Smashed Potatoes

Course Side Dish
Cuisine Potato


  • 2 lbs Fresh from the Start small yellow potatoes
  • 2 tsp sea salt
  • 2 Tbsp extra virgin olive oil
  • 1 1/2 tsp garlic powder
  • 3/4 tsp onion powder
  • 1 Tbsp chopped fresh herbs
  • salt and pepper


  • Preheat the oven to 425°F and liberally coat 2 baking sheets with olive oil
  • Place the potatoes and 1 teaspoon of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, 15 to 20 minutes
  • Drain the potatoes and let them cool slightly
  • Place each potato onto the oiled baking sheet and use the back of a measuring cup to smash them down until they’re about ¼-inch thick
  • Drizzle with the olive oil, and sprinkle with the garlic powder, onion powder, remaining 1 teaspoon salt, and pepper.
  • Roast 25 to 35 minutes, or until golden brown and crisp around the edges, rotating the pans halfway.
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