Paleo & Whole30 Smashed Potatoes

  • Author: Natalie
  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45 minutes
  • Yield: 4 1x


2 pounds small potatoes, about 1.25″ diameter is best (any variety too! red, white, yukon gold, purple)

3 tablespoons olive oil

salt + pepper

Kitchen Equipment Needed:

Rimmed baking sheet

Parchment paper or aluminum foil

Large pot


Drinking glass to smash the potatoes

Pastry brush


Preheat oven to 450ºF. Line a rimmed baking sheet with parchment paper or aluminum foil (for easy clean up).

Bring a large pot of water to boil. Boil potatoes until a fork can easily be inserted and removed, about 10-15 minutes. Drain the potatoes in the colander, and allow to cool in the colander for 1-2 minutes.

Transfer the potatoes to the rimmed baking sheet. Use the back of a drinking glass to gently smash the potatoes until about 3/8″ thick, trying to keep the potatoes in one piece. Drizzle the potatoes with olive oil, and use a pastry brush to spread the olive oil over all parts of the smashed potato. Season with salt + pepper.

Roast the smashed potatoes until crispy and golden brown, about 20-30 minutes. Serve warm.