smashed roasted potatoes


I love how versatile potatoes are. They can be roasted, boiled, mashed, fried, whipped, etc and always taste incredible. I recently have been into baby red potatoes, aka creamers. They are small, young potatoes that are a great size for roasting or throwing into dishes because they cook quickly. This way of preparing them is a mix of boiling them and roasting them. They end up soft in the middle with crispy edges. I like them with salt and pepper, but you can add whatever seasonings you want to mix it up. They take a little while to prepare, but most of it is hands off time so you can prepare the rest of the meal while they cook.


Smashed Roasted Potatoes


  • 1 lb baby red potatoes, scrubbed well
  • olive oil
  • salt and pepper


  1. In a pot, add your potatoes and cover with water. Add salt.
  2. Bring to a boil over medium-high heat. Turn down the heat so the potatoes are at a simmer and cook until the potatoes can easily be pierced with a fork.
  3. Drain your potatoes and pat dry. Preheat your oven to 450 degrees F.
  4. Toss your potatoes in a couple of tablespoons of olive oil or enough that they are well coated.
  5. Line a baking sheet with parchment paper. Place your potatoes onto the sheet and smash lightly with a potato smasher. You want them to split open, but not break completely apart. If they do break apart, just gather them back together.
  6. Brush your potatoes with a little bit more olive oil, then sprinkle with salt and pepper.
  7. Roast for 20-25 minutes or until they are browned, but not burnt. [Mine aren’t that browned, but I was impatient and wanted to eat]

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