Smashed Potatoes

Learn my tested and perfected technique for Smashed Potatoes: Boil, cool, smash, bake! These hand-held spuds are a guaranteed hit with kids and adults alike.

Course Appetizer, Side Dish

Cuisine American

Prep Time 5

Cook Time 50

Drying time 10

Total Time 1 5

Servings servings (about 4 potatoes each)

Calories 193kcal

Author Meggan Hill

Equipment

Baking sheet

Ingredients

Salt
1 1/2 pounds baby Yukon Gold potatoes or other small potato, about 1 1/2- to 2-inches in diameter (see note 1)
2 tablespoons olive oil (see note 2)
1 teaspoon seasoned salt (see note 3)

US Customary - Metric

Instructions

In a large pot or Dutch oven, bring 2 quarts water and 1 tablespoon salt to boil. Add potatoes and boil until tender when pierced with a paring knife, about 20 to 30 minutes.
Meanwhile, adjust oven rack to the upper-middle position and preheat heat oven to 450 degrees. Set a cooling rack set on top of a rimmed baking sheet (for drying out the boiled potatoes), and line a second rimmed baking sheet with foil and spray with nonstick spray or brush with olive oil (for roasting the smashed potatoes).
Using a slotted spoon, transfer the potatoes from the pot to the cooling rack. Allow potatoes to dry out, about 10 minutes.
Transfer potatoes to the second prepared baking sheet. Using a flat-bottomed measuring cup or glass, press down on each potato to flatten to 1/2-inch thick.
Brush potatoes with olive oil and sprinkle with seasoned salt.
Roast until potatoes are crisp and well browned, 30 to 35 minutes.

Notes

Potatoes: This recipe calls for Yukon Gold potatoes because they look cool when they're smashed! I like russet potatoes, but you need a bite-sized potato for this recipe. I've tried baby new potatoes, but they are too waxy.
Oil: Brushing the outside of the potato with oil is optional but recommended. It helps spices adhere to the potato skin and ensures a crispy exterior.
Seasoned salt: Use store-bought or try my homemade Lawry’s Seasoned Salt recipe.
Yield: This recipe makes 4 servings of smashed potatoes (about 4 potatoes each serving).
Storage: Store leftover smashed potatoes in the refrigerator for up to 4 days.

Nutrition