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Super Smashed Roasted Potatoes

Not another recipe for roasted potatoes. I know, I know, everyone has a roasted potato recipe. However, this one has a unique simple twist. You boil the potatoes, let them cool, then lightly smash them so they flatten out and spread open a bit. This allows for more of the potato’s surfaces to get brown and crispy. The taste is a little like eating a nicely browned, flattened baked potato. Another thing that makes these potatoes great is the addition of fresh herbs and garlic.


  • 3 1/2 pounds small (or petite) Yukon Gold or fingerling potatoes

  • Kosher salt

  • Freshly ground pepper

  • 1/2 cup extra-virgin olive oil – divided in half

  • 2 T chopped thyme (or 2 tsp of dried) - divided in half

  • 1 T chopped rosemary - divided in half

  • 12 garlic cloves, smashed

  • 4 scallions coarsely chopped


  • Preheat the oven to 400°.

  • In a large pot, cover the potatoes with water.

  • Add salt, bring to a simmer and cook until the potatoes are tender, about 15 minutes.

  • Drain the potatoes and spread them out on 2 baking sheets to cool slightly.

  • Lightly crush the potatoes (use a spatula) so that they split at the sides, but remain intact. You’ll now have to separate pans of potatoes.

  • Drizzle ¼ cup of olive oil over the 1st pan of potatoes and season with salt and pepper, carefully turning to coat.

  • Sprinkle with 1 T thyme, ½ T rosemary and add the 6 cloves of garlic.

  • Repeat same process with the second pan of potatoes.

  • Roast the potatoes for about 30 minutes, flipping them halfway through, until golden and crisp.

  • After removing from the oven top with chopped chives. You can discard the garlic, but if they’re not too burned they're delicious to eat.

Make ahead: The smashed potatoes can be refrigerated overnight before roasting.

HEARTFUL RECIPE – One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.

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