Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Crispy Smashed Roasted Potatoes Recipe
    Lost? Site Map

    Crispy Smashed Roasted Potatoes

    Crispy Smashed Roasted Potatoes. Photo by pattikay in L.A.

    1/1 Photo of Crispy Smashed Roasted Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    40 mins

    40 mins

    Ridgely's Note:

    Oh my! Moist, cooked tender potatoes on the inside with sizzling crisp edges on the outside. Easy, easy...great for entertaining or just a weeknight meal! Another great one from Fine Cooking magazine.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Put the potatoes in a large saucepan or Dutch oven (preferably in one layer) and cover with at least 1 inch of water. Add 2 teaspoons of Kosher salt to the water. Bring the water to a boil over high heat, reduce heat to a good simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wooden skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.
    2. 2
      While the potatoes are cooking set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
    3. 3
      Fold another dishtowel into quarters and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about ½ inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.
    4. 4
      Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment paper on top of the foil. Transfer the flatten potatoes carefully to the baking sheet and let them cool completely at room temperature.
    5. 5
      If making ahead, cover loosely with plastic wrap and refrigerate. Otherwise, continue on with roasting directions.
    6. 6
      Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat oven to 450 degrees. Alternatively, if you have a convection function, turn it on and set the temperature at 400 degrees. Sprinkle the potatoes with about ¾ teaspoon of salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and they are well coated on both sides. Roast the potatoes until they are crispy and deep brown around the edges, about 30 minutes if using convection, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs half way through cooking. Serve hot.
    7. 7
      *Make Ahead Tip: Do the busy work-boiling and flattening the potatoes-up to 8 hours ahead. Let the potatoes cool completely, and store them on the pan, lightly covered in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on July 08, 2012


      Love these things, can never seem to make enough! Easier than the ones Americas Test Kitchen made! Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2011


      I made these on the grill using indirect heat. Great tasting taters with the added flavor fresh off the grill!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 09, 2007


      I was just getting ready to post something quite similar. I use baked potatoes though. Spraying the pan and flattened potatoes with cooking spray. After that I top with whatever spices are handy. Almost always onion and garlic powder and parmesan cheese. Then bake in the toaster oven. (There's only the two of us) This really is a terrific recipe. Easy and great tasting.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Crispy Smashed Roasted Potatoes

    Serving Size: 1 (446 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 730.7
    Calories from Fat 248
    Total Fat 27.5 g
    Saturated Fat 3.8 g
    Cholesterol 0.0 mg
    Sodium 1237.9 mg
    Total Carbohydrate 111.6 g
    Dietary Fiber 14.0 g
    Sugars 4.9 g
    Protein 12.9 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes