Recipe courtesy of Shaye Elliott

Crispy Smooshed Potatoes

  • Level: Easy
  • Total: 1 hr
  • Active: 15 min
  • Yield: 8 servings
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4 pounds mixed new potatoes (about golf-ball size)

Sea salt and fresh ground black pepper 

Olive oil

1 tablespoon butter, melted, optional

Serving suggestions: Roasted Garlic Aioli (recipe follows) or sour cream and fresh herbs

Roasted Garlic Aioli:

4 egg yolks

3 cloves roasted garlic 

1 tablespoon lemon juice 

1 tablespoon Dijon mustard 

2 teaspoons paprika 

2 teaspoons sea salt 

1 1/2 cups light olive oil 


  1. Preheat the oven to 400 degrees F.
  2. Add the potatoes to a large pot of heavily salted water (about 1/4 cup salt) and bring to a boil. Reduce to a simmer and cook until a fork slides easily into a potato, about 15 minutes. Drain.
  3. Generously oil a baking sheet with about 1/4 cup oil, making sure to cover the whole sheet. Arrange the potatoes on the baking sheet and gently smoosh them with a potato masher or cup -- not so much that it breaks the bottom skin or crumbles the potatoes, just enough to break open the top.
  4. Drizzle each potato with olive oil or a tablespoon of melted butter, if you prefer. Season generously with salt and pepper.
  5. Bake until golden brown, about 30 minutes.
  6. Serve with roasted garlic aioli or a bit of sour cream and fresh herbs.

Roasted Garlic Aioli:

  1. Combine the egg yolks, roasted garlic, lemon juice, mustard, paprika and salt in a blender. Blend on high to emulsify. With the motor running, slowly drizzle in the olive oil; the mixture will lighten and become thick and smooth. Taste and adjust the seasoning as needed.
  2. Serve right away, or refrigerate for up to 1 day.
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