SMASHED POTATOES
Smashed potatoes are a delightful twist on traditional roasted or mashed potatoes. This recipe takes humble baby yellow potatoes and transforms them into crispy, golden-brown bites bursting with flavor. With a crunchy exterior and a tender interior, these smashed potatoes are sure to become a favorite side dish for any meal.
Why Make Smashed Potatoes
Smashed potatoes offer a unique texture and flavor experience compared to other potato dishes. By boiling the potatoes until tender, then flattening and roasting them, you achieve a crispy exterior while maintaining a creamy center. The addition of herbs, garlic, and Parmesan cheese elevates the taste, making these potatoes a standout accompaniment to any main course.
How to Make Smashed Potatoes
- Prepare the Potatoes: Place the baby yellow potatoes in a large pot of cool water with salt. Bring to a boil, then simmer until tender. Transfer to ice water to stop cooking.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Seasoning: In a small bowl, mix olive oil, garlic powder, onion powder, black pepper, and salt.
- Prepare the Baking Sheet: Brush a large baking sheet with a small amount of the olive oil mixture.
- Smash the Potatoes: Once cooled, pat the potatoes dry and arrange them on the baking sheet. Gently press down on each potato with a potato masher to flatten it while keeping it intact.
- Season and Roast: Brush the potatoes with the remaining olive oil mixture. Roast in the preheated oven for about 30 minutes until golden brown.
- Add Toppings: Sprinkle the smashed potatoes with chopped fresh herbs and Parmesan cheese. Return to the oven for an additional 5-10 minutes.
- Serve: Serve the smashed potatoes promptly while hot and crispy.
Serving Suggestions
Serve smashed potatoes as a side dish alongside roasted meats, grilled vegetables, or your favorite main courses. They pair well with a variety of sauces and dips, such as garlic aioli, sour cream, or ketchup.
Storage Info
Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster oven to maintain their crispy texture.
Some Techniques or Tips
- Be sure to boil the potatoes until they are fork-tender but still firm enough to hold their shape when smashed.
- Use a gentle hand when flattening the potatoes to avoid breaking them apart completely.
- Experiment with different herb and cheese combinations to customize the flavor to your liking.
Variation
For a different flavor profile, try using different types of potatoes, such as Yukon Gold or red potatoes. You can also vary the seasonings by adding smoked paprika, chili powder, or grated Parmesan cheese to the olive oil mixture.
FAQs about Smashed Potatoes
- Can I use other types of potatoes for this recipe? Yes, while baby yellow potatoes are recommended for their creamy texture, you can use other varieties such as Yukon Gold or red potatoes.
- How do I prevent the potatoes from sticking to the baking sheet? Make sure to brush the baking sheet with oil before arranging the potatoes. This will help prevent sticking and promote even browning.
- Can I make smashed potatoes ahead of time? While smashed potatoes are best enjoyed fresh from the oven, you can partially cook them in advance. Boil the potatoes, smash them, then refrigerate until ready to roast. Allow them to come to room temperature before roasting for the best results.
Recipe Card
Smashed Potatoes
Equipment
- Large Pot
- Baking Sheet
- Potato Masher
Ingredients
- 2 lbs baby yellow potatoes
- 1 1/2 teaspoons salt
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh herbs (such as dill, chives, and parsley)
- 2 tablespoons Parmesan cheese
Instructions
- Place the baby yellow potatoes in a large pot of cool water with one teaspoon of salt. Bring the pot to a hard boil, then reduce the heat to a gentle boil. Cook the potatoes until they are tender when pierced with a fork. Once cooked, transfer them into a bowl of ice water to halt the cooking process.
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix together the remaining salt, olive oil, garlic powder, onion powder, and black pepper. Use a small amount of this mixture to brush a large baking sheet.
- After the potatoes have cooled completely, pat them dry and arrange them on the prepared baking sheet. Using a potato masher (or a wire masher), gently press down on each potato to flatten it while trying to keep it in one piece. Brush the smashed potatoes with the remaining olive oil mixture.
- Roast the potatoes in the preheated oven for about 30 minutes or until they turn golden brown.
- Once done, take the potatoes out of the oven and sprinkle them with the chopped fresh herbs and Parmesan cheese. Return the baking sheet to the oven and bake for an additional 5-10 minutes.
- Serve the smashed potatoes promptly for the best flavor and texture. Enjoy!
