Lori’s Smashed Skillet Potatoes

This smashed skillet potato recipe makes delicious, golden-crusted potatoes. With a bit of prep you can boil them off (pre-cook) the night before. They come together in just a few minutes just as you are ready to serve the rest of your breakfast or brunch.

Lori’s Smashed Skillet Potatoes

These smashed skillet potatoes were inspired by a weekend get-away to the backwoods of Mendocino County, California. Let me emphasize that when I say backwoods, I'm not kidding. Imagine - a few miles off the nearest paved road where a high-clearance 4x4 is a necessity. Past numerous cleverly-rigged hydroponic hippie buses (this is clearly where old buses go to die). Beyond a pack of car-chasing, fang-toothed guard dogs, and eventually down into the riverside sanctuary that is my friend Lori Narlock's cabin.
Smashed Skillet Potatoes

Before I get into the details of our weekend, I'll just say (feeling more than a bit guilty), I hardly lifted a finger all weekend - Lori cooked for our cabin of six females, meal after delicious meal. Today I'm going to feature her smashed skillet potato recipe. First, because they were delicious. Second, to demonstrate how equal part thoughtfulness, experience, and prep work can culminate in delicious meals, even under rustic conditions.

How rustic you might ask? As I was packing this was exactly the question I kept asking myself as well. I had a few clues based on the flurry of pre-trip emails - including snippets of information like this:

"The cabin is very rustic. There are two bedrooms with one bed each and then two-single beds in the living room....There is no real electricity. We mostly read, play scrabble, drink copious amounts of beer and wine and gab by day and lantern."

And then:

"Please bring clogs or other slip on shoes for using at night if you need to
get up and use the loo--there have been a few creepy crawlers show up every now and then."

I later found out that creepy crawlers=scorpions. Lori's sister Lisa also chimed in with the following:

"Let me please add that this is not a "Tahoe" cabin, and any slippers or such that you wear around the cabin may very well get filthy - so I would leave your favorite white slippers at home."

So, if your imagination is prone to run amuck like mine does - I was preparing for a weekend in the rain, in a shack (moon through the slats in the roof, spiders through the gaps in the floorboard), huddled by a stove in a Kaczynski-style shelter. Something along the lines of an overgrown outhouse. I was completely up for it. I mean, there was no tent involved, so this was going to be an upgrade for me any way you look at it. You can imagine my surprise (and delight!) when I walked into this....

Lori's Kitchen Before Eating Smashed Skillet Potatoes

The cabin sits on a huge plot of land owned for generations now by the Narlock family. The cabin was built by hand, and an amazing amount of love has gone into it. Pictures of the family line the walls, as well as artifacts various family members have contributed. It's the kind of place you're immediately comfortable - complete with wood-burning fireplace, the sound of the river in the backdrop - and the stove! Can you believe the beautiful stove?

Lori put this family treasure to good use over the course of the weekend, but before I get into that, let me back up a bit and say - it's great to have a host who also happens to be a food writer. I'm sure many of you are familiar with Lori's work on books like The Food Lover's Companion to the Napa Valley, The Wine Lover's Guide to the Wine Country, Smoothies, The Niman Ranch Cookbook , and Cocktail Food. She's fantastic and talented on every front. Watching the way she pulled together meals for us in the cabin (no electricity, water that takes an hour to boil) was fascinating - and it gave me all sorts of cooking/prep ideas for future "rustic/camping outings"....in part because she was so smart about how and what she prepped before she even got to the cabin.

Smashed Skillet Potatoes

The Smashed Skillet Potatoes

Lori's meals were coming together with barely a bead of sweat from her brow (or at least she made it look that way). So I started asking her about some of her tricks for cooking at the cabin. The skillet smashed potatoes were a great example. She pre-boiled the potatoes and brought them that way - In the morning, just before breakfast she smashed them into a big skillet with some olive oil and salt - in a few minutes they were crispy and brown on the outside, hot on the inside, and the perfect complement to the frittata she threw together.

I also have to mention the pasta she made for dinner later that night - outrageous amounts of garlic (in a good way), tons of shredded zucchini, and grated cheese. She'd boiled off the noodles the night before we got the cabin. Do you know how many times I've struggled boiling noodles over a camp stove? SO many. Her pasta was delicious - the noodles weren't mushy or sticky at all. Lori had all sorts of great shortcuts like this that never compromised the end dish.

So, here's how she made her smashed skillet potatoes. Imagine all the things you could drizzle or sprinkle on them. Thanks for the recipe and the great weekend Lori! I'll sleep with the scorpions any time...

101 Cookbooks Membership

Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year

spice herb flower zest
weeknight express

Lori's Smashed Skillet Potatoes

5 from 1 vote

The great thing about these potatoes is that you can boil them off (pre-cook) the night before. they come together in just a few minutes just as you are ready to serve the rest of your breakfast or brunch.

  • one small bag of small potatoes (yukon golds, fingerlings, or something similar)
  • salt & pepper
  • 1 - 2 tablespoons olive oil
  1. Start by placing the potatoes in a large saucepan. Add a teaspoon of salt and cover with water. Don't peel the potatoes, because the skin helps keep the potatoes together. Bring the water to a boil over medium-high heat. Reduce the heat and cook at a low boil until they are tender enough to slide a knife in easily. It is important not to over-boil them, for golf ball size potatoes about 10 minutes or a little less. Drain the potatoes and refrigerate until you are ready to brown them in a large skillet.

  2. Heat the olive in a large skillet over medium-high heat. Keep in mind it needs to be big enough to hold the potatoes, which double in size when they are smashed.

  3. Smash each potato with a masher or the bottom of a heavy glass. Season with salt and pepper and cook until crisp, and them turn and cook the other side. Sprinkle with chives, fresh herbs, whatever and serve.


Serves about 4.

Prep Time
5 mins
Cook Time
15 mins
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Post Your Comment


One of my favorite memories as a kid was my grandma's fried potatoes sprinkled with loads of pepper. Nothing like potatoes for comfort food. Thanks for this fantastically easy recipe. It is sure to be a hit with my family!

Lori in Brazil

Oh, if only we could take that beautiful home and put it in the little city I live in. I would love a home like that. And thanks for the easy but (I'm sure) wonderful tasting recipe. It reminds me of how my great grandmother used to cook.


Wonderful story, images that brought tears to my eyes and memories of a stove like it under a different name in the countryside of England. And the recipe seems like one that would be very easy and yummy to do for my young ones! Thanks

Yael Brisker

Great story and great recipe! Thanks!


I would LOVE to cook in that kitchen. Please let Lori know if she ever needs a house sitter. ;)

Susan from Food Blogga

My father used to make this for us. He called it Lapskaus (sp?) a German-Czech combination, usually with meat. So leftover potatoes were always something to look forward to...for breakfast lunch or dinner. I always have a a little jar of chopped nuts with spices in the fridge and sometimes for a simple meal all I need is the potatoes(or pasta) with a dusting of this nut mix. Mmm, I'm off to the kitchen to make some.


Oh, Yum! My mother makes these and I never get tired of the crispy, brown outside and the creamy inside. So many wonderful herbs compliment these potatoes but my favs have to be garlic rosemary. Thank you for the beautiful pictures and the wonderful tale of your weekend. Your recipes are always lovely but your writing brings me back every week. The art of telling a good story is so rare today and you have a true knack for evoking images with words. Don't ever let it go.


How wonderful to be pleasantly surprised! Usually when you are surprised by camping accomodations, the surprises are not pleasant! And the potatoes look and sound delicious. Simple food is so great in the wild.

Deborah Dowd

I make these a lot, too. I thought I invented the recipe. :) I add parmesan cheese, a splash of milk and butter (instead of olive oil). They're delicious with meatloaf or chopped steak or anything you'd serve with mashed potatoes.


Seems simple enough!


Indeed, those rustic potatoes look good! Adding a handful of chopped fresh rosemary would be fantastic. And Heidi, great photo, as always. :-) Greetings from Mexico!


Fatastic! I almost always pre-cook potatoes the night before, so they're ready to turn into whatever as soon as I get home from work, but I never thought of smashing them in the skillet! Brillient! (I'm a new blogger, by the way - hi!)

Astra Libris

Lovely cabin! Absolutley gorgeous stove! I'd be happy to just sit and watch someone cook on it...esp those potatoes !


These are great indeed! I make them in the oven too and my son calls them Defeated Potatoes because I flatten them with the potato masher before they go in and they look like they've been stomped on by a dinosaur or some other large creature only an 11-year-old boy who aspires to be a comic book artist could dream up.


I spent a whole week in a rustic cabin without running water earlier this fall and cooked to my hearts content (for myself and for my blog), enjoying how methodical and relaxed I had to be about the process. You have no choice but to savor it and then savor the food that results. But you're right in that it's all about the preparation thought you put into it before you even pack the car. Beautiful photos!


As one of the lucky guests for this lovely weekend, I can attest to the delicious-ness of these potatoes! To have these little gems prepared so artfully in such a gorgeous setting - wow! I've tried them myself since with some success - i can never capture that outdoor flavor inside and Lori's touch, but I can imagine...


What a wonderful sounding weekend! Good company, good food, and a relaxing location...what more could you ask for!


These potatoes popped up on my gmail, and I linked straight over. They look beautiful, and a touching story, not least Lori's comment! I make something similar to these with chorizo, garlic and pepperdew peppers added. They're meant to be an accompaniment but often I'll find myself working out what I can eat with them to have them, or just making them on their own! Picture here : http://img81.imageshack.us/img81/762/dsc0320op9.jpg


Gorgeous. Just gorgeous. And that stove... to die for. What a wonderful family treasure to have. I love how food is a part of that living heirloom as well. Thank you for sharing.

Asata Reid, Life Chef

Wow...what a kitchen! What...dare I say "Smashing!" potatoes! OK now that I look above, I'm not that clever, it's been said. Oh well, I am writing it anyway!


More Recipes

101cookbooks social icon
Join my newsletter!
Weekly recipes and inspirations.

Popular Ingredients

Use of this site constitutes acceptance of its User Agreement and Privacy Policy.

101 Cookbooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Any clickable link to amazon.com on the site is an affiliate link.