oven smashed potatoes

Oven smashed potatoes

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My dad loves potatoes. They were a common staple at Sunday dinner, as well as several other meals per week growing up. It was often my chore to help peel potatoes for meals. My dad would bring me a large five or ten pound bag of potatoes (depending on which of my seven siblings were home), a vegetable peeler, and a pot. He’d even be kind enough to lay out newspaper to catch the peelings as I worked. I didn’t love peeling potatoes then and I still don’t. Which is why these oven smashed potatoes are perfect. No peeling!

oven smashed potatoes

Plan ahead. Although these oven smashed potatoes are simple, they take a few minutes to whip up. Let’s get started.

Crispy oven smashed potatoes recipe

My husband usually uses the cute baby potatoes for this recipe. But I have substituted in larger potatoes when we’ve been in a pinch. I just try to cut them so they are about the size of the smaller baby potatoes. Wash and cut your potatoes as needed.

First things first, get your salt water ready. Add the salt to the water. At 1/2 cup, it is a lot of salt. Don’t worry, not all of it will stay in your potatoes. But it does amp up the flavor. Dump in your potatoes and boil until just soft. Usually five to seven minutes.

After draining the water, place the potatoes on a large baking sheet.

Now for the fun! It’s time to smash things. If you have a similar sized baking sheet, place it on top and smash the potatoes. I’m lazy and don’t like to play tetras to get the baking sheet into the dishwasher. Instead I use the bottom of the glass to smash each potato. Just do whatever works for you.

Drizzle olive oil over the potatoes. If you are keeping things light, use just a tablespoon or two. Ryan likes to be more generous so he adds more. Move the oil around so that you get a little bit on both sides of the potatoes. Add salt to taste. Remember, you boiled the potatoes in salt so you won’t need much.

Bake at 415° F for 35-40 minutes, or until brown and crispy.

These potatoes are so good that you can eat them on their own. They never last long in our house. Our kids devour them! We like to serve these with Crock Pot Chicken Wings and Balsamic Glazed Carrots.


  • 1.5 lb bag baby potatoes, washed
  • 4 cups water
  • 1/2 cup salt
  • 2 tablespoons olive oil
  • Dash of salt


  1. Place the water and 1/2 cup salt into a large pan. Bring to a boil.
  2. Add the baby potatoes into the pot. Cook on medium for approximately five to seven minutes, or until soft.
  3. Drain the salt water from the pan. Place the potatoes on a large baking sheet.
  4. Smash the potatoes with the bottom of a cup or baking sheet.
  5. Drizzle olive oil over the potatoes and turn to ensure the oil gets on both sides of the potato.
  6. Salt to taste.
  7. Bake at 415°F for 35-40 minutes, or until brown and crispy.

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