400 °F

1 HR 20 Minutes


1 Tbsp salt

2 lbs baby gold potatoes

2 Tbsp unsalted butter, melted

1 Tbsp olive oil

1 1/2 Tsp Head Country Original Championship Seasoning

Freshly chopped parsley


Step 1 Bring a large pot of water to a boil over high heat. Add 1 Tbsp salt once boiling.

Step 2 Add potatoes and cook until soft, about 20 to 25 minutes. The medium ones might take up to 30 minutes to cook.

Step 3 Preheat the oven to 400˚F. Line a large rimmed baking sheet with parchment paper.

Step 4 Drain the potatoes and let them dry for about 5 minutes.

Step 5 Place on the lined tray and use the base of a pint glass to smash the potatoes. Make sure to keep them in one piece. The thinner they are, the crispier they will be.

Step 6 Leave the potatoes on the tray to dry for another 5 minutes. This will help them get crispy!

Step 7 Drizzle with butter and olive oil. Season with Head Country Championship Seasoning.

Step 8 Bake for 45 minutes to 55 minutes, until deep golden and crispy. Enjoy!

Appetizer Idea!

If you love these crispy smashed potatoes, consider transforming them into a bite-sized appetizer! You can easily top them with pulled pork, pulled chicken, or a number of other ideas.

Here are some of our favorite ideas:

  • Top with bbq pulled pork and a touch of coleslaw
  • Add bbq pulled chicken and top with some fried onions
  • Spread with a dollop of sour cream and add pico de gallo on top
  • Serve them for a brunch snack with smoked salmon, creme fraiche and dill