Smashed Potatoes

Smashed Potatoes

56
amanda81 0

"These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!"

Ingredients

1 h 25 m servings 274 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
  2. While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
  3. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  4. Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
  5. Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.

Footnotes

  • Cook's Notes
  • I buy the tiny, prewashed yellow or red-fleshed potatoes.
  • The herbs are totally adjustable to taste!

Reviews

56
  1. 86 Ratings

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Most helpful

A Good Recipe. My variation is as follows: After draining and cooling the potatoes a little, I tumble them in bowl with a little butter to coat the skins. Instead of then 'smashing' the potatos,...

Most helpful critical

I am so sorry but I just didn't care for these potatoes. I was so looking forward to trying them but when I was eating them I kept picking out pieces of rosemary from my mouth. I must say tha...

I am so sorry but I just didn't care for these potatoes. I was so looking forward to trying them but when I was eating them I kept picking out pieces of rosemary from my mouth. I must say tha...

A Good Recipe. My variation is as follows: After draining and cooling the potatoes a little, I tumble them in bowl with a little butter to coat the skins. Instead of then 'smashing' the potatos,...

Excellent, with accurate cooking times and temps. Since I was serving this with another side dish that already had herbs I omitted them here, just brushing the smashed potatoes with olive oil a...

These are so GOOD and SO easy! The first time I made them, I followed the recipe pretty closely, but when I have made them several times since, I have played around with the herbs togo with my ...

This was a great way to prepare potatoes differently. Sometimes I get tired of mashed and baked! This recipe was delicious, and thumbs up from hubby and two teenage daughters. I noticed some ...

These potatoes are soo good. Followed directions exactly except did not have any savory. Will make these again.

I fixed these potatoes for dinner tonight and we LOVED them! I did grind the herbs in a small food processor before adding the oil and butter. It worked really well. I doubled the recipe and th...

I used larger yellow potatoes, and it still turned out wonderfully. Crisp on the outside, and soft and fluffy on the inside.

Was looking for something fast to go with meatloaf. Fantasic! Only used salt & pepper for spices. Boiled potatoes in salted water, and tossed them in oil/vinegar mixture before smashing.