Smashed but still respectable
Table of contents
About this Recipe
Smashed potatoes might sound like a glorified mess, but they’re surprisingly healthy, mainly because they use baby potatoes with their skins on, packing fiber and nutrients in every bite. The recipe is as simple as boiling, smashing, seasoning, and baking — no complicated steps or fancy equipment needed, perfect for busy days or casual dinners. People love this dish because it’s crispy on the outside and tender inside, a perfect texture contrast with bold spices that make every mouthful memorable. I made this because I wanted a comforting, no-fuss side that doesn’t rely on heavy creams or deep frying — perfect for my IBS.
Ingredient Notes & Substitutes
Creamer / Petite / Baby Potatoes – These small potatoes are ideal for smashing because their thin skin crisps up beautifully while the inside stays fluffy and soft. Their size ensures even cooking, and they’re naturally low FODMAP, making them gut-friendly. You can also use fingerling potatoes or new potatoes as alternatives.
Olive Oil – A heart-healthy fat that helps achieve golden, crispy edges without deep frying. It also acts as a carrier for the spices, infusing the potatoes with flavor as they roast. Avocado oil or cold-pressed sunflower oil work as neutral substitutes.
Salt – Enhances the natural flavor of the potatoes and balances the sweetness that comes from roasting. Sea salt or pink Himalayan salt can be used depending on your preference for texture and mineral content.
Smoked Paprika – Adds a rich, smoky depth and vibrant color, giving the potatoes a slightly charred, barbecue-like vibe. If you’re sensitive to nightshades, you can skip this or replace with a dash of cumin for warmth without the smoke.
Paprika – Mild and slightly sweet, it complements the smoked version and rounds out the spice blend. For a more intense kick, you could use hot paprika, but it’s not IBS-friendly.
Oregano – This dried herb adds a Mediterranean edge with a slightly bitter, earthy note that cuts through the richness of the oil. Fresh oregano works too, but use sparingly as it’s more potent.
Thyme – Brings a subtle, floral herbaceousness that pairs well with crispy roasted flavors. You can swap in rosemary or marjoram if thyme isn’t your favorite.
Garam Masala – A warm, complex Indian spice mix often containing cinnamon, cloves, and sometimes onion or garlic powder. To keep it low FODMAP, replace this with turmeric, or use a homemade blend without any alliums.
Nutritional Yeast – Adds a cheesy, umami-rich flavor without any dairy. It also provides B vitamins and protein. If you don’t have it, you can skip it or use a vegan parmesan sprinkle instead, though the taste will be less nutty.
Step-by-step short instructions
Recipe card with notes
Perfect Crispy Smashed Potatoes
Equipment
- baking sheet
- parchment paper
- Jar or flat-bottomed tool - for smashing
- Silicone brush
Ingredients
- 650 g creamer / petite / baby potatoes
- ½ cup olive oil
- 1 tsp salt
- ½ tsp smoked paprika
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp garam masala (or ½ tsp turmeric for low FODMAP option)
- 1 tbsp nutritional yeast
- Pepper to taste
Instructions
- Boil potatoes until tender: Wash each potato thoroughly under running water and cook in boiling water until a fork pierces easily but they’re not falling apart—this ensures they’re smashable without turning to mush.
- Preheat the oven: Set your oven to 190°C fan / 375°F convection, or 210°C / 410°F for conventional ovens.
- Drain and prepare for smashing: Drain the potatoes and spread them out on a baking sheet lined with parchment paper.
- Smash with care: Use a flat-bottomed jar or similar tool to gently press each potato flat, leaving space between them for those coveted crispy edges (see note 1).
- Brush with marinade: Mix olive oil with all spices, then brush each smashed potato evenly using a silicone or natural-bristle brush.
- Bake to crispy perfection: Place the tray in the oven for about 15 minutes or until the potatoes turn golden and crispy to your liking. I like them super crispy so I wait till they brown.
- Serve warm: Enjoy immediately, ideally with your favorite dip or a creamy vegan Tzatziki for a flavor boost.
Notes
- Tools to Smash Potatoes (Not Mash) Recommended: flat-bottomed glass, measuring cup, mason jar, flat metal spatula, silicone turner, small plate or saucer, burger/tofu press, flat-bottom potato masher. Avoid using forks, grid-style mashers, or bare hands as they can tear the potatoes unevenly.
- Store leftover smashed potatoes in a sealed container in the fridge for up to 3 days. Reheat in the oven for best texture; microwaving works but might soften the crispiness.
- You can smash potatoes directly in cupcake molds to create little potato cups—great for stuffing or appetizers.
- For IBS-friendly variation, omit smoked paprika and garam masala if you find those spices irritating, replacing with milder herbs like parsley or chives.
- If you want a deeper umami kick, add a splash of tamari or soy sauce in the marinade—only if soy is tolerated.
