Smashed Potatoes2

Smashed Potatoes

Get your frustrations out while making dinner! After you boil baby potatoes, carefully smash them down using the base of a glass or cup.

Then by drizzling them with some oil and baking them, a flavorful crispy crust is created.

Smashed Potatoes2

Smashed Potatoes2

Smashed Potatoes

Marla Hingley
Boiling, then baking, gives these baby potatoes a great crispy crust.
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 4


  • 1 lb small potatoes
  • Vegetable or olive oil your preference
  • Coarse salt
  • Herbs or seasonings of your choice


  • Boil potatoes whole until just tender, about 15 minutes.
  • On a greased baking sheet, place all drained potatoes. Using the base of a glass, slowly and gently push down on each potato until it just breaks. Continue until all are done. Drizzle more oil generously over potatoes, then sprinkle with coarse salt.
  • Bake at 450°F for about 35 minutes or until crisp, turning once (or just turn on broiler at end for a few minutes to brown tops instead of turning).
Tried this recipe?Let us know how it was!


See also
Roasted Veggie & Pancetta Tart

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