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Smashed Potatoes


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  • A baked or boiled skin-on potato
  • A spoonful of olive, corn or canola oil
  • A sprinkle or two of salt and pepper


Servings 1
Cooking time 40mins


Step 1

If you don't have any leftover potatoes, simply bake a few until tender in a 400°F (200°C) oven.

Alternatively, steam or microwave them.

Preheat your oven to 450°F (230°C). Place the cooked potatoes on a lightly oiled baking sheet. Push down on each one with a small flat plate until the potato smashes and spreads out to about twice its original size. You can also use a potato masher if you have one. If a few pieces get loose, just push them back into the potato.

Drizzle each potato with lots of oil and season with salt and pepper. Bake until the exposed potato flesh crisps and turns golden brown, about 30 to 40 minutes.

Try sprinkling whole fennel seeds over the potatoes. You'll love their soft chewy texture and delicate licorice-like flavour.

You can use a freshly cooked potato, but it's best if you cool it first. A cool potato doesn't crumble as much when it's smashed—it tends to stay together in one big piece.

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