Smashed Potatoes Recipe -
Smashed Potatoes Recipe

Smashed Potatoes

Recipe by  

"These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr 25 mins


  1. Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
  2. While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
  3. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  4. Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
  5. Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.
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  • Cook's Notes
  • I buy the tiny, prewashed yellow or red-fleshed potatoes.
  • The herbs are totally adjustable to taste!

Reviews More Reviews

Most Helpful Positive Review
May 19, 2013

A Good Recipe. My variation is as follows: After draining and cooling the potatoes a little, I tumble them in bowl with a little butter to coat the skins. Instead of then 'smashing' the potatos, I cut a cross in the upper side of each, to about half-way through. Then, by using a finger and thumb on each hand to genyly squeeze in the lower half, (press between each cut line) the potato opens up, like a flower! This allows the seasoning liquid to flavour the inside of the potato more and, (if you don't ever fill them), crisp the skins nicely. Leftover seasoning can be added just before serving, if desired.

Most Helpful Critical Review
Feb 24, 2010

I am so sorry but I just didn't care for these potatoes. I was so looking forward to trying them but when I was eating them I kept picking out pieces of rosemary from my mouth. I must say that I followed the recipe exactly. I did not change anything. If I made them again, I might whizz the herbs in my mini processor and add maybe a little cayenne or cajun/creole seasoning. Thanks so much for posting your recipe.

Jun 24, 2011

Excellent, with accurate cooking times and temps. Since I was serving this with another side dish that already had herbs I omitted them here, just brushing the smashed potatoes with olive oil and sprinkling them with sea salt and pepper before baking. I used Baby Yukon Golds, trying to keep them all uniform in size. They're cute little guys, look great on the plate and, if left in the oven long enough, are crispy, beautifully browned and delicious.

Oct 17, 2011

These are so GOOD and SO easy! The first time I made them, I followed the recipe pretty closely, but when I have made them several times since, I have played around with the herbs togo with my main dish. Always excellent!

Sep 24, 2012

This was a great way to prepare potatoes differently. Sometimes I get tired of mashed and baked! This recipe was delicious, and thumbs up from hubby and two teenage daughters. I noticed some people had trouble getting the sauce over all the potatoes. I drained the potatoes after boiling, left them in the pot for a bit, then poured a bit of sauce over each potato while in the pot, then gave them a in the pot so they were well coated. I had pork roast in the oven at 325F, so couldn't use the oven, but fried them instead. In they went into the pan, and I smashed them there. I just flipped them a few times, so they cooked evenly. The herb sauce just melded into the potatoes, made them very tasty.

Dec 31, 2011

These potatoes are soo good. Followed directions exactly except did not have any savory. Will make these again.

Jan 07, 2012

I fixed these potatoes for dinner tonight and we LOVED them! I did grind the herbs in a small food processor before adding the oil and butter. It worked really well. I doubled the recipe and the six of us (my parents ate with us tonight) finished all three pounds of potatoes. I think they would have eaten more if I'd had them. Both of our kids asked when I was planning to make them again. They can rest won't be long.

Jan 17, 2012

I used larger yellow potatoes, and it still turned out wonderfully. Crisp on the outside, and soft and fluffy on the inside.


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  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 240 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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