Smashed Potatoes
User Reviews
5
Smashed Potatoes
Description
This recipe uses whole small red potatoes boiled thoroughly in salted water until they can be pierced easily with a knife. After draining and cooling slightly, potatoes are dried and arranged on a baking sheet. They are smashed down gently with a cup or by other means to create flattened forms with some irregularity. Drizzled with olive oil and seasoned well with salt and black pepper, they roast at 450°F until golden and crisp on the outside while tender inside.
The texture contrast between crisped surfaces and creamy interiors is the key characteristic. Fresh minced parsley garnishes add a fresh herbal note. Optional additions like garlic and parmesan cheese can be sprinkled during the final roasting minutes for added aroma and umami flavor. Other fresh herbs such as thyme, rosemary, or dill can be mixed in before roasting or served with lemon wedges for a citrus accent.
The smashing step can be done individually with a cup for control or all at once using a baking sheet for speed, though individual smashing allows for monitoring each potato’s integrity. Potatoes that break apart still roast well, though flipping may not be ideal to avoid crumbling. This dish can serve as a versatile side complementing a wide range of meals.
Ingredients
- 2 lbs red potatoes each about 2-inches
- 5 Tbsp olive oil divided
- salt and freshly ground black pepper, to taste
- 2 Tbsp minced parsley fresh
Instructions
- Place potatoes in a large pot (6 quart or larger). Cover with cool water until water comes 1-inch above the potatoes.
- Bring potatoes to a boil over high heat (it will take about 15 minutes+ to reach a boil). Season with salt (I use 2 Tbsp but note this is not calculated in nutrition estimate).
- Reduce heat to medium-low and cook until potatoes are tender all the way through when pierced with a knife, about 14 - 18 minutes (just test a couple of them).
- Preheat oven to 450 degrees near the end of potatoes boiling.
- Drain potatoes into a colander in the sink and let cool 5 - 10 minutes.
- Dry up any water leftover on potatoes with paper towels. Transfer potatoes to a baking sheet.
- Drizzle potatoes with 1/4 cup oil, season with salt and pepper to taste. Toss and spread potatoes and oil across baking sheet.
- Smash potatoes to about 2/3-inch thickness with the bottom of a cup.*
- Drizzle tops of potatoes with remaining 1 Tbsp olive oil.
- Bake in preheated oven for 25 minutes.
- Carefully turn potatoes (see note 2**) then return to oven and bake until potatoes are nice and tender inside, crisp on the outside (but not overly browned), about 15 minutes longer.
- Sprinkle parsley over the top and serve warm.
Notes
- Smash potatoes individually with a cup to control breakage; alternatively, use a baking sheet for a quicker method.
- Potatoes that break during smashing still roast well; avoid flipping to prevent falling apart.
- Add minced garlic and shredded parmesan in the final 5 minutes of roasting for extra flavor.
- Experiment with fresh herbs such as thyme, rosemary, or dill before roasting or serve with lemon wedges for brightness.
User Reviews
Overall Rating
5
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