Some of the recipes I post on this blog are things that I cooked a long time ago.

Tonight, I was sorting through old food photos and stumbled upon this recipe for crispy smashed potatoes – and I’m so happy to rediscover it!

You see, I’m a hardcore potato lover. Baked, mashed, boiled, fried, I’m always looking for new ways to prepare them. When I discovered this recipe for crash hot potatoes from Pioneer Woman, it was love at first bite.

These potatoes are par cooked before they’re baked at a high temperature (450F), so the end product is a potato that is soft in the middle and crispy on the outside. I brushed each potato with a little pesto before baking to add flavor.

Potatoes ready for baking

For the cheap recipe lover, potatoes are the jackpot. They’re super economical, nutritious, and can be prepared in countless ways. If you’re a potato lover like me, you need to try this recipe tonight. I’m quite certain you’ll love these as much as I did!

More Potato Recipes

Here are some similar potato recipes you might like:

• Super crispy oven-roasted breakfast potatoes
• Bacon-jalapeno twice-baked potatoes
• French onion-roasted potatoes

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Crispy Smashed Potatoes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

There are no exact amounts for this recipe. Make as many potatoes as you plan on eating. Choose new potatoes or another small potato.

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Ingredients

• New potatoes
• Olive oil
• Fine grain sea salt
• Pesto (or fresh herbs, spices or seasonings)

Instructions

1. Boil a pot of salted water. Add potatoes and cook until the potatoes are easily pierced with a fork. Drain and set aside.
2. Preheat oven to 450F. Drizzle olive oil over a large baking sheet. Place potatoes on the baking sheet. Gently press down on each potato with a potato masher or fork to flatten. Rotate half way and press down on potato again. Drizzle each potato generously with olive oil. Brush on a bit of pesto or sprinkle with spices and salt.
3. Bake for 20 to 25 minutes, or until potatoes are nicely browned and crispy.

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