Smashed Potatoes (3 ways)

Smashed Potatoes (3 ways)

If you haven’t tried this super easy potato dish, you’re in for a treat.  These crispy yet soft potatoes just might become your new favorite way to cook potatoes.

Not only are these delicious, but they are also budget-friendly and endlessly versatile.  Master the basics and the sky is the limit for creating your own favorite topping combinations!


– 6-8 Medium Sized Potatoes (or you can use 12-14 small potatoes for bite-sized servings)

– 2 Tbl olive oil

– 1 tsp salt

– 1 tsp Asofoetida (hing)

– 1 Tbl cumin powder

– Salt/Pepper to taste


1. Cook Potatoes: Bring a pot of water to a boil, add salt.  Cook potatoes until soft (this will take 15-25 minutes, depending on the size of your potatoes).

2. Preheat Oven: While your potatoes are cooking – preheat your oven to 400℉/200℃

3. Cool: Drain the potatoes and let them cool for about 5-6 minutes to allow some of the steam to evaporate.

4. Smash: Place the potatoes on a parchment-lined baking tray and carefully smash each one with a large fork or potato masher until they are about ½ inch thick.  Thinner smashed potatoes will be crispier, while thicker smashed potatoes will be fluffier inside.

5. Drizzle: Drizzle with olive oil, onion powder, garlic powder, and a pinch of salt and pepper.

6. Bake: Bake for 45 – 55 minutes or until they are deep golden and crispy.  Smaller potatoes will crisp up faster than the larger ones.


Now, I promised this recipe was versatile and to show you 3 different ways to enjoy.  There is no limit to the different ways you can create variety with this dish.  Adding beans makes it more of a meal or sprinkle with some salt/vinegar for a tasty appetizer:

Salt & Vinegar Smashed Potatoes

Sprinkle your smashed potatoes with vinegar as soon as they come out of the oven.

Tex-Mex Smashed Potatoes

Add a sprinkle of chili powder and paprika to your potatoes before baking.  When they come out of the oven, top with chopped black beans, salsa, and guacamole. 

Italian Smashed Potatoes

Top your smashed potatoes with marinara, kalamata olives, and a sprinkle of plant-based cheese for a fun Italian twist. 

Recipe Tips:

– Allowing your potatoes to cool before smashing will help them to get crispier in the oven when you bake them. 

– You can make these with any kind of potato (even sweet potatoes!) try a few different varieties and see which textures/flavors you like best. 

Picture of Paul Turner

Paul Turner

Paul Turner co-founded Food for Life Global in 1995. He is a former monk, a veteran of the World Bank, entrepreneur, holistic life coach, vegan chef, and author of 6 books, including, FOOD YOGA, 7 maxims for soul happiness.

MR. Turner has traveled to 72 countries over the last 35 years helping to establish Food for Life projects, train volunteers, and document their success.

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