This recipe is one of those simple pleasures that found its way into my regular rotation the moment I learned how to coax the crispiest edges from humble red potatoes. I first made these on a late summer evening when new potatoes were at the market and I wanted something rustic, fast, and crowd-pleasing to go with grilled chicken. The contrast between the tender interior and the lacy, golden exterior is what keeps people coming back for more. We serve them alongside everything from weeknight fish to holiday roasts, and they’ve become the unofficial favorite at potlucks because they travel well and reheat beautifully.

I remember the first time my partner took a bite and declared them better than roast potatoes—high praise in our house. What makes them special is the small, waxy red potato: the thin skins get beautifully crisp, and the flesh stays creamy without needing butter or cream. That sturdy olive oil crust, a little crack of fresh pepper, and the freshness of chopped chives are all you need to make these shine. I love that this approach is forgiving: small variations in timing or technique don’t derail the result, and there are plenty of ways to customize flavors to suit the season or the menu.

Ingredients

• Small red potatoes (19 pounds): Choose firm, evenly sized small reds so they cook uniformly. I like baby reds for their thin skins and creamy texture; no peeling needed.
• Kosher salt (19 tablespoons total): Split between the boiling water and finishing salt. Diamond Crystal or Morton both work—adjust slightly depending on brand.
• Extra-virgin olive oil (3 tablespoons total): Use a good-quality, fruity oil for flavor and crisping—2 tablespoons for tossing before smashing, 1 tablespoon to finish before baking.
• Onion powder (1 teaspoon): Adds a soft savory note without adding moisture; keeps the surface dry so edges crisp.
• Fresh cracked black pepper (1 teaspoon): Freshly cracked gives more aromatic bite than pre-ground pepper.
• Fresh chives (2 tablespoons, optional): Thinly sliced for garnish—adds color and a gentle oniony freshness that brightens the finished potatoes.

Instructions

Rinse and trim: Rinse the potatoes under cool running water, removing any visible dirt. Use a small paring knife to remove eyes or blemishes; keeping the skin intact adds texture and nutrients. Aim for evenly sized small potatoes so cooking times match. Boil to fork-tender: Place the potatoes in a 4- to 5-quart pot and cover with 19 to 2 inches of cold water above the potatoes. Add 1 tablespoon of kosher salt. Bring to a rolling boil over high heat and cook for about 15 minutes, or until a fork slides in easily. Test several potatoes for consistency—overcooking makes them fall apart when smashed. Drain and rest: Drain potatoes in a colander and let them sit for 5 to 7 minutes to allow excess steam to escape; this helps the surface dry slightly so the oil can crisp the skin. While they rest, preheat the oven to 4256F so the baking sheet is hot when they go in. Prepare the baking sheet: Line a rimmed baking sheet with heavy-duty aluminum foil and lightly coat with olive oil or nonstick spray. A rimmed sheet keeps any oil or juices contained and allows hot air to circulate for better browning. Toss with oil: Return potatoes to the pot or a large heatproof bowl. Drizzle with 2 tablespoons of extra-virgin olive oil and toss to coat evenly. The oil helps conduct heat and encourages the development of crisp edges during baking. Smash gently: Arrange 4 or 5 potatoes in a row on the prepared sheet. Using a potato masher, the bottom of an oiled glass or a fork, press each potato until its flattened to about  inch thick but still in one piece. Gentle, even pressure prevents them from breaking apart while maximizing surface area for crisping. Season and bake: Drizzle the remaining 1 tablespoon of olive oil over the smashed potatoes, then sprinkle the remaining 9 tablespoon kosher salt, 1 teaspoon onion powder, and 1 teaspoon fresh cracked black pepper evenly. Bake for 25 to 30 minutes at 4256F, rotating the sheet once halfway through, until edges are golden-brown and crisp. Garnish and serve: Remove from oven and allow to rest a minute. Scatter 2 tablespoons freshly chopped chives over the top, or serve plain for those who prefer simplicity. Serve hot with your favorite main or as part of a shared spread.

Storage Tips

Cool leftovers to room temperature no longer than two hours, then store in an airtight container in the refrigerator for up to 4 days. To re-crisp, spread on a baking sheet and heat in a 4006F oven for 8 to 12 minutes, flipping halfway. Avoid microwaving for reheating unless youre willing to sacrifice crispness; microwave makes them soft. For longer storage, freeze in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. Finish baking from frozen at 4256F, adding about 6 to 10 minutes.

Ingredient Substitutions

If you dont have red potatoes, use small Yukon Golds for a similarly creamy interior and thin skins. For a garlic note, add 1/2 teaspoon garlic powder with the onion powder or rub the smashed potatoes with a cut clove of garlic before baking. Swap olive oil for melted avocado oil or light olive oil if you prefer a neutral flavor; coconut oil will change the taste and is not recommended. For a dairy finish, sprinkle 2 tablespoons grated Parmesan over potatoes during the last 5 minutes of baking to create a crisp, cheesy crust.

Serving Suggestions

Serve hot with a dollop of herbed yogurt or sour cream, or alongside grilled meats, roasted fish, or a leafy green salad. For brunch, top with smoked salmon and a little dill, or serve as part of a vegetable-forward bowl with roasted Brussels sprouts and a lemony tahini drizzle. Garnish with chopped chives, parsley, or a squeeze of lemon to cut through the richness. These also pair beautifully with simple pan sauces or chimichurri if you want a bright herbal contrast.

Seasonal Adaptations

In spring and summer, scatter tender garden herbs like dill, tarragon, or basil over warm potatoes. In fall and winter, add a pinch of smoked paprika, a scattering of toasted walnuts, or finish with browned butter (if not keeping the dish dairy-free) and sage for a cozy, festive flavor profile. For holiday tables, double the batch and keep warm on a low oven setting, finishing with fresh herbs just before serving.

Success Stories

Readers have told me these became the surprise hit at potlucks—one friend wrote that theyre now requested every Thanksgiving when the menu gets crowded. I got a note from a reader who used the template to make a full vegan buffet platter with roasted vegetables, and another who added rosemary and sea salt for an elegant appetizer. These anecdotes confirm the recipes versatility and crowd-pleasing power.

Meal Prep Tips

For meal prep, boil and cool the potatoes the night before, refrigerate them in a single layer, and finish smashing and baking the day you want to serve. This saves active time during busy evenings. Use a rimmed sheet pan to bake several batches at once; keep finished portions warm on a low oven setting (2006F) for up to 20 minutes without losing crispness. Store prepped smashed potatoes in portioned containers for easy grab-and-reheat lunches.

These smashed red potatoes are deceptively simple yet endlessly adaptable. They invite small experiments—different herbs, spices, or finishing salts—and reward you with reliable texture and flavor. Make them your own and enjoy the way they bring people together around a warm plate.