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.
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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!
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
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.
- Boil potatoes in a pot of water with 2 tsp salt. Simmer 20-30 minutes (depending on the thickness of potatoes), until tender.
- 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.
- 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.
- 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.
- Sprinkle parmesan on potatoes and broil 2 to 3 min to melt the cheese.
Garnish with finely chopped fresh parsley and serve warm.
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:
- Cucumber Tomato Salad – so fresh and you’ll love the dressing
- Caesar Salad – or any fresh green salad really
- Avocado Corn Salad – always a crowd-pleasing salad
- Corn on the Cob – our go-to method for boiled corn
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:
- Creamy Mashed Potatoes – our most decadent potatoes
- Potato Soup – creamy and comforting
- Breakfast Potatoes – we love serving these to company
- Oven Roasted Baby Red Potatoes – an easy, excellent side
- Baked Potato Wedges – with parmesan cheese
Smashed Potatoes Recipe (VIDEO)
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
- 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).
- Meanwhile preheat the oven to 450˚F. Transfer drained potatoes to a lined rimmed baking sheet, spacing them evenly.
- 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.
- 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.
- 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.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I usually only make a few for my husband and I so I microwave the potatoes. Melt butter, add fresh garlic, salt pepper and parsley. Baste the potatoes with this and sprinkle parm cheese when done sooooo good
I’m making this tomorrow to go with our Easter dinner. I googled the recipes, added “Natasha” to the search, and I know from experience with your recipes that these will be great. ps, I haven’t seen your show on FB for awhile, hope you’re still producing the show.
Hi Harold! I’m glad that you trust my recipes! Thank you.
We are still making recipes and posting new videos. Keep “liking” my posts on Facebook and you’ll see more and more in your newsfeed. 🙂
I made these tonight but added some rosemary. Served them with meatloaf, horseradish-ranch dipping sauce, and salad. Delicious! Thank you Natasha 😋
So glad you loved the recipe, thank you!
Natasha: You sound like me, laughing at my own jokes! I made a smaller version of this recipe just for me. They were delicious with no leftovers.
Yes, LOL just having fun! Glad you enjoyed this recipe, Sylvia.
Hi Natasha, I love all your recipes! I’ve made so many!! I love these potatoes and have made them several times. I just got a new oven with airfry and was wondering if the setting would be ok to use and if so what temperature and time. I also add some truffle and the end. So good!!
Hi Debbie, I haven’t tried it that way but one of our readers shared this comment “These come out extra crispy cooking them in the air fryer for 15-20 minutes turning half way through” Hope that helps.
I can’t wait to make these. What would be good to serve these with?
Hi Kathy! We have a section on that in the recipe. See this section here: “How to Serve Smashed Potatoes?” I hope that helps!
I saw that. What I meant was what type of meat would go well with these? Chicken, pork, fish? Thanks. I’m going to be making them tomorrow.
No worries, these go great with all of those! We personally love it as a side to steak or chicken dish!
i make these to go with steak in fact making today for sunday dinner, we love the crispy edges yet creamy inside! so good!
That’s a perfect combo, enjoy!
I tried this and paired it with baked chicken legs😋 really great recipe. I have tried several of your other recipes and they have never disappointed please Continue to send the great recipes🤗
So glad you enjoy my recipes. Thank you for the review, Stephanie!
I’ve made these several times and me being lazy I modified just a bit. I microwaved the potatoes until softened and put in skillet with a little butter and smashed with seasonings and cooked until crisp. I also cooked them the same way and placed them on my black stone grill with a little butter. Everyone loved them and wanted the recipe. Thank you for your great recipes. You’re the best!
Thank you for sharing, Ann! So glad it was enjoyed.
Can’t wait to make these! IF there are any leftovers, how do you reheat them?
Hi Mary, you can reheat them to crisp them up in the oven. I hope you love this recipe!
I want to make these. But my red potatoes are big. Can I cut in half and do it that way, to make them smaller. I would put cut side down when I smash unless you think other way would be better.
Hi Matt, I have only made these will smaller potatoes. I imagine the texture will be softer if cut. You can try cooking the larger potatoes longer and seeing if those will still smash the same way. I hope you love this recipe!
I like to use the small Yukon gold potatoes. Since its just my husband and I, I microwave the potatoes instead of boiling them. Then I smash them, add the toppings and put them in the oven. So much quicker!
Thank you so much for sharing that with us, Deb! I’m so glad you both enjoyed it!
Made these tonight, soooo good! Definitely will be making again. Thank you!
Go for it! I’m happy that you enjoyed the smashed potatoes.
what is the white sheet that you put in the baking pan, and then you put the potatoes on?
Hi Barbara, it’s a silpat pan liner. We have it linked in the recipe.
Yumsters! The whole family loves these.
Thanks to your readers who recommended cooling off the potatoes before smashing them, this was a very helpful tip
Thanks for sharing that with us, Monical. Great to hear that they loved this recipe!
These were delicious and so easy to make. My store had a bag of gold, red and purple mini potatoes and they came out so colorful! My favorite is the crispy part of parmesan cheese which you won’t get unless you use fresh parmesan cheese.
That’s just awesome! Thank you for sharing your wonderful review, Yuri!
Your recipes are all GREAT!! I made these with 2 exceptions, 1. After boiling when you drain the potatoes, refrigerate for 3-4 hours, it will set the potatoes for smashing was it easier, and 2. These come out extra crispy cooking them in the air fryer for 15-20 minutes turning half way tthrough
A restaurant we go to hav me those tips and yum
Please keep providing us with delicious recipes you are my go to source when looking for a different twist on something new to try. Than you lots!!!
Hello Andy, thank you for your good comments and suggestions. We appreciate it!
Made these on vacation for our family dinner they were amazing everyone loved them!
Great to hear that it was a hit, Clara!
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
That’s so great! It sounds like you have a new favorite!
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!
Thanks for your great feedback and tip, Cindy. That’s awesome!
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
Sounds good, Dee. I hope they will enjoy this recipe too!
These are delicious! Thank you for all the wonderful recipes.
You’re welcome, Paola! I’m so glad you enjoyed it!
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
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.
What may I use ,instead of Garlic Salt ,to achieve the crunchy texture?
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.
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
Wow! That sounds like the perfect Easter Dinner! Thank you so much for sharing that with me.
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?
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.
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
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.
I made the smashed potatoes for the family last night it was a hit with everyone. Thanks so much.
Glad to hear that, Jim. Thank you for sharing that with us!
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!!!
I’m so happy to hear that, Karen! Thank you for your wonderful review.
I bet these would be great with real bacon bits with a side of sour cream, YUM!!
Yum! Thank you so much for sharing that with me.
I would love to see you make raspberry chicken breasts!
Thanks for your suggestion!
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
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.
Can’t wait to try this recipe these Taters look absolutely
Delicious MMmmmmmmgood
I hope you try this recipe soon, Vinnie!
I tried this recipe and it was amazing, thanks for sharing!
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.
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.
Hi Susan, thank you so much for that suggestion! I am adding it to our list.
You are the best! Enjoy so much all of your recipes.
My favorite recipe for smashed potatoes. I think you need a little bit more oil but everything else is perfect – crispy and really good!
Thank you, Kristine! I’m happy that you liked this recipe.
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!
Yum – that sounds so good with everything bagel seasoning! Thank you for sharing that with us!
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!
Yay, so great to hear that. I’m glad that you loved this recipe, Jamie!
Great side dish! My family loved it and I will be making it again for sure!
I’m so happy to hear that, Irene! Thank you for that wonderful review!
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!
I’m happy you enjoyed this recipe, Dianne! They don’t have to be super pretty! Its the flavor that matters 😉
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.
Thank you so much for sharing that with us Paula, I think it may need slightly more time as you said.
used instant pot to “boil” prior to baking and the results were perfect!
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
Great idea! Thank you for sharing that!
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.
Hi Connie, I’m so happy you enjoyed this recipe! Thank you for this wonderful review!
Thanks for sharing
You’re welcome!
Hi Natasha! I tried these and they were awesome…everyone in my family loved it
That’s just awesome! I love it when the entire family enjoys the meal!
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.
Sounds like you found a new favorite Katie! That’s so great! Thank you for sharing that awesome review with me!
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
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!
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.
Thank you Simone! Thank you for that suggestion! I will add that to my list!
Hello from Romania! I love your recipes.
I’m so inspired and happy to hear that!
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.
Great to hear that you love it! I hope you enjoy every recipe that you will try.
Really good. Wow. But Adding a bit off bacon on top makes it even better. Juicer
Yum! Great idea! Thank you for that wonderful review.
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
Thank you for your suggestion, have you already tried my Air Fryer Chicken Wings recipe?
They went over at the Fire House, could have used another 5 lbs. Thanks.
You’re welcome! I’m glad you enjoyed that!
Tried these potatoes tonight and loved them with grilled steaks and creamed peas and carrots, can’t wait to serve them to company.
I can’t for you to have them taste this too. I hope they all love it!
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 ?
Hi Frank, that is the method we used here but I think it will work fine both ways.
Can I use regular foil to line the pan
Hi Patty, foil should work – it just tends to stick more so you might spray it with cooking spray to help with that.
These look very good I will be trying
Go for it, Gwen. Hope you love it!
Facile et très bon !!!!
I’m so glad you liked that!
Can I use bigger potatoes and cut into quarters for the smashed potato recipe?
Hi Reina, it’s do-able but not ideal since they won’t smash very pretty with part of the skin missing.
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!
I’m so happy to hear that! Thank you for sharing your great review!
Such a fun way to make potatoes! Turns out great every time.
I’m so glad you enjoyed it!
Natasha, can you please share the link for the pot you used to cook the potatoes in? Thank you, Linda
Hi Linda, We used this Le Creuset Cast Iron (French) Dutch Oven here. I hope that helps.
These potatoes are the best! Easy to make, simple ingredients, this ones a keeper 🙂 Thanks Natasha!
That’s so great! It sounds like you have a new favorite, Colleen!
How about some rhubarb recipes for spring, especially low calorie
Thank you for that suggestion, Lillian!
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!
You’re welcome! I’m so happy you enjoyed it Sherry!
I made these tonight to go with dinner and they were so good! Nice and crunchy on the outside! Will be making these again!
That’s wonderful Debbie! Thank you for that great review!
Served this with baked rosemary and lemon chicken and was a great side dish
I’m so glad you enjoyed it!
Made some today, my family liked it lots! Thank you 🙂
That’s so great! Sounds like you found a new favorite, Nina! 🙂
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! 🙂
That’s so great! It sounds like you have a new favorite!
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.
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 🙂
Can’t wait to try something new and different with potatoes!
I’d love to hear how you like this one!
Can I cook these in my air-fryer oven?
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!
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.
Great suggestion, Ken! Thank you for sharing that with us!
Ca-n i use corn oil instead of Olive oil?
Hi Natasha, any high heat cooking oil will work.
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?
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!
Can you add different/extra cheese to these potatoes? I was thinking cheddar and serve with ranch.
I bet that would work Melissa. If you experiment, let me know how you liked the recipe.
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!!
I’m glad to hear how much you enjoy this simple recipe. Thanks for sharing your fantastic review with other readers Kathy!
Can you please tell me the brand of olive oil you use, I don’t like the flavor of the ones I have bought.
Hi Kathy, we use an extra LIGHT (not extra virgin) olive oil from Costco by Bel Olio
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.
My pleasure Kathy, glad I can help! 🙂
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.
I’m glad to hear the recipe is a HIT! Thanks for sharing your great review!
You are amazing! And the recipe too 🙂 Thanks!
My pleasure Cristian, I’m glad you love the recipe! 🙂
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?
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.
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?
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.
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!
You’re welcome Lauren! Please let me know how they turn out!
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
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!
Looking for an easy recipe for the barbeque pork you get at chinese restaurants. Do you have one?
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 🙂
Yum! They came out great. I didn’t have Parmesan cheese so I used mozzarella and it came out great!! ❤️🥔
I’m glad you love the recipe! Thanks for sharing your excellent review!
Thank you for recipe made them for potatoe bar contest .won first prize
You’re welcome Dan! I’m glad to hear the recipe was such a hit, good job! Thanks so much for sharing!
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.
I’m glad you find that helpful Sandra! 🙂
Made these potatoes last night,and my family absolutely loved them! Thanks Natasha for sharing your recipes
My pleasure Dennis! I’m happy to hear that everyone enjoys the recipe. Thanks for sharing your great review!
Everyone loved these potatoes! Thank you for another great recipe
You’re welcome! I’m so happy you enjoyed it Natalya!
We made your smashed potatoes tonight, so delicious!!! Love your recipes and videos 😋
I’m glad the recipe is a hit! Thanks for following and sharing your great review Lynn!
These were wonderful and full of flavor. My picky daughter loved them. The only problem was I didn’t make enough.
I’m so glad to hear that! Thanks for sharing your great review!
when is your next recipe coming???
Today!!
Super easy and super delicious!!🤤
I’m glad you love it Yamile! Thanks for sharing your great review!
Made them tonight and it’s a hit with my family!!!! Thank you!! 🤤
You’re welcome! I’m glad to hear the recipe is a hit. Thanks for sharing!
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.
I’m glad to hear everyone enjoys the recipe! Thanks for sharing your great review with other readers!
They turned out yummy for dinner👍🏻 Quick and easy recipe!
My toddler age kiddos loved them too👌🏻
I’m glad to hear the whole family enjoys the recipe. Thanks for sharing your great review Tatyana!
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?
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.
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.
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! 🙂
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!!!!
You’re welcome Lena! I’m glad to hear the recipe is such a hit! Thanks for sharing your fantastic review!
Wow they look Delish, Can’t wait to try them! 🙂 I’m sure I will be back to give this 5 stars.
I hope you love them Tami! Please do let me know what you think!
Looks so delicious! They’re even more irrisistable if you add bacon and chedder!
Great suggestion Denae! They really are fantastic!
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.
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!).
WOW! I am drooling, I am such a potato lover! Love this recipe Natasha, pinning it away! 😀
It’s super easy and super good! I hope you try it! 🙂