Crispy Smashed Red Skins 3

Adorable.  Not a word I normally use to describe vegetables but these little guys are just so cute!  One of my boys is home feeling under the weather today so an easy side that won’t take much time away from our watching tv and resting together is a good thing.  Instead of mashed potatoes, so predictable, I am going to smash them and crisp them, yum.

Start by giving the potatoes a bath then straining them.  Get a pot of water going to a boil.


When it’s boiling you want to reduce the heat so the water is at a simmer, add the cute little red skins.  Let hem cook until fork tender but not mushy. Strain them and let them start cooling down while you get ready to squish them.  You will need to prepare an appropriate number of cookie trays.  First lay down aluminum foil and top that with parchment paper.

imageThen get two clean kitchen towels and lay them on the he counter.  Take a potato and sandwich it in between the towels and press down gently with your palm.

imageLay the squished potatoes on the lined trays in a single layer and let the. Cool to room temperature.


Preheat the oven to 450 degrees.  Drizzle oil on the potatoes and sprinkle with salt and any other spices or fresh herbs that sound good with your meal. Make sure you get some oil under the potato for the other side to crisp up as well.   Bake them 15 minutes then flip them with a spatula and bake an additional 15 minutes.



PS:  For everything you need to know on mashing potatoes, click on our friend Olivia Rose’s website My King Cook!  

About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

Leave a comment

Your email address will not be published. Required fields are marked *

3 thoughts on “Crispy Smashed Red Skins

  • Kathleen Spaeth

    Sarah, I just Love this Cute Recipe for Smashed Red Potatoes. Might I suggest that you sprinkle a little grated cheese, I always like to use an Asiago/Mozzarella/Parmesan Mix, on the Potatoes prior to the second flip. Also I am wondering how some of the Fresh (and very delicious) Crumbed Ricotta Cheese, that we received in our last Winter CSA Share, would melt and taste on these Potatoes? I must try that this weekend. I hope your Son is feeling better? A Recipe for a Comfort Food always makes me feel better.