Tested till perfect Roasted Smashed Potatoes
Roasted Smashed Potatoes
Photography by Jeff Coulson/TC Media

Roasted Smashed Potatoes

Everyone loves a good roasted potato, and this recipe does not disappoint. Boiling them ahead saves time the next day. Use the bottom of a skillet to gently flatten several potatoes at a time. These potatoes are just as delicious whole, so if you're looking for something more traditional, omit the flattening step. 

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: October 2012

Recipe4 out of 5 based on 31 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 45 minutes
  • Portion size 10 to 12


  • 3 lb 3lbsmall (1-1/4 to 1-1/2 inches/3 to 4 cm) yellow potatoes or white potatoes, scrubbed
  • 1/4 cup 1/4cupolive oil
  • 1 tsp 1tspchopped fresh rosemary
  • 1 1clove garliccloves of garlic, pressed or grated
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
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In large pot of boiling salted water, cook potatoes until tender, about 12 minutes. Drain and let cool slightly. (Make-ahead: Cover and refrigerate for up to 24 hours; add 15 minutes to baking time.)

Gently flatten potatoes just until split. Combine oil, rosemary, garlic, salt and pepper; brush over both sides of potatoes.

Bake on foil-lined baking sheet in 400°F (200°C) oven, turning potatoes halfway through, until crisp and warmed through, about 30 minutes.

Nutritional Information Per each of 12 servings: about

cal 121 pro 2g total fat 5g sat. fat 1g
carb 19g dietary fibre 2g sugar 1g chol 0mg
sodium 323mg potassium 361mg

% RDI:

calcium 1 iron 6 vit C 20 folate 4
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