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Smashed Potatoes

Serves: 4


  • 2 lbs. Small Yellow/White NEW Potatoes
  • 2 tablespoons olive oil
  • Himalayan /Pink Sea salt, to taste
  • 1/4 teaspoon Ground black pepper
  • 2 sprigs of Fresh Thyme, leaves removed
  • 1 sprig Fresh Rosemary+ for garnish


  1. Preheat the oven at 425 degrees Fahrenheit.
  2. Boil 3 cups of water with potatoes for 10-12 minutes, or until tender in Xtrema Saucepan. When the pairing knife goes through without resistance, the potatoes are ready.
  3. Grease the Xtrema 10" Braiser Skillet with Olive Oil all around.
  4. Drain the potatoes and place them in the skillet. Using the bottom of a heavy, medium or smaller glass gently press the potatoes. Do not smash them, just lightly break.
  5. Add sea salt on each potato and ground black pepper.
  6. Take the leaves off sprigs and sprinkle on top of the potatoes, making sure to keep them on the potatoes.
  7. Drizzle with remaining tablespoon of the olive oil.
  8. Bake them under the lid for 15 minutes in the preheated oven, then take the lid off and bake 15 more minutes. For a crispier option: Turn the broiler for a minute or so, or until the potatoes are lightly golden brown.


  • Red or purple small new potatoes might be used, or a mixture of all together.
  • You may substitute thyme, or rosemary with chives, or parsley.
Smashed Potatoes

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