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My review
Smashed Potatoes
2
amanda81
"These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!"
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Ingredients
1 h 25 m servings 274Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
- While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
- Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.
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Footnotes
- Cook's Notes
- I buy the tiny, prewashed yellow or red-fleshed potatoes.
- The herbs are totally adjustable to taste!
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 91130 Ratings
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Most helpful positive review
5/19/2013
A Good Recipe. My variation is as follows: After draining and cooling the potatoes a little, I tumble them in bowl with a little butter to coat the skins. Instead of then 'smashing' the potatos,...
Most helpful critical review
2/23/2010
I am so sorry but I just didn't care for these potatoes. I was so looking forward to trying them but when I was eating them I kept picking out pieces of rosemary from my mouth. I must say tha...
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5/19/2013
A Good Recipe. My variation is as follows: After draining and cooling the potatoes a little, I tumble them in bowl with a little butter to coat the skins. Instead of then 'smashing' the potatos,...
6/24/2011
Excellent, with accurate cooking times and temps. Since I was serving this with another side dish that already had herbs I omitted them here, just brushing the smashed potatoes with olive oil a...
2/23/2010
I am so sorry but I just didn't care for these potatoes. I was so looking forward to trying them but when I was eating them I kept picking out pieces of rosemary from my mouth. I must say tha...
10/17/2011
These are so GOOD and SO easy! The first time I made them, I followed the recipe pretty closely, but when I have made them several times since, I have played around with the herbs togo with my ...
9/24/2012
This was a great way to prepare potatoes differently. Sometimes I get tired of mashed and baked! This recipe was delicious, and thumbs up from hubby and two teenage daughters. I noticed some ...
12/31/2011
These potatoes are soo good. Followed directions exactly except did not have any savory. Will make these again.
2/9/2013
I LOVE THIS RECIPE!!! It is so easy to make, yet it tastes high-class and will impress your friends and trick them into believing you're a kitchen wizard. Champagne taste on a Boone's Farm budge...
1/7/2012
I fixed these potatoes for dinner tonight and we LOVED them! I did grind the herbs in a small food processor before adding the oil and butter. It worked really well. I doubled the recipe and th...
10/25/2011
Was looking for something fast to go with meatloaf. Fantasic! Only used salt & pepper for spices. Boiled potatoes in salted water, and tossed them in oil/vinegar mixture before smashing.