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Ultra-Crispy, Smash-Roasted Potatoes

Crazy crispy on the outside and fluffy on the inside, there’s a serious risk that only half of these will make it to the dinner table….

Makes 4 to 6 servings


  • 3 lbs. small potatoes
  • 4 Tbs olive oil
  • Salt& pepper
  • Finely chopped parsley, optional garnish


  1. Bring a pot of water to the boil. Cook potatoes until soft - small ones should take around 20 to 25 minutes..
  2. Preheat oven to 350F
  3. Drain the potatoes and let them dry in the colander for 5 minutes or so.
  4. Place on the tray then use the heal of your hand squish them, keeping them in one piece. Thin = crisper. More nubbly surface = better crunch!
  5. Leave on the tray to steam dry for 5 minutes or so - makes them crispier!
  6. Drizzle with olive oil (about 1/4 tsp on each). Sprinkle with salt and pepper.
  7. Bake for 40 minutes or until deep golden and crispy. Do not flip!
  8. Serve hot, sprinkled with parsley if desired

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