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Crispy Smashed Roasted Potatoes


Serves 4 as a side dish

  • by from Fine Cooking
    Issue 83

With a simple ingredient list and a mostly make-ahead technique, these delicious potatoes are perfect for parties. Of course, you don’t have to have a party to make these. They’re just as good served with Sunday dinner as a side dish with roast chicken or meatloaf. And garnished with a bit of sour cream and chives, they make a nice starter.

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  • 12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter)
  • 2-3/4 tsp. kosher salt
  • 1/2 cup extra-virgin olive oil
Boil the potatoes:

Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher 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 be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 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 just a minute or two on the dishtowels.

Flatten and cool the potatoes:

Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.

Crispy Smashed Roasted Potatoes Recipe

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

Roast the potatoes

Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Alternatively, if you have a convection function, turn it on and set the temperature at 400°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.

Make Ahead Tips

Do the busy work—boiling and flattening the potatoes—up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.

nutrition information (per serving):
Size : based on four servings, Calories (kcal): 270, Fat (kcal): 20, Fat Calories (g): 180, Saturated Fat (g): 3, Protein (g): 2, Monounsaturated Fat (g): 15, Carbohydrates (mg): 20, Polyunsaturated Fat (mg): 2, Sodium (g): 520, Cholesterol (g): 0, Fiber (g): 2,

Photo: Scott Phillips

always love a make ahead recipe - this is the best!

I love these and have made the several times. Always to rave reviews.

I make this with my adult son who has severe autism. He'd never smash potatoes with his hand, so we don't bother to cool them, just smash and scoop with a spatula. Delicious and fun!

Excellent. So simple and delicious.

Turned out to be the perfect side dish for filet mignon with Merlot sauce. One of the guests even thanked me for not serving the standard mashed potatoes. Crispy and delicious. Five stars (the stars don't seem to show up in the preview mode)

a family favorite!

Delicious! All I added the first time was pepper, but I'll try different herbs and maybe some Parmesan cheese. Definite do-again.

Best potaoes I've ever had. They may sound labor intensive but they are actually quite easy to make. The smashing part is actually a lot of fun :-) I've made these several times and I highly recommend.

Easy to make & delicious!!! Add some cheese and bacon bits to turn them into homemade potato skins, YUM!!!

these are the potatoes of my dreams.

Really enjoyed, but took longer than 15 minutes per side in my convection oven to get crispy. I also added pepper - I think necessary!

We loved them! After they were finished I topped them with cheddar cheese and bacon and cooked them for a few minutes until cheese was melted. We put sour cream on and that was dinner!

Good enough for guests, and a treat for yourself. Never a need to microwave the potatoes if you boil them per instructions - and the salted water allows for seasoning not possible in a microwave.

So good! Made these tonight for the first time and my son ate most of them. A new Family Fave!!

My go-to potatoes now. Used a variety of small and baby potatoes. SOOOOO GOOD!!!!

Did these in the microwave first, as suggested by another cook. That part worked well; the taters were really smashable at that point :-) However, using the convection method at 400° took forever. Finally had to switch to regular oven at 450° to get them to brown properly. Served with a side of greek yogurt seasoned with paprika & ground pepper and snipped chives.

I would give this 5 stars with the following change. Microwave the potatoes using the automatic potato setting. If you don't have the auto setting, microwave until tender, the time depending on your microwave power. Continue with recipe.

Family loved it and asked for the recipe!

My daughter suggested using duck fat to bake the potatoes. It was a nice touch to a Great, Easy recipe!

Delicious! Take a bit of time and planning, but easy andyummy with flank steak.

Delicious! Definitely a new addition to the potato repertoire at our house.

A two step process, but nice and easy! The kids can do step 2 once they taters have cooled! They can be smashed when hot just not with the palm of your hand. Delicious!

The BEST and so easy. Served them on Christmas Eve. Highly recommend!

Great dish!! I went a little over board and baked some thin prosciutto ham instead of bacon and crumbled on top. I served with chives & sour cream & even though I made 60pcs, they were demolished off. Now this is what everybody wants me to bring to every party. Try it with a huge scallop on top and you will be amazed as well. It makes for a nice presentation..

I made these when the recipe was first published - they were a total hit. I like to experiment so I moved on to other dishes, but when I mentioned "smashed potatoes" everyone remembered the originals. They were an even bigger hit this time! I smeared a tiny dab of butter on each potato - decadence.

So good, agree with everyone. Try with a little truffle oil drizzled on top, divine.

The best potatoes that I have ever eaten. Add a dab of sour cream to make them sensational!

Great recipe!!! Tried this same method with Yucca and it was DELICIOUS!!! I just cut it into 1 1/2" pieces, boiled until tender and instead of using Kosher salt to season I used a salt, pepper and garlic mix seasoning, amazing!!! Can't wait to experiment again!!!

Excellent! Made these *almost* as written with baby yellow potatoes. I ended up using less olive oil (abut 1/4 cup) and they were wonderful. I agree with previous reviewers that these provide a fabulous jumping off point for so many toppings and seasonings. These have been filed away for many future uses.

Very tasty - I think it would lend itself well to modifications as well, like different seasonings. Definitely will make again!

The best potato I've ever had! I tossed on some nutritional yeast after they came out of the oven...yum!!

Made these for the first time for Easter dinner, topped with fresh chopped rosemary and thyme before baking, garnished with crispy bacon bits and fresh chopped chives right before serving. As delicious as THAT was, last night I experimented and tried them on the grill, and they were even better! I only had plain white potatoes in the house, so I boiled, sliced in half, and smashed cut side down with my OXO masher. I lined a grill basket with foil and placed the potatoes cut side down, drizzled and brushed good Italian olive oil (got plenty underneath too.) The bottom side of the potatoes were brown and super crisp after grilling for about 30 minutes, the tops golden. And we grilled steak alongside, so the potatoes took on that nice smoky flavor. A definite keeper for either summer or winter!

Ever since this recipe came out a year or so ago, it has been my very favorite recipe for potatoes.

Strew some thick-sliced oiled onion rings among the spuds (even more fun with the new yellow-fleshed redskins). I make these often and I take advantage of my brilliant OXO flat-headed potato masher for spud smashing. A light drizzle of Rooster Sauce and freshly-cracked black pepper. Feast!

Will never make baked potatoes again. This takes the potato to a whole new level. Used Italian seasoning with shredded Parmesan. Next time Cajun with Cheddar Jack. The flavor possibilities are endless. Let your imagination run wild!

I was looking for a simple potato recipe and this couldn't have been easier and tasted great. Boiled the potatoes a few hours before dinner, then just poped them in the oven once they all arrived. Sprinkled with a little bit of Rosemary before putting in the oven. My friends also told me that they do them on the BBQ in the summer, I will definitely give that a try.

Made these potatoes for Christmas dinner. At first glance, 13-yr old said "Interesting." 15-yr old just looked at them. But both scarfed down 4 piece. Only thing I would do differently is to maybe shake a bit of garlic powder over them before baking. Just a little bit, not much at all. I used a pastry brush to brush the potatoes and the parchment under them with olive oil to help contain mess. The parchment paper made for extremely easy clean-up. Thank you to whomever posted this recipe in the first place.

How easy are these? And tasty too! I used baby yukons- they yielded a bit of a creamy tasting result- might try a different type of potato next time. Topped them with bacon, sour cream and chopped chives and they were inhaled!

These are a hit with the whole family! I've made them a dozen times by now and keep this as a recipe as a nice side with many dishes where I want something different than roasted but keep the flavour rather neutral. I don't follow the recipe exactly for the smashing as I just parboil, flatten with a fork, then prepare. Like lava cake, it's not that hard to prepare, but it's something people remember.

Great recipe that you can prepare ahead of time. Everyone loved them.

I will make this recipe forever!! I added some chopped spring onions that I had left over and it brought this up to another level. And, as a side note, I used the toaster oven and it worked just as well as the larger oven. Good to know if you want to make a small portion for one or two people. . We absolutely loved it.

Delicious! My boyfriend wants to have these every meal. I think they work best with really small potatoes. I found larger ones broke apart more-still delicious but the small ones are easier to work with and prettier to present. I thought this was a pretty quick recipe, made it for a weeknight dinner. Once smashed they just sat in the oven while I finished the rest of dinner.

Time consuming to prepare and to do it all ahead is a must. I used a bag of mini potatoes and they took much less time to cook/boil. They also served 4 of us so I would have doubled the recipe for more than 4 guests (since I now have no leftovers : (. They were a hit, sooo crunchy and they turned out perfect. They worked well with the dried apricot and date stuffed turkey breast with marsala glaze. I will for sure make these again for company, all were impressed!

Fantastic. Super easy to make and worked well to make ahead. My family raved about them.

The best potatoe recipe ever! I am a big fan of potatoes and love them prepared all ways, but these "crispy-soft" morsels are absolutely terrific.

Best. Thing. Ever. Even for a beginner cook like me!

These potatoes were great! Served them last night for a dinner party and everyone loved them! Easy and fun! Had a few left overs this morning with as a side to a veggie omelet.

This has become a favorite side dish of mine! My husband, family and friends also love this potato dish. Different from the usual potato dishes and absolutely delicious. Easy to prepare and this dish can be prepared ahead...just pop them in the oven 30 minutes before serving. Definitely a keeper!

I agree with the other reviewer - if you are amazed by this recipe try tossing halved or quartered golf ball size red potatoes with olive oil sprinkle with salt and cracked pepper and toss in a couple of rosemary sprigs cook at 350 for one hour or 400 for 40 minutes and maybe you'll agree that these smashed potatoes are cute hockey pucks.

These are beyond delicious. The only thing I do differently is that I use a bit less oil.

I love this as a side dish or as an appetizer, served with a dollop of creme fraiche and some fresh chopped herbs. It's a really great one for a make-ahead dish for company, since the potatoes can be boiled and smashed and prepared for roasting in advance. It's incredibly simple, with few ingredients, but can be varied in flavor easily with the addition of a sprinkling of spices (paprika, chile powder, cumin) and/or chopped fresh herbs (chives, cilantro, basil). I make these frequently for the family and for company alike.

Kudos once again to Susie Middleton for this. Served them with meatloaf - my family loved them. I even had to cheat due to time restriction - cooked alongside meat in 350 convection setting, then crisped a bit more with broiler. Delicious!

My absolute favorite way to make potatoes. I also use a brush to control the amount of oil, and I always make extra because I pick on them while I'm finishing the rest of the meal.

Everyone loves these; kids, grown-ups, granma, granpa, I mean everyone.

I don't know what all the fuss is about with these potatoes. I liked the idea of getting them all ready beforehand but I'm not sure the result was worth the trouble. They are not attractive on the plate. Frankly, nice roasted potatoes with olive oil and rosemary are easier and better.

Absolutely delicious -- something a little different. I love the way the outside gets crispy while the interior of the potato gets soft and downright melty.

What a great, simple recipe, and as one reviewer stated, infinitely varied. I've made this several times, following the directions, but the last few times I made it, I used less oil by using a brush to apply the oil instead of drizzling over the potatoes, making sure to brush oil on the underside as well. Add little crushed rosemary, or a bit of vinegar and mustard, or.....the choices are endless.

I can't decide what I like best about this recipe — These potatoes are delicious (everyone loves them), and they can be made ahead of time which is plus when entertaining. But what I love best is the simplicity of heat and 3 ingredients. Potatoes roasted in a hot oven and seasoned with salt and olive oil are so very, very good!

Everyone loves and co-workers.

I am almost incapable of following a recipe,because I like to experiment but this is one versatile and delicious potato dish. We have it for a side dish quite frequently and while my family is not wild about potatoes, they happily finish every crumb of these. Sometimes I steam the potatoes in the oven wrapped in foil which can be simpler if one is busy. There are endless variations on seasonings - we like hot smoked paprika and a finish with chives. My family and I are grateful to Susie Middleton for coming up with her crispy smashed potatoes. It's a wonderful dish.

Wonderful, and very easy to make. They also re-heat well for entertaining.

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