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Smashed Potatoes


  • 16small potatoes, washed
  • 1tablespoon olive oil, more if desired
  • 1tablespoon caraway seeds or 1 tablespoon cumin (example) or 1 tablespoon fennel seed (example)
  • 1tablespoon thyme (example) or 1 tablespoon rosemary, chopped (example)
  • salt and pepper, to taste


  • Preheat oven to 250°C.
  • Don’t peel the potatoes but bring them to the boil in a pot of salted water.
  • Boil until tender.
  • Drain and transfer to a lightly greased baking tray.
  • Use a potato masher to squash each potato flat, until it is twice its orginal diameter.
  • Brush the tops of the potatoes with oil and scatter with your choice of seeds and fresh herbs, salt and pepper.
  • Bake the potatoes for 20-25 minutes until crisp and golden.


  • Island Girl 525

    Yummy! I used garlic powder, dill, salt & pepper. These were so easy, I will definitely make them again and again! Thanks for a great way to make potatoes

  • Bonnie G #2

    These were so easy and so flavorful. I used two medium sized baking potatoes as that’s what I had and Instead of boiling first I used the microwave and that worked great – then I used fennel seeds, then followed the suggested herbs with an added sprinkle of cayenne pepper as DH likes a kick to his food. He also topped his with some butter and a little sour cream. Me, I had mine as directed and loved it. Such a flavorful side to the baked tilapia I’d made to serve, this is going to be used often and is open to such a wide variety of spices. Thanks so much for posting.

  • **Mandy**

    Yummo, crispy, crunchy & just awesome..I topped mine with a little ground salt & pepper & some chives from the garden..

  • Michelle Figueroa

    Loved this method…..used kosher salt and cracked black pepper….then decided to add a bit of garlic powder and a little season all. We will definitely be making these again!

  • DuChick

    What a creative way to serve taters! Once I had boiled them, instead of using a potato masher, I put them on a plate. Then with another plate of the same size, I lightly “smashed” them to perfection! Instead of olive oil, I sprayed them wtih a butter-flavored cooking spray, sprinkled with salt and pepper and topped each with a pinch of fresh parmesan cheese. Baked for about 20 minutes, they were very impressive!

  • lolablitz

    Boom! This was PERFECT! Thank you so much! Better than the Cook's Illustrated method I've used. I think boiling the taters gives them the best flavor. Used small yukon golds and the recommended cayenne-carrway-cumin and the spice mixture was amazeballs. I smooshed the potatoes between two clean cloth napkins for the best control.

  • Bondnz

    Awesome recipe! My husband’s addicted to baked potatoes but I’m kinda over it right now… It seems like every meat & vege meal I make these days has to have baked potatoes… yawn!! This recipe is a great alternative & so easy! They look really effective too! I spooned over some crushed garlic, chopped rosemary & sprinkled with lemon pepper & salt. They were wonderful. Thank you 🙂

  • Leilani

    Who knew that there was another entirely new delicious way to prepare potatoes! I discovered this method when one of my friends served this as a side dish. These potatoes have an awesome flavor, even with just a few simple ingredients. My friend served them without the herb topping, simply brushing them with the olive oil, and sprinkling kosher salt and cracked fresh pepper on each one. She ‘smashes’ each potato with a folded cloth napkin using the palm of her hand. I have made these several times since that dinner and they have always turned out well. I had to guess on the temperature and time, as she didn’t mention that part, so it’s nice to use this recipe as a reference. If I don’t have a clean cloth napkin, I use a clean pot holder to smash the potatoes, as I don’t want to use a kitchen towel, and risk transferring little hairs. Next time I make this, I might mince a clove or two of garlic, mix it with the oil, and brush this on the potatoes prior to baking. Thanks for posting this recipe, as I think it’s such a delicious and elegant side dish to serve.

  • mommyoffour

    These are great and look impressive. I made these for a side dish with our steaks. Thank you for sharing.

  • Derf

    wow the real star of our dinner party! they were a huge success, everyone wanted more. and the recipe. the touch of cayenne was perfect with the other herbs and spices. I will be making them again and often, they turned out lovely and crisp and sooo tasty! I used olive oil to drizzle on them before roasting. It was great to be able to make them the day before and have them ready to roast for the dinner. I used tiny new red potatoes. Thanks for posting !!