Travel-Inspired: A few summers ago, I wandered into a spice stall along the Mediterranean coast where the air smelled like thyme, sesame, and sunshine. The vendor scooped warm za’atar into a paper cone, and I ate it with olive oil and bread right there in the market. These smashed potatoes are my love letter to that moment—simple, crunchy, and perfumed with the same soulful spice blend.
Why You’ll Fall in Love with This Smashed Potatoes Recipe
- Crispy meets creamy. Craggy, golden edges with fluffy centers—everything great about crispy smashed potatoes.
- Hands-off oven method. Minimal fuss, maximum crunch—true oven smashed potatoes with reliable results.
- Mediterranean flair. A garlicky za’atar potatoes drizzle makes a familiar side feel dinner-party special.
The Ingredients You’ll Need
- Baby/new potatoes: Thin skins = better texture and faster cook. Yukon Gold or yellow mini potatoes are ideal.
- Extra-virgin olive oil: Choose one you love; you’ll taste it.
- Za’atar, garlic, sumac, Aleppo pepper, lemon zest: The aromatic backbone for garlic smashed potatoes with Mediterranean personality.
- Kosher salt, baking soda: Salt seasons from within; baking soda helps rough up surfaces for extra crunch.
- Fresh parsley & green onions: Bright, fresh finish.
Pro note: A light dusting of cornstarch before roasting is optional but takes the crunch even further.
The Secrets to Success
- Boil smart. Salted water + a pinch of baking soda tenderizes and creates a starchy exterior that crisps in the oven.
- Steam-dry before smashing. Let the potatoes air-dry until matte; moisture is the enemy of crisp.
- Bloom the drizzle. Stir garlic and za’atar into warm olive oil (loosen with a splash of hot potato water) so it coats without sogging the crust.
How to Make Crispy Smashed Potatoes (Oven Method)
- Preheat & prep. Heat oven to 450°F (232°C). Line a rimmed sheet pan with parchment and brush with 1 tbsp olive oil.
- Par-boil. In a wide Dutch oven, boil 3 qt (2.8 L) water. Add 1 tbsp kosher salt and ⅓ tsp baking soda. Gently simmer 1 ⅓ lb baby potatoes 15–18 min until a skewer meets slight resistance.
- Steam-dry. Drain well, return to the hot pot, shake to rough the skins, then spread out to air-dry 12 min until surfaces look matte.
- Smash. On the sheet pan, press each potato to about ½ in (1.25 cm) thick with a masher or flat mug—keep them intact but craggy.
- Season for crunch. Sprinkle ¾ tsp kosher salt and (optional) 1 tbsp cornstarch over the potatoes. Drizzle with 2 tbsp olive oil.
- Roast. Bake 30–35 min on the middle rack, rotating the pan once, until deep golden with lacy edges and tender centers.
- Finish with flavor. Whisk 3 tbsp olive oil with 2 grated garlic cloves, 1 ⅓ tsp za’atar, ⅓ tsp sumac, ¼ tsp Aleppo, lemon zest, and black pepper. Loosen with ¼ cup (60 mL) hot potato water. Spoon over hot potatoes; shower with parsley, green onions, and a final pinch of za’atar. Serve immediately.
Expert Tips & Smart Swaps
- No za’atar on hand? Mix 2 parts dried thyme with 1 part sesame seeds and 1 part sumac for a quick stand-in.
- Make-ahead: Boil and steam-dry earlier in the day; smash/roast just before serving. Re-crisp leftovers at 450°F for 8–10 min.
- Flavor twists: Add a pinch of smoked paprika to the drizzle, or finish with finely chopped cilantro instead of parsley.
Serving Suggestions
- Pair these Mediterranean potatoes with grilled chicken, salmon, or lamb.
- Turn them into game-day appetizers with tzatziki, lemony yogurt, or tahini sauce for dipping.
- Add a bright salad (cucumber-tomato, feta, olives) to keep the menu fresh and balanced.
FAQ
1.What potatoes work best for smashed potatoes?
Baby Yukon Golds or yellow minis—thin skins and creamy interiors. Red minis also work and hold shape nicely.
2.Can I use an air fryer?
Yes. Air-fry at 400°F (204°C) in a single layer 12–16 min, flipping once. Still par-boil and steam-dry first for that signature crunch.
3.How do I avoid soggy results?
Steam-dry thoroughly, don’t overcrowd the pan, and drizzle the za’atar-garlic oil at the end (loosened with a little hot water so it coats without soaking).
Warm & Encouraging Conclusion
Crispy, herby, and wildly snackable—these smashed potatoes are the kind of side that disappears before the main hits the table. If the spice stall by the sea had a house potato, this would be it. Grab a lemon wedge, call dibs on the crispiest piece, and dig in.
Za’atar-Kissed Shatter-Crisp Smashed Potatoes
Crunchy, craggy edges with fluffy middles and a warm drizzle of garlicky za’atar oil.
A Mediterranean side built for dipping, snacking, and stealing off the sheet pan.
Servings 6
Calories 207kcal
Equipment
- Wide Dutch oven
- Large rimmed sheet pan + parchment
- Potato masher or flat-bottomed mug
- Small mixing bowl and whisk
- Wire rack (optional, to speed steam-off)
Ingredients
- Smart Scale: × ⅔ of a classic party batch
Pantry
- 1 tbsp cornstarch optional, for extra crunch
- ⅓ tsp baking soda
- 1 tbsp kosher salt for the boiling water
Produce
- 1 ⅓ lb baby/new potatoes about 600 g
- ¼ cup flat-leaf parsley finely chopped
- 2 green onions thinly sliced
- ½ small lemon zested (about ½ tsp)
Liquids
- ⅜ cup extra-virgin olive oil 6 tbsp / ~90 mL, divided
- Cold water for boiling about 3 quarts / 2.8 L
Seasonings
- 1 ⅓ tsp za’atar plus more to finish
- 2 garlic cloves grated or minced
- ⅓ tsp ground sumac
- ¼ tsp Aleppo pepper or mild chile flakes
- ¾ tsp kosher salt for seasoning potatoes
- ¼ tsp freshly ground black pepper
Garnish
- Extra za’atar and parsley to shower on top
- Lemon wedges optional
Instructions
- Heat Wave (Preheat & Pan Prep) : Preheat oven to 450°F (232°C). Line a rimmed sheet pan with parchment and brush with 1 tbsp olive oil.
- Flavor Stir (Za’atar Drizzle Base) : In a small bowl, whisk 3 tbsp olive oil with the garlic, za’atar, sumac, Aleppo, lemon zest, and black pepper; set aside so the spices bloom.
- Bubble Bath (Par-Boil for Fluff) : Bring 3 quarts / 2.8 L water to a boil in the Dutch oven. Add 1 tbsp kosher salt, the baking soda, then the potatoes. Simmer 15–18 min until a skewer slides in with gentle resistance.
- Steam-Off (Dry = Crunch) : Drain well, return potatoes to the hot pot, and shake gently to rough the surfaces. Spread on the sheet pan (or a rack set over it) and air-dry 12 min until skins look matte.
- Press & Dust (Texture Build) : Smash each potato to about ½ in / 1.25 cm thick—keep them in one piece with plenty of craggy edges. Sprinkle with ¾ tsp kosher salt; dust lightly with 1 tbsp cornstarch (optional). Drizzle with the remaining 2 tbsp olive oil.
- Roast to Ridges (Crisp Finish) : Roast on the middle rack 30–35 min, rotating the pan once, until deeply golden with rugged, lacy edges and tender centers.
- Warm Pour & Toss (Gloss and Glow) : Whisk ¼ cup (60 mL) hot reserved potato water into the spice oil to loosen it so it coats evenly. Spoon over the hot potatoes. Shower with parsley, green onions, and a pinch more za’atar. Serve immediately with lemon wedges, if desired.
Notes
Storage:
Leftovers keep up to 2 days refrigerated; re-crisp on a hot sheet pan at 450°F (232°C) for 8–10 min. Ingredient Swaps:
Swap chives for green onion, cilantro for parsley, or add a pinch of smoked paprika for a dusky note. Pro Tip:
The steam-off plus optional cornstarch is the crunchy edge amplifier.
Leftovers keep up to 2 days refrigerated; re-crisp on a hot sheet pan at 450°F (232°C) for 8–10 min. Ingredient Swaps:
Swap chives for green onion, cilantro for parsley, or add a pinch of smoked paprika for a dusky note. Pro Tip:
The steam-off plus optional cornstarch is the crunchy edge amplifier.
Nutrition (per serving, approximate)
- Calories: 207 kcal
- Total Fat: 13.7 g
- Saturated Fat: 1.9 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 1.5 g
- Monounsaturated Fat: 9.9 g
- Cholesterol: 0 mg
- Sodium: 159 mg
- Total Carbohydrate: 20.0 g
- Dietary Fiber: 2.7 g
- Total Sugars: 1.1 g
- Includes Added Sugars: 0 g
- Net Carbohydrates: 17.3 g
- Protein: 2.3 g
- Vitamin D: 0 mcg
- Calcium: 30 mg
- Iron: 1.15 mg
- Potassium: 475 mg
- Vitamin C: 24.7 mg
