Smashed Roast Potatoes

I love potatoes. We have some form of potato with many of our dinners. These Smashed Roast Potatoes feel like a treat with their crispy, buttery roasted edges and creamy middles. My kids are always pumped when I make them with our dinner. They are a little bit more time consuming than some of my recipes but most of that time is hands off cook time.. .and they are worth the effort.

Jump to Recipe

One of my favorite crops to grow is potatoes. You plant little pieces of potato that have buds and these huge green plants grow up over the course of weeks. Slowly, every few weeks, you add more soil on top of the plants so the potato plants sit on mounds. Then when the leaves start to wilt and turn colors… you start digging. Oh the fun it is for kids and adults alike. You dig in the dirt like you are at an Easter egg hunt, looking for the bright pinkish red skin of the potato. Red potato, sweet potato, Yukon gold and purple potatoes… we have grown them all.

Then you get to cook them. Roasted, smashed, topping a casserole like shepherd’s pie… so many options. We most often just dice and roast our potatoes but I love doing these Smashed Roast Potatoes to mix things up.

Why Make Smashed Roast Potatoes

Red potatoes are actually excellent sources of nutrients. They contain Vitamin C, Potassium, Magnesium, Calcium and small amounts of Folate, B6 and Iron. They also have antioxidants.

But my favorite thing about potatoes is the fiber. They have a few types of fiber but my favorite is called resistant starch. Resistant starch is a fiber that acts as both soluble and insoluble fiber, feeding healthy gut bacteria and improving blood sugar control. Resistant starch is a special type of starch that isn’t fully digested in the small intestine but ferments in the large intestine. That is how it benefits gut health and blood sugar regulation. Like you needed more reasons to eat potatoes.

What You Need To Make Smashed Roast Potatoes

• Red Potatoes
• Olive oil
• Grass Fed Butter (omit for dairy free)
• Pink Sea Salt and Black Pepper
• Fresh Chives

How To Make Smashed Roast Potatoes

1. Read through the entire recipe so you understand how the cooking process flows. Gather all your ingredients and pans in one spot.
2. Heat oven to 425 degrees. Line a large baking sheet with parchment paper.
3. Clean your potatoes and place them in a large pot. Add water to the pot until the potatoes are covered in water. Place pot on stove over medium hight heat, Bring the water to a boil, then reduce heat to a simmer. Cook 10-15 minutes until tender when pierced with a fork. Drain potatoes.
4. Place potatoes on parchment lined baking sheet. Smash potatoes flat with the bottom of a heavy glass jar or cup. Drizzle potatoes with olive oil and top with a sliver of butter. Sprinkle potatoes generously with salt and pepper. Roast in the oven for 20-25 minutes until edges are crispy and browned. Top with fresh chopped chives and serve warm.
5. Store any leftovers in a covered container in the fridge for 2-3 days. Leftovers are delicious as is, with scrambled eggs for breakfast or for dinner again!

Did you make this recipe and love it? Please comment and review it below!

These potatoes pair wonderfully with my Easy Weeknight Beef Meatballs or Lemon Marinated Chicken. Add a Kale Salad or my Perfect Simple Salad for a full meal!