Smashed Potatoes on a white tray
5 from 8 votes

Roasted Smashed Potatoes

Prep Time5 mins
Cook Time1 hr 25 mins
Course: Side Dish
Cuisine: American
Keyword: easy side dish, potatoes
Servings: 6
Calories: 230kcal
Author: Christina Hitchcock


  • 2 pounds Small Red Potatoes
  • 6 Tablespoons Olive Oil
  • 3/4 cup water
  • 1 teaspoon fresh thyme leaves - chopped
  • Salt - To Taste
  • Pepper - To Taste


  • Adjust oven racks to top and bottom positions and heat oven to 500 degrees.
  • Arrange potatoes on rimmed baking sheet.
  • Pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil.
  • Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes.
  • Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
  • Drizzle 3 tablespoons oil over potatoes and roll to coat.
  • Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick.
  • Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil.
  • Roast potatoes on top rack 15 minutes.
  • Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.
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  • Try Different Herbs: I use fresh thyme but try garlic, rosemary or crushed red pepper flakes.
  • This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
  • Use Cheese: Cheese always makes things better, So use parmesan, cheddar or any of your favorites!
  • Top Your Roasted Smashed Potatoes: Try Sour Cream, Greek Yogurt or a soft cheese spread.
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