Smashed Potatoes
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Smashed Potatoes

amanda81 0

"These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!"

Ingredients 1 h 25 m {{adjustedServings}} servings 274 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
  2. While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
  3. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  4. Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
  5. Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.
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  • Cook's Notes
  • I buy the tiny, prewashed yellow or red-fleshed potatoes.
  • The herbs are totally adjustable to taste!
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Reviews 55

  1. 83 Ratings


I am so sorry but I just didn't care for these potatoes. I was so looking forward to trying them but when I was eating them I kept picking out pieces of rosemary from my mouth. I must say that I followed the recipe exactly. I did not change anything. If I made them again, I might whizz the herbs in my mini processor and add maybe a little cayenne or cajun/creole seasoning. Thanks so much for posting your recipe.


A Good Recipe. My variation is as follows: After draining and cooling the potatoes a little, I tumble them in bowl with a little butter to coat the skins. Instead of then 'smashing' the potatos, I cut a cross in the upper side of each, to about half-way through. Then, by using a finger and thumb on each hand to genyly squeeze in the lower half, (press between each cut line) the potato opens up, like a flower! This allows the seasoning liquid to flavour the inside of the potato more and, (if you don't ever fill them), crisp the skins nicely. Leftover seasoning can be added just before serving, if desired.


Excellent, with accurate cooking times and temps. Since I was serving this with another side dish that already had herbs I omitted them here, just brushing the smashed potatoes with olive oil and sprinkling them with sea salt and pepper before baking. I used Baby Yukon Golds, trying to keep them all uniform in size. They're cute little guys, look great on the plate and, if left in the oven long enough, are crispy, beautifully browned and delicious.