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Roasted smashed potatoes on a plate.

Smashed Roasted Potatoes

  • Author: Paige Adams
  • Prep Time: 25-30 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 60-70 minutes
  • Yield: Serves 4
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan


With just 6 ingredients, these smashed roasted potatoes turn out golden brown and crisp on the outside and fluffy on the inside. They are a versatile side dish and go with almost any main.


  • 2 pounds small yellow potatoes (Yukon Gold)
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 1/2 teaspoon black pepper plus more for serving
  • 2 tablespoons minced chives
  • Flaky sea salt for serving


  1. Place the potatoes and 1 tablespoon kosher salt in a large pot. Fill with cold water covering the potatoes by 1 inch. On the stove over high heat, bring the water to a boil, reduce the heat, partially cover the pot with a lid and simmer the potatoes until they are tender and can be easily pierced with a knife, about 25-30 minutes.
  2. Preheat the oven to 425 degrees F.
  3. Coat a baking sheet with 2 tablespoons olive oil. Place the potatoes on the pan spacing them a couple inches apart, Use a potato masher or the bottom of a glass to smash them down.
  4. Drizzle the tops of the potatoes with the remaining oil and season with salt and pepper.
  5. Roast the potatoes for 35-40 minutes until they are golden brown and the edges are crispy.
  6. Garnish with minced chives and flaky sea salt before serving.


Store leftovers in an airtight container in the refrigerator up to 3 days. You can warm them in a 350-degree F oven. They will not reach quite the same level of crispiness as when they are first roasted.

Keywords: roasted smashed potatoes, smashed roasted potatoes