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Mama Living Abroad

Smashed Potatoes

smashed potatoes on a white paper
smashed potatoes on a white paper

Crispy Smashed Potatoes have the best of both worlds – a soft inside with a crispy exterior. My kids love these as a snack, dipping them in ketchup or Ranch just like a giant French fry.
Feel free to add your own spin with different spices!

The holiday of Lag Baomer is coming up this weekend.
I loved to sit near the bonfire with my friends as a child, roasting potatoes and marshmallows. But now, as an adult, I can only think of how dangerous fires can be, but I still miss the roasted potatoes.
This simple recipe is my favorite way to make potatoes, and I thought it could be a fun way to kind of celebrate the holiday at home.

How to Make the Best Smashed Potatoes

Let the potatoes steam dry a bit after smashing them. This ensures optimum crispiness.

Choose small potatoes rather than large ones. Choose potatoes around the size of a golf ball or two.

Be generous (and creative) with spices and herbs: Chili flakes, rosemary, sage, fresh garlic…the possibilities are endless.

Craving More Potatoes?

Potatoe Wedges

Oven Roasted Potatoes

Roasted Sweet Potatoes with Maple and Lemon

All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!

smashed potatoes on a white parchment paper

Smashed Potatoes

Author Rachel
Prep Time 4 minutes
Cook Time 40 minutes
Yield 6
Print Pin Recipe


Smashed Potatoes have the best of both worlds – a soft inside with a crispy exterior.
Kosher, Pareve


  • 1-2 pounds (1/2-1 Kg) small-to-medium red or yellow potatoes
  • 1/4 cup (60 ml) olive oil plus a little more for greasing
  • 1 tablespoon salt plus a little more to taste
  • 1/8 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons chopped fresh herbs like chives, green onion, and thyme  optional


Prepare the potatoes:

  • Scrub and rinse potatoes under running water. Remove any black spots.
  • Place potatoes in a large pot of water with 1 tablespoon of salt, and cover. Bring to the boil; cook for 15-20 minutes or until fork-tender. Drain.
  • Let them cool until they can be handled safely.


  • Preheat the oven to 400°F/ 200°C.
  • Cover a baking sheet with parchment paper and lightly grease it.
  • Evenly distribute the potatoes over the prepared baking sheet. Use the palm of your hand (or a fork) to lightly flatten the potatoes to a height of about ½ inch (1 cm).
  • Drizzle olive oil on top and sprinkle with salt, pepper, and garlic powder.
  • Bake until they are golden and crispy (about 15-20 minutes).
  • Remove from the oven. Sprinkle them with chopped fresh herbs (optional), and serve hot and serve immediately.
Tried this recipe? Tag@mamalivingabroad

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger and photographer behind “Mama Living Abroad.”

In this space, I am sharing flavorful Israeli and Jewish recipes that I love to make and have my family and friends approve. My blog is 100% Kosher.

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