This recipe for smashed red potatoes has been a staple at my kitchen table for years. I first developed it on an afternoon when I needed a quick side for an impromptu gathering and had only pantry basics on hand. The contrast between the fluffy interior and the crisp, blistered edges is what makes this dish irresistible—every mouthful gives you a soft, buttery center that yields to a crunchy exterior seasoned simply with kosher salt, onion powder and freshly cracked black pepper. It’s one of those small, satisfying recipes that instantly elevates a weeknight meal or complements a celebratory roast.

I discovered that using small red potatoes makes the process seamless: they cook evenly, have naturally thin skins that crisp beautifully, and hold their shape when smashed. I love how flexible the timing is—boil until fork-tender, smash gently, then roast at high heat until the edges are golden. The method rewards attention to visual cues more than rigid timers, which means it’s forgiving for busy cooks. Family and friends often ask for the recipe because it pairs so well with everything from grilled chicken to a holiday ham, and it’s easy to double for a crowd.

Ingredients

• Small red potatoes (1 1/2 pounds): Choose firm, evenly sized small red potatoes so they cook uniformly. New or baby red varieties with smooth skins deliver the best crisp. No need to peel; the skins add texture and flavor.
• Kosher salt (1 1/2 tablespoons, divided): Use a flake-style kosher salt such as Diamond Crystal for even seasoning. One tablespoon goes into the boiling water; the remaining 1/2 tablespoon seasons the finished potatoes for a bright, salted finish.
• Extra virgin olive oil (3 tablespoons, divided): Good-quality extra virgin olive oil gives flavor and helps the skins crisp. Use 2 tablespoons to coat after boiling and 1 tablespoon to drizzle before roasting.
• Onion powder (1 teaspoon): Provides savory depth without overpowering. If you prefer, substitute finely minced shallot cooked briefly in oil for a fresher onion note.
• Freshly cracked black pepper (1 teaspoon): Crack fresh pepper for a brighter, more aromatic finish than pre-ground pepper.
• Fresh chives (2 tablespoons, optional): Finely chopped chives add a clean, onion-like brightness as a garnish. Scallions or parsley work well too.

Instructions

Clean and Trim: Rinse 1 1/2 pounds of small red potatoes under cool water to remove any dirt. Use a paring knife to remove eyes or blemishes. Leaving the skins intact adds texture and nutrients, and small red potatoes generally do not need peeling. Cover and Salt the Water: Place potatoes in a 4- to 5-quart stock pot and cover with cold water so the water level sits 1 1/2 to 2 inches above the potatoes. Add 1 tablespoon of kosher salt to the water. Starting in cold water helps the potatoes cook evenly from edge to center. Boil Until Tender: Bring the pot to a vigorous simmer over high heat and cook the potatoes for about 15 minutes, or until a paring knife or fork slides into the center with minimal resistance. The exact time varies with potato size; test a few to be sure they are fork-tender but not falling apart. Drain and Rest: Carefully drain the potatoes in a colander and let them rest for 5 to 7 minutes to release steam and allow them to cool slightly. This brief rest firms them up and makes them easier to handle for smashing. Preheat and Line Baking Sheet: About 3 to 5 minutes before draining, preheat your oven to 425°F. Line a rimmed baking sheet with heavy-duty aluminum foil and spray lightly with olive oil or nonstick spray. The foil helps with cleanup and encourages even browning. Oil and Toss: Place the potatoes into a large heat-safe bowl or back into the cleaned stock pot. Drizzle 2 tablespoons of extra virgin olive oil over them and toss gently so each potato is lightly coated. Warm oil helps the skins crisp when roasted. Smash the Potatoes: Arrange 4 or 5 potatoes in a single row on the prepared baking sheet. Using a potato masher, a flat-bottomed glass or a fork, press down firmly but gently to flatten each potato to about 1/2-inch thickness. Coat the bottom of the glass with oil to prevent sticking and aim for an even smash so edges roast uniformly. Season and Roast: Drizzle the remaining 1 tablespoon of olive oil over the smashed potatoes. Sprinkle the remaining 1/2 tablespoon kosher salt, 1 teaspoon onion powder and 1 teaspoon freshly cracked black pepper evenly. Roast at 425°F for 25 to 30 minutes until the edges are golden brown and blistered; rotate the pan halfway for even color. Finish and Garnish: Remove from the oven and immediately garnish with 2 tablespoons of freshly chopped chives if using. Serve hot as a side with meats, salads or as part of a buffet spread.

Storage Tips

Store leftover potatoes in an airtight container in the refrigerator for up to four days. To preserve some crispness, place a paper towel under the potatoes to absorb excess moisture. Reheat in a hot oven at 400°F for 8 to 10 minutes directly on a baking sheet; this revives the edges better than the microwave, which will soften them. If freezing, flash-freeze the smashed potatoes on a sheet tray until solid, then transfer to a freezer-safe bag for up to three months. Thaw overnight in the fridge before reheating in a hot oven for best texture.

Ingredient Substitutions

If you don't have small red potatoes, use baby Yukon Golds for similar results; they provide a slightly creamier interior. For a richer finish, brush with melted butter instead of the final tablespoon of olive oil, or sprinkle 2 tablespoons of grated Parmesan during the last five minutes of roasting so it crisps without burning. To make a garlic-forward version, toss with 1/2 teaspoon garlic powder or 1 minced clove sautéed in the initial oil. For a lower-sodium option, reduce the salt by half and finish with a squeeze of lemon for brightness.

Serving Suggestions

Serve the potatoes as a side to roasted or grilled proteins such as chicken, salmon or steak. They pair beautifully with a lemony herb sauce or a dollop of sour cream and chives for a classic approach. For a brunch table, offer them alongside scrambled eggs and wilted spinach. Garnish ideas include toasted breadcrumbs, crumbled feta, or a drizzle of herb-infused oil. For a festive spread, present them on a large platter with lemon wedges and a sprinkle of flaky sea salt right before serving.

Cultural Background

Smashed and roasted tubers are a comfort-food technique found across many cuisines where potatoes are a staple. This approach borrows from rustic European preparations where boiling and then roasting yields both tender interior and crisp exterior. Red potatoes, popular in North American and European markets, became a favorite because of their thin skins and waxy texture, which stand up well to smashing without disintegrating.

Seasonal Adaptations

Adapt this method to the seasons: in spring, add finely chopped tarragon and lemon zest for brightness; in summer, mix in grilled corn kernels and chopped basil after roasting; in autumn, fold in roasted garlic and a pinch of smoked paprika for warmth; in winter, finish with browned butter and chopped sage for a cozy twist. The base technique remains the same, but fresh seasonal herbs and small additions change the profile to suit any meal.

Meal Prep Tips

For efficient meal prep, boil the potatoes in the morning and refrigerate them on a sheet tray until needed. When ready to serve, warm them briefly in the oven and smash just before the final roast to keep the edges crisp. Portion into individual containers for grab-and-go lunches and include a small container of chives or sauce on the side. If preparing for a large gathering, roast multiple sheets simultaneously and rotate racks to ensure even color.

These smashed red potatoes are a small but powerful addition to any menu; they are easy to scale, simple to adapt, and reliably delicious. Try them alongside your next main course and watch how quickly they disappear.