Crispy Smashed Potatoes

Crispy Smashed Potatoes

If I’m perusing a menu and having a hard time deciding what entree to get, potatoes usually seal the deal. Mashed? Whipped? Fried? Smashed? I’m into it. Gratin? Hmm. Maybe? Depends on if they put cheese or crispy in the description. Then I’m sold.

What about an entree that’s JUST Crispy Smashed Potatoes? Can we make that happen? We could serve it with a bacon/chive sour cream or how about a little bit of Arugula Pesto? I already made a batch this week for this very purpose.

Creamy insides + Crispy outsides= Crispy Smashed Potatoes 4 LIFE.

And we’re off!

This really couldn’t be easier! Three ingredients if you don’t include a dip. It’s vegan & gluten free too. BONUS.

First we boil the potatoes. Then we set them aside to cool. Then we SMASH THEM.

I used the back of my measuring cup and smashed them against a small cutting board.

Put them on a baking sheet. Drizzle with olive oil. Toss them around.

Season with salt & pepper. Now ROAST!

Sometimes I leave them in longer…cuz I’m a sucker for crispy potatoes.

Just check out this action…

When I dip, you dip….


  • When I dip, you dip….
  • Crispy Smashed Potatoes
  • recipe adapted from Feast Cookbook
  • 1 1lb. creamer potatoes (I used Trader Joe’s Dutch Yellow Potatoes)
  • 3 tablespoons extra virgin olive oil
  • fine sea salt & freshly ground pepper
  • freshly chopped parsley for garnish
Read the whole recipe on Shutterbean