The Crispiest Smashed Potatoes

For best results, use small potatoes, around the size of a golf ball.

You need a large baking surface to accommodate all the potatoes while leaving a little breathing room around each other. If necessary, use more than one pan.

Preparation time 5 min
Cooking time 55 min
This recipe keeps for 5 days

Ingredients (2 servings)

To bake

  • 2 tbsp Grapeseed oil
  • 1 tsp Rosemary, dried
  • 1 tsp Salt

To boil

  • 600 g Potatoes, raw (small)
  • 1 tbsp Baking soda

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  1. To prepare the potatoes, scrub them clean and rinse under running water. Place the potatoes in a large pot.
  2. Fill the pot with water, until the potatoes are fully submerged and covered by 3 cm (1 inch) of water. Add salt and baking soda to the pot (the baking soda helps crisp the skin). Bring the potatoes to a boil over medium-high heat and continue cooking until they are easily pierced through by a fork, around 20 to 30 minutes, depending on the size of the potatoes.
  3. Meanwhile, preheat the oven to 230C (445F). Drizzle 1 tablespoon of oil over a large, rimmed baking sheet (or a non-stick baking pan). Brush the oil so it’s evenly distributed over the sheet (if you are preparing a large batch, you may need to prepare more than one sheet).
  4. When the potatoes are done, drain them and let them cool for 5 minutes, until they can be handled safely.
  5. Evenly distribute the potatoes over the prepared baking sheet. Use a potato masher or the bottom of a glass to gently smash each potato to a height of 1.5 cm (1/2 inch).
  6. Drizzle the remaining oil over the smashed potatoes, sprinkle with salt and rosemary.
  7. Bake until the potatoes are nice and golden on the edges, around 25 minutes. Serve hot and enjoy!
  8. How to store
    The potatoes can be stored in the refrigerator, covered, up to 5 days. To reheat, bake them in the oven at 230C (445F) until warm.

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One serving contains 353 calories, 6 grams of protein, 14 grams of fat, and 53 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.