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Smashed Potatoes

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Prep Time 5 mins
Cook Time 50 mins
Servings 6


  • boiling pot
  • masher
  • sheet pan


  • 12 each small red baby potatoes
  • 2 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp salt


  • Place the potatoes in a large soup pot and fill the pot with water until the potatoes are fully submerged under water. Add 1 tbsp of salt and turn the heat up to high until the water starts boiling
  • After the water boils, bring the water to medium and cook for about 20 minutes until they are tender and they are easily pierced with a fork
  • Meanwhile, pre-heat the oven to 425F and grease a sheet pan with olive oil. Spread the oil until it completely covers the pan
  • When the potates finish cooking, drain them and let them cool for a few minutes. Safely transfer them to a baking sheet
  • Spread the potatoes apart and use either a potato masher or the bottom of a cup to gently smash each potato to a thickness of 1/2 inches
  • Evenly drizzle olive oil over the mashed potatoes and sprinkle the seasonings on top
  • Bake the ptoatoes for about 25 minutes until they are golden brown and crispy