Smashed Potatoes
User Reviews
5
Smashed Potatoes
Description
The potatoes are boiled in salted water until tender enough to easily pierce with a fork but still hold their shape. After draining, they are placed on a baking sheet greased with garlic-infused melted butter. Each potato is carefully pressed flat without breaking apart, then brushed with more garlic butter for flavor and browning during baking.
Roasting at 400 degrees Fahrenheit crisps the outsides in about 15 minutes before flipping the potatoes, topping with shredded cheddar and bacon, then returning them to the oven until the cheese melts fully. Garnishes of sliced chives and seasoning with salt and pepper finish the dish with fresh and savory notes. The potatoes combine crispy edges and soft interiors with classic cheesy and smoky accents.
These smashed potatoes work well as a side dish for casual meals and can be prepared ahead by parboiling and refrigerating potatoes up to 3 days in advance. Reheating instructions suggest baking to restore crispness. Variations allow swapping bacon for a vegetarian option or using different aromatic herbs and cheeses.
Ingredients
- 2 pounds gold potato baby size
- 4 tablespoons butter unsalted
- 2 garlic minced cloves
- 6 ounces cheddar cheese shredded
- 4 trips Bacon cooked, chopped
- 2 tablespoons chives thinly sliced
- salt to taste
- black pepper to taste
Instructions
- Place potatoes into a large pot and fill with water until potatoes are completely submerged. Season with 2 tablespoons salt.
- Place pot over high heat and boil potatoes until barely fork tender, about 12-15 minutes (once water begins to boil).
- Drain potatoes into a colander and set aside.
- Preheat oven to 400˚F.
- In a small saucepan melt butter over medium heat.
- Add garlic and gently fry for 30 seconds. Remove from heat.
- Brush bottom of sheet pan with garlic butter.
- Add potatoes to sheet pan, in a single layer, and gently ‘smash’ each one until flat.
- Brush tops of potatoes with remaining garlic butter.
- Transfer baking sheet to oven and roast for 15 minutes
- Remove sheet pan from oven and flip each potato.
- Top each potato with a small amount of shredded cheese and chopped bacon. Place sheet pan back into oven until cheese melts, 5 to 6 minutes.
- Top each potato with sliced chives and lightly season with salt and pepper. Serve.
Notes
- Potatoes can be parboiled up to 3 days ahead and refrigerated until ready to bake.
- To reheat, bake at 375°F on a greased baking sheet for 6-8 minutes per side to restore crisp texture.
- Omitting bacon makes a vegetarian-friendly version of this dish.
- Try herbs like thyme, rosemary, sage, or tarragon for different flavor profiles.
- Alternative melting cheeses such as gruyere, fontina, or gouda can be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 283mg | 12% |
| Potassium | 703mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 31mg | 34% |
| Calcium | 228mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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