Crispy Smashed Potatoes with Picual Olive Oil

Crispy smashed potatoes with olive oil get their contrast from fluffy centers and deeply browned edges. Small potatoes are boiled until tender, pressed open and roasted with rosemary and Stock Family Orchard Picual extra virgin olive oil. A final drizzle makes Picual’s green, peppery finish noticeable, while lemon-garlic yogurt adds a cool, tangy contrast.

At a glance

• Serves: 4 to 6 as a side
• Prep: 15 minutes
• Boil: 15–20 minutes
• Roast: 25–35 minutes
• Total: about 70 minutes
• Oven: 425°F

Quick answer: For crispy smashed potatoes, boil small Yukon gold potatoes until a fork slides through, drain and steam-dry them, then flatten them on a sheet pan. Coat with Picual olive oil, salt and rosemary; roast at 425°F until crisp. Finish with more Picual and serve with lemon-garlic yogurt.

Why Picual works here

Stock Family Orchard describes its estate-grown Picual olive oil as robust and slightly peppery, with green tomato and herb notes. Those flavors stand up to potatoes, rosemary and garlic without needing a heavy sauce. Reserve a tablespoon to use after roasting so the oil contributes to the finished flavor as well as the crisp surface. For a milder oil in another dish, see the orchard’s Taggiasca. Product availability can change; the Picual shop page has current bottle details.

Ingredients for Picual olive oil smashed potatoes

Potatoes

• 1 1/2 pounds small Yukon gold or baby potatoes, about 1–2 inches across
• 4 tablespoons Stock Family Orchard Picual extra virgin olive oil, divided
• 1 teaspoon finely chopped fresh rosemary
• 3/4 teaspoon kosher salt, divided, plus salt for the boiling water
• Freshly ground black pepper
• 1 tablespoon finely chopped parsley
• 1 teaspoon finely grated lemon zest
• Optional: a pinch of flaky salt to finish

Lemon-garlic yogurt dip

• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, finely grated
• Pinch of salt
• 1–2 teaspoons water, if needed to thin

How to make crispy smashed potatoes

1. Boil. Put the potatoes in a pot, cover with cold water by about an inch and salt the water. Bring to a gentle boil and cook for 15–20 minutes, depending on size, until a fork goes through easily. Do not cook so long that they fall apart.
2. Dry and heat. Drain thoroughly and let the potatoes steam-dry for 5 minutes. Meanwhile, heat the oven to 425°F and line a large rimmed baking sheet with parchment. Moisture on the surface slows browning.
3. Smash. Space the potatoes on the sheet. Press each with the bottom of a glass or a potato masher until about 1/2 inch thick. Keep the pieces together enough to lift after roasting.
4. Season and roast. Brush or spoon 3 tablespoons Picual oil over the potatoes, working it into the cracks. Sprinkle with rosemary, 1/2 teaspoon of the salt and black pepper. Roast 25–35 minutes, rotating the pan once, until the edges are deep golden and crisp.
5. Make the dip. While the potatoes roast, stir together yogurt, lemon juice, garlic and the remaining 1/4 teaspoon salt. Add a little water if you want a looser dip. Refrigerate until serving.
6. Finish. Move the hot potatoes to a platter. Drizzle with the remaining 1 tablespoon Picual oil, then add parsley, lemon zest and optional flaky salt. Serve immediately with the dip.

Tips for crispy smashed potatoes

• Choose small potatoes: Similar sizes cook evenly and make easy individual portions.
• Leave space on the pan: Crowding traps steam. Use two sheets if necessary.
• Use enough oil on the cracks: A light but even coating helps the irregular surface brown. Save the measured final tablespoon for serving.
• Keep the dip cold: The contrast with hot potatoes is part of the appeal. If you prefer no dairy, try a lemon-tahini dip instead.

Make-ahead and storage

You can boil the potatoes a day ahead; cool and refrigerate them, then smash and roast before serving. Keep the yogurt dip chilled separately. Refrigerate leftovers within two hours and use within 3–4 days in line with FoodSafety.gov guidance. For better texture, reheat the potatoes on a sheet pan at 400°F until hot and crisp; the dip should remain cold.

Frequently asked questions

Do I have to peel the potatoes?

No. Thin-skinned small potatoes hold together well when smashed. Wash and scrub them before boiling.

Why are my smashed potatoes soft instead of crispy?

They may have been wet after boiling, too crowded on the pan or removed before the edges browned. Let them steam-dry, give each potato space and roast until visibly golden.

Can I make these without the yogurt dip?

Yes. Serve with a lemon wedge or a dairy-free sauce. The potatoes are seasoned and finished with Picual oil, so the dip is optional.

Is Picual too strong for potatoes?

Picual is bolder than the orchard’s Taggiasca. Potatoes are a useful canvas for its peppery finish, especially with rosemary and lemon. If you prefer a milder result, start with a smaller finishing drizzle and taste.

Explore the orchard’s oils

The bottle below is the actual Stock Family Orchard Picual olive oil used as the reference for this recipe. For another way to use it, see the orchard’s Picual vinaigrette with pan-seared halibut. Browse all recipes or read about the orchard’s growing and pressing process.