There's something utterly simple and totally satisfying about red new potatoes smashed in a bowl and drizzled with nothing more than very good extra-virgin olive oil. A grind of pepper, a sprinkle of salt—and you're in heaven.

Serves 6


  • 2 pounds new red potatoes, scrubbed
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 8 Tbsp. extra-virgin olive oil
  • Salt and freshly ground pepper


Preheat oven to 450°. In a large roasting pan, combine potatoes, salt, pepper, and 2 Tbsp. olive oil. Bake 40 minutes, or until very tender.

Remove from oven. Place in a wooden bowl and smash with a fork while slowly adding remaining olive oil. Leave chunky. Season to taste with additional salt and pepper.

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