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+ servings

Smashed Potatoes

rate this recipe:
5 from 7 votes
Prep Time: 15 mins
Cook Time: 45 mins
Serves 4 to 6
These crispy smashed potatoes are a fun, flavorful side dish or snack! They're best straight off the sheet pan, when they're still crisp and hot from the oven.


  • 2 pounds small yellow potatoes
  • 2 teaspoons sea salt, divided
  • 2 tablespoons extra-virgin olive oil, more for the pans
  • teaspoons garlic powder
  • ¾ teaspoon onion powder
  • Freshly ground black pepper
  • 1 tablespoon finely chopped fresh herbs, (parsley, chives, and/or dill)
  • Flaky sea salt, optional
  • Parmesan cheese, optional


  • 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.
  • Season to taste with more sea salt, or flaky sea salt, fresh herbs, and sprinkles of Parmesan, if desired.