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Roasted Smashed Potatoes

What if you could take all the best potato dishes---fries, mashed potatoes, potato pancakes--and smash them into the perfect side dish to please any crowd? It's possible, with Chef John’s technique for smashed potatoes; drizzled with a simple garlic and herb butter, they're roasted to crusty, crispy perfection with light and fluffy centers. Begin by boiling yellow, skin-on potatoes until barely tender and letting them cool completely in the fridge, preferably overnight, before the smashing commenceth. In the meantime you'll infuse garlic slices and fresh rosemary, thyme, or any preferred herbs into a pan of melted butter. Use any blunt object on hand to smash the potatoes individually between sheets of plastic. Then you'll season them with s&p and spoon on the tasty butter, saving the garlic and herbs for garnish after the potatoes are done roasting. Get the recipe for Roasted Smashed Potatoes.

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