Crispy Smashed Potatoes

Published by @thrice · August 17, 2026

Boiled, smashed, and roasted until shattering — maximum crispy surface area per potato.

Total time
60 min
Serves
4
Per serving
225 cal · 4p / 11f / 30c

Ingredients

  • 1 1/2 pounds baby yellow potatoes
  • 4 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh chives — snipped

Steps

  1. 1

    Cover the 1 1/2 pounds baby yellow potatoes with cold water in a pot, salt it heavily, and simmer for 20 minutes until completely fork-tender. Drain and let them steam-dry for 5 minutes.

  2. 2

    Preheat the oven to 450°F. Oil a sheet pan with 4 tablespoons olive oil.

  3. 3

    Space the potatoes out on the pan and smash each one flat with the bottom of a glass — about 1/2 inch thick. Craggy edges are the goal.

  4. 4

    Brush the tops with 2 tablespoons olive oil and season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.

  5. 5

    Roast for 30 minutes without flipping, until the edges are deep golden and crackling. Finish with 2 tablespoons fresh chives and flaky salt.

Cook it step-by-step

Scaled servings, inline timers, a Lock Screen countdown, and macros logged when you finish — this recipe cooks itself in Thrice.

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