Smashed Red Potatoes

Smashed Red Potatoes Recipe

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Meg Terhar Hill


I have made these both ways, fried and baked, last night I fried them and it took less time. On a funny but not so funny note, last night as I was sprinkling the cheese on top I got stung by a scorpion on the end of my toe, and cheese went everywhere. By the way I'm fine except my toe is numb and still hurts to touch it, but the potatoes were awesome!!!!


★★★★★ 1 vote

5 Min
30 Min


  • 4-8 medium
    new red potatoes
  • ·
    salt to taste
  • ·
    pepper to taste
  • 1-2
    green onions, minced
  • 1 pkg
    grated cheese, your choice, i used mexican mix
  • 3 Tbsp
    olive oil

How to Make Smashed Red Potatoes


  1. boil your potatoes with skins on, in some salted water for about 20 minutes until fork tender. I like to start these right after I put the main dish in the oven, timing is everything.
  2. next heat up a cast iron skillet on medium heat, or any skillet that they won't stick to the bottom and add your olive oil. Take the potatoes out of the water and dry off with a paper towel. Place on skillet and with a potato masher squish each potato just once to flatten, if you don't have a potato masher you could use a spatula I guess
  3. now season with salt and pepper, while they are browning, mince your green onions and set aside. when brown flip over and brown the other side, while that is browning add your cheese and green onions on top

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About Smashed Red Potatoes

Course/Dish: Potatoes
Other Tag: Quick & Easy

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