Smashed Potatoes

A fun twist on roasted potatoes, topped with sour cream & green onions! 

Course Side
Cuisine American
Keyword Potatoes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 78 kcal
Author Holly Sander


  • 1-11/2 pounds yellow baby potatoes
  • 4-6 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • sour cream
  • finely chopped parsley
  • chopped green onions


  1. Preheat oven to 450ºF, and line a baking sheet with parchment paper and drizzle with olive oil.
  2. Place the potatoes in a large pot and cover with water. Bring them to a boil and cook at a steady simmer for about 10 minutes or until fork tender. Drain and let them cool slightly - about 10 minutes.
  3. Either on a dish towel or directly on the baking pan - gently but firmly crush each potato until their about 1/2 inch thick.
  4. With a spatula transfer them carefully to the baking pan.
  5. Drizzle the olive oil evenly over the potatoes. Sprinkle with salt and pepper and bake them for 15 minutes. Flip them over and cook for another 15 minutes, or until they're crisp and a bit brown around the edges. Transfer to a serving platter and sprinkle with additional salt and pepper to taste. Drop dollops of sour cream over the potatoes and sprinkle with scallions and parsley.

Recipe Notes

There are so many topping options for these Smashed Potatoes. Here's some more ideas to get your wheels turning: bacon, butter, shredded cheese, chives, bbq sauce, ketchup and hot sauce.