Smashed Potatoes

Crunchy on the outside, creamy on the inside, these are the perfect side dish for any meal.


  • 1.5 pounds Yukon gold potatoes
  • 3 tablespoons olive oil or melted butter
  • Kosher salt
  • Freshly grated pepper
  • Any seasonings you like (parmesan, garlic, parsley, chives, za’atar, etc.)


Pre-heat the oven to 425°.

  1. Place the potatoes in a pot and cover with water; bring to a boil and add 1 teaspoon salt. Reduce heat to low and simmer until tender, approximately 20 minutes, depending on the size.
  2. Drain the potatoes and spread them onto a baking sheet. Using the palm of your hand or the bottom of a cup, lightly press each potato to slightly flatter it.
  3. Drizzle the potatoes with the olive oil or butter (or use a brush) and season with salt, and pepper.
  4. Bake the potatoes, flipping once halfway through cooking, until crispy, about 25 minutes.
  5. Top with chopped chives or parsley.