Smashed Oven Potatoes
Smashed oven potatoes are a delicious and popular side dish made from whole potatoes that are
partially cooked, then smashed and roasted until crispy in the oven.
These smashed oven potatoes are versatile and pair well with various main courses, such as grilled
chicken, steak, or roasted vegetables. Enjoy!
Servings 6
Calories 172kcal
Equipment
Ingredients
- 1.5 pound Potatoes small or medium-sized, any variety suitable for roasting
- 1 teaspoon salt
- 4 tablespoons olive oil or melted butter
Seasonings
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon pepper to taste
Instructions
Get prepped
- Preheat your oven to 425°F (220°C).
- Scrub 1.5 pound Potatoes thoroughly to remove any dirt or debris. Leave the skin on for added texture and flavor.
- Prepare a baking sheet - drizzle a small amount of olive oil or butter, and brush it over the surface evenly.
- Combine the 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon dried thyme, and ½ teaspoon pepper in a small bowl.
Precook the potatoes
- In a large pot, add enough water to cover the potatoes, add 1 teaspoon salt. Bring the water to a boil and cook the potatoes for about 15-20 minutes or until they are fork-tender. The cooking time will vary depending on the size of the potatoes.
- Once the potatoes are cooked, drain them and let them cool slightly.
Smash and season
- Place the boiled potatoes on the prepared baking sheet
- Using the bottom of a glass or a fork, gently press down on each potato to flatten it. The goal is to partially smash the potatoes, leaving them in one piece but with a flattened shape.
- Drizzle 4 tablespoons olive oil or melted butter over the smashed potatoes, ensuring each one is coated evenly.
- Sprinkle the seasonings over the top of the potatoes.
Bake
- Place potatoes in the preheated oven and roast them for about 20-25 minutes or until they turn golden and crispy on the edges.
- Once the potatoes are cooked to your desired level of crispiness, remove them from the oven.
- Serve the smashed oven potatoes hot, with extra salt, chopped parsley or chives.
Notes
I like Yukon golds for this. If your potatoes are too big, just cut them in half and put the cut side down
before smashing.
Brush the bottom of the glass you use to smash with a little butter or oil.
Use potatoes that are about the same size to make sure that they all cook evenly. Cook the potatoes
until just fork tender. If they're overcooked, they'll fall apart when smashed.
Optional seasonings: onion powder, red pepper flakes, paprika, rosemary, or any other herbs/spices you
prefer. Freshly grated Parmesan cheese is awesome!
before smashing.
Brush the bottom of the glass you use to smash with a little butter or oil.
Use potatoes that are about the same size to make sure that they all cook evenly. Cook the potatoes
until just fork tender. If they're overcooked, they'll fall apart when smashed.
Optional seasonings: onion powder, red pepper flakes, paprika, rosemary, or any other herbs/spices you
prefer. Freshly grated Parmesan cheese is awesome!
Nutrition
Calories: 172kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 783mg | Potassium: 487mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 1mg
