Crispy Smashed Potatoes

I love potatoes.  I love crispy.  I love simple.

Hey there, lovely.
Hey there, lovely.

This recipe is cheater’s route roasted potatoes,a a sorta healthy-ish version of french fries.  If you’re like me, baked versions of usually fried foods is cause for skepticism.  Don’t doubt.  Give them a try.

The concept is simple: boil potatoes, oil potatoes, roast potatoes.  As usual, I recommend a good cast iron skillet for the roasting.

Crispy Smashed Potatoes

  • Servings: 2-3
  • Difficulty: easy
  • Print


1.5 lb small waxy potatoes (like German, or Banana Fingerlings), cleaned and washed, skins on (or large potatoes, cut into chunks)
1. Chop potatoes into large chunks of similar size.

2. Cover with water, bring to a boil, then reduce heat to medium and cook until just tender.

3. Meanwhile, preheat your oven to 500 F.

4. Drain the cooked potatoes and, over medium heat, warm a large cast iron skillet.  Lightly oil the pan.

5. While your pan heats, get to smashing your potatoes.  I like to use two small plates.  Place one plate on the counter.  Place a potato on it.  Place the other plate on top and press down, splitting the potato.  Press each potato to a thickness of about 1 centimeter.  Once pressed, gently place your potatoes into the pan.  If they crumble a bit, it doesn’t matter.  Little broken bits are all the better for crisp-roasting!  Alternatively, you can use a fork to smash your potatoes.

6. Drizzle the potatoes lightly with oil and roast for 10-15 minutes, or until golden brown on the bottom.

7. Turn each piece over and sprinkle with salt.  They are delicious with just salt, but if you’re feeling more demanding, by all means add fresh-ground black pepper, herbs, spices, or large chunks of garlic).

8. Carefully return your pan to the oven.  I recommend using two hands, especially if you have weaker wrists.  Cast iron + potatoes = heavy.  Roast another 8-10 minutes, or until potatoes are crisp and brown on both sides.  Serve with your favourite main and sides.

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