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Side dish • Savoury

Scott’s Smashed Potatoes

Scott deVeber, Habanero Consulting Inc.
Scott deVeber

Senior Digital Workplace Consultant

Fluffy on the inside yet incredibly crisp on the outside, smashed potatoes was one of my mom’s favourite recipes. She made this dish during the colder months of the year as it adds cozy warmth and hearty satisfaction to any meal. It’s a great substitute for traditional mashed potatoes and is easier to clean up as well!

Smashed Potatoes


  • 24 ounces Dutch yellow (or any variety) baby potatoes
  • 2 tablespoons olive oil (or melted butter)
  • 3 cloves garlic, pressed
  • 1 tablespoon fresh thyme leaves, chopped
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Preheat oven to 450°F. Lightly oil a baking sheet or coat with nonstick spray or parchment paper (easy cleanup!).

Step 2

In a large pot of boiling water, cook potatoes until tender, about 15 to 20 minutes; drain well.

Step 3

Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme.

Step 4

Place in the oven and bake for 18 to 20 minutes, or until golden brown and crisp.

Step 5

Serve immediately...yum!

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Photos are for inspiration only and do not represent the talents of the Habanero test kitchen. Some snap-happy Habs have shared personal photos of their creations below their recipe.