Smashed Potatoes Recipe (VIDEO)
User Reviews
5
Smashed Potatoes Recipe (VIDEO)
Description
This recipe starts with small potatoes boiled until tender in salted water. Once drained, they are spread on a baking sheet and smashed lightly to about half an inch thickness without breaking apart. Olive oil and seasonings like garlic salt and freshly cracked black pepper are added before baking at a high temperature to crisp the potatoes.
After initial baking, potatoes are flipped, re-oiled, and seasoned again to promote even crisping on both sides. A final sprinkle of parmesan cheese adds a savory, slightly nutty flavor along with a golden finish. Fresh parsley adds a hint of herbal brightness to complete the dish.
Smashed Potatoes offer a combination of fluffy interiors and crispy exteriors making them a versatile side for meats, poultry, or seafood. Using small potatoes ensures even cooking and easier smashing. This is an accessible recipe for home cooks desiring a textured potato dish beyond simple roasting or mashing.
Selecting uniformly sized baby red or yellow potatoes helps achieve consistent cooking results by preventing some pieces from over or undercooking within the same batch.
Ingredients
- 2 lbs potato 1 1/2 to 2" diameter, small, 12-16 count
- 2 tsp salt for water
- 1 Tbsp olive oil to drizzle
- 1 1/2 tsp garlic salt (or to taste)
- 1/4 tsp black pepper freshly cracked
- 3/4 cup Parmesan Cheese
- 2 Tbsp parsley finely chopped, to garnish
Instructions
- Bring a pot of water to boil and add 2 tsp salt (Note: 8 cups water for 5Qt pot). Once water has boiled, carefully add potatoes then reduce heat to a low boil and cook until potatoes are tender and easily pierced with a fork then drain (total boiling time is 25-30 minutes depending on potato size).
- Meanwhile preheat the oven to 450˚F. Transfer drained potatoes to a lined rimmed baking sheet, spacing them evenly.
- Use a potato masher or the flat bottom of a drinking glass to smash the potatoes to about 1/2" thickness. Press gently so you don’t break the potatoes apart.
- Drizzle the tops with olive oil then sprinkle generously with garlic salt and black pepper to taste. Bake at 450˚F for 15 min. Flip potatoes over with a spatula, drizzle the second side with oil and season with more garlic salt and pepper. Bake another 12-15 min or until potatoes are crisp with golden brown edges.
- Sprinkle generously with parmesan cheese then return to the oven another 2-3 minutes or just until cheese is melted. Garnish with parsley if desired and serve warm.
Notes
- Choose baby red or yellow potatoes of similar size to ensure even cooking and uniform smashing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6as an appetizer
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbs | 24g | |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 809mg | 34% |
| Potassium | 706mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 14.7mg | 16% |
| Calcium | 165mg | 17% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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