Easy Smashed Potatoes

12 votes

Leave the skins on to make smashed potatoes - fluffy on the inside and crispy on the outside.

50 Minutes

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  • 1 kilogram potatoes
  • 1 tablespoon salt
  • 4 tablespoons olive oil, divided
  • Black pepper, to taste
  • 2 tablespoons chopped fresh green herbs (optional)


  1. Scrub the potatoes clean. Cut off any parts where the potato has begun to sprout.
  2. Place the potatoes in a pot and fill with water until just covered.
  3. Add 1 tablespoon of salt.
  4. Bring the mixture to a boil over medium-high heat and cook until the potatoes are soft (about 20 minutes).
  5. While the potatoes cook, preheat the oven to 180 degrees celsius and drizzle or brush 1 tablespoon of the olive oil over a large baking sheet.
  6. When the potatoes are cooked, drain them in a large colander.
  7. Flatten the cooked potatoes using the back of a fork or a potato masher and arrange in a single layer on the lined baking tray. The thinner they are, the crispier they’ll be.
  8. Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle with salt and pepper.
  9. Bake for 20-25 minutes or until golden brown.
  10. Serve on its own as a snack or side or with your favourite sauce.
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