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Crispy Smashed Roasted Potatoes

These potatoes are fabulous with brunch or dinner. Serve them piping hot out of the oven, or at room temperature if that’s more your speed. Use any and all fresh herbs- the more the merrier. Dress them up with grated parmesan and lemon zest if you are feeling fancy!

  • Total Time: 55 mins
  • Yield: 6 1x


  • 2 lb. Petite Red or Gold Potatoes
  • Olive Oil
  • Coarse Kosher Salt
  • Cracked Black Pepper
  • Freshly Chopped Herbs (flat leaf parsley, rosemary, oregano or sage are all wonderful)
  • *optional- grated parmesan cheese & lemon zest


  1. Heat oven to 400 f.
  2. Rinse and scrub potatoes and put on a large sheet pan that has been drizzled with olive oil.
  3. Bake for 20-30 minutes or until just fork tender.
  4. Pull pan out and turn oven up to 500.
  5. Smash each potato with a potato masher or bottom of a mason jar, keeping the potato intact but smashed.
  6. Drizzle with olive oil, salt and pepper and return to hot oven.
  7. Bake 10 minutes, flip potatoes over. (so they get crispy on both sides)
  8. Continue baking and check after 10 minutes or so until they are as crispy as you like.
  9. Pull out of oven, drizzle with your best olive oil, S&P and abundant fresh chopped herbs and cheese/lemon zest if using.
  10. Serve, making sure to scoop up all the crispy bits!


*It’s pretty much a sin to not use your best olive oil for drizzling over the finished dish.

  • Author: Heather
  • Prep Time: 5 mins
  • Cook Time: 50 mins
  • Category: Sides
  • Cuisine: American