Crispy Roasted Smashed Potatoes

I’ve been making these potatoes for so many years, I cannot remember if I found it in a recipe book, if it was inspired by a friend, or created based on something I ate out at a restaurant. It’s possible it’s a combo of all the above! I do know that on our honeymoon in Hawaii though, the incredible Hotel Wailea served the most amazing breakfast potatoes that resembled this recipe. Enjoying them every morning (it was vacation after all!) renewed my excitement about this style of potatoes. Until you’re able to dine there though (which I highly recommend), this recipe will undoubtedly satisfy! Serve it as a breakfast potato or a dinner side dish… it pairs just as well with eggs as it does a juicy cheeseburger!


  • Baby Yellow or Red-Skinned Potatoes
  • Olive Oil
  • Paprika, to taste
  • Salt & Pepper, to taste
  • Bacon Bits, optional

Preheat the oven to 400 degrees. Boil the potatoes until they are tender with a touch of a fork. Drain the potatoes and then place them on a parchment lined baking tin. Let them cool for about five minutes. With a meat tenderizer, or another large item (perhaps an empty wine bottle?), smush each potato. The starchiness of the potato should keep it mainly intact but spread it out on the pan. Drizzle with olive oil, and then season the potatoes with the salt & pepper and paprika.

Bake at 400 degrees for 20 minutes, or until the edges start to crisp. If you want them extra-crispy, hit them with the broiler for a couple minutes, but watch them closely! If you’re adding cooked bacon, toss it in after you have finished baking the potatoes. Serve hot.


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