Smashed Potatoes Recipe
This smashed potatoes recipe is so simple but so delicious. Smashed baby potatoes are the next great potato side dish!
Servings: 4
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: 191kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 592mg | Potassium: 707mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 33mg | Calcium: 21mg | Iron: 1mg