Smashed Roasted Potatoes

Smashed Roasted Potatoes

Nestled in an awkward corner in our kitchen next to the fridge is a colorful striped bowl where I stash fruits and veggies.

During the cold weather months, there is always an overflow of squash and potatoes.

With our household in spring-cleaning mode, I have been trying to use up what’s left of the root vegetables I have been hoarding since winter.

It’s time for them to go, and it has been for a while. 

I’ve taken advantage of how long they last. Some of them are starting to wrinkle showing all signs they are well past their prime.

Determined not to throw away a couple pounds of Yukon Golds, I made smashed roasted potatoes that obscured their imperfections.

I spent time cutting out the sprouts that had appeared on these somewhat old potatoes, which is typically not a required step.

How To Make Smashed Roasted Potatoes

Next I boiled the pockmarked spuds until they were tender enough to be pierced easily with a paring knife.

I transferred the warm potatoes to sheet pans leaving plenty of space between each one.

To hide their less than pristine appearance, I squashed them down flat with a potato masher. The skin of the potatoes split in multiple places revealing their fluffy insides.

They had the most charmingly ragged and rustic edges. I then drizzled them with plenty of olive oil.

Smashed Roasted Potatoes

With the oven at 425 degrees F, I roasted the potatoes until they turned a deeper shade of brown with very crispy edges. 

The flesh of the smashed roasted potatoes went from fluffy to rich and creamy. Each bite was different than the next.

I finished them off with flaky sea salt, black pepper and minced chives.

It’s a mistake to just think of these potatoes as a side. They make a great appetizer and could be a base for all sorts of toppings like a dollop of pesto or roasted veggies.


Smashed Roasted Potatoes

Smashed Roasted Potatoes
  • Prep Time: 25-30 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 60-70 minutes
  • Yield: Serves 4 1x


2 pounds small Yukon Gold or other yellow potatoes
1 tablespoon + 1 teaspoon kosher salt
2 tablespoons olive oil
1/2 teaspoon black pepper
Flaky sea salt for serving
2 tablespoons minced chives


Preheat the oven to 425 degrees F. 

Place the potatoes and 1 tablespoon kosher salt in a large saucepan. Fill with water covering the potatoes by 1 inch. Bring to a boil, reduce to a simmer and cook the potatoes until they are tender and can be easily pierced with a knife, about 25-30 minutes.

Drizzle 1 tablespoon olive oil on a sheet pan and place the potatoes about 2 inches apart. Use a potato masher or the bottom of a glass to smash them down. Then drizzle the potatoes with the remaining olive oil and sprinkle with the remaining kosher salt and pepper.

Roast the potatoes for 35-40 minutes until they are golden brown and the edges are crispy. Garnish with flaky sea salt and chives before serving.


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