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  • Writer's pictureAlison Golding

Crispy Smashed Potatoes

This recipe is a fun one to make and delicious to eat. Whether you’re making these as an appetizer, for breakfast or dinner, they pair well with a variety of foods and are a bit of a twist on traditional roasted potatoes.

I especially enjoy these as an appetizer topped with a bit of smoked fish, crème fraiche, capers, red onion and fresh dill but I encourage you to experiment with different toppings and pairings.


1.5 lbs new potatoes (about 12)

3 tbsp olive oil (divided)

½ tsp garlic powder

½ tsp onion powder

½ tsp parsley

Salt (to taste)

Fresh herbs (optional)


  • Preheat the oven to 400 degrees.

  • Wash the potatoes, removing any imperfections or sprouting areas, but leaving the skin intact. Use a fork to poke holes in each potato. Place potatoes and ¼ c of water in a microwave safe container with a lid. Vent the lid slightly and microwave on high for about 5 minutes, or until softened.

  • While the potatoes are cooking, cover a baking sheet with parchment paper and brush 1 tsp of the olive oil over the parchment.

  • Remove potatoes from water, ensuring that they are dry.

  • Evenly distribute potatoes over the baking sheet, then use a potato masher or fork to smash them to about ½ inch thickness (the thinner they are, the crispier the final product).

  • Combine remaining oil with spices, then brush generously onto each potato, ensuring that the surface of each potato is covered with the mixture.

  • Bake about 30 minutes or until the potatoes are golden and crispy (do not flip). Top with fresh herbs (optional).

  • These are best served fresh, but if you are reheating to serve later, they are best reheated in the oven to ensure crispness.

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