Would you look at those crisp and golden potatoes? Tell me you don’t want to eat those puppies straight off the pan. Yeah, I know you do. I do, too. These crispy smashed potatoes are best when they’re hot and fresh, so right off the pan is actually the best serving method.
Smashed potatoes are fun for brunch or dinner. They’re also perfect any time you get a hankering for some crispy potatoes, but want something a little more redeeming than French fries. They go great with hearty salads, too, when salad-for-dinner feels too austere.
These smashed potatoes are a fun way to use up the bag of potatoes in your pantry. They’re gluten free and vegan, too, for all to enjoy.
Smashed potatoes aren’t the quickest potato option around (you’ll boil them until tender, then smash and bake), but they are not difficult to make. Will you try them this weekend?
How to Make the Best Smashed Potatoes
Choose small potatoes, rather than large. You can use this technique on potatoes of any size (even Russet potatoes!) but for crispy potatoes, choose potatoes around the size of a golf ball or two.
Smaller potatoes are usually available in red or yellow varieties. Both are delicious, but the red potato skins have more flavor, so the reds were my favorite.
Use a large baking sheet. In my dream world, everyone owns a half-sheet pan (affiliate link), because that’s what us recipe testers are always baking on. You need a large baking surface to accommodate all the potatoes, while leaving a little breathing room around each one. If necessary, use two pans instead.
Brush the baking sheet with olive oil. I generally use parchment paper for its non-stick surface and easy clean-up factor, but baking the potatoes against an oiled baking sheet makes them even more crispy. It’s worth the clean-up, if you ask me.
Add a little garlic and onion powder. These are my secret ingredients when I’m working with potatoes. They add a subtle savory note that sends potatoes over the top! They’re especially great when you’re baking potatoes, since you run the risk of burning your garlic in the oven (burnt garlic is the worst flavor).
Watch How to Make Smashed Potatoes
Smashed Potato Topping Suggestions
I was surprised to find that I liked my crispy potatoes best when baked without cheese. You could always add a dusting of cheese after baking, though, such as grated Parmesan or crumbled feta or goat cheese.
Creamy or herbed sauces contrast deliciously with these golden, craggy potatoes. Here are some ideas:
- Easy Romesco Sauce
- Aji Verde (Spicy Peruvian Green Sauce)
- Green Goddess Dressing
- Tahini Sauce
- Basil Pesto or Kale Pesto
- Vegan Sour Cream or regular sour cream thinned with a splash of water and pinch of salt
Craving more potatoes? Here are a few of my favorite recipes:
- Ultra Crispy Baked Potato Wedges
- Delicious Crispy Hash Browns
- Roasted Breakfast Potatoes
- Herbed Red Potato Salad (no mayo!)
Please let me know how your smashed potatoes turn out in the comments! I love hearing from you.
Crispy Smashed Potatoes
- Author:
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 side servings 1x
- Category: Side dish
- Method: Baked
- Cuisine: American
These smashed potatoes are baked to crispy perfection! You’re going to love this smashed potatoes recipe, which is both vegan and gluten free. Recipe yields 4 side servings.
Ingredients
- 2 pounds small-to-medium red or yellow potatoes
- 1 tablespoon plus ¼ teaspoon fine sea salt, divided
- 4 tablespoons olive oil, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, chives and/or green onion
Instructions
- To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
- Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
- While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
- When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
- Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)
- Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.
- Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve hot.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Amber H
Yum! I love potatoes. I’ve made a similar recipe that used brie cheese on top. So good!
Kate
Thanks, Amber! I’m happy you love them.
Lynn
You had me at potatoes and then added the idea of using pesto as a sauce…..I can’t wait to try this!!!!
Kate
Hooray!
Sasha
This recipe, more or less, is a Christmas dinner staple at our house, so I can thoroughly recommend it! It’s particularly good with new potatoes, which are in season here in New Zealand at Christmas.
Kate
I love that! Great idea, Sasha.
Onlinecake.in
Thanks for this excellent way to make crispy potatoes super delish!
★★★★★
Kate
Thank you for your review!
Kelly
You are the best Kate! I recommend your cookbook to everyone I talk to about food. So, everyone. I love this recipe but for that salt & vinegar chip taste I crave I add 1/2 white vinegar to the water I boil the potatoes in prior to baking. So yummy!
★★★★★
Kate
Thank you for sharing you love for the cookbook, Kelly! I appreciate your review.
Jennifer young
OMG tried these yesterday….AMAZING!! The only issue I had was I only got two! I left the kitchen for 15 minutes and GONE….but my thoughtful family did leave me two AMAZING Smashed Potatoes :)
★★★★★
Kate
I’m so glad they were that good! Thanks for your review, Jennifer.
Christina
I saw almost the exact same recipe on the Medical Medium website. I made it with chopped rosemary, and it was delicious!
Kate
I’m glad you loved it!
Maria
I’ve tried this recipe yesterday together with the romesco sauce and it was delicious. Thank you for all this amazing recipes and keep it this way !
★★★★★
Kate
You’re welcome! More coming soon :)
Stefan Winczencz
Hi there from Germany!
I made your “Chicken Soup without Chicken” – yummy! I will most certainly smash some potatoes – the idea itself is worth following and the outcome sounds tasty!
Kate
Thanks, Stefan.
Nancy Perine
I love your blog site! Since I’d never made smashed potatoes, thought I’d give it a whirl. I followed your recipe exactly (using Maui small yellow potatoes) and they turned out perfect. I didn’t use any sauce over them. Didn’t seem like they needed it. Maybe at a later time. I’ll be back to your site again. Thanks for sharing!
★★★★★
Kate
You’re welcome! Thanks for sharing, Nancy.
Kelly
These were totally scrumptious!
★★★★★
Kate
I’m glad you loved them!
Nancy
I don’t see an oven temp to bake the potatoes–just to reheat. Same for both? They look wonderful–
Kate
Hi Nancy! See step 3. 425. I hope this helps!
Linda Marra
These potatoes are the bomb! So delicious and crispy and very moorish. They might take a while but they are not labour intensive at all and really simple to prepare. They are so yummy that we are having them again tonight
★★★★★
Kate
Great, Linda! Thanks for sharing you loved them.
Mary Ann Harville
Hi Kate and Cookie! Made these tonight and they are everything you say they are. Delicious and really so very easy. Thanks for this recipe!
Mary Ann and 6 Collies
★★★★★
Kate
Thanks for your review, Mary!
Marie
These were so tasty! Fresh herbs at the end is a great touch! Kate, you’re my hero!
★★★★★
Kate
Thanks for sharing, Marie! I’m excited you love them.
Courtney
Yum! Perfect use for some leftover potatoes. Thanks, as always, for a delicious recipe!
★★★★★
Kate
You’re welcome, Courtney!
maayan
These were amamzing!!!
My family kept complaining that i should have cooked more.
I loved it! It is so crispy and the garlic is perfect here.
Thank you kate!
Kate
You’re welcome! Thanks for your comment.
Debbie
I am going to try thses tonight what vgan dish do u serve with them ?
Kate
These would be great with a large salad!
Stefan
An absolutely great idea! I just need something to smash my potatoes with (-;! I really love your recipes! Thanx a lot!!
★★★★★
Kate
You’re welcome! Let me know if you try it.
Mary
Great recipe – easy and delicious. Paired it with your romseco sauce which was a hit!
★★★★★
Kate
Delicious combination! Thanks for your review, Mary.
Margaret Higgins
i made these today for lunch along with a big salad. They were outstanding and much loved by all.
Thank You for all of your great recipes.
★★★★★
Kate
You’re welcome, Margaret! I’m glad you are enjoying them.
Anne
Made these tonight with homemade veggie burgers and broccoli soup. Absolutely delish!
I tried them with a potato mix that included purple potatoes and they were really good too!
Thanks for all of your wonderful offerings.
★★★★★
Kate
That sounds like a great combination, Anne! I appreciate your review.
Mandy
Made these for my family and while the flavor was good, I had a difficult time smashing these! I used a potato smasher, but seemed to break the potatoes more than smash them. Ultimately used my wrist to smash them, didn’t look pretty, but the flavor was good.
★★★★
Kate
Thank you for sharing, Mandy! I’m glad you liked them. I’m sorry they didn’t smash well for you. Did they seem dry?
Mandy
Good question, perhaps they might’ve been over boiled and/or baked. I live at elevation so sometimes cooking and baking is factor with recipes. I’ll try again!
Bea6
These are absolutely delicious…THE BEST! As suggested, I used a combo of small red and yellow potatoes and they were both so flavorful; soft & warm on the inside, crispy on the outside. With every bite throughout dinner, I kept proclaiming, “Mmm, so good! These are so yummy! My new favorite! YUM!” I doubled the recipe for the family and may need to triple it next time! Thank you!!!
★★★★★
Kate
You’re welcome, Bea!
Judy Besunder
LOVE this recipe!! I make them nice and crispy around the edges
★★★★★
Kate
Thank you, Judy!
Laura Mccarthy
These were as delicious as they sounded on your post! Added to our new favorites!
Kate
Great to hear, Laura!
Desiree
Do you think I could boil the potatoes tonight and then bake them tomorrow? I have company for supper after I get off work until and neet to save on time.
KR White
Here is a quick question: I am cooking just for myself and am always looking for time effective recipes. Could I do the first step of boiling the potatoes, smash them, and freeze on a cookie sheet? Then I could pull out one serving at a time and bake them to thaw and crisp up. Do you think that would work???
Kate
I don’t think that would work very well. The baking time is passive time, so you wouldn’t be saving too much. Sorry!
Kris
I found your blog when googling for simple but healthy mac and cheese recipes and stayed because you feature delicious looking vegetarian food with instructions simple enough even for a cooking newbie like myself feels like they are attainable.
I made these potatoes today and they were delicious! Thank you for sharing the recipe, it made for a delicious lunch and I look forward to trying more of your recipes in the future.
★★★★★
Kate
I’m happy your search brought you to the blog! Thank you for sharing, Kris.
Kathryn
I love these, especially with your creamy tahini sauce! With that sauce, they taste just like the fries I used to get at university from the local kebab van (except fresher!). Such a flashback and definitely worthy of repeated recreations — nostalgic and tasty! So good!
(I didn’t have garlic and onion powder on hand, but a bit of crushed garlic mixed into the olive oil drizzled on top of the potatoes was delicious, and an easy substitution if anyone is stuck!).
★★★★★
Kate
Thank you for sharing, Kathryn!
ABHA CHAUDHARY
Made crispy mashed potatoes-too good, very tasty.
★★★★★
Kate
Thank you for your review, ABHA!
Tiffany
This was another good one and so simple to make. Thanks!
Kate
You’re welcome, Tiffany!
Becky
I made these exactly by the recipe and they turned out great. I used a heavy bottomed glass to smash them and it was easy. I sprinkled with fresh rosemary and thyme and they were mmm.
★★★★★
Kate
Thank you for sharing, Becky!
Connie
Made these today with an oven roasted turkey breast. Used chopped fresh dill to top after they were baked. So good!
★★★★★
Kate
Thanks for sharing, Connie!
Sandra Feldman
I am looking for information which I did not get. I want to boil and smash the potatoes one day and cook in the oven the next day. Is this possible?
Kate
Hi Sandra, I haven’t tried that. I’m sorry! It may work, let me know.
Sherri
Can you remake them up to the part when you put them in the oven?
Kate
Hi Sherri, sorry I’m not sure what you are asking?
Rodger Bull
It needs to tell me how to cook them…..not acres of ‘how yummy they are!’
★
Steve
The “how to cook them” part is called the “recipe”, which is clearly highlighted above with helpful tips.
This area is where the review/comments are made…exactly where people are supposed to say “how yummy they are”. ♂️
Bette
I made this with yellow finglerling potatoes and they were great. If you don’t have a lot of time remember finglerlings boil up much faster. You just eat more of them!
★★★★★
Marta
So good! Everyone in my family loved these, even my potato-hating 4 year old. They asked me to make double the quantity next time. :) Thanks for another keeper, Kate!
★★★★★
Dawn
I am making these babies right now! I will send a pic once they are done!
Kate
What did you think?
Hazel S.
Made these last night – WOW!!!! I loved them and hubby thought they were incredible!!!
★★★★★
Kate
That’s great, Hazel! Thank you for your review.
Ralph E Howard
Just made this tonight along some pounded pork fritters a caper butter sauce finished with cream.
It is a keeper. I put some finely chopped onions. They caramelized and came out great.
★★★★★
Kate
Thank you for sharing, Ralph!
Dee
Second time making these – they are so good! My potatoes were a little soft this last time and were getting stuck in the masher so I used the bottom of a heavy glass to smash them. Delicious!!!
★★★★★
Kate
I love to hear that! Thank you, Dee.
Swati
Loved these potatoes! My intent was to make them as a side for dinner tonight. But they were so delicious that they became my main course! Definitely making them again. Thank you for the great recipe!
★★★★★
Kate
You’re welcome! I have done that myself. You’re in good company!
Julia S
I bought New York Steaks for dinner. The $5.97 per pound price was too tempting. As I was looking at each steak, i was thinking about what I would serve as sides. Your smashed potatoes came immediately to mind. I have made them before and they were delicious. Better yet, I had stopped at a farm and bought baby potatoes–just the perfect size. I was going to use them in baked potato soup, but my husband ( who has been working out of town) is unexpectedly home and he is not fond of soup. So, I am happy my husband is home for dinner and am going to start the potatoes when I start the BBQ. Thank you for the recipe.
★★★★★
Holly Feray
Hello,
I tried these today. I will be serving them at the Thanksgiving gathering tomorrow. I do not understand the enthusiasm at these potatoes. They turned out rather common and pain tasting. I sampled them after them had cooled. I will continue to look for a more interesting potato recipe. Smashed to the correct height produced a limp pile of mildly flavored potatoes with golden edges. I did add more time to them as they were not golden enough. Sad I will have to serve this to my guests, as I have already informed them of what was on the menu. Hopefully they do not share in my opinion .
★
Sharon
Just made these today for Thanksgiving dinner. They were great! Thanks for sharing the details of the recipe.
★★★★★
Kate
You’re welcome, Sharon!
Bingo
I baked my potatoes in pressure cooker(12 min)first. They came out perfect.
June
Wonderful flavor and so simple
BJ
We’ve made these crispy smashed potatoes twice now. Easily one of our favorite new recipes! Thanks, Kate.
★★★★★
Mark
I used medium sized Russets (that were on sale – $2 for a 5# bag) and cut them in half before boiling. After boiling, I set them on their sides on the sheet before smashing. I followed all other directions to “a T” and they came out beautifully.
★★★★★
Kate
Thank you for sharing, Mark!
Rita O'Saile
I did a ‘mock’ run on these to see how they would turn out. I plan on making these as an appetizer for the Super Bowl. They turned out perfect! Love them. No doubt I will be making for SB, along with some other apps. Thank you. Also adding sour cream and chopped green onions.
★★★★★
Kate
Great idea! I’m glad they worked out fo you. Thanks for sharing, Rita.
Nell Waitet
Love these , your receipt is especially delicious. I don’t add pepper cause little ones are eating them , and they eat better without pepper. I did add little to ones on my plate. Very good. The kids really enjoyed.
★★★★★
Kate
I’m happy to hear that! Thank you for your review, Nell.
Alicia
Delish! Can’t wait to make them again!
★★★★★
Denise
These potatoes were amazing. Made them for a small dinner party tonight and they turned out perfect. They were so crispy and savory but fluffy and divine on the inside. Perfect!!! I will make these again and again.
★★★★★
Rose
Hi Kate, I made these yesterday for brunch with friends alongside vegetarian scotch eggs and your glazed carrots. I only made 1/2 the recipe since it was just four of us and was certain I’d have leftovers. Wrong! Omg, soooooo delicious and my friends raved, too. Am making another 1/2 batch tomorrow. Thanks so much for a spud-tastic recipe!!
★★★★★
Heather Martin
I made the smashed potatoes with the easy romesco sauce tonight as a side to an amazing dinner of tangy braised pork roast and pear and prosciutto salad. The potatoes and romesco was the favorite of the crew! Nothing short of AMAZING! Went well with the dinner! Everyone raved! Thank You!!
★★★★★
Cheryl D.
Hi Kate! My husband made these to use up some potatoes today. Wow, they were yummy… interesting to say the least. Can’t wait to try again with some type of topping and or sauce. Another great recipe, thank you!
Lauren
Thank you for another big hit! The Smashed Potatoes were so yummy and so easy! Theee are a definitely another make-agin!
★★★★★
Kate
You’re welcome, Lauren! I’m happy you loved them.
Hannah
I love potatoes in all shapes and forms and breakfast is also my favorite meal of the day so… breakfast potatoes? I am totally in! Thanks for sharing the recipe I can’t wait to try it out!
Trixie
Can you boil them ahead of time? Earlier in the day or the night before and set them aside?
Kate
I’m not sure, but that is a thought. I would be hesitant that they may not smash as well or fall apart if you wait.
KATHLEEN M HAMMOND
Delicious! Thank you for such a great recipe. I ALWAYS use parchment paper…so I really debated about using it. So glad I didn’t….the potatoes turned out to be perfectly crisp.
★★★★★
Carrie
Awesome. I used fresh spring onions and garlic and 3 Ts off mixed fresh herbs. Served with poached eggs and fruit salad for Sunday brunch yesterday. Family loved.
★★★★★
Colleen
Made these for Easter dinner – delicious! Thank you!
★★★★★
Krista B.
These are the first smashed potatoes I’ve ever tried and I am hooked! I don’t even want to try another recipe, these are so so good!! We add some medium cheese and already cooked bacon in the last 5 min of cooking! Phenomenal!! :)
★★★★★
Kate
I’m glad you are hooked, I am too! I appreciate you taking the time to review, Krista.
Cheryl
Great recipe! I will make them this way this again and again! Thank you!!
★★★★★
Cassandra
So, these are delicious, (thank you!), but, a lot of my potatoes (most?!) fell apart in the smash stage. Did I boil them too long?? Most were golf ball size. They seemed just tender and were boiling in the said time frame. It was more like a cookie sheet potato cake for me…But a success because it was delicious!
★★★★
Kate
Hi Cassandra, You may have cooked them too long. I’m sorry to hear it didn’t work well, but glad it still tasted delicious.
Jennifer
I love a potato and this was a perfect alternative to our normal way of doing potatoes. Thumbs up from all. Will definitely make again.
★★★★★
Kimberley
We have made these a few times now with a variety of potatoes with excellent results every time!
★★★★★
Robin Heaster
My husband and I love these. I have made them twice in one week!
I added a sprinkle of shredded parmesan cheese during the last 5 min of cook time then sprinkled diced chives in top once removed from the oven. We topped the potatoes with a little dollop of sour cream and they were devine!! Thanks for sharing such a great recipe!
★★★★★
d4v1d
A glass jar – or any flatbottom see through container with a wide base – makes a great smusher!
★★★★★
Lori
What a hit! Family loved these. I was worried it would take too long, but it was 99% hands off – boiling and roasting. Great, thank you!
★★★★★
Cheri
Made these on Memorial Day.
Scrumptious! I used fresh Rosemary sprinkled over all of the potatoes, prior to baking. they turned out beautifully!
Yum, Yum, Yum! (as your recipes always are!)
Thank you for sharing!
★★★★★
Deanna
Tried this recipe! Loved it! I sprinkled a little parmesan cheese on mine the last 5 minutes of cooking time. They were delicious!
★★★★★
Mary
Hi Kate! Our family loves these so much! We are making them for a family gathering – do you think I could boil the potatoes first, then a few hours later throw them in the oven?
★★★★★
Kate
Hi Mary, You could try it. Although, I haven’t so I can say for sure.
Jaskaran
I know you baked them in the oven but,can you fry them in oil?
★★★★★
Kate
I haven’t tried it with the same result, sorry!
Anita Parker
Perfect! My family asked for them two nights in row. I even boiled the potatoes 4 hours ahead. They smashed just fine
★★★★★
Kate
Wonderful to hear, Anita! Thank you for your review.
Lea
The potatoes were phenomenal. Boiled them just *enough,* laid them on foil on my sheet pan after drying and laying them out to dry for a few minutes, forgot to oil foil (they didn’t stick —pheww) whipped together melted butter, used real garlic as I was out of powder. And because …garlic!! Used about 1/4 c Parm and S&P. Stirred it in the jar I melted the butter in and added it to potatoes. EVERYTHING WAS PERFECT AFTER THAT and basically, I want these for dinner every NIGHT. Thank you, Kathryns.
★★★★★
L. Suzanne
I made these for our barbecue yesterday and they were delicious. I was looking for a different way to prepare small potatoes and this recipe fit the bill. Thank you.
★★★★★
Shama Vrolijk
Yum, yum yum! Best potatoes ever. I love the easiness, delivering a beautiful versatile roasted potato.
★★★★★
Kate
Thank you, Shama! I appreciate your review.
Rebecca
This is seriously the best potato dish I’ve ever made-and I’ve been cooking most everyday for thirty years!
★★★★★
Kate
I love to hear that! Thank you for sharing, Rebecca.
DENEEN COOK
They are not easy to “smash”. This takes practice. They EASILY break apart.
★★★★
Min Bean
Can you boil the potatoes a day before you bake the ?
Kate
Hi Min, this is best as directed. I haven’t tried boiling the day before and then baking them. I’m hesitant to say it would work without trying it. They may dry out some sitting in the refrigerator and have issues smashing them.
Debbie
Made this with dinner tonight. The potatoes were delicious! Crispy on the outside and tender on the inside. The seasoning was perfect! I did bake longer because we like potatoes crispier. Will definitely be making this again soon! Thanks for a great recipe!
★★★★★
Debbie
Had these for lunch today! Delicious and bf approved. We ate the whole pan. I’ll make these potatoes again very soon. Thanks Kate! You’re totally right about the garlic powder and onion powder.
★★★★★
Amanda
Loved this recipe! I added two cloves of garlic minced and it was amazing. I will definitely be making this again.
★★★★★
MAXINE
Doing this recipe for Sunday lunch This is the second time I will be doing it. Everybody in the family loves it. Thanks for the recipe kate.
★★★★★
Penny Holbrook
Fantastic my family loves them.
★★★★★
Lois Demers
Made these the other day, why didn’t I think of this when my kids were small!!! I’d like to make a batch and just nom-nom all by myself!
★★★★★
Sarah
Once again I have followed a recipe perfectly and it has not worked out. I’m going to go out on a limb here and say it’s not you, it’s me.
★★★★★
Kate
I’m sorry it didn’t work for you, Sarah! What seems to be the issue?
Jess T
These were really excellent, but they weren’t crispy or browned enough. I had to bake them for almost an hour. I would have baked it even longer to get it more browned, but the fish entree was ready, so I didn’t have time.
Even though they didn’t come out like I expected, they were delicious and I will definitely make them again.
★★★★★
Kate
I’m sorry to hear you had trouble with this one, Jess.
Aurora Walker
I broiled mine in the oven for about 2 minutes at the very end and it crisped mine up perfectly – maybe try that next time too!
★★★★★
Wayne Sage
Made the smashed potatoes for Thanksgiving. They were great! This is the first time I have used one of your recipes. Hope they are all as good as this one.
★★★★★
Kate
Thank you for sharing, Wayne! Happy to hear you loved it.
Amy
Can you pre-boil the potatoes and bake a few hours later?
Kate
Hi Amy, I’m not sure if you will get the same result as they will cool and may impact how they crisp up.
Mary Coppola
great smashed potato recipe…hubby’s new favorite recipe!
★★★★★
Cathy
Loved this recipe. I did use Russet potatoes but you were right that the seasoning make a difference. They were easy and deliciou.
★★★★★
Pat
They taste yummy but how do I avoid the potatoes sticking to the masher?
Thx,
Pat
Kate
Hi Pat! You can use a little oil if you are having trouble, or use something else. You can also gently push them off. I hope this helps!
Quin
Listen ! This recipe is awesome. I only used 2 tablespoons of olive oil , otherwise no changes. No left overs !
★★★★★
Nancy Asin
These were easy, delicious, and crispy. I boiled them in advance so there was just the oiling and smashing left for last minute prep. I used my olive oil sprayer to coat the smashed potatoes. Came out exactly as promised.
★★★★★
Kate
Thank you for sharing, Nancy! I appreciate your review.
Jen
I don’t know what I did wrong! My potatoes wouldn’t smash…they got stuck in the masher and I ended up just spreading them out on the tray, seasoning and baking. Tasty, but not pretty.
Kate
I’m sorry to hear that! What potatoes did you use?
Pauline
can you make them up to the point you put them in the oven? I like having ALL the work done before company comes.
Pauline
Kate
Hi! You could try it, although I can’t guarantee results. If they cool too much they may not crisp up correctly.
Paige
My family loves these! Easy to prepare and very tasty. Great recipe, thank you!
★★★★★