This recipe for smashed red potatoes has been a quiet favorite in my kitchen for years. I first put these on the table during a Sunday dinner when I wanted something comforting and simple to pair with a roast chicken. The contrast of pillowy potato interiors and crisp, golden edges made everyone reach across the table, and it quickly became the most-requested side. These potatoes are proof that humble ingredients—small red potatoes, a little olive oil, kosher salt, and a sprinkle of onion powder—can yield extraordinary texture and flavor.

I discovered this method by experimenting with pantry staples on a tight weeknight. Boiling the potatoes just until tender, giving them a brief rest to dry, and then smashing them gently before roasting unlocks two textures in one bite: soft, tender centers and deeply crispy edges where the oil and heat meet the skin. The dish is forgiving, fast, and infinitely adaptable—dress them up with chopped herbs, swap oils, or add a dusting of Parmesan for a richer finish. Whenever friends come over, I know these will vanish first.

Ingredients

• Small red potatoes (1 1/2 pounds): Choose firm, evenly sized reds so they cook uniformly. Look for smooth skin without soft spots. New or baby red potatoes with thin skins work best because the skin crisps without long roasting. I prefer selling brands that keep the tubers on the small side—easier to smash and crisp.
• Kosher salt (1 1/2 tablespoons, divided): Use Diamond Crystal for a lighter seasoning or Morton if you prefer a denser salt; add 1 tablespoon to the boiling water and reserve 1/2 tablespoon for sprinkling before roasting to taste.
• Extra virgin olive oil (3 tablespoons, divided): Two tablespoons to coat the potatoes before smashing and the remaining tablespoon drizzled on top before roasting. Use a fruity, medium-intensity EVOO for flavor and browning; stronger oils can overwhelm the delicate potato flavor.
• Onion powder (1 teaspoon): Adds a savory backbone without the moisture of fresh onions—ideal for crisping surfaces. If you like a little heat, swap half for smoked paprika.
• Fresh cracked black pepper (1 teaspoon): Coarse-cracked black pepper gives bursts of flavor; grind fresh for best aroma.
• Fresh chives (2 tablespoons, optional): Finely chopped for a bright, oniony finish. Scallions or parsley make good alternatives. Add just before serving to keep them fresh and vibrant.

Instructions

Prepare and clean the potatoes: Rinse 1 1/2 pounds of small red potatoes under cold running water to remove dirt. Use a paring knife to pick out any eyes or blemishes. Keeping the skins on adds texture and nutrients, so avoid peeling. Aim to use similarly sized tubers—if some are larger, cut them in half so everything finishes cooking uniformly. Boil with salt: Place the potatoes in a 4- or 5-quart stock pot and cover with cold water until the level is 1 1/2 to 2 inches above the potatoes. Add 1 tablespoon of kosher salt to the water to season from the inside. Bring to a lively boil over high heat and cook for about 15 minutes or until a fork slides into the center with slight resistance—tender but not falling apart. Timing depends on size; test a couple to confirm doneness. Drain and rest: Drain the potatoes well in a colander and let them sit for 5 to 7 minutes so excess steam and surface moisture evaporate. This step helps them crisp better in the oven. While they rest, preheat your oven to 425°F so it reaches temperature by the time you’re ready to roast. Prepare the baking surface: Line a rimmed baking sheet with heavy-duty aluminum foil and lightly spray or rub with oil to prevent sticking. A rimmed sheet helps catch any drippings, and using foil makes cleanup easy. For extra crispness, use a preheated cast-iron or stainless steel baking sheet. Toss in oil: Transfer the potatoes to a large heat-safe bowl or return them to the empty stock pot. Drizzle 2 tablespoons of extra virgin olive oil and toss gently to coat each potato evenly—this oil will help the surfaces brown and create those lacy edges when smashed. Smash the potatoes: Arrange 4 to 5 potatoes in a single row on the prepared sheet, leaving space between them. Using a potato masher, a flat-bottomed glass or coffee cup lightly coated with oil, or the back of a fork, press down firmly but gently until each potato flattens to about 1/2-inch thick. The goal is to create more surface area for crisping while keeping the center intact and tender. Season and roast: Drizzle the remaining 1 tablespoon of olive oil over the smashed potatoes so it pools at the edges. Sprinkle the reserved 1/2 tablespoon kosher salt, 1 teaspoon onion powder, and 1 teaspoon cracked black pepper evenly over the top. Roast in the preheated 425°F oven for 25 to 30 minutes, rotating the sheet halfway through, until the edges are golden brown and crisp. Finish and serve: Remove the baking sheet from the oven and let the potatoes cool for a minute. Sprinkle 2 tablespoons of freshly chopped chives over the top if using. Serve while hot as a side or appetizer. Leftovers reheat well under the broiler to recrisp the edges.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To keep edges crisp, reheat on a rimmed baking sheet in a 400°F oven for 8 to 12 minutes or under a broiler for a minute or two—watch carefully so they don’t burn. For freezing, arrange par-cooked potatoes on a tray in a single layer and freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen on a sheet pan at 425°F and add a light spray of oil to revive crispness.

Ingredient Substitutions

If you don’t have red potatoes, use small Yukon Golds for a slightly buttery interior and thin skin that crisps beautifully. Sweet potatoes can be used, though they require a slightly longer roast and benefit from a touch of maple or smoked paprika. Swap extra virgin olive oil for avocado oil for a higher smoke point and neutral flavor. If you want added richness, sprinkle 2 tablespoons of grated Parmesan over the potatoes during the last 5 minutes of roasting; note this makes the dish non-vegan.

Serving Suggestions

Serve alongside roasted chicken, grilled steak, pan-seared fish, or as part of a vegetarian platter. Garnish ideas include lemon zest, crumbled feta, a drizzle of herby vinaigrette, or a dollop of sour cream if not vegan. For a party, place a bowl of these on a platter with toothpicks and small ramekins of aioli and spicy mustard for dipping. They also pair well with a crisp green salad to balance the richness of the roasted surfaces.

Cultural Background

Smashed potatoes are an evolution of two beloved techniques—boiling to tenderize and roasting to create crisp exteriors—common in many Western home kitchens. While potatoes originated in the Andes and became central to European and North American foodways, this preparation reflects a modern, rustic approach to comfort cooking. The technique gained popularity for its simplicity and texture, often appearing in tapas-style spreads in the U.S. and Europe where small roasted potatoes are served as shareable bites.

Seasonal Adaptations

In spring and summer, finish the potatoes with fresh herbs like parsley, basil, or dill and a squeeze of lemon for brightness. In autumn and winter, toss with a pinch of smoked paprika, thyme, or rosemary and finish with a drizzle of browned butter for warmth if dairy is acceptable. For holiday tables, add toasted pine nuts and a sprinkle of pomegranate seeds for color and crunch, turning a homely side into a festive centerpiece.

Meal Prep Tips

Boil the potatoes the night before, cool, and refrigerate on a tray. When ready to serve, smash, season, and roast for 25 minutes to crisp them up. This saves 20 to 30 minutes on dinner day and ensures freshly crispy edges. Portion into individual containers for quick reheating; add chives or fresh toppings just before serving to maintain brightness.

These smashed red potatoes are simple, reliable, and endlessly adaptable. Whether you serve them for a weeknight family meal or as part of a festive spread, they deliver comfort and texture in every bite. Try them, then make them yours with the small variations that fit your kitchen and palate—I promise they’ll become one of your go-to sides.