For the life of me I can’t remember where I first saw this method of roasting potatoes…was it Pinterest, or another blog I subscribe to, or a website I stumbled upon?  Not sure.

What I am sure of is the fact that my family and I couldn’t get enough of these taters.  When we got down to the last yummy crispy smashed potato we all looked at each other and in such a civilized manner offered it up to each other (all the while wishing it was ours).

We will definitely be eating these again.


Small roasting potatoes, or fingerlings
olive oil
Garlic salt (I use Simply Organic Garlic Salt)


  • Season with a TINY bit of oil and garlic salt to taste
  • Bake 25-30 minutes at 425 degrees (they need to be soft)
  • Cool to room temp
  • Top roasted potatoes with another cookie sheet and SMASH them (get some weight behind it)
  • Bake smashed potatoes for 15-20 mins at 425
  • Flip and bake for another 10-15 mins

Serve with ketchup or condiment of choice.

For a printable version of this recipe click here.


Filed under Gluten Free, Recipes, Sides, Vegan, Vegetarian


  1. ladiesholiday

    I love this twist! My kids love potatoes- we’ll have to try!

  2. This reminds me of a Rachel ray recipe we have – I think we saw it on her show. But I haven’t made it in a while – can’t wait to smash those potatoes again! (and then eat them, of course!!!)

  3. These look great! And something the kids would eat too! Thank you!

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  5. I always meant to do this too. Thanks for the reminder! They look delicious!

  6. I’ve definitely seen this before as well, so now I can’t think of a single reason WHY I haven’t tried it yet! Goodness, thank you for the irresistible reminder- Those potatoes look like they could steal the show on any plate!

  7. So excited to try this tonight! Heard from a friend that these are the BEST and I had to look it up on Pinterest (which is how I found your blog) for the recipe – so excited! (About the potatoes and finding your blog…) 🙂

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