This batch of smashed red potatoes has been a go-to side in my kitchen for weeknight dinners and casual gatherings. I first stumbled on the technique during a summer cookout when I wanted something more interesting than mashed or roasted potatoes — something with the soft interior of a boiled potato and the irresistible crunch of oven-roasted edges. The result was a revelation: little pillows of tender potato with golden, lacy edges that soak up olive oil and seasoning. It’s the kind of recipe that feels celebratory yet requires minimal effort.

What makes these especially memorable is the contrast of textures and the clean, bright flavors. Small red potatoes hold their shape well and develop a thin, buttery skin after smashing; the interior becomes fluffy while the outside crisps beautifully. The simple seasoning of kosher salt, onion powder, and freshly cracked black pepper lets the potato flavor shine while olive oil encourages caramelization. Serve them straight from the oven with a scattering of freshly chopped chives and you’ll understand why family and friends always reach for seconds.

Ingredients

• Small red potatoes (1 1/2 pounds): Choose firm, uniform-sized small red potatoes for even cooking; look for smooth skins and avoid wrinkled or sprouted tubers. The waxy texture of red potatoes keeps them from falling apart when smashed — brands like Baby Red or local market packs work well.
• Kosher salt (1 1/2 tablespoons total): Split into 1 tablespoon for the boiling water and 1/2 tablespoon for finishing. Kosher salt (such as Diamond Crystal or Morton Kosher) seasons gently without over-salting; adjust to taste if using table salt.
• Extra-virgin olive oil (3 tablespoons total): Use a good-quality olive oil for flavor and browning: 2 tablespoons to coat the potatoes before smashing and 1 tablespoon drizzled on top before baking. Brands like California Olive Ranch or Colavita provide reliable results.
• Onion powder (1 teaspoon): Adds savory sweetness and depth; it adheres to the oiled surface and caramelizes lightly in the oven.
• Fresh cracked black pepper (1 teaspoon): Coarse-cracked pepper gives a pleasant bite and visual contrast.
• Fresh chives (2 tablespoons, optional): Finely chopped as a bright garnish; substitutes include green onions or parsley if you prefer a milder finish.

Instructions

Clean and trim the potatoes: Rinse 1 1/2 pounds of small red potatoes under cool running water and scrub any dirt with a vegetable brush. Remove any eyes or bruised spots with a paring knife so every potato cooks evenly. Uniform size helps ensure consistent tenderness. (Prep time: about 5 minutes.) Boil until fork-tender: Place the potatoes in a 4–5 quart stock pot and cover with cold water so the water stands 1 1/2 to 2 inches above the potatoes. Add 1 tablespoon kosher salt. Bring to a rolling boil over high heat, then maintain a lively simmer for about 15 minutes, or until a paring knife or fork slides into the center with little resistance. Avoid overcooking — they should hold shape but be soft inside. Drain and rest: Drain the potatoes thoroughly in a colander and let them rest 5–7 minutes to cool slightly and dry on the surface. This step helps the oil adhere and speeds browning in the oven. While they rest, preheat the oven to 425°F so it’s at full heat when the potatoes hit the tray. Prepare the baking sheet: Line a rimmed baking sheet with heavy-duty aluminum foil and spray or brush lightly with oil to prevent sticking. Arrange the potatoes in a large heat-safe bowl or return them to the emptied stock pot. Drizzle 2 tablespoons of extra-virgin olive oil over the warm potatoes and gently toss to coat every surface; warm potatoes absorb oil more readily for even crisping. Smash the potatoes: Place 4–5 potatoes in a single row on the prepared sheet (depending on size). Using a potato masher, a flat-bottomed glass or coffee cup lightly oiled, or the back of a fork, press down firmly to flatten each potato to about 1/2-inch thickness. Keep an even pressure so the potato breaks but remains intact. Repeat until all potatoes are smashed and spaced apart so air circulates during baking. Season and bake: Drizzle the remaining 1 tablespoon olive oil over the smashed potatoes. Evenly sprinkle the remaining 1/2 tablespoon kosher salt, 1 teaspoon onion powder, and 1 teaspoon fresh cracked black pepper. Bake at 425°F for 25–30 minutes until the edges are deeply golden and crisp and the undersides show caramelized spots. Rotate the pan halfway through for uniform browning. Finish and serve: Remove from the oven and immediately garnish with 2 tablespoons freshly chopped chives if using. Serve hot so each piece retains a contrast of crunchy rim and tender center. Leftovers re-crisp nicely in a hot skillet or under the broiler for a few minutes.

Storage Tips

To maintain texture and flavor, cool the potatoes to room temperature before refrigerating. Store in an airtight container for up to three days. For best reheating, spread them on a baking sheet and reheat in a 400°F oven for 8–12 minutes until crisped; alternatively, a hot skillet over medium-high heat with a teaspoon of oil will re-crisp edges in 4–6 minutes. Avoid microwaving, which makes them soft and soggy. If freezing, flash-freeze on a sheet tray and transfer to a sealed bag for up to three months — expect a softer interior when thawed.

Ingredient Substitutions

If you don’t have small red potatoes, baby Yukon golds work well and yield a slightly creamier interior with a buttery flavor. For a lower-sodium option, omit the finishing salt and rely on a pinch of seasoned salt or a sprinkling of grated parmesan after baking (if dairy is acceptable). Swap onion powder for 1/2 teaspoon garlic powder for a different aromatic profile, or add smoked paprika for warmth. For herb variations, rosemary or thyme sprigs tucked under the potatoes while baking impart an earthy perfume.

Serving Suggestions

Serve alongside grilled meats, roasted fish, or a composed salad as a comforting side. They pair beautifully with lemony chicken, herb-crusted salmon, or a creamy mushroom ragout for a heartier plate. Garnish ideas include a dollop of sour cream or Greek yogurt, a dusting of grated Parmesan, or chopped crispy bacon for extra indulgence. For parties, present them on a large platter with bowls of dipping sauces — garlic aioli, chimichurri, or a spicy ketchup make great companions.

Seasonal Adaptations

In spring, top with a scattering of fresh pea shoots or chopped parsley for brightness. Summer benefits from lemon zest and fresh dill to lighten the dish. In cooler months, try finishing with browned butter (if not keeping dairy-free) and sage for a richer, warming profile. During holidays, roast alongside root vegetables and toss with a touch of maple syrup and rosemary for a slightly sweet-savory side that complements roasted meats.

Meal Prep Tips

For efficient meal prep, boil and cool the potatoes the night before, store them refrigerated, and smash and bake just before serving. When prepping multiple meals, portion out cooked potatoes into individual containers with a small packet of chives; reheat in the oven for consistent texture. Use a single large sheet pan to roast multiple batches, rotating pans between racks to avoid crowded pans that steam instead of crisping. Investing in a good heavy-duty rimmed sheet pan makes a big difference in even browning.

Success Stories

One of my favorite memories is bringing a tray of these to a potluck where they were mistaken for a restaurant side — that level of praise came from how well the edges caramelized. A reader from Colorado wrote in to say this is the only way her picky teenager will eat potatoes now. Another friend swears by adding a sprinkle of Maldon sea salt just after baking for a restaurant-worthy finish. Those small successes confirm that simple technique upgrades can elevate humble ingredients.

These smashed red potatoes are more than a side; they’re a dependable, adaptable way to turn pantry staples into something special. Make them your own by experimenting with herbs, heat, or finishing salts — and enjoy the simple pleasure of warm, crisp-edged bites shared around the table.