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Roasted Smashed Potatoes

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Whenever you want a delicious potato dish with minimal effort, make our roasted smashed potatoes. This dish is lovely with a huge variety of entrees and leftovers can be used to make hash the following day.

By pre-boiling the potatoes for this recipe, you reduce the time needed in the oven and decrease the amount of heat in your kitchen. The end result still has the perfect texture of a potato baked in oil.

Easy Roasted Smashed Potatoes Recipe

 

Why This Recipe?

You’ll love how easy it is to make potatoes taste amazing and dress up a variation of mashed potatoes.

Potatoes are the perfect side dish for grilled meat, baked meat, or meat from the slow cooker. They also work great as an addition to any vegetarian plate.

If you don’t already have potatoes in your pantry, they are inexpensive and easy to find. Not to mention tasty!

Roasted Smashed Potatoes

 

 

Easy Roasted Smashed Potatoes

How to Make Roasted Smashed Potatoes

For this recipe, you’ll start by boiling the potatoes. While they are boiling, go ahead and get the oven preheated. Drain the potatoes, and toss them in the seasonings, herbs, and oil. Line your baking sheet with parchment paper, and spread the potatoes out on the sheet.

Use a glass to lightly smash the potatoes and then bake. Halfway through the recommended baking time, flip the potatoes over. You can also find all the specific details on the printable recipe card!

Step-By-Step Instructions

  1. Add potatoes to a shallow dish and boil in salted water until fork tender (15-20 mins). Drain potatoes and add to a bowl.Toss potatoes in seasonings, herbs, and olive oil.
  2. Place coated potatoes on the parchment-lined baking sheet.
  3. Lightly smash with a glass or mug. You could also use a potato masher.
  4. Drizzle any remaining olive oil and herbs over the top of the smashed potatoes.
  5. Spread potatoes on a baking sheet in a single layer. 
  6. Bake in a 425-degree oven for 30 mins, flipping at the halfway mark. 

How To Make Easy Roasted Smashed Potatoes

Ingredients for Roasted Smashed Potatoes

Yukon Gold Potatoes. Red potatoes will also work well for this recipe, or you could use a blend of new potatoes. 

Salt. I prefer coarse kosher salt.

Pepper. Freshly cracked pepper or coarse black pepper.

Garlic Powder. I often recommend using fresh minced garlic, but for this recipe, garlic powder is a perfect choice. The finely ground powder is easy to mix evenly into the dish for garlic in every bite without overwhelming your potatoes.

Thyme. Fresh or jarred thyme both work in this recipe. If you use fresh it will need to be rinsed and chopped.

Rosemary. This is one of my favorite herbs. It is very flavorful and aromatic. If you have fresh rosemary, rinse it, chop it up and use it. If you do not have fresh, crushed is preferred. Crushed rosemary can be hard to find at the grocery store, regular rosemary from a jar will work if needed.

Olive Oil. Extra virgin olive oil has more flavor and will complement the potatoes beautifully. Any olive oil will work in a pinch, but if you need a flavorful substitute, butter will work better than vegetable oil in the flavor department.

Recipe Variations for Roasted Smashed Potatoes

Cook and crumble bacon which you can add to the dish when it is removed from the oven. Or use store-bought bacon bits and put them on the dish for the last four to five minutes of baking time. 

Instead of rosemary, use dill. 

Instead of rosemary and thyme, spice it up with chili powder and cumin. For extra heat, add a bit of ancho chili powder to the mix. A little goes a long way!

timesaving tips to streamline recipes

Timesaving Tips

Use a vegetable brush to scrub your potatoes and make sure they are dirt-free.

Drain your potatoes thoroughly and pat dry before adding herbs and oil.

Preheat your oven to make sure your potatoes crisp up nicely and finish baking in the time expected.

FAQ

How to Keep Leftovers

Your leftover roasted smashed potatoes can be kept in the refrigerator for a few days and reheated in the microwave thirty seconds at a time until they reach a good temperature. You can also reheat the potatoes in a skillet with a little butter. 

I do not recommend freezing the leftovers of this dish. 

Can I use my Instant Pot?

Yes! You can use your pressure cooker in place of boiling the potatoes. Instead of boiling, place them on a trivet in the Instant Pot with one cup of water in the bottom. Cook on high pressure for approximately twelve minutes.

Other Great Side Dishes

Garlic Parmesan Accordion Potatoes. This potato dish is as tasty as it is beautiful and perfect for serving to company.

Crockpot Mashed Potatoes. When you need the ease of throwing everything in a crockpot and walking away.

Chorizo Potatoes. This special sausage brings so much flavor to any dish.

Baked Sweet Potatoes. A sweet and savory variation you will want to serve over and over again.

Don’t forget to bookmark this recipe.

Easy Roasted Smashed Potatoes

 

Roasted Smashed Potatoes recipe card
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Roasted Smashed Potatoes

Equipment

  • Parchment lined sheet pan
  • Bowl
  • Sturdy glass or dry measuring cup

Ingredients

  • 1 bag small Yukon gold potatoes or red potatoes.
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 1 tsp Rosemary
  • 1/4 cup olive oil

Instructions

  • Drain potatoes and add to a bowl.
  • Toss potatoes in seasonings, herbs and olive oil
  • Lay out on parchment lined baking sheet
  • Lightly smash with a glass
  • Drizzle any remaining olive oil and herbs over the top of the smashed potatoes
  • Bake in a 425 degree oven for 30 mins, flipping at the half way mark.

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Roasted Smashed Potatoes

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Tamara

Monday 25th of October 2021

My dad's mom was a great cook and roasted potatoes were her signature dish. These remind me of hers!