Smashed Potatoes

This is a newly discovered favourite! If you haven’t tried this yet, give it a go, SO yummy!


  • 1  1/2 pounds of small potatoes (I used baby yukon golds, and they were delicious and looked beautiful). Note – I usually eyeball and count out how many potatoes I need for a meal – you can buy more or less depending how many you are cooking for.


  1. Preheat your oven to 450 degrees and line a large baking sheet with non-stick aluminum foil (Alcan Slide is a fave of mine), easy clean-up and saves your baking pans!
  2. In a large pot of salted water, bring  potatoes to a boil, then simmer for about 15 minutes or until fork tender
  3. Drain and transfer the potatoes to the foil lined baking sheet and let cool for about 5 minutes
  4. With your hand or the back of a flat spatula “smoosh” the potatoes until they are lightly crushed and flattened
  5. Drizzle potatoes with some extra virgin olive oil* (about 1-2 tbsp) and season with kosher (coarse) salt and freshly ground pepper. *Tip: once I drizzle the olive oil I use a small silicone brush to assist spreading the oil over all the potatoes.
  6. Bake until golden brown (as pictured above) for about 35 minutes. Turn the potatoes once at about the 15-20 minute mark.
  7. Serve with an extra sprinkling of kosher (coarse) salt and freshly ground pepper.

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