Smashed Potatoes


This is not an original recipe at all but I’ve been seeing one version or another all over Pinterest for a while now and decided to give it a try.  Holy Moly…it’s a little extra work but SO worth it.  YOU GUYS!!  I made a giant batch of these for dinner the other night, and lemme tell ya…sure, they’re good on their own.  But they’re good with ketchup and mayo, too.  They’re good topped with cheese.  They’re good with runny eggs and bacon.  Hell, they’re even good dipped in coffee.  

You see, when you get ’em all soft and smash em down, then let them crisp up in the oven with a wee bit of oil, they get all crisp around the edges, but still ooey gooey and sweet and soft inside.  The natural sugars of the sweet potato caramelizes ..and you’ve got like…a little sweet potato beignet.

To the Internet Angel who made this viral on Pinterest for all to see…I owe you a little piece of my soul.


Smashed Potatoes
Prep time:
Cook time:
Total time:
Serves: 4
  • 2 Large Sweet Potatoes or Yams (either works very well)
  • 2 T Olive Oil
  • Salt and Pepper to taste
  1. Bring a large pot of water to a rolling boil.
  2. While you’re waiting for the water to boil, slice your potatoes about 1-inch thick.
  3. Add the potatoes to the water and boil for 15 minutes, or until they’re soft (but not mush!).
  4. Remove the potatoes to a greased baking sheet.
  5. With a spoon or the heel of your hand, smash each one down slightly. If they fall apart, just scrunch them back together.
  6. Brush each piece with olive oil and sprinkle with salt and pepper.
  7. Bake at 425 degrees for 15-20 minutes, or until crisp around the edges.


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2 thoughts on “Smashed Potatoes

  1. Jen

    I just made these for lunch, and they were so delicious! I’d never seen them around the interwebs before, so thanks.

    Did you decide to take down primal competitor? That’s where I first started reading you, and I noticed now it’s just gone. Are you still going to post about that stuff? I loved reading about your adventures, but I’ll just have to read here now :)

    1. tgipaleo Post author

      Glad you liked them! And yes, I did…had some issues with the site and wanted to focus more on this one anyhow. Don’t worry, I’ll be discussing that stuff here and on the TGIP Facebook page!


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