Crispy Smashed Potatoes

Catherine McCord, founder of Weelicious, is familiar with hosting gluten-free guests. “If I know a gluten-free friend—whether that’s a child or adult—is coming over, I love to know their favorite foods,” she says. “I never want someone to feel self-conscious, so if I have an idea of preferred foods, it helps with the planning and meal prep.”

When gluten-free diners come for meals, she will make an entirely gluten-free menu. In fact, while her family is not gluten free, a lot of the foods she prepares happen to be gluten free. As a result, “it’s not a stretch for our family [to host a gluten-free guest].”

A favorite go-to gluten-free dish for McCord is her Crispy Smashed Potatoes. She says they are a “staple in our house year round, but especially during the holidays!” The best part, she explains, is that “kids love getting in there to smash them before I cook them till crispy and golden.” McCord has kindly shared the recipe for any readers who would like to include it in their holiday spread. Bon appetit!


  • 2 pounds baby potatoes
  • Olive oil
  • Kosher salt


Place baby potatoes in a pot of water, bring to a boil and cook for 20 minutes or until fork tender. Drain the potatoes and let cool. (Potatoes can be refrigerated overnight at this point.) Place the potatoes on a cutting board or work surface and, using the palm of your hand, press down firmly to smash each potato, making sure it doesn’t come apart. Heat a large saucepan over medium-high heat and cover the bottom of the pan with a thin layer of oil. Place the potatoes in the pan, sprinkle with salt and allow to cook for 5-6 minutes on each side (add more oil to the pan as you go), or until crispy and golden.