Easy Smashed Potatoes

|
smashed potatoes

Move over baked potatoes, french fries, scalloped potatoes, easy smashed potatoes are here! One pan. The oven. Creamy crispy tasty! Serve with sour cream and chives! Yum! 

Oven Roasted Smashed Potatoes

OK, let’s face it. I love potatoes!

And, while I eat them in moderation, I do try to prepare them in a more healthy fashion. 

Crispy Smashed Potatoes

For this recipe, you’ve got to find yellow or Yukon potatoes. In my humble opinion, that’s the best potato for this recipe.

Easy Smashed Potatoes

They’re very easy to make. And, they can be served as a show stopper side dish. 

Another dramatic potato dish I created, which actually won a Chefs Roll award, is my Easy Cheesy Cuban Potatoes. This recipe is for indulging. No you’re not going to slather on cheese like this every time you make potatoes. But, every now and then we all need some decadence in our lives! 

How to Make Smashed Potatoes

Making these smashed potatoes requires zero cooking skills. All you need is a great casserole dish and you’re in business. If you don’t have the casserole dish, then you can do this recipe on a cookie sheet or in a cast iron skillet (or oven suitable skillet). 

Smashed Potatoes

If you want to invest a little more effort into a potato side dish, then here are two stunning options. 

My Easy Italian Roasted Potatoes really are elegantly rustic. 

Then my Salt Vinegar Roasted Potatoes have a hint of briny in them that is unexpected! 

Smashed Red Potatoes

I do have a great recipe using red potatoes. They’re more ‘mashed’ than ‘smashed’. And, they’re loaded with dill! I totally am in love with dill! 

Smashed Roasted Potatoes

These potatoes are also divine as leftovers! Here are some ideas for using them:

  • Chop up and warm/brown in butter in a hot skillet. 
  • Chop and use in an omelet or frittata.
  • Chop and make a cold potato salad. Add some avocado mayo, diced dill pickles, fresh herbs, salt and pepper. 
  • Chop and use in a vegetable soup or potato soup. 

So many possibilities! 

Crispy Smashed Baby Potatoes

And, these potatoes are perfect for a Summer picnic. A fun side dish to serve with hot dogs and hamburgers. 

And, if you’re going camping, prepare them in advance (hold off on adding the herbs), and then warm up in a big cast iron skillet or Dutch oven over the camp fire! Then sprinkle on those vibrant herbs. It’s luxury camping at its best! 

smashed potatoes

smashed potatoes

Easy Smashed Potatoes

Yield: Serves: About 6 humans

Ingredients

  • Preheat oven to 400
  • 10-12 Yukon potatoes, medium to large size, washed well, rinsed, sliced through the middle lengthwise
  • 1/3 cup extra virgin olive oil, divided
  • 2 tsp. sea salt, or to your taste
  • 1 tsp. coarse ground pepper
  • ½ cup fresh herbs, chopped well, basil, rosemary, chives, thyme, parsley

Instructions

  1. Place potatoes in a large casserole dish (8 x 12”). Potato side up. Sprinkle half the salt on the potatoes. Drizzle with half the olive oil.
  2. Roast in a preheated 400 oven for about 30 minutes or until the potatoes are tender and can be pierced with a wooden skewer.
  3. Turn oven to [Broil]. Potatoes should be about 10-12" from broiler. Brown the tops of the potatoes to a golden-brown. Remove from the oven.
  4. Take a potato masher or two large forks and press the potatoes ‘bursting’ the flesh of the cooked potatoes.
  5. Drizzle remaining olive oil, salt and pepper. Sprinkle liberally with the fresh herbs. Serve immediately.

Notes

Serve with melted butter.

Serve with a dollop of sour cream or creme fraiche.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

smashed potatoes

smashed potatoes

Easy Smashed Potatoes

Yield: Serves: About 6 humans

Ingredients

  • Preheat oven to 400
  • 10-12 Yukon potatoes, medium to large size, washed well, rinsed, sliced through the middle lengthwise
  • 1/3 cup extra virgin olive oil, divided
  • 2 tsp. sea salt, or to your taste
  • 1 tsp. coarse ground pepper
  • ½ cup fresh herbs, chopped well, basil, rosemary, chives, thyme, parsley

Instructions

  1. Place potatoes in a large casserole dish (8 x 12”). Potato side up. Sprinkle half the salt on the potatoes. Drizzle with half the olive oil.
  2. Roast in a preheated 400 oven for about 30 minutes or until the potatoes are tender and can be pierced with a wooden skewer.
  3. Turn oven to [Broil]. Potatoes should be about 10-12" from broiler. Brown the tops of the potatoes to a golden-brown. Remove from the oven.
  4. Take a potato masher or two large forks and press the potatoes ‘bursting’ the flesh of the cooked potatoes.
  5. Drizzle remaining olive oil, salt and pepper. Sprinkle liberally with the fresh herbs. Serve immediately.

Notes

Serve with melted butter.

Serve with a dollop of sour cream or creme fraiche.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

 

Similar Posts

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.