This recipe for smashed red potatoes is one of those small, joyful discoveries that quietly became a family favorite. I first made these on a rainy weeknight when the oven was on and I wanted something comforting but effortless. The contrast — a tender, creamy interior with a thin, crisp exterior dusted with cracked black pepper and chives — won everyone over. They’re humble enough for a weeknight, but attractive enough to put on the table when friends come by.

I love how pantry-stable the ingredients are: small red potatoes, olive oil, kosher salt, and a pinch of onion powder. The technique is forgiving but satisfying — you don’t need special equipment; a heavy-bottomed glass will do for smashing if you don’t own a masher. They pair well with nearly everything, and they’re one of the easiest ways to elevate simple spuds into something memorable. These remain a go-to whenever I want comfort food that feels intentionally made.

Ingredients

• Small red potatoes (1½ pounds): Choose uniform, bite-sized tubers for even cooking. New or baby red potatoes from any brand will work — look for smooth skins without many blemishes. The waxy texture holds together after smashing and gives a tender interior.
• Kosher salt (1½ tablespoons, divided): Use Diamond Crystal or Morton; note that volumes differ between brands, so taste and adjust. One tablespoon goes into the boiling water to season the potatoes; the remaining half tablespoon seasons the tops before roasting.
• Extra virgin olive oil (3 tablespoons, divided): A fruity, early-harvest olive oil adds flavor. Use 2 tablespoons to toss boiled potatoes and 1 tablespoon to brush over smashed surfaces for crisping.
• Onion powder (1 teaspoon): Adds savory depth and a gentle onion note without fresh onion texture. If you prefer, substitute garlic powder for a different flavor profile.
• Fresh cracked black pepper (1 teaspoon): Coarse grind gives a pleasant peppery bite and visual contrast once roasted.
• Fresh chives (2 tablespoons, optional): Finely chopped as a bright, oniony garnish that complements the crispy edges.

Instructions

Prepare the potatoes: Rinse 1½ pounds of small red potatoes under cool water and remove any eyes or blemishes with a paring knife. Keeping them intact yields the best texture; do not peel. Uniform sizes cook more evenly — trim large ones if needed to match the smaller tubers. Boil until fork-tender: Place potatoes in a 4–5 quart stock pot and cover with cold water so the level is 1½ to 2 inches above the potatoes. Add 1 tablespoon kosher salt. Bring to a vigorous boil over high heat and cook for about 15 minutes, testing with a fork: they should be tender but not falling apart. Drain through a colander and let them steam off for 5–7 minutes. Preheat and prepare sheet: Preheat the oven to 425°F (220°C) a few minutes before draining the potatoes so the oven is hot by the time you’re ready to roast. Line a baking sheet with heavy-duty aluminum foil and spray or brush lightly with oil to prevent sticking and to encourage even browning. Toss with oil: Transfer the drained potatoes to a large heat-safe bowl or back into the cooking pot. Drizzle with 2 tablespoons extra virgin olive oil and toss gently to coat each potato; the oil helps the skin crisp and carries the seasonings. Smash carefully: Arrange 4–5 potatoes on the prepared sheet in a single row. Using a potato masher, the bottom of a heavy glass or a fork, press each potato gently but firmly until it spreads into a ½-inch thick disc. Aim for even thickness so they crisp consistently. Repeat with the remaining potatoes. Season and roast: Drizzle the remaining 1 tablespoon of olive oil over the smashed potatoes, then sprinkle with the remaining ½ tablespoon kosher salt, 1 teaspoon onion powder, and 1 teaspoon freshly cracked black pepper. Roast in the preheated oven for 25–30 minutes, or until the edges are deeply golden and crisp. Flip once halfway if you want extra bottom browning. Garnish and serve: Remove from the oven and immediately scatter 2 tablespoons freshly chopped chives over the potatoes. Serve hot so the contrast between crisp exterior and creamy center is at its best.

Storage Tips

Cool leftovers to room temperature then refrigerate in an airtight container for up to 4 days. To freeze, flash-cool on a tray, then transfer to a single-layer freezer bag and freeze for up to 3 months. When reheating, avoid the microwave for best texture: bake at 400°F for 8–12 minutes or air-fry at 375°F for 6–8 minutes to restore crispiness. Look for a golden crust and hot center as indicators of readiness.

Ingredient Substitutions

If you can’t find small red potatoes, use fingerlings or baby Yukon Golds — Yukon Golds will yield a slightly creamier interior. Swap onion powder for 1 teaspoon granulated shallot or ½ teaspoon garlic powder for a different aroma. For a dairy-rich finish, add 2 tablespoons grated Parmesan after roasting. To reduce oil slightly, brush instead of drizzling, but expect slightly less surface crisp.

Serving Suggestions

Serve as a side to grilled meats, roasted chicken, or pan-seared fish. For a vegetarian plate, pair with a warmly dressed green salad and roasted vegetables. Garnish ideas: a dollop of sour cream or plain yogurt, a sprinkle of smoked paprika, or crumbled bacon for non-vegetarian fare. They also make a great party finger food when served with aioli or chimichurri for dipping.

Cultural Background

Smashing and roasting small potatoes is a technique found across Western home cooking where small, waxy potatoes are prized for their texture. The method emphasizes simple treatment to highlight the potato’s natural qualities — boiling to tenderness, then applying direct heat and oil to create Maillard browning. Variants appear in Mediterranean and British home kitchens, often adapted with local herbs and finishing salts.

Seasonal Adaptations

In spring and summer, finish with fresh lemon zest and parsley or basil. In fall and winter, add roasted garlic or a sprinkle of warm spices like smoked paprika and thyme. For holiday tables, toss with truffle oil (sparingly) or top with crisp shallots and a scattering of toasted hazelnuts for texture contrast.

Meal Prep Tips

Boil potatoes up to a day ahead, cool, and refrigerate. When ready to serve, smash and roast for 25–30 minutes until crisp. This staging saves time without compromising texture. For make-ahead parties, par-bake at 375°F for 10 minutes, cool, and finish at 425°F right before serving for the best fresh-crisp finish.

These small, crispy delights are proof that simple techniques can produce something beloved. Whether you’re feeding a crowd or cooking for two, they’re reliable, tasty, and easy to make your own — try the variations and share what you discover.