Smashed Roasted Potatoes (2 Ways)


In my family, we have those who adore sweet potatoes and those who prefer the white varieties.  So, I often make oven fries two ways to please everyone.  (I like them both!)  This addictive spin on an oven fry delivers a creamy inside and a little crunch on the outside.  The prep may be done in advance; then simply bake just before mealtime.

Smashed Roasted Potatoes (2 Ways)
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  1. small new potatoes and/or sweet potatoes
  2. olive oil
  3. kosher or sea salt and freshly ground pepper
  4. dried rosemary
  1. f using sweet potatoes, cut into rounds approximately 3/4-inch thick.  Leave small new potatoes whole and cut larger ones in half.  Boil potatoes until fork tender.  This took me about 15 minutes once the water came to a boil but may take slightly more or less time, depending on size of potatoes.  Drain and cool slightly.
  2. Place boiled potatoes on a well-oiled baking sheet. With a potato masher or serving fork, press down on potatoes to mash slightly.  Rotate the masher or fork and flatten some more.  (Sort of like you're making the marks on a peanut butter cookie!)
  3. With a pastry brush, generously coat the potatoes with olive oil, then sprinkle with salt and pepper. Crush the dried rosemary in your fingers and sprinkle lightly over potatoes.
  4. Place the baking sheet on the top oven rack.  Bake at 450 degrees for 20-25 minutes or until potatoes are golden and crispy.
The Fountain Avenue Kitchen
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