. Using a flat-bottomed cup or glass, gently press down on each potato until it splits. Keep pressing until potatoes are about 1/2 inch/1.3 cm thick. Don't worry if a few fall apart (they still taste great!). Brush remaining oil (or melted butter) on potatoes and sprinkle with salt and black pepper.
ROAST POTATOES: Roast potatoes in oven for about 22-30 minutes or until potatoes are golden brown and edges are crispy. It's not necessary to flip them over, but I often do to brown them more evenly.
MAKE THE GREMOLATA: While potatoes are roasting, finely chop the parsley. Grate garlic using a microplane if you have one. Otherwise mince finely with a knife. Finely zest the lemon (yellow part only). Mix parsley, lemon and garlic together until well combined. Add salt and pepper to taste.
SERVE: Place roasted smashed potatoes on a serving platter. Sprinkle with a small handful of gremolata (you may not need it all – Note 4) and serve hot or at room temperature.

Recipe Notes

Potato options: Use fingerling potatoes, red, yellow or Yukon baby potatoes (also called new potatoes). You can also use Yukon gold potatoes – cut them in halves or quarters after boiling so they smash evenly..
Gremolata variations:
- Swap parsley for a mix of parsley and fresh basil or oregano.
- Replace lemon zest with lime.
- Add some shallots, green onions or parmesan cheese to the mix if you like.
Microwave potatoes instead of boiling (shortcut): Pierce potatoes with a knife. Microwave, covered, for 3-4 minutes depending on size, until easily pierced with a knife. Then smash and roast as per recipe.
How to use leftover gremolata: As a topping for fish, shrimp, roasted vegetables or risotto. Or stir it into mayonnaise for a zesty aioli.
Make Ahead: You can make the gremolata 1-2 days ahead. Potatoes can be boiled and smashed earlier in the day, then roasted just before serving. Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in a hot oven for 10 minutes to restore crispness.