Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Smashed Potatoes Recipe
Course:
Side Dish
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
Calories:
191
kcal
Author:
the cookie rookie
This smashed potatoes recipe is so simple but so delicious. Smashed baby potatoes are the next great potato side dish!
Print Recipe
Equipment
Baking Sheet
Ingredients
12
baby Yukon Gold potatoes
Olive Oil
Kosher salt and freshly ground black pepper
to taste
Favorite herbs
Rosemary, Dill, Parisien; optional
Instructions
Preheat oven to 450°F.
Steam or boil the potatoes until tender. (steaming is my preference)
12 baby Yukon Gold potatoes
Spray a foil-lined baking sheet with nonstick spray.
Drizzle the sheet pan with olive oil.
Olive Oil
Place the cooked and dried potatoes on the baking sheet and leave 2 inches between potatoes.
Use a potato masher and press gently but firmly on each potato until flattened.
Drizzle more olive oil over the potatoes.
Sprinkle with salt and pepper to taste.
Kosher salt and freshly ground black pepper
Sprinkle with favorite herbs like Thyme, Rosemary or Parisien.
Favorite herbs
Bake in the preheated oven for 20-25 minutes, until golden and crispy on the bottom.
Video
Notes
Storage:
Store smashed potatoes in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition
Calories:
191
kcal
|
Carbohydrates:
29
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
592
mg
|
Potassium:
707
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
3
IU
|
Vitamin C:
33
mg
|
Calcium:
21
mg
|
Iron:
1
mg