Smashed Potatoes

We don't eat white potatoes very often so this was a delicious treat on Friday night. We caught some red potatoes at the St. Patrick's Day parade and needed to use them up. Pioneer Woman's recipe was a hit.


  • 2 tablespoons crab boil
  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil and add 2 tablespoons of crab boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. Drain.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher or bottom of a glass cup, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown. Top with pats of butter and serve.