Roasted Smashed Potatoes


These potatoes are as much fun to make as they are to eat! After you boil them, you get to smash them before roasting. Although they sound a little like mashed potatoes, they really taste most like roasted potatoes, just a little more interesting.

kitchen gear

  • Medium-sized pot
  • Measuring cup
  • Fork
  • Pot holders
  • Colander (optional)
  • Rimmed baking sheet
  • Drinking glass (optional)
  • Measuring spoons
  • Spatula



  • 16 very small new potatoes, scrubbed
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1⁄2 teaspoon kosher salt



  • Put the potatoes in the pot and cover them with cold water.
  • Put the pot on the stove and turn the heat to high.
  • Bring the water to a boil, then turn the heat down to medium-low and cook until the potatoes are firm but slightly tender, 20-30 minutes (depending on the size of the potatoes). 
  • Carefully pour the potatoes into the colander and set them aside to cool for 10 minutes.
  • Turn the oven on and set the heat to 425 degrees.
  • Put the potatoes on the baking sheet and, using either the heel of your hand or the bottom of a drinking glass, smash the potatoes until they are 1⁄2-1 inch thick.
  • Drizzle the potatoes with the olive oil and sprinkle with the thyme and salt.
  • Once the oven temperature has reached 425 degrees, carefully put the baking sheet in the oven and roast until the potatoes are crispy and brown, 30-45 minutes. Serve right away.



Leftovers? Just roast them again until they’re hot — they’ll be even crispier!


No thyme? No problem! Try 2 teaspoons dried tarragon, rosemary, basil, or marjoram. 

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