Recipe: Smashed Potatoes

This recipe is slightly more involved than previous recipes I’ve posted, but I guarantee you excellent results, and there will be no leftovers.

It’s perfect for a family dinner or dinner party where there are a lot of people with diverse tastes.


  • 10 to 12 small yellow-skinned potatoes- I like Yukon Gold
  • One stick of butter
  • Herbs of your choice (I like this Penzeys mix. Or use any of the following together: rosemary, tarragon, granulated garlic, granulated onion, and thyme) 
  • Spray release 
  •  1 cup of grated cheese, your choice (I prefer sharp cheddar, but I’ve also tried it with an Italian blend also and it’s quite delicious).



  1.  Clean the potatoes thoroughly. DO NOT PEEL. 
  2. Place potatoes in a large pot with water, cook on the stove for about 15 to 20 minutes until they are fork-tender.
  3. While the potatoes are cooking, in a separate dish combine spices of your choice, and the stick of butter. Microwave for 15 to 20 seconds until butter is melted.
  4. Drain potatoes, do not rinse.
  5. Preheat oven to 350°. 
  6. Either line a cookie sheet with aluminum foil and coat with spray release, or use a nonstick cookie sheet, your choice. 
  7. Place potatoes approximately 1 inch apart. 
  8. Gently press down on the potatoes with the backside of a fork (or the bottom of a coffee mug if your potatoes are bigger) until they are slightly smashed.
  9. Pour a little of the butter/herb mixture over the slightly smashed potatoes (less than a tablespoon).
  10. Bake potatoes in the oven for 15 to 20 minutes, or until they appear to have crisp/browned.
  11. Top each potato with a small amount of cheese (1 to 2 tablespoons).
  12. Serve potatoes with sour cream, real bacon bits (I like the ones from Costco), or whatever toppings you and your family prefer.

As a side dish that serves 4 to 6 as a main dish serves 2 to 3. These smashed potatoes are also great with chili or a hearty salad.