Cooking with 4-H: Crispy Smashed Potatoes


We’ve partnered with 4-H to bring the fun of 4-H to your home.

Getting dinner on the table during a busy week is a challenge, but these crispy smashed potatoes are a quick and easy way to go from pan to plate in less than 30 minutes.

(Serves 6)

Recipe courtesy of Catherine McCord and 4-H Fresh Chefs Cookbook


  • 2lbs Baby Potatoes
  • Olive Oil
  • Kosher Salt


  1. Place baby potatoes in a pot of water, bring to a boil, and cook for 20 minutes or until fork-tender.
  2. Drain the potatoes and let cool. (Potatoes can be refrigerated overnight at this point.)
  3. Place the potatoes on a cutting board or work surface, and using the palm of your hand, press down firmly to smash the potato making sure it doesn’t come apart.
  4. Heat a large saucepan over medium-high heat and cover the bottom of the pan with a thin layer of oil.
  5. Place the potatoes in the saute pan, sprinkle with salt, and allow to cook for 5-6 minutes on each side (add more oil to the pan as you go) or until crispy and golden.

To get your free copy of the 4-H Fresh Chef’s Cookbook, click here.