Side Dishes
Rachael Ray’s smashed red potatoes recipe delivers the perfect balance of crispy edges and fluffy centers with a tangy vinegar kiss—exactly what makes this side dish a crowd-pleaser. The secret lies in boiling them just until tender, then smashing them flat before roasting until golden.
I’ve perfected this technique to ensure every bite has that satisfying contrast between tender flesh and crispy exterior.
This recipe stays true to Rachael’s signature style: simple yet flavorful, with minimal effort and maximum impact. You’ll need just a handful of ingredients—red potatoes, olive oil, vinegar, and a touch of salt—plus a baking sheet for that signature crisp.
The vinegar adds a bright, tangy edge that cuts through the richness of roasted potatoes, creating a dish that’s both comforting and refined.
What you’ll end up with is a platter of golden, vinegar-kissed potatoes with fluffy pink centers that practically melt in your mouth. The aroma alone will have everyone at the table asking for seconds, and the texture—crispy on the outside, tender inside—is impossible to resist.
This is the kind of side dish that elevates any meal, from weeknight dinners to holiday feasts.
Serve them alongside grilled chicken, steak, or even as a standalone appetizer with a sprinkle of fresh herbs or a pat of butter. The best part? This recipe comes together in under 45 minutes, making it the perfect addition to your next dinner plan. Let’s get started!
Ingredients for rachael ray smashed red potatoes
Just seven ingredients transform humble red potatoes into Rachael Ray’s showstopping side dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Red Potatoes 🥔 | 2 lbs | Medium size, unpeeled, cut into halves |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High quality, fruity variety |
| White Vinegar 🍶 | 2 tbsp | For that signature tang |
| Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, for aroma (optional) |
| Fresh Thyme 🌿 | 1 tbsp | Chopped, for brightness (optional) |
| Garlic Cloves 🧄 | 2 cloves | Minced, for subtle depth (optional) |
The potatoes are everything here. Baby red potatoes (about 1-inch diameter) smash best—no need for fancy ones, just grab the pre-bagged 1 lb bags at Trader Joe's or Costco for convenience. The smaller the spud, the easier they smash and the crispier they get. If you’re using larger potatoes, cut them into even halves to ensure even cooking. Russet potatoes won’t work—their dry texture turns mealy when smashed. Look for vibrant, firm potatoes with no soft spots, and store them in a cool, dark place until ready to use (they keep for weeks this way).
No fresh rosemary or thyme? Dried works at one-third the amount—just crush the leaves between your fingers first to release the oils. Vinegar substitute? Lemon juice or apple cider vinegar both work, but white vinegar gives that classic tang. The garlic is totally optional, but if you’re making this for a crowd, it adds a subtle depth that makes it feel extra special. For the olive oil, avoid the cheap stuff—you’ll taste the difference in how crisp the potatoes get. I like to use California avocado oil for its high smoke point, but good olive oil is perfect too.
These potatoes reheat beautifully—just pop them back in the oven at 400°F for 10-15 minutes until crispy again. Store leftovers in an airtight container for up to 3 days, but honestly, they’re best fresh. Double the recipe if you’re serving a crowd—they disappear fast. Pro tip: Toss the smashed potatoes with a little extra olive oil and vinegar right before serving for maximum crispiness. And if you’re feeling fancy, sprinkle with flaky sea salt right after roasting.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe for lazy nights—just toss the potatoes on a sheet pan, smash ‘em with a glass, and roast. No chopping, no fuss, and that vinegar-oil bath turns them into crispy-edged, fluffy clouds by the time they’re done.
- Herb Bomb Flavor: That rosemary and white vinegar combo? It’s like a little flavor explosion—bright, earthy, and just salty enough to make you reach for seconds. Honestly, the first time I made it, I forgot to add the rosemary and immediately regretted it.
- Weeknight Workhorse: I keep these on hand for everything: a quick lunch with grilled chicken, a side for steak night, or even a pile of eggs for breakfast. They reheat like a dream, so I make a big batch and stretch it across three meals without breaking a sweat.
- Budget Crispy Luxury: Red potatoes are cheap, and this recipe makes them feel fancy without the price tag. The olive oil and vinegar add up to pennies, but the result? Crispy, caramelized edges that taste like a restaurant-worthy side dish. My wallet—and my taste buds—thank me.
Step-by-step instructions for Rachael Ray's smashed red potatoes
Here's how to make these showstopping potatoes with perfect texture and bold flavor.
Prep and Boil the Potatoes
Start by cutting the 2 lbs red potatoes in half lengthwise. I like to keep the skins on for texture and nutrients, but if you prefer, you can peel them first. Place the potato halves in a large pot and cover them with cold water—about 1 inch above the potatoes. Add the 1.5 tsp kosher salt to the water.
Bring the water to a rolling boil over high heat, then immediately reduce to medium-high and boil vigorously for 10 minutes. You want the potatoes to cook through but still hold their shape at this stage. They should be tender when pierced with a fork but not falling apart. Drain the potatoes in a colander and let them steam-dry for 1 minute—this helps them crisp up beautifully when smashed.
Sear the Potatoes for Crispy Edges
While the potatoes are still hot, transfer them to a large baking sheet lined with parchment paper. I like to work in batches if my baking sheet isn't huge enough. Using your hands or a potato masher, gently press down on each potato half to flatten them slightly—about ½ inch thick. This creates those signature smashed edges.
Heat a large oven-safe skillet over medium-high heat. Add the 0.25 cup extra-virgin olive oil and swirl to coat the bottom. Working in batches if needed, add the smashed potatoes to the skillet and cook for 2-3 minutes per side until golden brown spots form. Don't crowd the pan—give them space to develop that gorgeous crust. Transfer the seared potatoes to the prepared baking sheet as they finish.
Roast Until Crispy and Tender
Preheat your oven to 425°F. Arrange the seared potatoes on the baking sheet in a single layer, making sure they're not overlapping. In a small bowl, whisk together the 2 tbsp white vinegar, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, and 2 minced garlic cloves. Pour this bright, tangy mixture evenly over the potatoes.
Roast for 20-25 minutes until the edges are deeply golden brown and crispy, and the centers are fork-tender. You'll know they're done when the potatoes pull away from the edges slightly and have a beautiful caramelized crust. Give them a gentle shake of the baking sheet halfway through cooking to ensure even browning.
Finish with Fresh Herbs and Serve Immediately
Remove the potatoes from the oven and sprinkle with an additional pinch of kosher salt if needed. Toss gently with a spatula to redistribute any herbs that might have stuck to the bottom of the pan. The potatoes should have a perfect contrast—crispy, vinegar-kissed edges with fluffy, pink centers.
Serve these potatoes immediately while they're still hot and crispy. They're amazing as a side dish for grilled meats, fish, or even as a vegetarian main course with a fresh salad. The bright vinegar flavor cuts through rich dishes beautifully, and the crispy edges add that satisfying crunch everyone loves.
Pro Tips For Making Rachael Ray Smashed Red Potatoes
- SMASH THEM COLD: Start with potatoes straight from the fridge—no thawing needed. The cold temperature keeps them intact during smashing, and they’ll cook more evenly without falling apart. (Yes, even if you’re impatient like me.)
- SALT THE WATER HARD: Toss in at least 1.5 tablespoons of kosher salt per pound of potatoes before boiling. The flavor soaks in deeper, and you’ll avoid the sad, bland aftermath that happens when you underseason. Trust me, the vinegar later won’t fix this.
- ROAST AT 425°F: After smashing, roast at 425°F—not 400°F or the "broil" setting. This high heat caramelizes the edges faster while keeping the insides tender. I learned this the hard way when my first batch came out either raw or burnt.
- VINEGAR LAST MINUTE: Drizzle the white vinegar right after removing the pan from the oven, not before. It brightens the flavors without steaming the potatoes or making them soggy. (And no, lemon juice won’t cut it—this recipe demands the tang.)
Serving suggestions for rachael ray smashed red potatoes
Garnish Like a Pro
Fresh herbs elevate these potatoes from good to showstopping. After roasting, sprinkle with chopped parsley or chives for a pop of color and brightness. I like to add crumbled feta cheese for a salty, creamy contrast—just 2 tbsp works perfectly.
For extra flair, drizzle with high-quality extra-virgin olive oil right before serving. 🌿
Butter Boost Option
For a richer finish, top each serving with a pat of cold butter (about 1 tbsp per serving) and let it melt slightly in the residual oven heat.
This adds a luxurious touch that pairs beautifully with grilled meats. I also recommend a sprinkle of flaky sea salt like Maldon for that gourmet touch. 🧈
Make It a Meal
Transform these potatoes into a hearty vegetarian main by serving them with a creamy garlic-herb polenta or a simple arugula salad> with lemon vinaigrette. The tangy potatoes complement the earthiness of mushrooms or the richness of roasted vegetables perfectly.
For a complete meal, add a grilled chicken breast or pan-seared salmon on the side.
Dinner Party Platter
For a crowd, arrange the potatoes on a large platter and create a DIY topping bar. Offer toppings like crumbled bacon, shredded parmesan, and hot honey drizzle.
This interactive approach lets guests customize their bites while keeping the dish cohesive. Serve with warm crusty bread for dipping. 🍽️
Leftovers Reinvented
Reheat leftovers in a 400°F oven for 10-15 minutes> to restore crispiness. For a twist, toss reheated potatoes with crumbled goat cheese and toasted walnuts for a salad.
Or mash them slightly with Greek yogurt and everything bagel seasoning for a creamy dip. These potatoes never disappoint, even the next day.
Nutrition facts
Frequently asked questions
Why do these potatoes need to be smashed before roasting?
Smashed red potatoes create a larger surface area that crisps up beautifully in the oven. The edges become golden and crispy while the centers stay tender, giving you that perfect texture contrast. Skipping this step means softer, less flavorful potatoes.
Can I use regular potatoes instead of red potatoes?
Red potatoes are ideal because their thin skins and waxy texture hold up perfectly when smashed. Russets or Yukon Golds will turn out too dry and mealy. If you're set on using them, cut them into smaller pieces and roast them whole—just don't expect the same signature crispiness.
What if my potatoes aren't crispy after roasting?
This usually happens if they weren't dried properly after boiling or if the oven wasn't hot enough. Next time, pat them completely dry with a kitchen towel after draining, and preheat your oven to 425°F for at least 10 minutes before roasting. Also, make sure they're in a single layer on the baking sheet.
How can I make this recipe ahead of time?
Boil and smash the potatoes up to 24 hours ahead, then store them in an airtight container in the fridge. When ready to cook, simply roast them at 425°F for 15-20 minutes until crispy again. For best results, add fresh herbs and vinegar right before serving to keep flavors vibrant.
What's the best way to reheat leftovers?
For maximum crispiness, spread leftovers on a baking sheet and reheat at 400°F for 10-15 minutes. If you're short on time, a quick zap in the microwave (30-45 seconds) will warm them up, but they won't be as crispy. For a creative twist, try tossing reheated potatoes with Greek yogurt and herbs for a cold salad.