Pioneer Woman Smashed Potatoes Recipe

Pioneer Woman Smashed Potatoes recipe (famously known as “Crash Hot Potatoes”) changes the potato game entirely. Instead of choosing between boiled or roasted potatoes, Ree Drummond combines both methods to create the ultimate texture. Whole baby potatoes are boiled until tender, then “crashed” or smashed flat on a baking sheet, drenched in olive oil and herbs, and roasted at high heat. The result is a potato that is incredibly crispy and jagged on the outside, yet soft, fluffy, and creamy on the inside. It is rustic, messy, and infinitely better than a standard baked potato.

Try more Recipes:

• Pioneer Woman Taco Seasoning
• Pioneer Woman Twice Baked Potatoes
• Pioneer Woman Tomato Pie

💛Why You Will Love This Smashed Potatoes Recipe:

• The Texture Contrast: You get the best of both worlds: the fluffy interior of a mashed potato and the crunchy, golden edges of a French fry.
• Simple Ingredients: It requires only potatoes, oil, salt, and herbs.
• Fun to Make: The “smashing” step is surprisingly therapeutic and great for getting kids involved in the kitchen.
• Forgiving: Unlike a soufflé or a delicate pastry, these potatoes are meant to look rustic and uneven. The messier they are, the crispier the edges get.
• High Surface Area: Smashing the potato increases the surface area, meaning more room for olive oil and salt to cling to.

🥔Pioneer Woman Smashed Potatoes Ingredients

• 12 to 15 small round potatoes (New potatoes, Baby Yukon Gold, or Red potatoes work best)
• 3 tbsp olive oil (plus extra for the pan)
• 1 tbsp kosher salt (for boiling water)
• 1 tsp kosher salt (for sprinkling)
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh rosemary, chopped (or fresh thyme)
• Optional: Grated Parmesan cheese or bacon bits for topping

🍟How To Make Pioneer Woman Smashed Potatoes

1. Boil the Potatoes: Bring a large pot of water to a boil. Add the tablespoon of salt. Add the potatoes and cook them until they are fork-tender, usually 15 to 20 minutes.
   • Test: You should be able to pierce them easily with a fork without them falling apart completely.
2. Preheat: While potatoes boil, preheat your oven to 450°F (230°C). This high heat is essential for crisping.
3. Prep the Pan: Drizzle a generous amount of olive oil onto a large baking sheet.
4. Drain: When the potatoes are done, drain them in a colander and let them sit for 5 minutes to steam dry.
5. Smash: Place the potatoes on the oiled baking sheet, leaving plenty of space between them. Using a potato masher, the bottom of a glass, or a fork, gently press down on each potato until it is flattened but still holds together in one piece.
6. Season: Drizzle the tops of the smashed potatoes generously with more olive oil. Sprinkle evenly with the kosher salt, black pepper, and chopped rosemary.
7. Bake: Place the pan in the hot oven. Bake for 20 to 25 minutes.
   • Check: The potatoes should be deep golden brown and the thin edges should be very crispy.
8. Serve: Remove from the oven and serve immediately while sizzling hot.

💭Recipe Tips

• Don’t Over-Boil: If you boil the potatoes until they are mushy, they will disintegrate into mashed potatoes when you try to smash them. They need to be just tender.
• Use Enough Oil: Do not be shy with the olive oil. The oil essentially fries the bottom and edges of the potato on the baking sheet. If they look dry, drizzle more.
• Potato Size: Stick to small “baby” potatoes. Large baking potatoes are too big to smash properly and won’t get crispy enough.
• Space Them Out: If the potatoes are touching on the pan, they will steam each other instead of roasting. Use two pans if necessary.

🍖What To Serve With Smashed Potatoes?

These crispy salty Smashed Potatoes are the ultimate versatile side dish that pairs with almost anything. They are robust enough to stand up to a Grilled Ribeye Steak or Roast Beef, yet simple enough to serve alongside a Whole Roasted Chicken. For a comfort food dinner, serve them with Meatloaf, or elevate a weekend brunch by serving them with Fried Eggs and Bacon instead of hash browns.

🥶How To Store Leftovers Smashed Potatoes?

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
• Freeze: These do not freeze well. The texture becomes grainy and soggy upon thawing. It is best to eat them fresh.

🔥How To Reheat Leftovers Smashed Potatoes?

Important Rule (The “Soggy Potato” Warning): Do not use the microwave to reheat these. The microwave works by vibrating water molecules, which will steam the potato from the inside out. You must use dry heat (oven or air fryer) to drive off the moisture and restore the crunch.

• Oven / Air Fryer (Mandatory): Place the potatoes back on a baking sheet in a 400°F (200°C) oven or air fryer for 5 to 8 minutes until sizzling.

❓FAQs

Try more Recipes:

• Pioneer Woman Taco Seasoning
• Pioneer Woman Twice Baked Potatoes
• Pioneer Woman Tomato Pie

📊Smashed Potatoes Nutrition Facts

Serving Size: 3 small potatoes

• Calories: 220 kcal
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrate: 30g
• Dietary Fiber: 3g
• Sugars: 1g
• Protein: 3g

Pioneer Woman Smashed Potatoes Recipe

Recipe by Imen DridiCourse: Sides, Dinner, Lunch, BrunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

45

minutes

Calories

220

kcal

Pioneer Woman’s Smashed Potatoes (famously known as “Crash Hot Potatoes”) are the ultimate hybrid side dish. By boiling whole baby potatoes until tender and then smashing them flat before roasting, you create a texture that neither mashed nor baked potatoes can achieve alone. They feature jagged, golden-brown edges that shatter like chips, surrounding a center that remains fluffy and creamy. Doused in olive oil and rosemary, they are rustic, messy, and addictive.

Ingredients

• 12 to 15 small round potatoes (New potatoes, Baby Yukon Gold, or Red potatoes work best)

• 3 tbsp olive oil (plus extra for the pan)

• 1 tbsp kosher salt (for boiling water)

• 1 tsp kosher salt (for sprinkling)

• 1/2 tsp freshly ground black pepper

• 1 tbsp fresh rosemary, chopped (or fresh thyme)

• Optional: Grated Parmesan cheese or bacon bits for topping

Directions

• Boil the Potatoes: Bring a large pot of water to a boil. Add the tablespoon of salt. Add the potatoes and cook them until they are fork-tender, usually 15 to 20 minutes.
  Test: You should be able to pierce them easily with a fork without them falling apart completely.
• Preheat: While potatoes boil, preheat your oven to 450°F (230°C). This high heat is essential for crisping.
• Prep the Pan: Drizzle a generous amount of olive oil onto a large baking sheet.
• Drain: When the potatoes are done, drain them in a colander and let them sit for 5 minutes to steam dry.
• Smash: Place the potatoes on the oiled baking sheet, leaving plenty of space between them. Using a potato masher, the bottom of a glass, or a fork, gently press down on each potato until it is flattened but still holds together in one piece.
• Season: Drizzle the tops of the smashed potatoes generously with more olive oil. Sprinkle evenly with the kosher salt, black pepper, and chopped rosemary.
• Bake: Place the pan in the hot oven. Bake for 20 to 25 minutes.
  Check: The potatoes should be deep golden brown and the thin edges should be very crispy.
• Serve: Remove from the oven and serve immediately while sizzling hot.

Notes

• Don’t Over-Boil: If you boil the potatoes until they are mushy, they will disintegrate into mashed potatoes when you try to smash them. They need to be just tender.
  Use Enough Oil: Do not be shy with the olive oil. The oil essentially fries the bottom and edges of the potato on the baking sheet. If they look dry, drizzle more.
  Potato Size: Stick to small “baby” potatoes. Large baking potatoes are too big to smash properly and won’t get crispy enough.
  Space Them Out: If the potatoes are touching on the pan, they will steam each other instead of roasting. Use two pans if necessary.