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Siri's Smashed Potatoes

Siri Daly's Smashed Potatoes
Siri Daly's Smashed PotatoesNathan Congleton / TODAY
Cook Time:
20 mins
Prep Time:
15 mins

Chef notes

I love any recipe that's easy to make in bulk, but even easier for your guests to individually grab for their plate, and these potatoes are just that. They are a cross between a baked potato and a French fry, with a ton of flavor and an incredible crunch. My neighbor Jen has made them famous in our area and they are a hit every single time!

Technique tip: Salting your potato water will add a deeper depth of flavor to your finished result, as well as help them crisp up more.

Swap option: If you don't have Parmesan, cheddar cheese would be delicious on these.


  • 2 pounds (about 2 dozen) baby potatoes
  • 1/4 cup extra virgin olive oil
  • 4 large cloves garlic, minced
  • 1 heaping tablespoon Parmesan, grated
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper



Preheat oven to 450°F.


Place washed potatoes in a large pot of salted water, covering by one inch. Bring to a boil, and then simmer for about 10 minutes, until potatoes are fork tender.


While potatoes are boiling, add olive oil, garlic, Parmesan, Italian seasoning, salt and pepper to a bowl and stir to combine.


Spray a large baking sheet with cooking oil. Place drained potatoes about an inch apart. Using a potato smasher (or a large fork), lightly smash each potato, breaking them open slightly.


Drizzle the oil mixture on each potato. Bake for 20 minutes, until crispy and golden.