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Roasted Smashed Potatoes

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  • - 1.5 lbs one-bite round or fingerling potatoes
  • - kosher salt to taste
  • - extra virgin olive oil about 2 tbsp
  • - 1/4 cup malt vinegar optional


  • Bring potatoes to a boil in a large pot, cook for 20 minutes or until you can easily stick with a fork, but not so long that the potato falls apart when it is stuck.
  • Lay a clean dish towel on the counter and place potatoes on the towel in small groups. Using your fist smash each potato. The peel will split, but the potato will remain in one smashed piece. Repeat for all potatoes.
  • Drizzle the first tbsp of oil on the bottom of a baking sheet.
  • Place smashed potatoes on the sheet, then drizzle remaining oil over the tops of potatoes. Use a brush to spread the oil evenly.
  • Roast in the oven at 450 degrees for 35 minutes. Since the original recipe was for salt and vinegar potatoes...I tossed 1/2 with malt vinegar then sprinkled them all with kosher salt to taste. You could season this with anything you love!