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Smashed Potatoes Recipe (VIDEO)

These crispy Smashed Potatoes are easy and loved by all. They taste like little campfire potatoes with their super crispy, salty skins and roasted golden edges.

Crispy Smashed potatoes with cheese

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See that crisp skin? Imagine it’s salty wonderfulness teasing your taste buds! This Smashed Potato recipe is a must-try. Like our Baked Potato Wedges, these have soft centers and an irresistible cheesy crust.

Crispy Smashed Potatoes Video Recipe:

I hope these smashed potatoes become a smashing hit in your home! Watch the video tutorial and you’ll be a pro in no time. P.S. Don’t miss the fun outtakes at the end.

What are Smashed Potatoes?

Smashed Potatoes are small red or yellow potatoes (baby potatoes) that are simmered until tender then smashed flat, drizzled with olive oil and baked until crispy at the edges. We add parmesan because we can’t resist a cheesy crust.

The kids love these as a snack, dipping their crispy potatoes in ketchup or Avocado Ranch just like a giant French fry; only much healthier because they are baked, not fried!

These cheesy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust.

Simple Ingredients:

We love that this uses basic pantry and refrigerator staples. Often the simplest recipes are the best and this one is budget-friendly also for the win.

  • Baby potatoes – we use a combination of red and yellow potatoes. They should be 1 1/2″ to 2″ in diameter and equal in size.
  • Olive oil – a light drizzle is all you need to help potatoes crisp up while roasting
  • Garlic salt – the dried garlic and parsley add great flavor without scorching in the oven
  • Black Pepper – Freshly cracked is best
  • Parmesan Cheese – shredded parmesan creates a perfect cheesy crust
  • Parsley – add finely chopped herbs at the end for color and flavor

These cheesy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust.

How to Make Roasted Smashed Potatoes:

This process is so simple but produces the most irresistible potatoes side dish. They are creamy on the inside and so crispy on the outside. Get the full print-friendly recipe below.

  1. Boil potatoes in a pot of water with 2 tsp salt. Simmer 20-30 minutes (depending on the thickness of potatoes), until tender.
  2. Drain potatoes and transfer to a silpat lined baking sheet and cool for 10-15 minutes. Using a potato masher or the bottom of a drinking glass, gently press down on each potato, pressing to about 1/2″ thickness and being careful not to break potatoes apart.
  3. Season and Bake: Drizzle half of the olive oil over one side of potatoes and sprinkle with half of the seasonings. Bake, uncovered, for 12 to 15 min or until bottoms are lightly golden.
  4. Turn potatoes with a spatula, drizzle with remaining oil and sprinkle with remaining seasonings. Bake 12 to 15 min or until potatoes are golden brown and crisp.
  5. Sprinkle parmesan on potatoes and broil 2 to 3 min to melt the cheese.

Garnish with finely chopped fresh parsley and serve warm.

step by step how to make smashed potatoes recipe

Tips for Perfect Smashed Potatoes:

Follow these tips for making the crispiest and best tasting roasted baby potatoes!

  • The Right Potatoes – small potatoes have the best ratio of skin to potato and are easier to flatten and crisp in the oven.
  • Flatter is Better – the more you can flatten (we aim for 1/2″ thick), the crispier they will be.
  • Season Generously – There’s nothing like a crisp and salty potato skin. Don’t skimp on the garlic salt and cheese.
  • Broil at the End – Once the cheese is on, we broil for a couple of minutes to melt the cheese and also to get those potatoes extra crispy.

How to Serve Smashed Potatoes?

If you are serving them as a side dish, you should know they are in great danger of becoming an appetizer as folks breeze through your kitchen and “sample”. Smashed potatoes pair well with:

These cheesy smashed potatoes served on a baking sheet with cheese and parsley

Can I Make These Potatoes Ahead?

You can boil the potatoes a day ahead, cool to room temp then cover and refrigerate overnight. Smash, season and bake the following day. Since you are starting with cold potatoes, add 2 minutes to the initial baking time to ensure a crisp exterior.

P.S. You can easily double this recipe to serve a crowd (highly recommended!).

Our Best Potato Recipes:

Roasted smashed potatoes are one of my favorite ways to enjoy potatoes. My children aren’t usually keen on potatoes, but they sure love these! These are the potato recipes that always get rave reviews:

Smashed Potatoes Recipe (VIDEO)

4.9 from 48 votes
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Crispy smashed potatoes on baking sheet with cheesy crust
These cheesy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust.
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $4-$5
Keyword: roasted smashed potatoes, smashed potatoes
Cuisine: American
Course: Appetizer, Side Dish
Calories: 176 kcal
Servings: 6 as an appetizer

Ingredients

  • 2 lbs small potatoes (12-16 count) 1 1/2 to 2" diameter*
  • 2 tsp salt for water
  • 1 Tbsp Olive oil to drizzle
  • 1 1/2 tsp Garlic salt (or to taste)
  • 1/4 tsp black pepper freshly cracked
  • 3/4 cup parmesan cheese
  • 2 Tbsp parsley finely chopped, to garnish

Instructions

  1. Bring a pot of water to boil and add 2 tsp salt (Note: 8 cups water for 5Qt pot). Once water has boiled, carefully add potatoes then reduce heat to a low boil and cook until potatoes are tender and easily pierced with a fork then drain (total boiling time is 25-30 minutes depending on potato size).
  2. Meanwhile preheat the oven to 450˚F. Transfer drained potatoes to a lined rimmed baking sheet, spacing them evenly.
  3. Use a potato masher or the flat bottom of a drinking glass to smash the potatoes to about 1/2" thickness. Press gently so you don’t break the potatoes apart.
  4. Drizzle the tops with olive oil then sprinkle generously with garlic salt and black pepper to taste. Bake at 450˚F for 15 min. Flip potatoes over with a spatula, drizzle the second side with oil and season with more garlic salt and pepper. Bake another 12-15 min or until potatoes are crisp with golden brown edges.
  5. Sprinkle generously with parmesan cheese then return to the oven another 2-3 minutes or just until cheese is melted. Garnish with parsley if desired and serve warm.

Recipe Notes

*Get baby red or baby yellow potatoes that are even in size and thickness for even cooking. 

Nutrition Facts
Smashed Potatoes Recipe (VIDEO)
Amount Per Serving
Calories 176 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 809mg35%
Potassium 706mg20%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 2g2%
Protein 7g14%
Vitamin A 215IU4%
Vitamin C 14.7mg18%
Calcium 165mg17%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

These cheesy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust. | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Clara
    July 11, 2021

    Made these on vacation for our family dinner they were amazing everyone loved them!

    Reply

    • Natasha's Kitchen
      July 11, 2021

      Great to hear that it was a hit, Clara!

      Reply

  • David B Moorhead
    July 9, 2021

    Had to give this a try. Couldn’t find small potato’s so use used the smallest I could find. Boiled them a little longer. Did the rest by the recipe and wow were they great. When you get tied of mash potato this is the best. This will go in my book of recipes. Thanks

    Reply

    • Natashas Kitchen
      July 9, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Cindy Freland
    June 28, 2021

    These are so good. I have made them once and making them a second time tonight. Be sure you cool the potatoes at least 15 minutes or they will be too hot and soft and they will break apart. I only have grated parmesan and it works out great. Thanks for a great recipe!

    Reply

    • Natasha's Kitchen
      June 28, 2021

      Thanks for your great feedback and tip, Cindy. That’s awesome!

      Reply

  • Dee
    June 16, 2021

    I will be doing these tonight with grilled steak.

    I served your strawberry cake at a dinner party everyone loved it the strawberry sauce so good i put the leftover ice cream so good

    Reply

    • Natasha's Kitchen
      June 16, 2021

      Sounds good, Dee. I hope they will enjoy this recipe too!

      Reply

  • Paola
    May 10, 2021

    These are delicious! Thank you for all the wonderful recipes.

    Reply

    • Natashas Kitchen
      May 10, 2021

      You’re welcome, Paola! I’m so glad you enjoyed it!

      Reply

  • Becky Roussin
    April 20, 2021

    How do you not make hem stick when you smash them!! I got so angry. I am a good cook and nothing worked the potatoes stuck to a pitta toe masher, a glass, a spatula, my hand. I tired water, I tried oil. Nothing helped it not stick

    Reply

    • Natasha
      April 22, 2021

      Hi Becky, if you are having a lot of trouble with sticking, you might place a sheet of parchment paper over them and then smash – they will be less likely to get stuck.

      Reply

  • Maria Vanover
    April 15, 2021

    What may I use ,instead of Garlic Salt ,to achieve the crunchy texture?

    Reply

    • Natasha
      April 15, 2021

      Hi Maria, you could just mix equal parts of salt and garlic powder with a bit of dried parsley to make your own garlic salt, or use a different seasoning salt. This recipe is pretty versatile for seasoning.

      Reply

  • Theresa Ranagan
    April 4, 2021

    today for Easter, I made your garlic-crusted prime rib, your smashed potatoes, and your asparagus alfredo. Everything was excellent we sang your praises during dinner. Every one of your recipes I have made and I have made a lot was delicious. Thank you so much

    Reply

    • Natashas Kitchen
      April 5, 2021

      Wow! That sounds like the perfect Easter Dinner! Thank you so much for sharing that with me.

      Reply

  • Dorothy Lewis
    April 2, 2021

    I watch you all the time on FB and love your presentation and recipes. Made your smashed potatoes and they are a hit. My husband loved them. Thank you! .When do we get a book?

    Reply

    • Natashas Kitchen
      April 2, 2021

      I’m so happy you’re enjoying our recipes, Dorothy! I don’t have a cookbook out yet, but it’s on my list of life goals.

      Reply

  • Karen Anthony
    March 21, 2021

    Prepared last night and they were delicious.

    Can you pan fry them if you don’t have enough space in the oven (my oven is small and planning to cook a stuffed boned leg of lamb).

    Thank you

    Reply

    • Natashas Kitchen
      March 22, 2021

      Hi Karen, I have only tried this in the oven, so I can’t advise this would work on a pan. If you happen to experiment, I would love to know how you like that.

      Reply

  • Jim
    March 14, 2021

    I made the smashed potatoes for the family last night it was a hit with everyone. Thanks so much.

    Reply

    • Natasha's Kitchen
      March 14, 2021

      Glad to hear that, Jim. Thank you for sharing that with us!

      Reply

  • Karen Daigler
    March 8, 2021

    These look awesome! I will be making these this summer at out cottage! Our friends always like my new dishes I make!! This will be one for sure!!! Loved your Chicken Pot Pie!!!

    Reply

    • Natashas Kitchen
      March 8, 2021

      I’m so happy to hear that, Karen! Thank you for your wonderful review.

      Reply

  • Lynn
    March 5, 2021

    I bet these would be great with real bacon bits with a side of sour cream, YUM!!

    Reply

    • Natashas Kitchen
      March 5, 2021

      Yum! Thank you so much for sharing that with me.

      Reply

  • Gay Darst
    February 9, 2021

    I would love to see you make raspberry chicken breasts!

    Reply

    • Natasha's Kitchen
      February 9, 2021

      Thanks for your suggestion!

      Reply

  • Robin
    February 8, 2021

    It turned out great, made them the second time now… love it!

    Curious about the nutritional information though, it says “per serving”. How many potatoes to a ‘serving’?

    Thank you,
    Robin

    Reply

    • Natasha
      February 8, 2021

      Hi Robin, it depends on how many potatoes you have and how you are serving them. For the nutrition label, it is about 2 smashed potatoes as a side dish. This calls for 12-16 potatoes so it really depends on how many you have.

      Reply

  • vinnie
    February 1, 2021

    Can’t wait to try this recipe these Taters look absolutely
    Delicious MMmmmmmmgood

    Reply

    • Natashas Kitchen
      February 1, 2021

      I hope you try this recipe soon, Vinnie!

      Reply

  • Patricia
    January 17, 2021

    I tried this recipe and it was amazing, thanks for sharing!

    Reply

  • Ralph M Lewis
    January 17, 2021

    Love to see your work. Don’t miss a one of them. Wondering if we might see you work with a pork belly. Time to see them coming out of storage.

    Reply

  • Susan
    January 17, 2021

    Hello Natasha, I thank you so much for all your amazing recipes and I totally love the videos. I’ve tried many of them, they are so easy to follow and so delicious. One video I’d love to see is a recipe for Shepard’s Pie. I have not made this for a long time, but I don’t really have a good recipe. If you can add this one day I would greatly appreciate it.

    Reply

    • Natashas Kitchen
      January 18, 2021

      Hi Susan, thank you so much for that suggestion! I am adding it to our list.

      Reply

  • Janet Vaughn
    January 16, 2021

    You are the best! Enjoy so much all of your recipes.

    Reply

  • kristine
    January 11, 2021

    My favorite recipe for smashed potatoes. I think you need a little bit more oil but everything else is perfect – crispy and really good!

    Reply

    • Natasha's Kitchen
      January 11, 2021

      Thank you, Kristine! I’m happy that you liked this recipe.

      Reply

  • Sandra M
    January 9, 2021

    Instead of coarse salt I sprinkled everything bagel topping right before baking and brushed them with butter when they came out. They were just right! Thanks for the recipe!

    Reply

    • Natashas Kitchen
      January 9, 2021

      Yum – that sounds so good with everything bagel seasoning! Thank you for sharing that with us!

      Reply

  • Jamie Brison
    December 29, 2020

    These were such a hit at Thanksgiving that I had to make them again at Christmas. I think I’ll add it to my regular cooking rotation, too! So Yummy!

    Reply

    • Natasha's Kitchen
      December 29, 2020

      Yay, so great to hear that. I’m glad that you loved this recipe, Jamie!

      Reply

  • Irene Panopoulos
    December 16, 2020

    Great side dish! My family loved it and I will be making it again for sure!

    Reply

    • Natashas Kitchen
      December 16, 2020

      I’m so happy to hear that, Irene! Thank you for that wonderful review!

      Reply

  • Dianne Foley
    December 10, 2020

    I made these for the first time last night. While mine did not look as pretty as yours (because they smashed all over the place lol), they were so delicious! I will definitely have again!

    Reply

    • Natashas Kitchen
      December 10, 2020

      I’m happy you enjoyed this recipe, Dianne! They don’t have to be super pretty! Its the flavor that matters 😉

      Reply

  • Paula
    November 27, 2020

    These are actually quite a bit of work and mine did not smash nicely, many broke apart and I felt like it was a hot mess. However everyone loved them, asking for more so that’s the most important part. Perhaps I needed to boil a bit longer for easier mashing. So will try again.

    Reply

    • Natashas Kitchen
      November 27, 2020

      Thank you so much for sharing that with us Paula, I think it may need slightly more time as you said.

      Reply

    • laura
      December 27, 2020

      used instant pot to “boil” prior to baking and the results were perfect!

      Reply

  • Margaret Macht
    October 4, 2020

    Reheated left over smashed potatoes next day and topped with a poached egg. Great breakfast dish!

    Would like more recipes using Cuisinart Airfryer Toaster Oven

    Reply

    • Natashas Kitchen
      October 5, 2020

      Great idea! Thank you for sharing that!

      Reply

  • Connie
    October 3, 2020

    I have made these often and love this recipe. Like to serve them with grilled hamburgers or chicken. My husband grills the hamburgers and I smash the potatoes…we make a good team! Thanks for an easy and great tasting recipe.

    Reply

    • Natashas Kitchen
      October 3, 2020

      Hi Connie, I’m so happy you enjoyed this recipe! Thank you for this wonderful review!

      Reply

  • Maryam
    September 9, 2020

    Thanks for sharing

    Reply

    • Natashas Kitchen
      September 9, 2020

      You’re welcome!

      Reply

  • Maryam
    September 9, 2020

    Hi Natasha! I tried these and they were awesome…everyone in my family loved it

    Reply

    • Natashas Kitchen
      September 9, 2020

      That’s just awesome! I love it when the entire family enjoys the meal!

      Reply

  • Katie B
    August 19, 2020

    These were fantastic!!! So crispy, with soft and fluffy potato chunks. Full of flavor too, with the garlic salt! The whole family loved these and will definitely be put in the regular rotation.

    Reply

    • Natashas Kitchen
      August 20, 2020

      Sounds like you found a new favorite Katie! That’s so great! Thank you for sharing that awesome review with me!

      Reply

  • Deborah Roland
    August 13, 2020

    Hi Natasha, I love your recipes. I have tried these potatoes and they are great. Everything I have tried that you cook is great. I did half of my potatoes exactly like you did them. The other half I put onion on them, (my husband and I love onions) they were so good. We ate everyone of yours and mine. I have tried making, chicken, rice, broccoli and cheese cassarole several times, but for some reason I can’t seem to get it right. I would love to see how you make yours. Thanks again, Deborah Roland

    Reply

    • Natasha's Kitchen
      August 13, 2020

      So fantastic to hear that, Deborah. I’m so glad that you’re loving the recipes that you’ve tried so far. Keep it up and thanks!

      Reply

  • Simone
    June 18, 2020

    Hi Natasha, the smashed potatoes look really good. Would you create a recipe for caramel/candy apples? I love them and they are one of my fall favorites, including your pumpkin bread.

    Reply

    • Natashas Kitchen
      June 18, 2020

      Thank you Simone! Thank you for that suggestion! I will add that to my list!

      Reply

    • Adoriana
      October 2, 2020

      Hello from Romania! I love your recipes.

      Reply

      • Natashas Kitchen
        October 2, 2020

        I’m so inspired and happy to hear that!

        Reply

  • TVLW
    June 12, 2020

    Hi Tash,
    I made the avocado mango chicken salad. I was absolutely wonderful. I’m going to make for my parents next week. When I made mine i did not use any salt and it was still wonderful and full of flavor.

    Reply

    • Natasha's Kitchen
      June 12, 2020

      Great to hear that you love it! I hope you enjoy every recipe that you will try.

      Reply

  • Lil
    May 6, 2020

    Really good. Wow. But Adding a bit off bacon on top makes it even better. Juicer

    Reply

    • Natashas Kitchen
      May 6, 2020

      Yum! Great idea! Thank you for that wonderful review.

      Reply

  • Barb Alchin
    April 26, 2020

    Hi Natasha
    I have recently come across your site and am loving it.
    I have already tried some of your recipes and a big tick from my husband.
    Since the air fryers are so popular at the moment maybe you could do some recipes suitable for air frying.
    Thanks
    Barb

    Reply

  • Pat
    March 17, 2020

    They went over at the Fire House, could have used another 5 lbs. Thanks.

    Reply

    • Natashas Kitchen
      March 17, 2020

      You’re welcome! I’m glad you enjoyed that!

      Reply

  • CharlieH
    March 1, 2020

    Tried these potatoes tonight and loved them with grilled steaks and creamed peas and carrots, can’t wait to serve them to company.

    Reply

    • Natasha's Kitchen
      March 2, 2020

      I can’t for you to have them taste this too. I hope they all love it!

      Reply

  • Frank Giuliano
    March 1, 2020

    I see that you start boiling the water first and then put the potatoes in it. I was taught to place the potatoes in cold water first and then boil. Is there any difference in the two ways ?

    Reply

    • Natasha
      March 2, 2020

      Hi Frank, that is the method we used here but I think it will work fine both ways.

      Reply

      • Patty
        April 15, 2020

        Can I use regular foil to line the pan

        Reply

        • Natasha
          April 16, 2020

          Hi Patty, foil should work – it just tends to stick more so you might spray it with cooking spray to help with that.

          Reply

  • Gwen Wilkerson
    January 29, 2020

    These look very good I will be trying

    Reply

    • Natasha's Kitchen
      January 30, 2020

      Go for it, Gwen. Hope you love it!

      Reply

  • Jacques
    January 20, 2020

    Facile et très bon !!!!

    Reply

    • Natashas Kitchen
      January 20, 2020

      I’m so glad you liked that!

      Reply

  • Reina
    November 30, 2019

    Can I use bigger potatoes and cut into quarters for the smashed potato recipe?

    Reply

    • Natasha
      November 30, 2019

      Hi Reina, it’s do-able but not ideal since they won’t smash very pretty with part of the skin missing.

      Reply

  • Nicole Vicioso
    November 11, 2019

    These are so delicious. I’ve made them several times and they are always a big hit. You can easily mix up the spices to change things up a bit. I used sliced garlic and rosemary…yum!

    Reply

    • Natashas Kitchen
      November 11, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Carina Z
    September 14, 2019

    Such a fun way to make potatoes! Turns out great every time.

    Reply

    • Natashas Kitchen
      September 16, 2019

      I’m so glad you enjoyed it!

      Reply

  • Linda B
    August 27, 2019

    Natasha, can you please share the link for the pot you used to cook the potatoes in? Thank you, Linda

    Reply

  • Colleen
    July 10, 2019

    These potatoes are the best! Easy to make, simple ingredients, this ones a keeper 🙂 Thanks Natasha!

    Reply

    • Natashas Kitchen
      July 10, 2019

      That’s so great! It sounds like you have a new favorite, Colleen!

      Reply

  • Lillian Hornsby
    March 27, 2019

    How about some rhubarb recipes for spring, especially low calorie

    Reply

    • Natashas Kitchen
      March 27, 2019

      Thank you for that suggestion, Lillian!

      Reply

  • Sherry
    March 24, 2019

    I have made these potatoes several times since you posted the recipe. First as a side with roasted chicken breasts. Second, with fried eggs for breakfast. Last as appetizers with Ranch Dip. I use baby Dutch Gold potatoes . They’re the perfect size and, boy, does everyone love them! Thank you so much for another fabulous recipe!

    Reply

    • Natashas Kitchen
      March 24, 2019

      You’re welcome! I’m so happy you enjoyed it Sherry!

      Reply

      • Debbie
        August 7, 2020

        I made these tonight to go with dinner and they were so good! Nice and crunchy on the outside! Will be making these again!

        Reply

        • Natashas Kitchen
          August 7, 2020

          That’s wonderful Debbie! Thank you for that great review!

          Reply

  • Linda Kathryn
    February 15, 2019

    Served this with baked rosemary and lemon chicken and was a great side dish

    Reply

    • Natashas Kitchen
      February 15, 2019

      I’m so glad you enjoyed it!

      Reply

  • Nina
    February 4, 2019

    Made some today, my family liked it lots! Thank you 🙂

    Reply

    • Natashas Kitchen
      February 5, 2019

      That’s so great! Sounds like you found a new favorite, Nina! 🙂

      Reply

  • Annette
    December 29, 2018

    Love love love this recipe!!!! The only thing I did different was boiling the potatoes in vegetable broth instead of just water. I’m making it again next week! 🙂

    Reply

    • Natashas Kitchen
      December 29, 2018

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Patricia
    November 7, 2018

    I think the potatoes I used were too big. When I “smashed” them they broke up completely and I had bits all over the place. I followed the rest of the recipe anyway and they tasted good but had to be eaten with a fork and were a bit messy.

    Reply

    • Natasha
      November 7, 2018

      Hi Patricia, that does happen when using larger potatoes (but that has never stopped us from enjoying them!) I’m so glad you liked the flavor 🙂

      Reply

  • Patricia
    November 4, 2018

    Can’t wait to try something new and different with potatoes!

    Reply

    • Natashas Kitchen
      November 5, 2018

      I’d love to hear how you like this one!

      Reply

  • Marian
    November 3, 2018

    Can I cook these in my air-fryer oven?

    Reply

    • Natashas Kitchen
      November 3, 2018

      Hi Marian! I haven’t tried these in an air fryer so I can’t say. If you experiment I would love to know the outcome!

      Reply

      • Ken Easterling
        March 21, 2019

        I don’t know why you couldn’t cook these in the air fryer. You might have to use the mesh insert. If you don’t want to drizzle oil over them, you can always spray the tops with avocado or olive oil.

        Reply

        • Natashas Kitchen
          March 21, 2019

          Great suggestion, Ken! Thank you for sharing that with us!

          Reply

  • Natasha
    August 15, 2018

    Ca-n i use corn oil instead of Olive oil?

    Reply

  • Carol Schneider
    April 17, 2018

    Those were absolutely fantastic. My picky-eater husband loved them; he loves every one of your recipes that I’ve made so far. Where do you get those mats for the cookie sheets?

    Reply

    • Natasha
      natashaskitchen
      April 18, 2018

      Hi Carol, I’m so happy you and your husband loved the recipe!! 🙂 We used our favorite silpat baking liner (affiliate link). It is wonderfully non-stick!

      Reply

      • Melissa
        March 7, 2020

        Can you add different/extra cheese to these potatoes? I was thinking cheddar and serve with ranch.

        Reply

        • Natashas Kitchen
          March 7, 2020

          I bet that would work Melissa. If you experiment, let me know how you liked the recipe.

          Reply

  • Kathy
    March 30, 2018

    I Make these all the time. Recipe is forgiving and can be changed up for variety. Sometimes I use a mixture of melted butter/evoo, mainly use parsley – fresh or dried but Italian seasoning gives a little zing. Also I just microwave my potatoes instead of boiling as I can walk away as they cook! Then I reheat in the am to eat with eggs!!

    Reply

    • Natasha's Kitchen
      March 30, 2018

      I’m glad to hear how much you enjoy this simple recipe. Thanks for sharing your fantastic review with other readers Kathy!

      Reply

  • Kathy
    March 20, 2018

    Can you please tell me the brand of olive oil you use, I don’t like the flavor of the ones I have bought.

    Reply

    • Natasha
      natashaskitchen
      March 20, 2018

      Hi Kathy, we use an extra LIGHT (not extra virgin) olive oil from Costco by Bel Olio

      Reply

      • Kathy DiBene
        March 20, 2018

        Thank you so much for your answer about the olive oil. Not that you couldn’t but, I am so glad you haven’t gone all T.V. You seem much to real and true to how and what you cook. Not a lot of glitz and glam, just honest down home cooking.Everything is is easy to understand and cook.I hope you never let any one change you, yes it would mean more money but somethings are not for sale.

        Reply

        • Natasha's Kitchen
          March 20, 2018

          My pleasure Kathy, glad I can help! 🙂

          Reply

  • J. Craig
    March 4, 2018

    Really good way to make (delayed) potatoes. Especially when you have to share the oven with the roast and bread. I don’t usually get comments on the side dishes but everyone liked the potatoes…especially with the cheese.

    Reply

    • Natasha's Kitchen
      March 5, 2018

      I’m glad to hear the recipe is a HIT! Thanks for sharing your great review!

      Reply

  • Cristian
    February 28, 2018

    You are amazing! And the recipe too 🙂 Thanks!

    Reply

    • Natasha's Kitchen
      February 28, 2018

      My pleasure Cristian, I’m glad you love the recipe! 🙂

      Reply

  • Jody
    February 14, 2018

    HELP!!! I made 32 of these for a family gathering tonight …which was just cancelled because of illness. Will they freeze well for a later use?

    Reply

    • Natasha
      natashaskitchen
      February 14, 2018

      Hi Jody, oh bummer! I haven’t tried freezing them but I imagine it would work. They do refrigerate really well and then you can reheat them in the oven to crisp them up.

      Reply

  • Lauren
    February 14, 2018

    Hey Natasha! I wanted to make these potatoes tonight with a roast chicken. I don’t have two ovens and I will mostly be cooking the chicken on 350. If I put the potatoes in the oven with the chicken in there at 350, would I just anticipate a longer cooking time like 20min each side?

    Reply

    • Natasha
      natashaskitchen
      February 14, 2018

      Hi Lauren, I think that would still work. The higher temperature helps these to crisp up. They are already fully cooked since they are pre-boiled but they may not crisp up quite as much roasting together with the chicken.

      Reply

      • Lauren
        February 14, 2018

        Yeah I figured as much. I think I’ll wait to put the potatoes in towards the end and crank up the heat when I take the chicken out to rest. At least one side will hopefully be crispy! Thanks for your reply!

        Reply

        • Natasha's Kitchen
          February 14, 2018

          You’re welcome Lauren! Please let me know how they turn out!

          Reply

  • Laura Confino
    February 12, 2018

    I cant wait to make these. I know my family will love them. What are the nutritional values. I.e. calorie count, cholesterol amount, fat grams, etc? Thanks

    Reply

    • Natasha's Kitchen
      February 12, 2018

      I hope you love them, please let me know what everyone thinks of the recipe! Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Laura!

      Reply

  • Diane Logsdon
    February 4, 2018

    Looking for an easy recipe for the barbeque pork you get at chinese restaurants. Do you have one?

    Reply

    • Natasha
      natashaskitchen
      February 5, 2018

      Hi Diane, I don’t have anything like that but it sounds like a great idea! If I come up with something like that in the future, I will be sure to share it 🙂

      Reply

  • Cindy
    February 2, 2018

    Yum! They came out great. I didn’t have Parmesan cheese so I used mozzarella and it came out great!! ❤️🥔

    Reply

    • Natasha's Kitchen
      February 3, 2018

      I’m glad you love the recipe! Thanks for sharing your excellent review!

      Reply

  • Daniel
    February 1, 2018

    Thank you for recipe made them for potatoe bar contest .won first prize

    Reply

    • Natasha's Kitchen
      February 1, 2018

      You’re welcome Dan! I’m glad to hear the recipe was such a hit, good job! Thanks so much for sharing!

      Reply

  • Sandra
    January 30, 2018

    Thanks that a picture is posted to recipe when I print it. I will try a recipe almost every time if when I print it out there is a pic of it. I am older, do not use a smart phone so I like the option you give me.

    Reply

    • Natasha's Kitchen
      January 31, 2018

      I’m glad you find that helpful Sandra! 🙂

      Reply

  • Dennis
    January 29, 2018

    Made these potatoes last night,and my family absolutely loved them! Thanks Natasha for sharing your recipes

    Reply

    • Natasha's Kitchen
      January 29, 2018

      My pleasure Dennis! I’m happy to hear that everyone enjoys the recipe. Thanks for sharing your great review!

      Reply

    • Natalya
      April 16, 2019

      Everyone loved these potatoes! Thank you for another great recipe

      Reply

      • Natashas Kitchen
        April 16, 2019

        You’re welcome! I’m so happy you enjoyed it Natalya!

        Reply

  • Lynn
    January 28, 2018

    We made your smashed potatoes tonight, so delicious!!! Love your recipes and videos 😋

    Reply

    • Natasha's Kitchen
      January 29, 2018

      I’m glad the recipe is a hit! Thanks for following and sharing your great review Lynn!

      Reply

  • Gmom
    January 26, 2018

    These were wonderful and full of flavor. My picky daughter loved them. The only problem was I didn’t make enough.

    Reply

    • Natasha's Kitchen
      January 26, 2018

      I’m so glad to hear that! Thanks for sharing your great review!

      Reply

  • ariel
    January 26, 2018

    when is your next recipe coming???

    Reply

    • Natasha's Kitchen
      January 26, 2018

      Today!!

      Reply

  • Yamile Coughlin
    January 25, 2018

    Super easy and super delicious!!🤤

    Reply

    • Natasha's Kitchen
      January 25, 2018

      I’m glad you love it Yamile! Thanks for sharing your great review!

      Reply

  • Yamile Coughlin
    January 25, 2018

    Made them tonight and it’s a hit with my family!!!! Thank you!! 🤤

    Reply

    • Natasha's Kitchen
      January 25, 2018

      You’re welcome! I’m glad to hear the recipe is a hit. Thanks for sharing!

      Reply

  • Iris
    January 24, 2018

    My family loved these potatoes, thanks. I also tried it with green plantains instead of potatoes and they also turned out so good but switched to sharp cheese instead of Parmesan and cilantro instead of parsley before serving. YUM!! to both.

    Reply

    • Natasha's Kitchen
      January 24, 2018

      I’m glad to hear everyone enjoys the recipe! Thanks for sharing your great review with other readers!

      Reply

  • Tatyana S.
    January 23, 2018

    They turned out yummy for dinner👍🏻 Quick and easy recipe!
    My toddler age kiddos loved them too👌🏻

    Reply

    • Natasha's Kitchen
      January 24, 2018

      I’m glad to hear the whole family enjoys the recipe. Thanks for sharing your great review Tatyana!

      Reply

  • Vera
    January 22, 2018

    Turned out delicious! Thank you!
    If I were to double the recipe in the future, would I need to double the amount of salt that is needed for the boiling water?

    Reply

    • Natasha
      natashaskitchen
      January 22, 2018

      Hi Vera, If doubling, you will need more water but probably not double the water. I would do 1 Tbsp salt for about 12 cups water.

      Reply

  • Nina
    January 21, 2018

    Hi Natasha, my kids love watching your videos. And my youngest even brags to others as “we watch Natasha’s Kitchen ha ha and you don’t.” Well, their favorite is about the smashed potatoes. They sang the song for two days and I made the dish. It is very good and my whole family enjoyed it.

    Reply

    • Natasha's Kitchen
      January 21, 2018

      Hello Nina! That is so great to hear, LOL! I’m glad your family is enjoying the recipes so much. Tell the kids I said hello and thanks for following! 🙂

      Reply

  • Lena
    January 20, 2018

    It is soo good! I was baby sitting my nephews yesterday and I found a new recipe on your webpage I thought of making it for nephews!
    Also they loved it! ME TOOO!!!!

    THANK YOU! From my little 5 year old twins and me!!!!

    Reply

    • Natasha's Kitchen
      January 20, 2018

      You’re welcome Lena! I’m glad to hear the recipe is such a hit! Thanks for sharing your fantastic review!

      Reply

  • Tami
    January 20, 2018

    Wow they look Delish, Can’t wait to try them! 🙂 I’m sure I will be back to give this 5 stars.

    Reply

    • Natasha's Kitchen
      January 20, 2018

      I hope you love them Tami! Please do let me know what you think!

      Reply

  • Denae@MyWayGourmet
    January 20, 2018

    Looks so delicious! They’re even more irrisistable if you add bacon and chedder!

    Reply

    • Natasha's Kitchen
      January 20, 2018

      Great suggestion Denae! They really are fantastic!

      Reply

  • Tanya
    January 19, 2018

    Love your website😊 Did you try miso soup? Here in California you can order it at a lot of Chinese restaurants. Would love to get a good recipe for the soup.

    Reply

    • Natasha
      natashaskitchen
      January 20, 2018

      Hi Tanya, I have tried it and loved it but we don’t normally use tofu or seaweed in our cooking so I haven’t tried making it at home. I have thought about it in the past, but reconsidered when I learned how much salt is in a good tasting miso soup (it’s quite a bit!).

      Reply

  • Love from Munchkintime.com
    January 19, 2018

    WOW! I am drooling, I am such a potato lover! Love this recipe Natasha, pinning it away! 😀

    Reply

    • Natasha's Kitchen
      January 19, 2018

      It’s super easy and super good! I hope you try it! 🙂

      Reply

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