Crispy Smashed Potatoes

Crispy Smashed Potatoes

These crispy smashed potatoes pair well with so many dishes, but my favorite thing to pair them with is the Quinoa Chili.  They bake up so crispy (thanks to the olive oil).  My littles have dubbed these “smashy fries”, and they gobble them up.

Crispy Smashed Potatoes
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  • 1 bag of Honey Gold baby potatoes
  • Salt
  • Olive Oil
  • Garlic Powder


  1. Preheat oven to 450.
  2. Bring a pot of water and the potatoes to a boil.
  3. Boil potatoes for about 7-9 minutes, until fork tender.
  4. Drain potatoes and place on a baking sheet.
  5. Use a glass (I used a mason jar) to smash the potatoes on the cookie sheet.
  6. Drizzle with olive oil (just a little!), then sprinkle with salt and garlic powder.
  7. Place in oven for 20 minutes.

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