Smashed Potatoes

smashed potatoes and chicken in a cast iron serving pan

12 - 14 small potatoes

6 - 8 medium potatoes


  • potatoes
  • 1 tbsp salt for boiling
  • 30 g butter
  • 1 tbsp olive oil
  • salt and pepper for seasoning
  • chopped fresh parsley (optional)


  1. In a pot, cover the potatoes with water and add the salt. Boil the potatoes for about 20-25 minutes if using small potatoes or 30 minutes for medium size.
  2. Preheat the oven to 390°F/200°C.
  3. Drain the potatoes and let them dry for about 5 minutes.
  4. Smash the potatoes with a potato masher, a fork, or the bottom of a glass. The thinner the crispier.
  5. Melt the butter and drizzle over the potatoes. Then drizzle olive oil. Season with salt and pepper.
  6. Bake in the oven for 45 - 55 depending on the thickness of the potatoes and your personal preference. Do not flip them.
  7. Serve hot with chopped parsley.

smashed potatoes

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