Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


The Best Smashed Potatoes

Forget French fries. Ditch the chips. If your kid likes crunchy, potatoe-y things as much as mine does, these irresistible (yet secretly healthy) bites are a guaranteed hit. At least once they’ll replace the latkes on my Hanukkah table—they’re made with oil but substantially less, and thanks to the smashing they kinda look like pancakes. Plus they’re about a thousand times easier.

All you do is boil some baby potatoes, then transfer them to a baking sheet and flatten each one. Brush with garlicky oil, and roast. They go from tender and mellow to crackling and more, more, more please, with almost no effort.

Latkes, Shmatkes. I want these instead.

Photograph by Debbie Koenig

RECIPE: Crispy, Garlic-Scented Smashed Potatoes

Serves 4


· 3 tablespoons olive oil, divided

· 1 pound baby red potatoes

· 1 clove garlic, crushed

· kosher salt


1. Heat the oven to 425°F. Spread 1 tablespoon of the oil on a rimmed baking sheet and set aside.

2. Place the potatoes in a saucepan with enough salted water to cover by one inch. Boil until just tender, 15-20 minutes, then drain and pat dry.

3. While the potatoes are boiling, combine the remaining oil and the garlic in a small skillet over low heat. Cook until the garlic softens but doesn’t brown, 2-3 minutes, then remove from heat.

4. When potatoes are cool enough to handle, place them on a greased baking sheet and use the flat bottom of a cup to smash each one gently. Brush with oil (leave the garlic behind) and sprinkle liberally with salt.

5. Roast for 25-30 minutes, until browned and crispy.

More from food