Crispy smashed potatoes

First off, I wanted to say thanks for all of the messages and comments you’ve sent my way following the ill-fated derm appointment. I’m still not sure what I’m going to do (find a new doc or make another attempt at a natural solution), but it meant a lot that several people took the time to commiserate and give me some food for thought.


I don’t know about you, but I’m glad it’s Friday. We’re shooting our second to last wedding of the year tomorrow and then I expect to log some serious kitchen time on Sunday while crafting November’s layer cake. These potatoes are the perfect side for a home bound Sunday. The instructions are long, but it’s really a lazy recipe. Boil potatoes, smash and roast. That’s it. Which also makes it ideal for a day when I’ll be juggling laundry, cake layers and buttercream.



As with most potato dishes, this is extremely versatile. I’ve been opting for a super simple seasoning of salt and garlic pepper, but you could really go wild with these. Maybe layer them up with shredded cheese, sour cream, green onions and bacon crumbles to make a baked potato napoleon. Or sprinkle on your favorite steak spice to add a little oomph.

What are you cooking this weekend? Anyone getting a head start on turkey day?


Crispy smashed potatoes

10 B-size baby red potatoes
2 tsp kosher salt, plus more for seasoning
Garlic powder
Olive oil

Scrub the potatoes, and then put them in a large pot, preferably in one layer. Cover with an inch of water and add 2 teaspoons of salt. Bring to a boil over high heat; then reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal skewer. The total cooking time will be around 25 minutes.

While the potatoes are cooking, cover a large baking sheet with aluminum foil and then a sheet of parchment paper. Also, grab two clean dishtowels. Fold both into quarters. When the potatoes finish cooking, drain them. One at a time, place the potatoes on one of the dishtowels. Cover the potato with the other dishtowel, and gently press down with the palm of your hand to flatten it to about ½”. Place the flattened potato on the baking sheet. Don’t worry if some of them break, they will still taste great.

Heat the oven to 450°F. Sprinkle each potato with salt and garlic powder. Pour a bit of olive oil over each one, lifting the edges to make sure some of the oil coats the bottom. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 to 40 minutes, turning once gently with a spatula halfway through cooking. Serve hot.

Note: You can prep the potatoes through smashing and then lightly cover them and place them in the fridge for up to 8 hours. Just let them sit out for 10 minutes, season and roast to finish them off.

The Meaning of Me - November 18, 2012 - 4:59 am

These look fun – bet Kidzilla would enjoy making them! :)

Anna (My Design Ethos) - November 19, 2012 - 6:18 am

This is such an amazing idea for a simple dish! Would be fantastic with a tomato based dipping sauce/relish too. Thanks for the recipe xx

ModernMealsForTwo - November 20, 2012 - 3:44 am

Definitely kid friendly :)

ModernMealsForTwo - November 20, 2012 - 3:44 am

Definitely! Kind of like an upscale french fry :)

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