Crispy Smashed Potatoes


The recipe for these potatoes is pretty straight forward, yet so versatile that it should become a staple in your kitchen! This past winter, while visiting my in-laws over Christmas, my mother-in-law made these and they were SO GOOD. I’ve been making them ever since and decided it was finally time to share with the world.

20130917-124541.jpgWe ate these potatoes as a side for a pretty classic dinner; steak, broccoli & Crispy Smashed Potatoes. The great thing about this side dish is you can use any fats, seasonings and potatoes you’d like. This recipe is kind-of like one of those “build your own adventure” books.


I used small red potatoes here, but any potato, fingerling, red, russet, sweet etc., can work for this side dish. Just be sure to boil the potatoes until fork-tender, especially for larger potatoes.


This time, I made a truffle-version of Crispy Smashed Potatoes, thanks to a couple of wonderful gifts I’ve received recently! I used Black Truffle Oil and White Truffle Salt, but you could do anything here: from basic olive oil & salt to more a decadent butter & a sprinkle of parmesan…the possibilities are endless!


What makes these potatoes special is how crispy they get when you put them in the oven. It makes a boring potato really come to life!

Crispy Smashed Potatoes

Servings: 2 (easily doubled, tripled, etc.)

Prep time: 5min

Cook time: 45min (depends on size of the potatoes)

  • potatoes of your choice (red, russet, sweet, fingerling, etc.)
  • fat of your choice (oil, butter, etc.)
  • seasoning of your choice (salt, dried herbs, parmesan, etc.)
  1. Pre-heat oven to 425 degrees
  2. Boil potatoes until fork-tender
  3. Place potatoes on baking sheet
  4. Using a fork, smash potatoes until flattened
  5. Drizzle with your fat of choice, and top with your seasoning of choice
  6. Bake for 20min, or until the edges are brown & crispy
  7. Enjoy!

Question: Do you enjoy receiving food-related gifts? What’s your favorite kitchen item to receive?

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