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Dec 8, 2012

Smashed Potatoes

These smashed potatoes are both crispy and creamy, and full of flavor. They are the perfect side dish for roasts or steaks. 

It is made with baby potatoes that are first roasted in a small amount of water, and then coated in olive oil, "smashed," brushed with more oil, seasoned, and then roasted again. We served these with beef tenderloin. Let's just say, I had a hard time sharing.

This recipe serves two to three, but can easily be doubled by using a half sheet pan. I used a quarter sheet pan so I could roast the potatoes in the toaster oven while the tenderloin roasted in the oven.

Smashed Potatoes

The potatoes are creamy on the inside and crispy on the outside. 

Smashed Potatoes


1 pound of white or red baby potatoes. I used "California Gold" potatoes. The potatoes should be no larger than two inches in diameter.
6 T water
4 T of extra virgin olive oil
Kosher or sea salt
Fresh ground pepper
Chopped fresh thyme, rosemary, or chives, or a combination
Freshly grated parmesan cheese to taste


  • Preheat your oven to 450 degrees F.
  • Scrub the potatoes and place them on a quarter sheet pan (a 9 by 13 inch cake pan would work here too).
  • Add the water and cover tightly with foil.
  • Bake for 30 minutes, until a sharp knife can be easily inserted and removed.
  • Remove from the oven, uncover, and let sit for ten minutes.
  • Dry the pan and the potatoes, add half of the oil to the pan, and toss the potatoes in the oil.
  • Smash each potato down with a potato masher, rotating the masher a quarter turn once, until the potatoes are about 1/2 inch thick. If you have a second quarter sheet pan, you can place it on top of the potatoes and smash them all at once.
  • Brush the tops of the potatoes with the rest of the oil.
Smashed Potatoes

  • Sprinkle with the salt, pepper, herbs, and parmesan.
Smashed Potatoes

  • Roast uncovered in a 450 degree F oven for 30 minutes, until golden brown and crispy on the outside, but still soft on the inside.
  • Serve hot
Smashed Potatoes

Make ahead tip: You can make these the day you are serving them (e.g. in the afternoon of an evening dinner party), cover them, and then rewarm them uncovered in your 350 degree F oven for about 10 minutes while your roast rests.

While I changed the recipe somewhat, I found the following two techniques from the November, 2010 issue of Cook's Illustrated. The first technique was roasting the potatoes in a small amount of water rather than boiling them. The second technique was placing one pan on top of the other to smash the potatoes, which is what I did. A potato masher works just fine if you don't have a second pan.

Would you like to comment?

  1. Hi there. The current Food on Friday is all about potatoes, sweet potatoes and kumara! So it would be great if you linked this in. This is the link . Have a good week.

  2. thanks for linking this in to Food on Friday. We now have over 100 great potato/sweet potato links. Wow! Have a great week.

    I have just signed up to follow your blog via Google Reader. A follow back to Carole's Chatter would be wonderful – or have you already followed? Cheers

  3. I love it...simple and delicious! Great post! I love your food photos! They're so clear and sharp!

  4. This recipe was easy to follow and the results were yummy!

  5. Karen, Found you via Pinterest. This has become a weekly meal in our house. thanks for the recipe.


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