December 7, 2012

Crispy Smashed Potatoes


If you are like me and are always on the internet in search of recipe ideas, then you've probably seen this one floating around.  Remember that mile high stack of "Recipes to Try" pile I have?  Well, this one's been in there forever.  Needless to say I don't go thru that pile often, however, I came across a picture of these potatoes on Pinterest the other day and it reminded me that I've been wanting to make them.  I didn't dig out the pile and look for the recipe because I actually remembered the gist of it from when I printed it out a while back, so I figured I'd wing it.  

Can I just say that I LOVED these potatoes???  They really are perfect - soft in the middle with an amazingly crunchy exterior, and that folks makes them perfect!  I'm not even that much of a "potato person", so the fact that I thought these were amazing says a lot.  I can easily pass up the potatoes at dinner, no problem.  But if these are on the menu, I'm eating them!  They are so easy to make, and once you do it one time you won't need to refer to a recipe again.  They kinda look cute too ☺  This recipe is a must try....just do it!


 Crispy Smashed Potatoes

Small Red Potatoes, rinsed clean - the amount to cook depends on how many you are serving & how small the potatoes are, so you will have to decide that yourself
Garlic Salt & Pepper Seasoning
Dried Dill, or use any herb you prefer (fresh or dried)
Olive Oil

Fill a large saucepan about halfway with water and place your potatoes in the pot.  Turn heat on high and bring to a boil, and cook until potatoes are fork tender - about 10 minutes, but you will need to keep testing them because they may need longer depending on their size.  Drizzle olive oil generously onto a cookie sheet, then place the boiled potatoes on.  Preheat oven to 425.  

With a fork or potato masher, gently press down on each potato until they break open - you don't want to completely smash them down, just apply enough pressure to break them open.  Brush olive oil with a pastry brush onto each potato (or you can just drizzle it on) , then sprinkle with the garlic salt & pepper seasoning to taste.  Lastly, sprinkle the dried dill on each potato.  Place cookie sheet in oven and bake for about 20 minutes, or until they are crispy and have a nice golden brown color to them. 

23 comments:

  1. I love potatoes and these look so delicious! So crispy.

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    1. Sooo crispy yet soooo soft in the middle!! Perfect :)

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  2. Served these at a restaurant I worked at. Only difference: topped with lemon gremolata. The gremolata is super easy to make and really sets them off. Just a paste of parsley, garlic, shallot, lemon zest and segments and olive oil. season with a little chili flake and s&p. Should turn out a vibrant green, with a bright flavor and intense aroma.

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    1. Is the lemon gremolata brushed on before you place them in the oven? Sounds so wonderful! Thanks for the info.

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  3. WOW, that sounds delicious! Maybe I'll give that (or something similar) a try next time - thanks for your comment and the idea!

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  4. Is the lemon gremolata brushed on before you place them in the oven? Sounds so wonderful! Thanks for the info.

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  5. I just made this recipe but I used garlic-infused olive oil (Trader Joe's) and added roasted garlic cloves and green onions on top. Also used coarse sea salt. Family LOVES the recipe and definitely a new favorite addition. Thanks for the recipe -- delicious!
    Tiffany

    www.flickr.com/photos/babytealeaves

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    1. Sounds yummy! Thanks for commenting :)

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    2. No problem! Always a big fan of cooking blogs :)

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  6. Making these tonight!

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  7. These are my fav. I dont care for dill so i top with parmesan cheese. I love how well it compliments these.

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    1. So glad you like them! They are a fav at our house for sure. Thanks for commenting :)

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  8. Making these tonight. Looks great, I know my husband will love these.

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  9. They are my husband's favorite. Something about men & potatoes.....thanks for visiting ☺

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    1. As thought, this was a hit!

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    2. Yay - so glad you all liked them!

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  10. Made these with tri-tip tonight. I mixed up garlic powder, butter and parsley and a lil salt & pepper..I topped the potatoes with the mix them put then in the oven.When they came out I added a dollop of sour cream and sprinkled them with chives. Served parmesean/schirracha corn on the cob and my son couldn't stop eating. He agreed to stop only if I agreed to put them in his lunch for tomorrow :) I will make these again for sure . Thank you for the recipe :)

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    1. Glad you all liked them - they are a favorite with my boys ☺ Thanks for commenting!

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  11. Made these with some French fried onion coated chicken tenderloin for my husband and father. They absolutely fell in lover with these! I'm making them right now for the third time. And the dill really makes these potatoes pop. Thank you for this awesome recipe! -Brie

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    1. So glad you all liked them! Thank you for taking the time to comment ☺

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