Roasted Smashed Potatoes
User Reviews
5
Roasted Smashed Potatoes
Description
This recipe involves boiling baby potatoes until just tender, then smashing them to about half an inch thickness. Preheating the oven to 450 degrees Fahrenheit and placing the potatoes on a foil-lined baking sheet ensures easy cleanup and even roasting.
Generously coating the smashed potatoes with olive oil and sprinkling with fresh chopped rosemary, salt, and pepper before roasting gives a fragrant, herby, and flavorful crust. Roasting for 30-40 minutes, flipping halfway, develops a golden, crisp exterior with a soft inside.
These potatoes can be served as a side with many main dishes and are versatile to top with sour cream, fresh chives, bacon bits, or other preferred additions. Using medium Yukon gold or red potatoes cut into quarters is a good substitute if baby potatoes are unavailable.
Boiled and smashed potatoes can be prepared a day or two in advance and kept refrigerated unroasted. Leftovers stay flavorful and can be stored for 3 to 4 days.
Ingredients
- 2 pounds baby potato
- 3 tablespoons olive oil
- 1 teaspoon rosemary chopped, fresh
- salt to taste
- black pepper to taste
Optional Toppings
- sour cream
- chives chopped fresh
- bacon bits
Instructions
- Preheat the oven to 450˚F. Line a large baking sheet with foil.
- Bring a large pot of salted water to a boil over high heat. Add the baby potatoes and boil for 12-15 minutes or just until tender. Drain and cool slightly.
- Line a sheet pan with non-stick foil or parchment paper if desired. Place the potatoes on the baking sheet and press them with the bottom of a heavy glass to ½ inch thick.
- Very generously brush each potato with olive oil. Slightly crush the rosemary. Sprinkle with rosemary, salt, and pepper.
- Roast the potatoes in the oven for 30-40 minutes, flipping after 20 minutes or until browned and crispy.
- Serve with toppings as desired.
Notes
- If baby potatoes are unavailable, use medium Yukon gold or red potatoes cut into quarters.
- Boiled and smashed potatoes can be refrigerated for up to 2 days before roasting.
- Additional dried herbs or spices like garlic powder can be added before roasting; fresh garlic may burn.
- Leftover roasted smashed potatoes can be stored in a covered container in the fridge for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198 | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 10mg | 0% |
| Potassium | 637mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 29.8mg | 33% |
| Calcium | 18mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
