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Rated 4.8 out of 5 based on 4 customer ratings
(5 customer reviews)

Smashed potatoes

Rated 4.8 out of 5 based on 4 customer ratings
(4 customer reviews)
$48.75 Cooking Fee
Serving Size: 8 oz
Recipe adapted from:
Jen Stone
Smashed potatoes are baked to crispy and golden brown perfection!
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving
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4 reviews for Smashed potatoes

  1. Mary Kathryn Johnson
    Rated 4.8 out of 5 based on 4 customer ratings

    Mary Kathryn Johnson (verified owner)

    Oh My Goodness! The closed eyes and savoring expression on my husband’s face says all I need to know about the deliciousness of this sidedish!

  2. Irene Mitchell
    Rated 4.8 out of 5 based on 4 customer ratings

    Irene Mitchell (verified owner)

  3. Shelly Levin
    Rated 4.8 out of 5 based on 4 customer ratings

    Shelly Levin (verified owner)

  4. Shelly Levin
    Rated 4.8 out of 5 based on 4 customer ratings

    Shelly Levin (verified owner)

Only logged in customers who have purchased this product may leave a review.

 

Cook Tools and Details

Print Recipe

Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Scrub potatoes clean and rinse under running cool water
  • Remove and discard any nubby sprouting areas
  • Place potatoes in a large Dutch oven or soup pot
  • Fill pot with water until potatoes are submerged and covered by inch additional water
  • Add 1¼ tablespoon of the salt to water
  • Bring mixture to a boil over medium high heat; about 15 minutes
  • Cook potatoes until they are easily pierced with a fork
  • While potatoes cook, preheat oven to 425 F
  • Drizzle 3 tbsp olive oil over a large rimmed baking sheet
  • Brush oil over sheet to ensure it is evenly distributed
  • Evenly distribute the potatoes over oiled sheet
  • Use a potato masher or serving fork to gently smash potatoes into 1/2 inch height
  • Drizzle remaining olive oil over all potatoes
  • Sprinkle the garlic powder, onion powder, and remaining salt over all potatoes
  • Sprinkle with black pepper
  • Bake potatoes until edges are golden brown, about 15 minutes
  • Sprinkle with fresh herbs

Cook Times

Active Prep5
Hands-On Cook5
Hands-Off Cook35
Passive0
Total Time45 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 5 pound baby red potato
  • 2 ½ tablespoon Kosher salt divided
  • 6 tablespoon extra virgin olive oil divided
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon ground black pepper or to taste
  • 5 tablespoon Italian parsley chives, and/or green onions

Cooking Tools Required

Baking sheet, Colander, Cutting board, Kitchen towels, Oven, Potato Masher, Roasting Pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove
Reheating/Serving Instructions
Serve hot. Can sprinkle with cheese. Reheat I. Oven at 400 f for 7 minutes.

Nutrition

Calories: 235kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 1786mg | Potassium: 1042mg | Fiber: 4g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 2mg

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