Crispy Smashed Potatoes

Crispy Smashed Potatoes

Delicious crispy potatoes!

A common misperception that I often hear as a health care professional is about white potatoes.  Potatoes are viewed as “unhealthy”, “too high in carbohydrates”, “too starchy”, “too high calorie”, and “void of nutritional value” because they are white.  A reason why potatoes have a bad reputation is because they are often served in unhealthy ways: think potato chips, french fries, baked potato filled with butter, sour cream or cheese and bacon, or scalloped potatoes covered in a heavy cream sauce.  These types of potatoes we would do well to stay away from! But a potato on its own, baked in the skin, or cut into pieces and roasted with some olive oil, is packed with many nutrients.  A single baked potato with skin, weighing approximately 15g, has 94 kcal, 21.08 g CHO, with 2.1 g dietary fiber, 544 mg potassium,  27mg of magnesium, and 12.6 mg of vitamin C. A potato is a healthy carb that your body can use for fuel. Not bad for a potato!

Crispy Smashed Potatoes

Crispy Smashed Potatoes

Be Well with Liza
Baby potatoes, parboiled, then smashed with a fork, drizzled with olive oil, and roasted until crispy. Delicious!
5 from 1 vote
Prep Time 5 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 84 kcal


  • Dutch oven or large saucepan with lid
  • Colander
  • Sheet pan
  • Parchment paper or aluminum foil
  • Oven


  • 1 bag 24 ounces mini baby potatoes
  • 4 TBSP olive oil
  • ½ tsp paprika
  • ½ tsp cumin
  • 1 tsp kosher salt to taste
  • ½ tsp pepper to taste


  • Preheat oven to 425°
  • Fill pot almost to top with water and bring to a rolling boil. Add potatoes and simmer for 15 minutes or until easily pierced with the tip of a sharp knife. Drain potatoes.
    Cooked potatoes in colander
  • Line sheet pan with parchment or aluminum foil. Spread potatoes in an even layer on the pan. Using a fork, flatten potatoes so that skin breaks. Drizzle with olive oil and sprinkle with paprika, cumin, salt, and pepper. Make sure potatoes are evenly coated with oil and spices.
    Crispy Smashed Potatoes
  • Place sheet pan in the oven, roast at 425° for 20 minutes or until potatoes are crispy.
    Crispy Smashed Potatoes


Any type of baby potato will work in this recipe, but it is especially good with fingerling potatoes. I try to find the bags that have red, white, and purple potatoes together – they look gorgeous when plated. 
Be sure not to overcook the potatoes, they don’t crisp up if they are overcooked.  You want them to be just fork or knife tender.
You could use avocado oil instead of olive oil in this recipe.
Try experimenting with other spices instead of paprika and cumin.  These are also good with seasoned salt, or dill and onion powder, or chili powder.  
These crispy potatoes are great as a side for pot roast, or roasted chicken.  My kids also love them with chicken tenders. Another great idea is to have them with soft-cooked eggs.  I put the potatoes on the plate first and put the eggs on top.  The yolk gets all over the potatoes and it is heavenly!  Enjoy! 


Sodium: 388mgVitamin C: 1mgVitamin A: 13IUSugar: 1gFiber: 1gCalories: 84kcalSaturated Fat: 1gFat: 9gProtein: 1gCarbohydrates: 1gIron: 1mg
Keyword breakfast potatoes, crispy potatoes, potatoes
Tried this recipe?Let us know how it was!

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Be Well with Liza

Wife. Mom. Registered Nurse. PN1 Wellness Coach, AFPA Certified Holistic Nutrition and Wellness Coach. On a mission to learn how nutrition and wellness impacts our lives and to help others live well. Our bodies are amazing creations and can do amazing things when given the proper support and nutrition!

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