Smashed Potatoes Recipe
Art For The Home
I did a quick pan with my camera over the mound of smashed potatoes that I made for my family a few months ago and am still getting requests for my recipe.
It’s perhaps the most simple recipe on the planet, but there is a certain process you need to follow to yield the best result!
First, choose your potatoes wisely. I chose Yukon Gold for this batch, but I’ve also used new potatoes and have really enjoyed those too. Basically, stay away from russet potatoes for this recipe, and make sure whatever you choose isn’t much bigger than a golf ball in size.
yields: however many potatoes you have, I generally have about 8-10 in my recipe
new potatoes or Yukon Gold
optional toppings: fresh rosemary, grated parmesan, fresh parsley, cheddar, garlic
- Boil potatoes until fork-tender.
- Place potatoes on a baking sheet sprayed with cooking spray
- With a fork, press against the top of each potato, smashing it about 3/4 of the way down.
- Brush with melted butter, sprinkle a generous amount of salt on top, and top with your choice of additional toppings. These are also fantastic just with butter and salt so if you don’t have any of the additional toppings on hand, don’t worry. I also save the herbs for sprinkling after I broil/bake the potatoes for the last step.
- Place in oven under broiler until browned on top and crispy. Alternatively, you can roast in a 450-degree oven for about 10 minutes, watching closely to make sure they don’t burn.