Search This Blog


Friday, October 25, 2019


Now the picture may not be much....................but the taste is awesome!  Smashed potatoes are super easy, offering a combo of crunchy and creamy at the same time!
Play around with flavors, or keep it simple like I did with just some salt, pepper, and rosemary.  You decide.


*Small red potatoes (I've also used Yukon Gold)
salt & pepper to taste
olive oil
seasoning options:  rosemary, parmesan, minced garlic

*serving size is 2-3 potatoes per person


In a large pot full of boiling water, cook potatoes until they are fork tender  Approximately 12-18 minutes.

Pre-heat the oven to 425 degrees.

Line a sheet pan with aluminum foil.   Drizzle some olive oil where each of the potatoes will sit on the pan.  Place a potato on the olive oil and rub to ensure the olive oil is on the bottom of the potato.  Using either a potato smasher, or I like a large glass with a flat bottom, smash each of the potatoes.

Using a brush, generously coat the potatoes with olive oil.   Season with salt, pepper and crushed rosemary.  

Bake for approximately 20-30 minutes,  until brown and crispy.  Garnish with sour cream, and fresh parsley prior to serving.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.