Easy Smashed Potatoes
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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!
Easy Smashed Potatoes
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
- 1/4 cup butter, salted, melted
- ½ cup fresh herbs, chopped well, basil, rosemary, chives, thyme, parsley
- SERVE WITH: A dollop of sour Cceam if desired
Instructions
- Place potatoes (skin side up) in a large casserole dish (8 x 12”). Sprinkle half the salt on the potatoes. Drizzle with the the olive oil. Move the potatoes around coat all.
- Roast in a preheated 400 oven for about 30 minutes or until the potatoes are tender and can be pierced with a wooden skewer.
- Remove the potatoes from the oven. Flip to the potato side up. Use a fork to smash each. Drizzle with the butter and add the remaining salt (if desired).
- Turn oven to [Broil]. Potatoes should be about 10-12" from broiler. Brown the potatoes to a golden-brown. Remove from the oven.
- Sprinkle liberally with the fresh herbs. Serve immediately.
Notes
Serve with melted butter.
Serve with a dollop of sour cream or creme fraiche.
Easy Smashed Potatoes
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
- 1/4 cup butter, salted, melted
- ½ cup fresh herbs, chopped well, basil, rosemary, chives, thyme, parsley
- SERVE WITH: A dollop of sour Cceam if desired
Instructions
- Place potatoes (skin side up) in a large casserole dish (8 x 12”). Sprinkle half the salt on the potatoes. Drizzle with the the olive oil. Move the potatoes around coat all.
- Roast in a preheated 400 oven for about 30 minutes or until the potatoes are tender and can be pierced with a wooden skewer.
- Remove the potatoes from the oven. Flip to the potato side up. Use a fork to smash each. Drizzle with the butter and add the remaining salt (if desired).
- Turn oven to [Broil]. Potatoes should be about 10-12" from broiler. Brown the potatoes to a golden-brown. Remove from the oven.
- Sprinkle liberally with the fresh herbs. Serve immediately.
Notes
Serve with melted butter.
Serve with a dollop of sour cream or creme fraiche.
Ally!!! Thisssssss recipe!!!! OMG!!! I have made this every week for the last 2 months! I saw your recipe and had t8 make it..then I saw you post an IG story not too long ago featuring these lovely potatoes and I just validated how amazing they are!! I hope more people will make these because they are to die for!! It will heba repeat over and over again in KY home until I can’t cook anymore…then I will request them to be made for me! Much love! Thank you for all you do! I appreciate you 💝💝💝💝💖
Aria!!! OH, goodness, angel! WE’re the very same here in our SC home! We LOVE them. So easy. So simple. And, as a French fry potato addict, I love these even better. It’s all about the crispy for us and then that fluffy tater inside! You’re so so considerate and thank you for being so very loving and supportive. I always light up when I see your comments on IG and here at the website! xoxx hugs and love, ally