Smashed Hot Potatoes

Prep Time
Cook Time
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"I didn't remember to save where I got this from, so whomever it belongs to, it is a delicious, easy side dish."

Original recipe yields 3-4 servings


  • Serving Size: 1 (1489.5 g)
  • Calories 1137.8
  • Total Fat - 15 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 0 mg
  • Sodium - 236.4 mg
  • Total Carbohydrate - 231.9 g
  • Dietary Fiber - 35.4 g
  • Sugars - 17 g
  • Protein - 24.8 g
  • Calcium - 133 mg
  • Iron - 7.8 mg
  • Vitamin C - 134.3 mg
  • Thiamin - 1 mg

Step 1

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

Step 2

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

Step 3

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Step 4

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Bake in a 450 degree oven for 20-25 minutes until golden brown.

Tips & Variations

No special items needed.



I love to boil more potatoes than I want for one dinner because then I can make this easy recipe again. I stuffed the potatoes with garlic - wonderful

review by:
(14 Aug 2014)