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Smashed Potatoes

Smashed Potatoes


  • 12 small-medium potatoes, or desired number for your dinner crowd
  • olive oil
  • kosher salt and black pepper
  • rosemary, chives, thyme, or other herbs of preference
  • Optional toppings: crumbled crispy bacon, fried or poached eggs, grated cheese, chimichurri, sour cream or yogurt mixed with garlic and/or scallions. Lots of great options here!


1. Preheat oven to 450°F. Bring pot of salted water to boil, cook potatoes until just fork-tender.

2. Coat baking sheet with olive oil, place potatoes on sheet. With a potato masher, fork, the palm of your hand, or a large glass squish each potato until it's reasonably flat, about an inch thick. Your smashed potatoes shouldn't be touching each other, respace as necessary.

3. Brush potatoes liberally with more olive oil, then sprinkle generously with salt, pepper and chopped herb mix. Bake in 450°F oven for 20-25 minutes, or until golden brown.

Adapted from The Pioneer Woman

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