Crispy Smashed Potatoes

  • 1 -2 pounds small yellow potatoes
  • 2 teaspoons salt, divided
  • 2 tablespoons olive oil (plus more for cooking)
  •  teaspoons garlic powder*
  • ¾ teaspoon onion powder
  • Black pepper
  • 1 tablespoon finely chopped fresh herbs, (parsley, chives, and/or dill)
  • Flaky sea salt 
  • Parmesan cheese (optional)


  1. Preheat the oven to 425°F and coat pans in olive oil
  2. Place the potatoes and a pinch of salt in a large pot and fill it with enough water to cover the potatoes. Bring to a boil and cook until the potatoes are fork-tender, 15 - 20 minutes.
  3. Drain the potatoes and cool. Placing the potatoes on a baking sheet, take a bottom of a jar, measuring cup or sturdy mug and smash the potatoes to 1/2- 1/4 an inch thick. Drizzle with the olive oil, garlic powder, onion powder (or favorite spice mix)  salt, and pepper. Roast for 15 minutes, rotate the pan and roast another 15-20 minutes until golden brown and crisp 
  4. Finish with flaky sea salt, fresh herbs, and sprinkles of Parmesan, if desired.

* Sub out the onion and garlic powder for your favorite spice mix. 

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