Smashed Potatoes

These smashed potatoes are both crispy and creamy, and full of flavor. They are the perfect side dish for a steak or roast beef dinner. 

These crispy smashed potatoes are like ulta crispy skin-on French fries with a super creamy interior. 

They are made with yellow or red baby potatoes that are first roasted in a small amount of water, and then "smashed," coated with olive oil, seasoned, and then roasted again. 

You can serve these with your favorite protein and veggies. You can even serve these as appetizers with your favorite dipping sauces such as homemade ketchup, rémoulade sauce, as well as roquefort, or blue cheese dressing. 

We served these with beef tenderloin. Let's just say, I had a hard time sharing. This recipe serves three or four, and leftovers can easily be re-warmed and re-crisped in a 350 degree F oven for about 10 minutes. 

Ingredients: 

I have made these with both red and yellow baby potatoes, which usually come in one and a half pound bags. Both are great. You'll need one pound for this recipe. I recomment choosing the smallest ones from the bag and save the rest for mini hasselback potatoes and mini twice-baked potato appetizers. 

You'll also need water for steaming the potatoes as well as extra virgin olive oil, along with salt and pepper. 

You can also sprinkle on some garlic powder and onion powder, along with some finely chopped herbs and freshly grated Parmesan cheese, although I'd recommend saving any tender herbs, especially green onions or chives, for after you remove the potatoes from the oven so they don't burn in the high heat (I learned the hard way). Chopped thyme or rosemary should be fine in the oven. 

Enjoy every crispy bite. 

How to Make These Smashed Potatoes:

First, you will need to steam the potatoes by placing them on a quarter-sheet pan with 6 tablespoons of water and covering them tightly with foil. Bake them at 450 degrees F for 30 minutes, until they are knife tender. 

After you've steamed them, let them sit for 10 minutes in the pan, and then dry the potatoes and the pan off with a towel. 

The next step is to smash the potatoes down into rough disks. Press them down to slightly less than 1/2 inch thick patties (the skins will randomly split open), the more rough surface the better. One way to do is it take a second sheet pan, place the bottom over the potatoes, and press them down all at once. 

You can also use a potato masher or the back of a spatula to smash each potato individually in the baking sheet if you don't have a second baking sheet. 

Next, add half of the olive oil to the pan, and gently push the potatoes around to make sure the bottoms are coated. Then, brush the tops of the potatoes with the rest of the oil. 

Finally, sprinkle on some salt and pepper, optional seasonings and Parmesan, and roast the potatoes for 30 to 35 minutes, until brown and crispy. 

Be sure to remove the potatoes to a paper towel lined plate after roasting and sprinkle on any optional fresh herbs. 

Adjust the salt and pepper to taste if necessary. 

The Sunday Funday group is celebrating autumn. I'm bringing these potatoes to the party as fall is the harvest season for potatoes. 

To quote Stacy of Food Lust People Love, "Mid-Autumn Festival is held on the 15th day of the 8th month of the lunisolar calendar with a full moon at night, corresponding to mid-September to early October of the Gregorian calendar. This year, Mid-Autumn Festival is Friday, September 29, 2023."

Here are everyone's autumn-themed recipes:

• Creamy Cucumber Pasta Salad from Amy's Cooking Adventures
• Crockpot Mexican Butternut Squash Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Fresh Fig Salad from A Day in the Life on the Farm
• Golden Moon Milk from Culinary Cam
• Instant Pot Pumpkin Sambar from Cook with Renu
• Chilled Cucumber & Avocado Soup from Sneha's Recipe
• Smashed Potatoes from Karen's Kitchen Stories
• Warm Root Vegetable Salad with Pomegranate Molasses Dressing from Food Lust People Love

This is an updated post from December, 2012. 

Smashed Potatoes

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 1 HourInactive time: 10 MinTotal time: 1 H & 25 M

These smashed potatoes are both crispy and creamy, and full of flavor. They are the perfect side dish for a steak or roast beef dinner.

Ingredients

• 1 pound of yellow or red baby potatoes. The potatoes should be no larger than two inches in diameter.
• 6 tablespoons water
• 4 tablespoons of extra virgin olive oil
• Kosher or sea salt to taste
• Fresh ground pepper
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon onion powder (optional)
• 1 teaspoon finely chopped fresh thyme or rosemary, or a combination (optional)
• Freshly grated parmesan cheese to taste (optional)

Instructions

1. Heat your oven to 450 degrees F.
2. Scrub the potatoes and place them on a 9 by 13 inch quarter sheet pan (a 9 by 13 inch cake pan would work here too).
3. Add the water and cover tightly with foil.
4. Bake for 30 minutes, until a sharp knife can be easily inserted and removed.
5. Remove from the oven, uncover, and let sit for ten minutes.
6. Dry the pan and the potatoes and place the potatoes back into the pan.
7. Smash each potato down with a potato masher, rotating the masher a quarter turn once, until the potatoes are about 1/2 inch thick. If you have a second quarter sheet pan, you can place it on top of the potatoes and smash them all at once.
8. Add half of the oil to the pan, and gently move the bottoms of the smashed potatoes into the oil.
9. Brush the tops of the potatoes with the rest of the oil.
10. Sprinkle with the salt, pepper, and optional herbs, and parmesan.
11. Roast uncovered in a 450 degree F oven for 30 minutes, until golden brown and crispy on the outside, but still soft on the inside.
12. Serve hot.
13. This recipe can be doubled and roasted in a half sheet pan.

Nutrition Facts

Calories

244

Fat (grams)

16 g

Sat. Fat (grams)

3 g

Carbs (grams)

21 g

Fiber (grams)

3 g

Net carbs

19 g

Sugar (grams)

1 g

Protein (grams)

5 g

Cholesterol (grams)

7 mg

https://www.karenskitchenstories.com/2012/12/smashed-potatoes.html

Karen's Kitchen Stories

potatoes

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