I've heard of 'smashed potatoes' somewhere, but thought it was just a childish way of saying mashed potatoes. But today I found out it means cooked potatoes that are smashed flat and then cooked some more.

The first recipe makes them crispy, and is from America's Test Kitchen, and the second one is chunks of potato in a creamy sauce.

Crispy Smashed Potatoes

Unpeeled 1-1/2 to 2-inch new potatoes
6 tablespoons extra-virgin olive oil (divided)
1 teaspoon thyme leaves
Salt and pepper
3/4 cup water

Preheat oven to 500 degrees. Place the potatoes on a sheet pan and pour 3/4 cup water into the bottom. Cover with foil tightly. Cook at 500 degrees on bottom rack for 30 minutes until tender. Let cool 10 minutes, but not too cool. Toss with 3 tbsp oil. Use a potato masher to mash 1/3 - 1/2 inch thick. Put on 3 tbsp more oil and thyme. Season generously with salt and pepper. Cook uncovered at 500 degrees on top rack for 15 minutes. Move to bottom rack for 20 to 30 minutes, until crisp and brown. Serve immediately or they will get tough.


Creamy Smashed Potatoes
2 pounds unpeeled baby red potatoes, cut in half if large
6 cloves garlic, halved
2 Tbsp butter
2 Tbsp heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper to taste
1/8 cup chopped chives
2 Tbsp cooked bacon, crumbled


Gently boil red potatoes and garlic in salted water until tender. Drain.

Using the back of a large spoon, smash each potato once so the pieces are very large and chunky. Add butter, cream, chicken stock, salt, and pepper. Stir gently to combine. Fold in chives and bacon. Gently reheat if necessary. Serve hot.

Yield 2 to 4 servings