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Smashed crispy potatoes

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Adjust Servings:
Whole Potatoes
Seasoning Herbmare

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Smashed crispy potatoes


    This is a good way of using of potatoes when they are in abundance, So crispy and scrumptious.

    • 45
    • Serves 4
    • Medium






    In a large saucepan bring the potatoes to boil until soft. Drain the leftover water and set aside. On a baking tray begin to smash the potatoes using a masher utensil.


    Rub some coconut oil on the potatoes and season with salt and pepper. Bake in the oven for 20-25 minutes on 180³C or until golden and crispy. When done bring out of the oven and season with herbmare. Serve hot as a side meal.


    My name is Angie, and welcome to my Blog! I love to cook and stay healthy and want to share that passion with you. Here you will find many delicious and healthy options recipes that are mainly plant-based and easy to make for everyone on many occasions.

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    3 Comments Hide Comments

    Oh Yum!

    My Mom used to make something similar – but she’d fry off left over mashed potatoes. This looks much healthier as they’re baked rather than fried in butter, and still have the skins for the nutrients.

    I’ve never considered using coconut oil with potatoes though – my go to is olive oil or butter. I know coconut oil has a higher smoking temperature though, and additional health benefits – but does the flavour enhance the dish too?

    Cheers, Lisa


    I LOVE potatoes and especially on Sundays when we make our Sunday roast. I am going to share this article with my friends, especially my chef friends as I think they could learn a lot from you.

    Thank you for sharing such an interesting and mouth watering article and keep up the amazing work.

    All the best,


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