August 17, 2013

Stop however you’re currently preparing red potatoes; stop and do it this way. (Harsh transition.) I know I just got a little bit sassy and a lot of bit bossy there, but YOU’RE GOING TO LIKE THIS METHOD BETTER. They’ve got the crispy goodness of french fries on the outside and the soft flakey-ness of mashed potatoes on the inside.

Walnut & Rosemary Oven-Fried Chicken from Rachel Schultz

Serves 3-4

3 pounds red potatoes
1/4 cup olive oil
1 teaspoon thyme
Salt & pepper

Preheat oven to 500 degrees. Place whole potatoes on a rimmed baking sheet. Pour 3/4 cup water into pan and cover with aluminum foil. Bake for 30 minutes. Allow potatoes to cool for 10 minutes. Coat with half of olive oil. Smash potatoes with bottom of a drinking glass (or your tool of choice.)

Drizzle with remaining olive oil. Season with thyme and salt & pepper. Bake 40 more minutes.

I served them up here with Walnut & Rosemary Oven-Fried Chicken.

5.0 from 2 reviews
Serves: 3-4
  • 3 pounds red potatoes
  • ¼ cup olive oil
  • 1 teaspoon thyme
  • Salt & pepper
  1. Preheat oven to 500 degrees.
  2. Place whole potatoes on a rimmed baking sheet. Pour ¾ cup water into pan and cover with aluminum foil.
  3. Bake for 30 minutes.
  4. Allow potatoes to cool for 10 minutes. Coat with half of olive oil. Smash potatoes with bottom of a drinking glass (or your tool of choice.)
  5. Drizzle with remaining olive oil. Season with thyme and salt & pepper.
  6. Bake 40 more minutes.

Adapted from American Test Kitchen.

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  • […] Crispy Smashed Potatoes {SIGH. Tried this…not a great success. I’ll try again. Or go another direction with Cheesy Bacon Ranch Tater Tots} […]

  • […] heard about these somewhere in a past life and this recipe from Rachel Schultz appeared. Angels sang. The sky opened up. A beam of light fell onto my computer screen and I […]

  • Kavita

    I just tried making these, 59 minutes later the red potatoes aren’t soft enough to smash? Am I doing something wrong? Also, there is still water in the pan, am I supposed to drain it or keep it in before putting olive oil on these??

  • Anonymous

    Very good and paired with the walnut chicken great lunch and my guest ooooh and ahhhh

  • Denise M

    WONDERFULLY CRISPY! They Look just like the Picture too! I like the taste of a red potato.

  • Chelsey

    These are really yummy! I had to take them out of the oven after only 20 minutes at 500 degrees because they overcooked (after smashing) any suggestions??

  • meli tashi

    I never post on anyone’s blog, but your recipes and pictures are awesome! We’ve made the smashed potatoes your way twice now and they are wonderful!!! Awesome job on your site!

    • Rachel Schultz

      Thanks Meli!

  • Johanna

    These totally live up to their pictures. I even overcooked them skyping with a friend and they were still delicious. I just had to pick the charred parts off the outsides. If you can say that and still give the recipe a high rating it must be a darn good recipe. Thanks!

  • Brittany

    This is a terrific recipe! 3 pounds is too much for just my husband and me so be sure to reduce the amount of olive oil you drizzle if you reduce the amount of potatoes. I made the mistake of using the full 1/4 cup of oil and the smoke alarm went off from the excess oil burning in the pan.

  • Joyce

    Do toy keep the oven temp at 500? If so, how can you bake it at the same time as the chicken (which sounds delicious)?

    • Rachel Schultz

      Yep, it stays at 500.

  • Catherine

    I am not a good cook by any means and randomly look on Pinterest to see if I can copy something someone else made. I bought red potatoes at the grocery store yesterday and was looking for a recipe to do something different with them. Thank you so much for this one! I made this tonight and my hubby and four-year-old (and myself!) gobbled them up! I was able to use fresh time from my garden which sent them over the top!! We nicknamed them “Pac-Man Potatoes” for their uncanny resemblance to the cute yellow guy! I will be making these again and again! Thank you…again!!

  • Claudine

    Thanks for the recipe, it looks delicious! When adding the water, do I add it to the potatoes, or is it in a pan like in baking?


    • Rachel Schultz

      It is inside the pan! : )

  • Amanda

    These were great! We added a little parmesan cheese at the end. An all-ages, “make this again, Mom” dish!

    • Rachel Schultz

      Wonderful idea!

  • Shaune


  • Nicole

    Loved this recipe! Instead of baking them for the first 30 minutes, I microwaved them for 9-10 mins. Then I followed the rest of the recipe.

    • Rachel Schultz

      Great to know! Thanks, Nicole.

  • Ashley

    The 2nd time these go in the oven (the 40 mins) are the potatoes covered or uncovered?

    • Rachel Schultz


  • Anonymous

    These are, hands down, the best method of preparing potatoes ever!

  • Vanessa H.

    Yum! Made these over the weekend for dinner with chicken and veggies. I loved the crispy skin and soft insides. Thanks for sharing :)

    • Rachel Schultz

      You’re welcome. I love that about them too :)

  • You are a cooking Goddess!
    I cooked tonight… your crispy smashed potatoes, your AMAZING brussel sprouts with the
    ULTIMATE rosemary, walnut chicken…. I coulda ate the plate. Thank you soo much for your amazing recipes, I will continue to look out for more, so please keep on cooking and pinning them up! You definitely have a follower.

    • Rachel Schultz

      Thanks so much Kimberly! It’s always great to get messages like this.

  • Tina

    When you bake again for another 40 minutes is it covered or uncovered?

    • Rachel Schultz

      Uncovered :)

  • Mike

    I assume the 3/4 water you refer to is 3/4 cup. That part is unclear in the text

    • Rachel Schultz

      Yep! Thanks.

  • Sometimes I’ll bring something if it’s something they don’t usually sell at the theatre or if I happen to have something or see something on sale, but if it’s popcorn or drinks I’ll buy them there. I don’t usually feel guilty since I’m paying to be there to see the movie and not their overpriced snacks.

    • Erin

      I used to work in a movie theater in college. The ticket price goes to the rental of the film from the studio. The concessions go to paying the staff. That being said as a working adult, I normally do take in the candy I want, but get popcorn. That way I get all the milk duds for at least half the price, but don’t feel as guilty. I say you should do what you feel comfortable doing. I am not trying to sound preachy, I as a teacher like to inform people. If I am sounding preachy, just disregard, unfortunately like some students do :(. Rough transition, also the potatoes are amazing. I wouldn’t change a thing about them or the movies!

  • Rachel

    I’ve made these potatoes before and they are awesome! As for the movie food thing, I usually buy popcorn but sometimes bring in a drink or snack. I never really thought of it as “wrong”. I I know that drive-in theatres survive mostly on concession sales but that’s another story…

  • Laura

    I absolutely and completely love America’s Test Kitchen. The only person who loves it more is Andy. The Chocolate Chip Cookie recipe in their baking cookbook is almost perfect (I make a few changes). Soft and chewy, but not raw feeling.

    PS. Biz moved into her new house, your old rug will look great.

    • Rachel Schultz

      Cool! Thanks so much. Glad to hear it :)

  • Michael

    Don’t worry. I don’t feel plagued with guilt. Thanks again for the M&Ms.

    • Rachel Schultz

      Haha, you’re welcome!

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