Smashed Potatoes

These smashed potatoes are addicting. Can’t stop once you start. Everyone in the family loves them. I make them alongside steak and a salad. To make it easy, you can prepare them earlier in the day and then roast before dinner.

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Smashed Potatoes


  • One bag of potatoes(any type of small potatoes will work well-baby red, fingerlings, etc..)
  • EVOO
  • Half of a lemon
  • Salt and pepper
  • A bunch of fresh Rosemary or Thyme
  • 4 or 5 cloves of chopped garlic


  1. Preheat oven to bake or roast on 450 degrees.
  2. Wash potatoes well with a brush.
  3. Boil potatoes in a large pot of salted water for about 20 minutes or until tender when you poke with a fork.
  4. Drain and let dry.
  5. Heavily coat a baking sheet with EVOO.
  6. Place potatoes on the baking sheet and press down firmly with a large spoon or the palm of your hand until they are flattened.
  7. Drizzle with a good amount of EVOO. That will help them crisp up.
  8. Squeeze the juice of the lemon all over.
  9. Sprinkle with salt, pepper, rosemary or thyme and garlic. (They taste really good with a little extra salt!)
  10. Place in the oven for 30-40 minutes. They should be really crispy! I roast them instead of bake because it gets them even crispier.



13 Comments Add yours

  1. Hello. This looks great, and you don’t need to remove the skins? I will try this the next time I do potatoes. Look forward to seeing more of your posts.


    1. Leave the skins on. That’s the best part. They come out really crispy! Thanks🙂

      Liked by 1 person

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