This simple batch of smashed red potatoes has been a quiet superstar at our table for years. I discovered the technique during a summer cookout when I wanted something more interesting than plain boiled potatoes but not as fussy as roasting whole spuds. The result—crispy, lacey edges and pillowy interiors—turned a humble bag of red potatoes into a side dish that everyone fights over. What makes this particular approach special is the split-salt method, the short parboil to ensure tenderness, and a final high-heat roast that produces those coveted blistered crowns of caramelization.

Red potatoes are naturally waxy, which means they hold their shape when boiled but still yield a tender crumb when smashed. With just 1 1/2 pounds and a few pantry staples—extra virgin olive oil, onion powder, and fresh cracked pepper—you get a rustic, crowd-pleasing dish that pairs with grilled proteins, weeknight mains, or a casual holiday spread. I often make these when friends pop by unexpectedly because they come together quickly, travel well, and reheat beautifully the next day.

Ingredients

• Small red potatoes (1½ pounds): Choose uniform small red potatoes (Red Bliss or similar) so they cook evenly. Look for firm, smooth-skinned potatoes without soft spots; about 20–28 small potatoes equals 1½ pounds.
• Kosher salt (1½ tablespoons, divided): Diamond Crystal or Morton both work—split the salt to season the boiling water and again before roasting for balanced seasoning throughout.
• Extra virgin olive oil (3 tablespoons, divided): Use a fruity, high-quality oil like California Olive Ranch or Colavita for bright flavor and good browning.
• Onion powder (1 teaspoon): Adds depth and a gentle savory note that complements the potato’s natural sweetness; use fresh-ground for best aroma.
• Fresh cracked black pepper (1 teaspoon): Coarse grind gives texture and a peppery finish that stands up to the olive oil.
• Fresh chives (2 tablespoons, optional): Finely chopped for a mild oniony garnish; scallions or parsley work well as alternatives.

Instructions

Rinse and prep the potatoes: Rinse any dirt or debris from the potatoes under cold running water. Use a paring knife to remove any eyes or blemishes. Leaving the skins on gives the dish texture and nutrients—no peeling required. This step takes 3–5 minutes depending on the number of potatoes. Parboil until fork-tender: Place potatoes in a 4–5 quart stockpot and cover with cold water by 1½ to 2 inches. Add 1 tablespoon of kosher salt. Bring to a vigorous boil over high heat and cook for about 15 minutes, or until a paring knife slides into the center with little resistance. Don’t overcook—the goal is fork-tender, not falling apart. Drain and rest: Carefully drain the potatoes in a colander and allow them to steam-dry for 5–7 minutes. This short rest helps the exterior dry enough to crisp when oiled and roasted. While they rest, preheat your oven to 425°F (218°C). Prepare the baking sheet: Line a rimmed baking sheet with heavy-duty aluminum foil and lightly coat with olive oil or a nonstick spray. This helps with cleanup and guarantees the potatoes won’t stick during roasting. Toss with oil: Return the potatoes to a large heat-safe bowl or the stockpot. Drizzle 2 tablespoons of extra virgin olive oil and toss gently to coat every potato. The oil helps the skins brown and creates the crisp edges when smashed. Smash the potatoes: Arrange 4–5 potatoes in a row on the prepared sheet. Using a potato masher, the bottom of an oiled glass, or a fork, press down firmly on each potato until it flattens to about ¼–½ inch thick. Smaller potatoes require less force—aim for a broad, even surface to maximize crispiness. Final seasoning and roast: Drizzle the remaining 1 tablespoon of olive oil over the smashed potatoes. Sprinkle with the remaining ½ tablespoon kosher salt, onion powder, and 1 teaspoon fresh cracked black pepper. Roast at 425°F for 25–30 minutes, rotating the pan halfway through, until the edges are deeply golden and crisp. Garnish with 2 tablespoons freshly chopped chives and serve hot.

Storage Tips

Store cooled potatoes in an airtight container in the refrigerator for up to 4 days. To maintain texture, place a paper towel between layers to absorb excess moisture. For reheating, avoid the microwave if you want to preserve crispness—reheat in a preheated 400°F oven for 8–12 minutes or under a broiler for 1–2 minutes while watching closely. For freezing, flash-freeze smashed potatoes in a single layer on a sheet for 1–2 hours, then transfer to a labeled freezer bag. Reheat from frozen at 425°F for 20–25 minutes until hot and crisp.

Ingredient Substitutions

If you don’t have small red potatoes, use small Yukon Golds for a slightly creamier interior. Swap kosher salt for sea salt but adjust quantity by about 20% if using fine table salt. Replace onion powder with ½ teaspoon garlic powder and ½ teaspoon smoked paprika for a smoky twist. To add richness, finish with a small pat of butter or a sprinkle of grated Parmesan just before serving—note this removes the dairy-free status. For herb swaps, parsley or finely chopped rosemary work well in place of chives.

Serving Suggestions

Serve these as a rustic side with grilled steaks, roasted chicken, or a vibrant green salad. They’re excellent atop a bowl of braised greens or alongside a citrusy salmon. Garnish with a dollop of herbed yogurt or a lemony aioli for an elevated touch. For a party platter, offer small bowls of sauces—garlic aioli, chimichurri, and spicy ketchup—so guests can customize each bite.

Cultural Background

Smashed potatoes are a modern spin on classic boiled and roasted preparations found across Europe and North America. The technique borrows from rustic peasant cooking where nothing was wasted—potatoes were boiled to tenderness and given a final crisping step to add texture. This approachable method has proliferated in bistros and home kitchens because it amplifies simple ingredients into something greater than the sum of its parts.

Seasonal Adaptations

In spring and summer, top the potatoes with fresh lemon zest and herbs like dill or tarragon. In autumn, fold in roasted garlic and finish with a sprinkle of toasted pumpkin seeds. For winter holidays, add a dash of nutmeg to the seasoning and serve alongside glazed carrots and roasted root vegetables for a cozy, seasonal spread.

Meal Prep Tips

Parboil the potatoes ahead of time and refrigerate them on a tray until ready to smash and roast. This saves 15 minutes on the day of serving and concentrates flavors. Portion into meal containers once cooled for easy grab-and-go sides—reheat in an oven or toaster oven to restore crispness. If making for a buffet, keep potatoes warm on a low oven setting (200–250°F) on a rack so they don’t steam and soften.

These smashed red potatoes are small joy-makers: accessible, forgiving, and endlessly adaptable. Whether you’re feeding a crowd or plating a weeknight dinner, they elevate simple pantry staples into something memorable. Try them once and they’ll likely become a repeat in your rotation—comfort food with a crisp edge.