How to Make Martha’s Famous Smashed Potatoes

Martha is known for many iconic dishes, from her gooey macaroni and cheese and one-pan pasta to mile-high pies and her classic chewy chocolate chip cookies. Her baked potato is a favorite for many fans, and for good reason. She has turned an ordinary spud into something fabulous—special enough even to make it onto the menu at her restaurant, The Bedford in Las Vegas. It’s not just a baked potato, it’s a smashed potato.

Her unusual, gentle smashing technique sets her baked potato apart. It helps fluff up the interior of the warm potatoes. And Martha’s smashed potatoes are something that can easily be made at in your kitchen. All you need is a clean dish towel and a hot potato to bring The Bedford home and create a restaurant-worthy side dish for anything from a casual weeknight dinner to a comforting dinner party.

Why Martha’s Baked Potato Is Better Than the Rest

Making a baked potato is simple, right? Yes, but there is a crucial step that most people miss. If you slice directly into a baked potato while it’s hot, the interior flesh will be quite compact and dense. There’s nothing wrong with that, but, as Martha knows, there is a super simple way to lighten the flesh and make the baked potato nice and fluffy—and it involves getting some aggression out. 

Once the baked potato comes out of the oven, Martha makes a slit lengthwise down the center to open the potato a little. Then, with the potato wrapped in a clean dish towel, she gives it a firm but controlled smash on the countertop. This movement immediately breaks up the compact interior, leaving you with a fluffy baked potato every time.

How to Make Martha’s Famous Smashed Potato

Follow these four simple steps to change your baked potato game for the better. 

Choose the Right Potato

The first step is to pick the right potato for the job. We always reach for a russet, also known as an Idaho. This type of potato has a high amount of starch and low moisture levels, as opposed to more waxy potatoes like Yukon gold or red. Starch is exactly what you want in a baked potato, and the relatively low moisture content is what contributes to the interior’s fluffy texture. 

Aim for potatoes that weigh roughly 8 ounces each—just the right size for a substantial side dish. 

Prep It Properly

First, preheat the oven to 400 degrees Fahrenheit. Then scrub the potatoes with water and pat them dry. Use the tines of a fork to poke holes all over the outside (this will help the potatoes release some steam so they don’t explode in the oven). Next, rub the exterior with some good extra-virgin olive oil and season generously with kosher salt and freshly-ground black pepper. This way, the skin will be just as delicious as the interior.

Bake

Place the seasoned potatoes on a rimmed baking sheet. Bake them on the center rack of the preheated oven until they are easily pierced with the tip of a knife, about 1 hour. 

Slice and Smash

Remove the potatoes from the oven and use a paring knife to create a shallow slit (no more than one-third of the way into the flesh). Working carefully (the potato is hot!) transfer it to a clean dish towel and wrap it up. 

Finally, use a moderate amount of force to slam the potato against the countertop. For a more dramatic effect, do this tableside—as they do at the Bedford—so your guests can enjoy the spectacle.

Serve

Split the potato open as you would usually, season the flesh with more salt and pepper, and serve with your choice of toppings (see below for ideas). 

Serving Suggestions

At The Bedford, Martha serves her smashed potatoes with a dollop of sour cream, a hefty spoonful of caviar, and a light sprinkle of fresh snipped chives. It’s perfect for a special night out, but it can be equally as special at home. Here are a few other fun and easy ways to enjoy it:

• Topped with a compound butter, such as lemon-basil, roasted garlic, or smoky chipotle
• Loaded with sour cream, crispy crumbled bacon, shredded cheddar cheese, and thinly sliced scallions
• Filled with homemade beef chili or all-bean chili