Roasted Smashed Potatoes

Some dishes demand to be paired with potatoes.  And hey, there’s nothing wrong with a good meat and potatoes dinner from time to time, especially if you add a green veggie in there.  The next time you need a potato fix, try these little beauties… Roasted Smashed Potatoes.  They are so easy and blow-your-mind tasty!

Roasted Smashed Potatoes

This recipe from Ree Drummond (The Pioneer Woman) is elegantly simple and so incredibly delicious.  With only 4 ingredients, a minimal amount of work, and a little time, you could be enjoying this rich, salty, crunchy dish.

Roasted Smashed Potatoes

Prep Time: 5 minutes

Cook Time: ~40 minutes

Serves: 2


10-12 Baby Gold Potatoes, scrubbed
Olive Oil (I strongly recommend using a high quality variety)
Kosher Salt or Coarse Sea Salt
Freshly-cracked Black Pepper

1.  Put the potatoes in a pot of salted water and bring to a boil.  Cook until fork tender (usually 10-15 minutes).  These don’t have to be as soft as potatoes for mashing, but you should be able to crush them easily.

Drain your potatoes and set aside to cool slightly.

Boil Potatoes

2.  Generously drizzle a pan with olive oil and place your potatoes on the pan.  Crush lightly using a potato masher.  (Tip: Crush them once then turn the masher 90° and crush again)  The skins should crack, and the potatoes should flatten somewhat, but you still want them ~1/2″ thick.

Potatoes Crushed

3.  Brush the potatoes liberally with olive oil and season well with salt and pepper.

4.  Cook on the top rack of the oven at 450°F for 20-25 minutes until the tops are browned and crispy.

Potatoes Roasted

Serve alongside your favorite protein and enjoy every crispy, buttery bite!  (No, there is no butter in the dish, but you wouldn’t know that from the taste)


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