Crispy Smashed Potatoes by Dapur Sinolin

 Prep Time10 minutes

 Cook Time45 minutes

 Total Time55 minutes


  • 1.5 lbs baby creamer potatoes
  • 2 tbsp salt + more to season
  • 6 tbsp avocado oil, divided (or canola, grapeseed, or other neutral oil)
  • black pepper


  1. Preheat oven to 450F.
  2. Rinse the potatoes well and scrub if needed.
  3. Place the potatoes in a pot, cover with cold water, and add 2 tbsp salt.
  4. Bring the water to a boil over high heat, then reduce to a simmer and cook the potatoes for 10-15 minutes until fork tender.
  5. Drain the potatoes and let sit for 2 minutes to dry. Then smash with a glass or measuring cup.
  6. Add 1/4 cup oil to a sheet pan and place the potatoes on top, rubbing them around briefly to make sure the bottom is well coated in oil. Sprinkle with salt and pepper to taste.
  7. Drizzle the remaining 2 tbsp oil on top, then roast in the oven for 25-30 minutes until crispy on the bottom and edges. Serve and enjoy!

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