Smashed potatoes are always a smash hit as a side for any dinner!
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Smashed potatoes are a great way to elevate your dinner tonight. The first time I made them I couldn’t believe I hadn’t made them before. The flavor and texture is unmatched in this recipe.
It does take a little while so you will want to make sure you carve out extra time. These are also great to do with kids because they love the smashing part. If you grow your own herbs, this is a great way to use them as well! Sometimes mine get over grown so I start using recipes like this to use up extra herbs.
Health Benefits
Potatoes: A great source of potassium and also low in sodium. They are also a great source of Vitamin C.
Extra Virgin Olive Oil: Helps lower LDL cholesterol, is rich in antioxidants, and good for cardiovascular health.
I don’t use enough olive oil now that I found out you should not cook with it in high heat. This recipe helps get in all those benefits without the olive oil starting to break down. My main oil that I use for sautéing and frying is avocado oil.
These gingham oven mitts are perfect for getting these smashed potatoes out of the oven! And bonus, the colors go with anything. Click to shop them ⬇️
Steps:
Step One: Preheat oven to 450 degrees. Parboil your potatoes until they are fork tender. This takes anywhere from 15-20 minutes. They should be soft but not completely cooked.
Step Two: Drizzle olive oil on a baking sheet and place the potatoes on it. Use a glass jar (or what ever else you have) to smash them.
Step Three: Mix together your oil, herbs and garlic. Use a brush to rub the top of the smashed potatoes with this mixture.
Step Four: Place in the oven and bake for 15-20 minutes. Take out when edges are crispy.
Note: You can add cheese to these during the last 5-10 minutes. Every once in a while I do this and it changes up the dish!
It’s really that simple! If your looking for another side dish for you dinners check out my 15 minute Creamy Polenta Recipe.
Don’t forget to pin it for later!
Smashed Potatoes
Equipment
Ingredients
- 3 Lbs Creamer Potatoes
- ½ Cup Organic Extra Virgin Olive Oil
- 1 Whole Garlic Clove
- 2 Tbsp Fresh Parsley
- 1 Tbsp Fresh Thyme
- 1 Tsp Salt
- ¼ Cup Parmigianno Reggiano
Instructions
- Preheat oven to 450℉
- Par boil the potatoes for 15-20 minutes until fork tender.
- Take them out of the water with tongs and place on lightly oiled baking pan.
- Mix Olive oil, herbs, garlic and salt together.
- Use a glass to smash the potatoes.
- Brush the oil mixture over the potatoes and sprinkle with cheese.
- Bake at 450 for 15-20 minutes until crispy on the edges.
