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Roasted Smashed Potatoes


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  • 2 lb small red potatoes
  • 6 tbs extra virgin olive oil
  • 1 tsp chopped fresh thyme
  • salt and pepper


Servings 4
Adapted from


Step 1

Adjust oven racks to top and bottom positions and heat oven to 500 F. Arrange potatoes on rimmed baking sheet, pour 3/4 c water into baking sheet and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

Grizzle 3 tbs oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme, season with salt and pepper to taste, and drizzle evenly with remaining 3 tbs oil.

Roast potatoes on top rack for 15 minutes, then transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.


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