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Smashed potatoes
Serving Size:
10
Smashed potatoes are baked to crispy and golden brown perfection!
Recipe by:
Jen Stone
Cook Times
Active Prep
15
Hands-On Cook
5
Hands-Off Cook
30
Passive
0
Total Time
50
minutes
minutes
Recipe Serving Size
10
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
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
freshly ground black pepper
or to taste
5
tablespoon
Italian parsley
chives, and/or green onions
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 parsley
Reheating Instructions
Serve hot. Can sprinkle with cheese. Reheat I. Oven at 400 f for 7 minutes.
Nutrition
Calories:
235
kcal
|
Carbohydrates:
36
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
1786
mg
|
Potassium:
1042
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
176
IU
|
Vitamin C:
22
mg
|
Calcium:
26
mg
|
Iron:
2
mg