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+ servings

Smashed Potatoes

Jennie Duncan
These Smashed Potatoes are crispy on the outside and fluffy on the inside. Seasoned just right, these may become your new favorite way to have potatoes as a side dish!
Course Appetizer, Potatoes, Side Dish
Cuisine American, Potato, Side Dish
Servings 4 servings


  • 12 small Petite Gold Potatoes
  • 2 tablespoons oil or melted butter
  • ¼ teaspoon Salt or to taste
  • teaspoon Pepper or to taste
  • diced chives for garnish (optional)


  • Preheat oven to 450. Prepare a baking sheet with nonstick cooking spray on it. 
  • Add potatoes to a large pot and cover with water. Cover and boil for about 15 minutes until potatoes are tender.
  • Once potatoes are tender drain water and place on your prepared baking sheet. Use a potato smasher to smash down potatoes.
  • Brush potato with oil and sprinkle with salt and pepper. Bake for 20-30 minutes.
  • Remove from oven and top with chives and serve.


Tip: To tell if the potatoes are done, use a fork or knife and stab into the potato. If you can get to the center easily, they are done.
Keyword Loaded Smashed Potatoes
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