Smashed Potatoes
These smashed potatoes are a super easy side dish or appetizer that go well for holidays or every day occasions. You can serve them plain or add any toppings you enjoy.
Equipment
- large stock pot
- Baking Sheet
- Parchment Paper
- Drinking Glass
Ingredients
- 1.5 lbs Petite Gold Potatoes
- 2 tablespoons Butter unsalted + melted
- .25 cup Olive Oil
- 1 teaspoon Salt
- .5 teaspoon Pepper
- Fresh Parsley to serve
Instructions
- Bring a large stock pot of water to a boil. Add the potatoes. Cook until tender - about 20 minutes.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment.
- Once the potatoes have cooked, drain off the water and allow to air dry and cool for about 5 minutes.
- Place each potato on the parchment lined sheet, leaving about 3 inches between each one.
- Use the bottom of a drinking glass or similar to smash the potatoes until about ½ of an inch thick or less.
- Drizzle (or use a pastry brush) to coat with the melted butter and then the olive oil. Coat liberally - don’t worry about it pooling on the bottom of the pan.
- Sprinkle with the salt and pepper, to taste.
- Cook in the preheated oven for about 45-50 minutes or until golden brown and crispy.
- Serve with a garnish of chopped parsley, if desired.
Notes
You can serve these as is, or add any number of your favorite toppings such as crumbled bacon, cheese, sour cream and more.
For storage, you should keep them in the fridge for around 3 days in an airtight container. Or, you can freeze them. When freezing, it is best to do so before adding butter or oil.
Nutrition
Calories: 200kcalCarbohydrates: 20gProtein: 2gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 10mgSodium: 618mgPotassium: 479mgFiber: 2gSugar: 1gVitamin A: 119IUVitamin C: 22mgCalcium: 15mgIron: 1mg
Subscribe for More!Join our Newsletter for more dessert recipes!
Nutrition information provided is just an estimate and may vary based on specific ingredients used.