Skillet Smashed Potatoes

There is an incredible restaurant in Brooklyn called ISA that is owned by an Estonian. My sister and I discovered this place after spending a summer in Estonia. There’s a wood-fired oven that they produce the most delicious pizza from…but my personal favorite food that comes straight out of the over is their potatoes!! One day (maybe) I will have my own wood-fired oven to make potatoes in, but until that day, I have tried my best to replicate their potatoes in a cast-iron skillet. Enjoy this dish with breakfast, lunch, or dinner!

Skillet Smashed Potatoes

Prep Time: 50 minutes

Serving Size: serves 4

Skillet Smashed Potatoes


  • 10 Small Potatoes (red, gold, medley)
  • Olive Oil
  • Himalayan Pink Salt, Cracked Black Pepper, Paprika


Preheat oven to 450.

Bring a large pot of water to a boil and boil the potatoes for 15-20 minutes or until fully cooked. In a large cast-iron skillet, pour a generous amount of Olive Oil in the bottom along with a teaspoon of salt and pepper. Arrange the potatoes in the cast-iron so there is room around the edges. Then, drizzle more Olive Oil on top with an additional dash of salt and pepper.

Bake for 10 minutes. Then, take the potatoes out of the oven and crank the heat to 500. Using the back of a wooden spoon, give one heavy press onto each potato so that it smashes a little. We aren't trying to make mashed potatoes, so just one press will do. Ideally, you want the potatoes to retain their shape in the skin, but have cracks and breaks in them.

After each one is a little smashed, drizzle more Olive Oil to the top, a dash more of salt and pepper and paprika.

Place back in the oven (which should be at 500 now) for an additional 10 minutes so the edges will brown and get crispy.

Serve with your favorite dipping sauce!