Roasted Smashed Potatoes

by Amy on 13 October 2015

Roasted Smashed Potatoes | www.FearlessHomemaker.comYou’d be surprised by the number of recipes in frequent rotation at our household that aren’t actually on this blog at all. A lot of them are basic-yet-fantastic side dishes, like these roasted smashed potatoes, that I just never think to photograph and properly write-up. However, last time I made these (to accompany a scrumptious steak), I realized that they had a combination of deliciousness + simplicity that meant they really needed  to get on this blog ASAP. So, I grabbed my camera, snagged a few pictures, and I’m so thrilled that I can now share ’em with you.

These potatoes are truly heavenly. The potato skin gets wonderfully golden and crisp, while the inside is perfectly soft and creamy. It’s like a beautiful hybrid between roasted potatoes and mashed potatoes. With this recipe (and many of my recipes), I tend to have a “simpler is better” mindset, and for that reason, I serve these very simply, with olive oil, salt, and pepper. If you do want to dress them up more, you absolutely can — with sour cream and chives, or parmesan and garlic, or rosemary and thyme, for example. Actually, as I write this, some of those dressed-up versions sound amazing — I may actually have to try those myself next time I get a craving for smashed potatoes. =)

Roasted Smashed Potatoes |

Roasted Smashed Potatoes

serves 3-4 as a side dish, adapted from Martha Stewart


12 small potatoes, such as Baby Yukon Golds, Baby Red Potatoes or New Potatoes
3 tablespoons olive oil, divided
kosher salt and black pepper, to taste


Preheat oven to 450 degrees F. Drizzle a rimmed baking sheet with 1.5 tablespoons of olive oil and set aside.

Meanwhile, boil the potatoes in a large pot of salted water to a boil until they are fork-tender, about 15 minutes. Drain well.

Arrange the potatoes evenly on the prepared baking sheet, leaving a little room between the potatoes. Using a potato masher (or the bottom of a drinking glass or other flat surface), slightly crush/flatten each potato until it is mashed but still in one piece. Generously brush each smashed potato with olive oil, then sprinkle with kosher salt + black pepper to taste.

Bake for 20 minutes, until the potatoes are golden brown and crisp.

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{ 11 comments… read them below or add one }

1 Amy (Savory Moments) October 13, 2015 at 6:02 am

These potatoes look delicious! I love new side dishes to try.

2 Erin @ The Spiffy Cookie October 13, 2015 at 8:22 am

I need to get better at making side dishes. Most days I just throw some frozen veggies in the microwave haha. Somehow I have never tried smashed potatoes like this before. I think I’ve had them just haven’t made them myself. Looks like I need to change that!

3 angela@spinachtiger October 13, 2015 at 3:05 pm

I just love this. Simple. Rustic. Yet soooo good. I want to make right now.

4 Adri October 14, 2015 at 1:38 pm

These look great – so simple and so satisfying! My mom used to call me “The Potato Kid” because I would eat potatoes any way she prepared them – no question asked. Some things never change. I know I’ll enjoy this method of preparation, and there are so many varieties of potatoes available nowadays.

5 Amy October 15, 2015 at 9:55 am

“The Potato Kid” = too cute!

6 Sammie October 15, 2015 at 11:33 am

Such a simple but delightful dish! One just cannot ever get sick of this!

7 danielle October 16, 2015 at 9:15 am

I use to make these but its been a while. Thanks for the reminder – I need to make these again!

8 Jasline (Foodie Baker) October 17, 2015 at 2:14 am

Oooh how can one ever get sick of potatoes, these look so amazing and delicious!

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