Siri Daly's Smashed Potatoes
Siri Daly's Smashed Potatoes
Nathan Congleton / TODAY
print recipe
-1 (0 rated)
Cook time:
Prep time:

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


1. Preheat oven to 450°F.

2. 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.

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

4. 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.

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

Related video

Closed Captioning
apply | reset x

Slow cooker pulled pork, crunchy coleslaw: Carson and Siri Daly get cooking

Play Video - 4:37