Jet Tila's arms holding a cast iron skillet with smashed potatoes in it

Fluffy and Crispy Smashed Potatoes | Jet Tila's Cooking with Coyote

Recipe For Fluffy & Crispy Smashed Potatoes
Course: Side Dish
Cuisine: American
Keyword: potatoes, smashed potatoes


Potatoes - choose:

  • 700 g / 1.4 lbs small potatoes 12 - 14
  • 1 - 1.2 kg / 2 - 2.4lb medium potatoes 6 - 8


  • 1 tbsp salt for boiling
  • 30 g / 2 tbsp clarified butter melted
  • 1 tbsp olive oil
  • 3/4 tsp kosher salt for sprinkling
  • 1/4 tsp black pepper


  • Bring a pot of water to the boil, add 4 tbsp salt, boil potatoes until soft about 15-20.
  • Preheat your pizza oven to medium until the temperature is about 400-500..
  • Drain the potatoes and let them dry in the colander for 5 minutes and place hot potatoes onto a ½ baking or sheet pan.
  • Flatten potatoes with the bottom of a small or medium glass bowl, they will explode around the edges and that's a good thing. Make sure you don’t smash the potatoes apart, keep them relatively in one piece.
  • Place the potatoes generously with clarified butter, olive oil, salt and pepper. Bake in the pizza oven until the edges get very crispy and potatoes are golden brown.


Crispy on the outside, fluffy on the inside, our Smashed Potatoes are the ideal side dish for your Tomahawk steak. Boil small yellow potatoes until tender, then smash them and bake in your pizza oven with clarified butter, olive oil, salt, and pepper until golden brown. These savory potatoes are a perfect match for the charred green onion dressing and reverse-seared steak.
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