Smashed Roasted Red Potatoes

"This idea came from the "Take Home Chef " he did a similar recipe on his show and I changed it up. I prefer to use fresh herbs, but anything you like will work. It's the method of cooking that I really like you can change it up to suit your taste and have fun with. Top with cheeses or bacon or both it is very versatile and fun. I haven't put measurements, because I do everything by sight. Prep time includes boiling time."
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Ready In:
6 6 Smashers


  • 6 red potatoes, do not peel (amount depends on how many are eating I use large reds and figure one to two per person)
  • olive oil
  • salt & pepper (to taste)
  • 1 tablespoon salt, for boiling water
  • fresh herbs of choice (thyme, rosemary, garlic)
  • parmesan cheese


  • Wash and scrub potatoes. Leave skin on.
  • Place in large pot filled with water until potatoes are covered and add salt.
  • Bring to boiling, boil until knife goes through potato easily.
  • Drain and lay potatoes on clean dish towel until dry and cooled enough to handle.
  • Mean while line a baking sheet with foil and drizzle a small amount of olive oil over foil. Heat oven to 375°F.
  • When potatoes are cooled place potato on pan and smash with palm of your hand or heavy spatula until potato is flattened repeat with all potatoes.
  • Season with salt and pepper.
  • Drizzle with olive oil.
  • Top with herbs and Parmesan. If using other cheeses wait until last few minutes of cooking to melt cheese.
  • Bake until golden about 15 to 20 minutes.
  • Remove with spatula.

Questions & Replies

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  1. JackReynolds
    This needs more heat and more fat. At 375 degrees on my silicone baking mats, after 20 minutes of baking I'm left with limp dry potato pucks. And I have guests coming in 10 minutes.
  2. JuneNY
    I tried this on Christmas day because I wanted something different to go with ham. I followed the recipe pretty closely, but the end result didn't really taste much different from regular baked potatoes (of course, they looked a lot different). I am not quite sure why so many reviewers raved about this recipe.
  3. LoveToBake67
    This is a wonderful recipe! I used Rosemary and Thyme and Canola oil instead of olive oil, and it turned out great. Thank you skarimom for posting this winner.
  4. Charlotte J
    These were wonderful!!!! I used the following dry herbs, herbes de provence, french thyme and garlic salt. I could have ate them all myself. At step 5 I did things a little different. I put the potatoes in a large bowl, poured some olive oil over them and mixed. Then I added the herbs and salt. Put them on the foil covered pan, smashed them add more of the herbs then topped them with about 2 teaspoons of parmesan. These would go very well with grilled steak when summer comes around. Made for *My 3 Chefs Fall 2008* game for my Theme: *Low Fat*
  5. shelly.torres
    We love these with Rosemary.


  1. LoveToBake67
    This is a wonderful recipe! I used Rosemary and Thyme and Canola oil instead of olive oil, and it turned out great. Thank you skarimom for posting this winner.


I am married with 1 stepdaughter who is 20 and in the army, and a 6 year old son, whom I home school. I love to cook and find new recipes I have large collection of cookbooks and prefer those from the late 1800's and early 1900's. <br>I spend most of my time caring for my family. I love to ride my horses, photography and play with my 6 dogs and mostly working in my yard and garden.
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