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+ servings
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5 from 2 ratings

Red Smashed Potatoes

These crispy red smashed potatoes are brushed with olive oil and seasoned with my grandmother's spice mixture. They are baked to golden perfection and topped with a sprinkling of Asiago cheese and fresh Thyme. 


  • 24 red potatoes, scrubbed clean
  • 4 tablespoons olive oil
  • ½ cup shredded asiago, optional

Seasoning Mix

  • 1 teaspoons Kosher salt
  • 1 teaspoons rosemary
  • ¾ teaspoons oregano
  • ¾ teaspoons thyme
  • ¾ teaspoons sage
  • 1/8 teaspoon pepper
  • 1/8 teaspoons nutmeg


  • Place the potatoes in a large pot of cold water. Bring the potatoes to a boil and stir in 1 teaspoon of salt for each quart of water. Boil for 20 minutes, or until fork tender. Drain.
  • Preheat oven to 450 degrees.
  • Drizzle 1 Tablespoon of olive oil onto the bottom of 2 baking sheets and use a pastry brush (or paper towel) to spread it evenly.
  • Create 4 rows of 3 potatoes and use a potato masher to push them down onto the pan. Use the pastry brush to brush remaining 2 Tablespoons of oil over each potato, then sprinkle with seasoning.
  • Bake for 15 minutes. Remove from the oven and sprinkle the tops with Asiago if desired. Bake for 5 more minutes. Remove from the oven, and serve on their own or with sour cream!


Redmond Real Salt is my salt of choice in this recipe and makes a *huge* difference over regular table salt.


Calories: 173kcal, Carbohydrates: 34g, Protein: 4g, Fat: 2g, Cholesterol: 1mg, Sodium: 168mg, Potassium: 971mg, Fiber: 3g, Sugar: 2g, Vitamin A: 35IU, Vitamin C: 18.4mg, Calcium: 47mg, Iron: 1.6mg