Smashed Potatoes
A favorite side dish that’s crispy, golden, and endlessly customizable. I love to garnish with fresh herbs, but you can take it over the top with crumbled crispy prosciutto or bacon, or add some grated cheddar or sour cream and chives…. It’s a potato canvas.
Ingredients
2 lbs Yukon Gold, Baby Dutch, or other thin-skinned potatoes (small to medium, skin on)
Olive oil
Kosher salt
Fresh rosemary or thyme sprigs - if you only have dry, use that!
A handful of smashed garlic cloves and/or sliced onion/shallot (optional)
2–3 Tbsp unsalted butter, room temperature (or more olive oil)
Fresh herbs, chopped (parsley, chives, dill, etc.)
Optional toppings:
Crispy prosciutto or bacon (see note)
Grated Parmesan, Pecorino, cheddar, or crumbled cheese of choice
Directions
Preheat oven to 400°F (200°C). If you like them extra crispy, go up to 425°F.
Prepare potatoes: Rub the potatoes (and garlic/onions/shallots if using) with olive oil and arrange them on a baking sheet. Sprinkle generously with salt and tuck in a few rosemary or thyme sprigs if you have them.
Roast: Bake for 30–35 minutes, or until the potatoes are tender (a paring knife should slide in easily).
Smash: Let cool slightly, then gently press each potato with a potato masher, meat mallet, or the bottom of a mug or frying pan until the skin splits and some of the insides peek through.
At this point you can prep them a few hours in advance and then reheat the pan with some dots of butter or a drizzle of olive oil.
Finish: Transfer to a serving dish. Dot with butter (or drizzle with more olive oil if needed). Scatter with the crispy herbs from the pan and finish with fresh herbs. Add optional toppings if desired.
Topping Ideas:
You can keep them simple if you have picky eaters with salt, pepper and olive oil/butter and none or minimal herbs:
Or get cheesy. Or cheesy, meaty and loaded:
