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+ servings

Crispy Smashed Potatoes

These crispy potatoes are easy to make and so addicting. Recipe can be increased for a larger crowd. Note on finding the potatoes: I have seen these baby or pee wee potatoes at the supermarket and at farmers markets. The varieties I recommend include Russian banana fingerling, Dutch yellow, and Sierra gold.
Course Appetizer
Cuisine Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 4 servings
Calories 635 kcal
Author Dana of Foodie Goes Healthy


  • 20 mini potatoes I used Russian Banana fingerling potatoes, each about 2 1/2 inches long with a small diameter.
  • 1/2 teaspoon kosher salt divided (or more to taste)
  • 2 teaspoons olive oil
  • Chopped parsley for garnish


  1. Preheat oven to 375 degrees F. Put one oven rack on the second level from the top and another rack just below the middle. Wash and dry small potatoes, and poke them once with a fork so they don't explode in the oven. Place potatoes on a rimmed baking sheet (Do not use parchment-- it burns). Bake on the lower rack for 30-45 minutes or until soft. About halfway through cooking, give the pan a few brisk shakes so that the potatoes rotate around. The total time depends on the size of your potatoes and the particulars of your oven.

  2. Let potatoes sit a few minutes until they are cool enough to handle. Move the potatoes to a large cutting board. Smash each potato with a flat object like a sturdy glass bottom or metal pastry scraper. Potatoes should be about ¼ inch thick. Optional: just prior to smashing, score (make a shallow slight cut) on the top of the potato lengthwise for more even smashing.
  3. Lightly brush oil on the baking sheet. Place the potatoes back on the baking sheet. Sprinkle potatoes with half the salt and brush (or drizzle) the potato tops with olive oil until lightly coated.
  4. Place potatoes on the higher rack under the broiler for about 4 1/2 to 6 minutes or until the tops are crispy and dark golden brown. Watch carefully because, you know, food burns quickly under the broiler. Remove from the oven. Sprinkle with remaining salt to taste and chopped parsley. Serve immediately.

Recipe Notes

Make ahead strategy: These potatoes can be baked and smashed earlier on the serving day. Let cool, place on the baking sheet, cover, and park in the refrigerator. An hour before serving, take the potatoes out, and let them rest on the counter. Remove cover and place under the broiler just before serving time.
Variations: it's also fun to add dried herbs, garlic, pepper, or parmesan cheese to these potatoes right before you broil them.