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Smashed Potatoes

15 mins


What you are creating

Smashed potatoes make a great side dish any day of the week. Our smashed potatoes are great with Old Bay seasoning or you can jazz them up with some truffle zest.


  1. Add the potatoes to a large saucepan  or Dutch oven set over medium-high heat,  and cover with at least 1 inch of cold water; season with salt. Bring to a boil, then reduce the heat to a simmer and cook the potatoes until almost cooked through, about 10 minutes. Drain the potatoes and let cool until room temperature.

  2. When completely cooled, place in fridge for about 30 mins. Once cool, place the potatoes on a cutting board and gently smash with the back of a large cup. The potatoes should remain together and be flattened to about 1/3-inch thickness.

  3. In a small bowl, stir together the olive oil, garlic, seasoning or zest, salt and pepper. Generously brush the oil mixture on both sides of the smashed potatoes.

  4. Preheat a cast-iron skillet over medium-high heat. Cast--iron will give you a really nice crust on the potatoes. Add the potatoes a baking sheet pan, being careful not to break the potatoes up. Cook until crisp, 2 to 3 minutes per side.

  5. Transfer the potatoes to a serving plater, top with chives and finishing sea salt. Enjoy!

  • 1 1/2 pounds fingerling or baby red potatoes, evenly sized 

  • Kosher salt

  • 1/4 cup olive oil

  • 2-3 garlic cloves, minced

  • 2 teaspoons Old Bay seasoning or Truffle zest

  • Freshly ground black pepper

  • 2 tablespoons chives, chopped 

  • Finishing sea salt (Maldon)

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