Recipes Side Dish Potato Roasted Potato Recipes Roasted Smashed Potatoes 4.8 (21) 14 Reviews 11 Photos The key to perfect smashed potatoes is completely chilling the parboiled potatoes before smashing, which gives you plenty of time to infuse some butter with garlic and herbs for drizzling over top. Roasted, the potatoes will end up crispy, buttery, and crusty on the outside, with a light, fluffy interior. It's like taking the best parts of home fries, mashed potatoes, French fries, and potato pancakes, and smashing them all together. Recipe by Chef John Published on June 3, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 20 mins Cook Time: 1 hrs Additional Time: 8 hrs 10 mins Total Time: 9 hrs 30 mins Servings: 16 Yield: 16 smashed potatoes Jump to Nutrition Facts Ingredients 3 ½ pounds medium yellow potatoes, washed ⅓ cup kosher salt salt and freshly ground black pepper to taste 1 pinch cayenne pepper, or to taste For the Infused Butter: ½ cup unsalted butter 4 cloves garlic, thickly sliced 4 sprigs fresh rosemary, or to taste 4 sprigs fresh thyme, or to taste Directions Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle. Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best. Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat. Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter. Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top. Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes. Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve. Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately. I Made It Print Nutrition Facts (per serving) 138 Calories 6g Fat 20g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 138 % Daily Value * Total Fat 6g 8% Saturated Fat 4g 19% Cholesterol 15mg 5% Sodium 1915mg 83% Total Carbohydrate 20g 7% Dietary Fiber 3g 9% Protein 3g Vitamin C 12mg 58% Calcium 32mg 2% Iron 1mg 7% Potassium 49mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved