Smashed Potatoes

  • serves 4
Christine Cushing
Christine Cushing

Once you try these smashed potatoes, you’ll be hooked to these crispy morsels! Use a large, flat meat tenderizer to smash them on the baking sheet or the bottom of a heavy-bottomed pot will also work well. They’ll definitely be your new favourite way to make potatoes! Yield is 4 servings.

54 Ratings
Directions for: Smashed Potatoes


16 small Yukon Gold potato

1 Tbsp olive oil

sea salt, and freshly cracked black pepper


1. Preheat oven to 425 degrees F.

2. Bring a pot of salted water to a rolling boil.

3. Plunge potatoes into the water and simmer for 15 minutes or so, until a skewer can be inserted easily.

4. They should be just cooked through but not soft.

5. Drain.

6. Transfer to a greased baking sheet.

7. Using a large, flat meat tenderizer or a heavy-bottomed pot, smash each one with into a thick pancake shape.

8. Brush the tops with oil and season with salt and pepper.

9. Bake on the top rack of the oven until golden and crisp, about 25 minutes.

10. Turn the broiler on and broil for 5 minutes.

11. Season with salt and pepper, to taste.

See more: Bake, Potatoes, Side, Quick and Easy, Vegetarian, Vegan


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