Smashed Potatoes
User Reviews
5
Smashed Potatoes
Description
Smashed Potatoes begin by boiling small Yukon Gold potatoes in salted water with a gentle boil to ensure even cooking while maintaining their shape. After draining and cooling, the potatoes are placed on a baking sheet and smashed to the desired thickness, allowing steam to escape for a crispier texture.
They are seasoned with salt, pepper, and a mixture of melted butter, olive oil, and herbs such as oregano, thyme, rosemary, garlic powder, and sage. The herb butter is brushed generously over each potato before baking at a high temperature until the edges crisp and brown.
This balance yields a creamy interior with a crisp, flavorful crust. Smashed Potatoes make a versatile side excellent with roasted meats, grilled dishes, or as part of a casual meal. Variations like adding shredded cheese or bacon can enhance richness.
For storage, cooked potatoes can be refrigerated for a few days and reheated in the oven to restore texture. Fresh potatoes work best for consistent results, and using fresh herbs can elevate the aroma and flavor profile.
Ingredients
- 8 Yukon Gold potatoes washed. About 1 ½ lbs, small
- 1 tablespoon salt for boiling the potatoes
- salt for seasoning the potatoes
- black pepper for seasoning the potatoes
Topping
- 2 tablespoons butter melted
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ½ teaspoon thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon garlic powder
- ¼ teaspoon ground sage
Instructions
Boil
- Bring a large pot of water to a gentle boil. Once a boil is reached, stir in the salt and add the potatoes. *Note: A gentler boil ensures more even cooking.
- Let the potatoes bubble gently until tender, about 25 minutes. (It’s okay if the skins split.)
- Gently drain and let the steam escape for 5 full minutes. Transfer to a light-colored, lightly greased baking sheet.
Smash
- Preheat oven to 425° F.
- Use the bottom of a jar or drinking glass to slowly mash the potato down. Thicker = fluffier in the middle. Thinner = crispier. (There is no wrong answer!)
- Pro Tip: If the skin covers the top of the potato after I smash it, I like to move the skin to the edge and use a fork to gently fluff the middle of the potato.
- Let the steam escape on the tray for 5 more minutes.
- Sprinkle the potatoes with salt/pepper. Combine the melted butter, oil, rosemary, oregano, thyme, garlic powder, and sage. Use a pastry brush to brush it generously over the potatoes.
Bake
- Bake for 40-45 minutes. Keep an eye on them towards the end, remove when it’s reached your desired level of golden crispiness!
- Optional but recommended: Remove and brush with 1 more tablespoon of melted butter during the last 10 minutes. Serve hot!
Notes
- Use fresh potatoes, preferably Yukon Gold or small red, to avoid crumbliness and ensure a creamy texture.
- Fresh herbs may be substituted for dried ones at a ratio of 1/2 tablespoon fresh per 1/2 teaspoon dried.
- Enhance these potatoes by adding toppings like shredded Parmesan, crispy bacon, or chives after roasting.
- Boil potatoes ahead and refrigerate for up to 2 days; smash and bake fresh to maintain crispness.
- Avoid freezing as it may alter texture adversely.
- Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through, noting they taste best when freshly cooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8potatoes
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 900mg | 38% |
| Potassium | 359mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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