CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Crispy smashed potatoes with coriander lime butter

Sponsored by:
Sponsored by:

The key is to get small potatoes no bigger than a golf ball, and boil them until they’re just fully cooked and the potatoes slide off your knife when you test. For maximum crispiness, let them sit in your colander for five minutes so any excess water evaporates, and then crush them with a heavy pot until they’re just under a centimeter thick. Brush them with oil, roast them in the oven, and finish them with some coriander lime butter!  So good and easy!




  • 2 pounds small-to-medium red or yellow potatoes
  • 1 tablespoon plus 1/4 teaspoon fine sea salt, divided
  • 4 tablespoons olive oil, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, chives and/or green onion

Coriander Lime Butter

  • 1 stick unsalted butter, slightly softened
  • 6 cloves garlic, coarsely chopped
  • 1/4 cup fresh cilantro leaves
  • 1 to 2 teaspoons fresh lime juice
  • Kosher salt and freshly ground pepper


  1. To prepare the potatoes, scrub them clean and place them in a large pot. Cover potatoes with water, adding an additional one inch of water. Generously season water with salt and bring it to a boil. Continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
  2. While the potatoes cook, preheat the oven to 425° F and line a baking sheet with parchment paper. Set aside. When the potatoes are done, drain them in a large colander and let them cool for about five minutes, until they can be handled safely.
  3. Evenly distribute the potatoes over the prepared baking sheet and use a small pot or a measuring cup to gently smash each potato to a height of about half an inch. (Thinner potatoes will get crisper).
  4. Drizzle the remaining three tablespoons of olive oil over the smashed potatoes. Season well with kosher salt and freshly ground black pepper. Place the tray in the preheated oven until the potatoes are nice and golden on the edges, about 25 to 30 minutes.
  5. While potatoes are roasting, make coriander butter by combining all ingredients in a small bowl and mixing well. Taste and adjust seasoning as necessary. Serve with warm potatoes and enjoy!


You might like

View All Recipes
Easter radish and asparagus salad Easter radish and asparagus salad
Carrots roasted with za’atar on labneh Carrots roasted with za’atar on labneh
Cheesy Easter root veggies Cheesy Easter root veggies
V's mashed potatoes V's mashed potatoes
Easter bread Easter bread
Sweet roasted carrots Sweet roasted carrots