Grilled Smashed Potatoes

Although it may seem as if I let out some aggression and threw tonight's dinner against a wall, in actuality, these rustic potatoes are a new and innovative spin on America's favorite side dish. Usually potatoes are baked, fried, boiled, mashed, smashed or swimming in a pool of butter and cheese. While each method yields a tasty side dish, especially the latter - have you ever tried boiling, smashing, and baking a potato? The end result is a healthy starch, crispy and chewy on the outside and soft in the middle. A new spin on your favorite spud :)

Crash Hot Potatoes

Adapted from By Cristina Ceccatelli Cook
4 servings


  • 9 whole New Potatoes (or Other Small Round Potatoes)
  • 2 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. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

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, 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 on upper third or second rack from top and bake for 20-25 minutes until golden brown. Then sprinkle Parmesan right when they come out of oven. If you want to a add a good helping of your favorite cheese either add them in the last few minutes of cooking or pop them under the broiler but watch them carefully so they don't burn.