Smashed Potatoes
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Smashed Potatoes
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Learn my tested and perfected technique for Smashed Potatoes: Boil, cool, smash, bake! These hand-held spuds are a guaranteed hit with kids and adults alike.
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Ingredients
- salt
- 1 1/2 pounds baby Yukon Gold potatoes or other small potato, about 1 1/2- to 2-inches in diameter (see note 1)
- 2 tablespoons olive oil (see note 2)
- 1 teaspoon seasoned salt (see note 3)
Instructions
- In a large pot or Dutch oven, bring 2 quarts water and 1 tablespoon salt to boil. Add potatoes and boil until very fork tender, about 20 to 30 minutes.
- Meanwhile, adjust oven rack to the upper-middle position and preheat heat oven to 450 degrees. Set a cooling rack set on top of a rimmed baking sheet (for drying out the boiled potatoes), and line a second rimmed baking sheet with foil and spray with nonstick spray or brush with olive oil (for roasting the smashed potatoes).
- Using a slotted spoon, transfer the potatoes from the pot to the cooling rack. Allow potatoes to dry out, about 10 minutes.
- Transfer potatoes to the second prepared baking sheet. Using a flat-bottomed measuring cup or glass, press down on each potato to flatten to 1/2-inch thick.
- Brush potatoes with olive oil and sprinkle with seasoned salt.
- Roast until potatoes are crisp and well browned, 30 to 35 minutes.
Equipments used:
Notes
- Store leftover smashed potatoes in the refrigerator for up to 4 days.
- Potatoes: This recipe calls for Yukon Gold potatoes because they look cool when they're smashed! I like russet potatoes, but you need a bite-sized potato for this recipe. I've tried baby new potatoes, but they are too waxy.
- Oil: Brushing the outside of the potato with oil is optional but recommended. It helps spices adhere to the potato skin and ensures a crispy exterior.
- Seasoned salt: Use store-bought or try my homemade Lawry’s Seasoned Salt recipe.
- Yield: This recipe makes 4 servings of smashed potatoes (about 4 potatoes each serving).
- Storage: Store leftover smashed potatoes in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
4 potatoes
Calories
193kcal
(10%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
592mg
(25%)
Potassium
716mg
(20%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
3IU
(0%)
Vitamin C
34mg
(38%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings (about 4 potatoes each)
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 4 potatoes | |
| Calories | 193kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 592mg | 25% |
| Potassium | 716mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 34mg | 38% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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3 reviews
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