Oh how we love these deliciously crispy smashed potatoes. Let us count the ways! With one gentle bite, we find the crunchy exterior gives way to warm, creamy potato goodness. While these tasty morsels are great on their own, they also pair well with a drizzle of sweet red pepper sauce. What’s more, they couldn’t be easier to make!
How To Make This Recipe
We only need a few ingredients for this dish–baby potatoes, peanut oil, and seasoning. We use peanut oil here because we’re roasting these potatoes at high heat. Avocado oil also works well here. Only 3 basic steps are needed in this easy smashed potatoes recipe. We boil our potatoes. Then, we smash them. Finally, we roast them. Easy peasy.
Three Simple Steps
We place our potatoes in a large pot and cover with an inch or two of water. We add salt and bring our water to a boil over high heat. Then, we reduce the heat to a simmer and cook the potatoes until they are completely tender.
Next, we gently remove our baby potatoes from boiling water and allow them to dry on a folded kitchen towel. Once dry, we fold a second kitchen towel over the potatoes to protect our hands from the heat while we smash the potatoes. Using the heel of our hand, we smash each potato under the towel until they are roughly 1/2 inch thick. We carefully place our smashed potatoes on a parchment lined pan and allow them to cool.
Smashed potatoes on parchment.
While the potatoes are cooling, we preheat our oven to 450°F. Next, we brush both sides of the potatoes with peanut oil and season with them salt and pepper. In our hot oven, we roast our potato rounds until crispy and deep brown around the edges. This takes about 30 minutes or so depending on thickness. We gently turn them once halfway through cooking.
Ready To Serve
Dinner’s ready! These potatoes make for a great side dish right out of the oven. However, we occasionally serve them as a main dish topped with sweet red pepper sauce and roasted pepitas alongside a fresh green salad.
More potato recipes:
- Roasted Red Potatoes & Tomatoes
- Southwestern Stuffed Sweet Potatoes
- Hearty Kale Tacos With Lentils & Potatoes
Recipe Card for Smashed Potatoes
Here’s the recipe card for Smashed Potatoes. Print, share or save!
Smashed Potatoes
Equipment
- Large pot with cover
- Baking sheet
- Kitchen towel
- Parchment paper
Ingredients
- 15 each baby potatoes
- 2 teaspoon sea salt
- 2 tablespoon peanut oil
- Salt and black pepper to taste
- sweet red pepper sauce optional garnish
- pepitas optional garnish
Instructions
- Place the potatoes in a large pot and cover with an inch or two of water. Add salt and bring the water to a boil over high heat. Reduce to a simmer and cook the potatoes until they are completely tender. Gently remove the potatoes from boiling water and dry on a folded kitchen towel.
- Grab and fold second kitchen towel over the potatoes to protect your hands from the heat while you smash the potatoes. With the heel of your hand, smash each potato under the towel until they are roughly 1/2 inch thick.
- Place smashed potatoes on a parchment lined pan. Cool.
- While the potatoes are cooling, preheat the oven to 450°F. Brush both sides of the potatoes with peanut oil and season with salt & pepper. Roast until crispy and deep brown around the edges, about 25 to 35 minutes, turning once gently halfway through cooking.
- Dinner's ready! Garnish your potatoes with sweet red pepper sauce and roasted pepitas. Serve with a fresh green salad.
