Ultra Crispy Smashed Potatoes

Yesterday, I went to the farmers market and picked up some super yummy yellow gold small, round potatoes. These have a very thin skin and a buttery taste. They taste absolutely AMAZING roasted, so I knew that’s what I wanted to do with them tonight.

But, for a slight twist, I decided to smash them for a slightly crispy and slightly fluffy texture. And let me tell you, these are so so so so so good!!!!! I don’t know if I’ll ever be able to just roast them plainly ever again! I might have ruined plain roasted potatoes for my kids, too. They thought these were good and special! Always a win with kids… 🙂

I served these with my favorite salmon dinner (this one) and some broccoli – perfect springtime dinner. 

What’s your favorite go-to weekend dish? Let me know in the comments below! Happy cooking. 


Ultra Crispy Smashed Potatoes

  • Servings: 8-12
  • Difficulty: easy
  • Print


  • 1 1/2 lbs small potatoes
  • 1 tablespoon salt (for boiling)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh herbs, to serve (optional)


  1. Bring a pot of water to the boil, add 1 tablespoon salt. Cook potatoes until soft, about 20 minutes (depending on size).img_4605
  2. Meanwhile, preheat oven to 400 degrees.
  3. Drain the potatoes and let them dry in the colander for 5 minutes.
  4. Place on the tray and use a large mug, fork, or potato masher squish them, keeping them in one piece.

  5. Leave on the tray to steam dry for 5 minutes or so – makes them crispier!
  6. Drizzle with butter, then olive oil. Sprinkle with salt and pepper.img_4609
  7. Bake for about 45 minutes or until deep golden and crispy. Do not flip!img_4612
  8. Serve hot, sprinkled with fresh herbs, if desired. Enjoy! img_4614img_4616

 Original recipe can be found here. 

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