Crispy Smashed Roasted Potatoes

I definitely just found my new favorite appetizer (or side dish, or main dish depending on what you put on top of it!). And yes, you really do smash these potatoes. And its divine. Its like a baked/mashed/ twice baked/french fry/steamed potato all combined into one delicious crispy taste of awesomeness.

There are a few steps to these potatoes (and I mean just a few), but you can prep ahead which always makes meal times run smoother! And the red potatoes I used were a little larger (which worked fine) , but when I make them again I will definitely use smaller ones!

What a find. Try these! I know you will love them!

Crispy Smashed Roasted Potatoes

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*Note: I used a little bit larger red potatoes when I made these, and it worked fine, but I  would definitely  use smaller ones next time. Also,these are great because you can boil the potatoes and flatten them up to 8 hours ahead of time. Keep them covered in the fridege, and then all you have to do at the last minute is coat them with oil and salt and roast! 


12 to 15 baby red or yellow potatoes

½ cup extra-virgin olive oil

kosher salt


Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 teaspoons of salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can easily be pierced with a skewer. The total cooking time should be around 30 minutes.

While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop.

As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for a minute or two on the dishtowels

Fold another dishtowel into quarters, and using it as a cover, press down on one potato with the palm of your hand to flatten to a thickness of about ½ inch. Repeat with all the potatoes. Don’t worry if some break apart a bit. You can still use them.

Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment paper on top of the foil. Carefully transfer the flattened potatoes to the baking sheet and let them cool completely to room temperature.

Heat the oven to 450 degrees. Sprinkle the potatoes with about ¾ teaspoon salt and pour olive oil over them. Lift them gently to make sure some olive oil goes beneath them.

Roast the potatoes for 30 to 40 minutes, turning over once halfway through. Once done, edges should be brown. Serve hot.

Recipe source:

This entry was published on July 30, 2012 at 3:57 pm. It’s filed under appetizer, miscellaneous, Sides/Salads and tagged , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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