Crispy Smashed Potatoes

I have been craving some good old meat and potatoes lately.  It probably has something to do with my trip to Milwaukee, WI that I just got back from.  And when I say "just got back", I mean weather delays and rebooking issues returned me to NJ on Saturday evening instead of Friday night.  So.  There's that.

On a brighter note, these crispy smashed potatoes provided a wonderful distraction from my travel blues.  I especially love that they taste like fries.  However, these goodies are baked in the oven, so I'm convinced that they've got to  be healthier  That totally justifies that I ate all of these in one sitting, right?  That's what I thought.


Crispy Smashed Potatoes
recipe very slightly adapted from Shutterbean

Print Recipe

  • 1 pound creamer potatoes
  • 3 tablespoons extra virgin olive oil
  • kosher salt
  • freshly ground pepper
  • ketchup for serving (optional)

1) Preheat oven to 450 degrees F.

2) Add the potatoes to a pot of salted water, making sure they are covered by the water.  Bring the water to a boil over medium-high heat.  Cook for about 20 minutes, or until a fork can easily pierce the potatoes.

3) Drain and cool the potatoes.  Using a paper towel, dry the potatoes as much as possible.

4) On a cutting board or counter, smash the potatoes by pressing down on them with a small, flat surface.  (I used the bottom of a ceramic measuring cup.)

5) Place the potatoes on a baking sheet and drizzle with the olive oil.  Season the potatoes with as much salt and pepper as desired.  Toss the potatoes in the seasonings so that they are evenly coated.


6) Bake the potatoes for about 25-30 minutes, turning them halfway through with a fork or spatula.  Make sure the potatoes are crispy and golden brown before removing from the oven.

7) Serve hot and with ketchup on the side (optional).