Smashed Potatoes

A Few Words…

Friday night meals at my house always includes chicken or beef, salmon, a salad  (or 2!) other veggies and roasted potatoes.

When my daughter Tamara sent me a post from Jake Cohen with his recipe for Smashed Potatoes, I had to make them. Although I didn’t make the herb and mustard vinaigrette that he adds, the potatoes were beyond fabulous!

Definitely a keeper and I’ll be making this more frequently at our dinners!

Smashed Potatoes

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Serves 8


  • 4 pounds small round potatoes, then skinned and scrubbed (I hand picked red and white ones that were about 2 1/2” diameter, you can use smaller and kept the skin on, or use the potatoes from The Potato Company!)
  • 1/4 cup olive oil
  • Kosher salt and pepper, to taste


Preheat the oven to 450°F.

Add the potatoes to a large pot and cover with cold water. Season with salt and bring to a boil over medium-high heat. Cook until tender when pierced with a fork, about 15 minutes. Drain and let cool slightly. Place a potato on a cutting board and using the bottom of a flat bottomed glass, smash each potato until 1/4 inch thick. Repeat with all the potatoes.

Line a large baking sheet with parchment paper and spread with 2 tablespoons of the olive oil. Transfer the smashed potatoes on the lined sheet, drizzle the remaining olive oil, toss gently and season with salt and some pepper.

Roast, flipping halfway through, until golden brown and crispy, around 40-45 minutes.


I like to boil the potatoes ahead of time. I find that they 'smash' better and plus I don't have another pot to wash later on 🙂