Crispy Smashed Potatoes

Crispy Smashed Potatoes // shutterbean

If I’m perusing a menu and having a hard time deciding what entree to get, potatoes usually seal the deal. Mashed? Whipped? Fried? Smashed? I’m into it. Gratin? Hmm. Maybe? Depends on if they put cheese or crispy in the description. Then I’m sold.

Crispy Smashed Potatoes // shutterbean

What about an entree that’s JUST Crispy Smashed Potatoes? Can we make that happen? We could serve it with a bacon/chive sour cream or how about a little bit of Arugula Pesto? I already made a batch this week for this very purpose.

Creamy insides + Crispy outsides= Crispy Smashed Potatoes 4 LIFE.

And we’re off!

This really couldn’t be easier! Three ingredients if you don’t include a dip. It’s vegan & gluten free too. BONUS.

Crispy Smashed Potatoes // shutterbean

First we boil the potatoes. Then we set them aside to cool. Then we SMASH THEM.

I used the back of my measuring cup and smashed them against a small cutting board.

Crispy Smashed Potatoes // shutterbean

Put them on a baking sheet. Drizzle with olive oil. Toss them around.

Crispy Smashed Potatoes // shutterbean

Season with salt & pepper. Now ROAST!

Crispy Smashed Potatoes // shutterbean

Sometimes I leave them in longer…cuz I’m a sucker for crispy potatoes.

Crispy Smashed Potatoes // shutterbean

Just check out this action…

Crispy Smashed Potatoes // shutterbean

When I dip, you dip….

Crispy Smashed Potatoes // shutterbean

WE DIP. I added some freshly chopped parsley for garnish. GREEN!

Crispy Smashed Potatoes

serves 4

recipe adapted from Feast Cookbook

  • 1 1lb. creamer potatoes (I used Trader Joe’s Dutch Yellow Potatoes)
  • 3 tablespoons extra virgin olive oil
  • fine sea salt & freshly ground pepper
  • freshly chopped parsley for garnish

Preheat oven to 450F. Add the potatoes to a medium pot with enough salted water to cover and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 20 minutes. Drain and let potatoes cool until they are easy to handle. Pat very dry with paper towels. Smash each potato on a cutting board with your fist or small frying pan to make it flat (I used the back of a measuring cup).

Spread out the potatoes on a baking sheet. Drizzle with olive oil, season with salt &  pepper and toss until evenly coated. Roast until the potatoes are crispy and golden, 25-30 minutes, turning the potatoes with a spatula halfway through cooking. Serve while potatoes are hot and sprinkle some chopped parsley for garnish.

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74 Comments

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  • Agreed 200%. Crispy smashed potatoes are the best! Making these for dinner tonight, arugula pesto style!

  • March 19, 2014

    Oh these look SO GOOD! I want them, now! And love the green dipping sauce action! Great images – they’re just jumping off the screen! pinned

  • March 19, 2014

    Haha the description and instructions made me laugh. I’m definitely going to be trying these out next time I want a lazy bit of comfort food, they look sooo yummy! I think I’ll have mine with baked fish and ratatouille… xxx
    La Lingua : Food, Life, Love, Travel, Friends, Italy

  • I am in love with crispy smashed potatoes. Love the idea to dip them, too.

  • March 19, 2014

    I make these all the time with dill!

  • kat
    March 19, 2014

    Pioneer Woman does something so similar and she calls them Crash Hot Potatoes. She adds grated parmesan and herbs/spices to hers. Addictive! Now I’m craving these for dinner!

  • Now, these are a revelation! Totally on the ‘to make’ list.

  • jenny
    March 19, 2014

    These are the first things I saw this morning and now they’re going to be all I can think about all day! YUMMMM.

  • What a great idea… I love this.

  • these look awesome!

  • March 19, 2014

    My mouth is watering just looking at this! I can’t wait to make them!

  • Jackie
    March 19, 2014

    I am the same way- give me a potato, any way, and I’ll be satisfied. These look particularly delicious! I am looking for cookbooks to inspire me during the upcoming CSA season- would you recommend Feast? I would love to hear what you think of it.

  • mini-cake
    March 19, 2014

    I make mine in a similar way but I add crushed chili flakes and fennel seeds for a flavour twist.

  • Kelsey
    March 19, 2014

    That is exactly the way I make menu decisions as well!!

  • March 19, 2014

    Crispy Roast potatoes might be my #1 favorite food. Definitely going to have to try this.

  • March 19, 2014

    Everything you make I want to eat immediately!!

  • Stacey
    March 19, 2014

    I put my hand upon yo’ hip!

  • Ashley
    March 19, 2014

    Love smashed potatoes! Giada has a great recipe where you use lemon juice and herbs at the end, can’t wait to try this one!

  • March 19, 2014

    These look absolutely delicious. And I’m sure I’d eat the entire pan. Oh, potatoes, I love thee!

  • March 19, 2014

    These potatoes sound just perfect! I wonder if they’ll take the place of oven-baked fries at our house… :)

  • March 19, 2014

    These look so good – I love making them. Crispy crunchy on the outside but creamy on the inside! YUM! And I love the idea of the dipping sauce! I think I’ll make that too when I make those potatoes again!!

  • March 19, 2014

    This is making me hungry-thanks for the recipe!
    http://www.thelipstickchannel.com

  • Jennyroo
    March 19, 2014

    Ummmmm, did every just miss the most awesome 90s pop music reference EVER? I put my hand upon your hip. When I dip, you dip, we dip.

    GENIUS! Oh, and the potatoes look freaking amazing. Hahahahaha.

  • March 19, 2014

    Making this fo sho! Crispy and creamy?! Total foodgasm!

    • Tracy
      March 20, 2014

      Ha. You just said foodgasm.

  • March 19, 2014

    Muy original! Las pruebo mañana!

  • March 19, 2014

    I loved the idea of smashing the potatoes! Well done! This way they are baked better and they become more crispy! Yummy! =)

  • March 19, 2014

    oh boy. they are so simple, but so incredibly delicious. Believe to or not, I have never made these- I need to fix that ASAP!

  • March 19, 2014

    My Mum makes these all the time – there’s always fighting over the crispy bits of potato and the smallest crispiest potatoes somehow always end up on her plate…hmmm…
    Also, if there are mashed potatoes on the menu you bet I’m ordering them!

    • Tracy
      March 20, 2014

      I will always fight for the crispy bits.

  • March 19, 2014

    I just made these and mother of god they are good!!! They kind of taste like potato pancakes somehow haha.

    • Tracy
      March 20, 2014

      GET IT.

  • March 19, 2014

    I think I had a version of this at Umami Burger the other night – happy to try it at home!

  • Finding it hard to explain how excited this makes me without sounding too odd x
    ps I would have never thought to dip these in pesto!!

    • Tracy
      March 20, 2014

      GET EXCITED. I am.

  • March 19, 2014

    Crispy potatoes are the shiiiiiizzzz. These look amazing!!

    • Tracy
      March 20, 2014

      farul.

  • I’m all about potatoes. I’ll eat them in any form, except maybe raw, which my husband insists isn’t that bad. I NEED to try these. I have seen them before but haven’t made them yet. I will soon tho! Pinned :)

    • Tracy
      March 20, 2014

      oh man. i just remembered HASHBROWNS. That’s when I tried raw potato. Not good…but omg HASHBROWNS.

  • Erica
    March 19, 2014

    Made these tonight for my potato loving parents and they devoured them. However the true test was when I out them on my kids plate (sprinkled with crumbled bacon) and they, too, devoured them. Thank you so much! And the music reference – amazing. You’re rad.

    • Tracy
      March 20, 2014

      FABULOUS!!! Yay for bacon. I’m so glad your family loved them.

  • March 19, 2014

    Crispy smashed potatoes must be one of my all time favorite things, but I’ve never thought to try them with pesto. Brilliant!

    – Alex at Cashmere Kangaroo

  • March 20, 2014

    This looks ridiculously good. It should probably be illegal!

  • I love smashed potatoes!! Yum!

    • Tracy
      March 20, 2014

      aren’t they great??!

  • March 20, 2014

    Da Dip for the win.

    Seriously, now that song will be in my head all day.

    • Tracy
      March 20, 2014

      sorry/not sorry

  • March 20, 2014

    I love these – I make the pioneer woman version a lot and my extremely picky husband who hates potatoes (I know – what?!?) will even eat them and *gasp* request them!!! It’s a potato triumph I tell you!

    Did Cooper eat them? It’s embarrassing but I actually usually look at your posts and if you report Cooper likes a recipe I figure my husband will too – a tad sad considering he’s 44!

    • Tracy
      March 20, 2014

      haha! he actually did eat them. we had to tell him they were like tater tots. :)

  • Kathy
    March 20, 2014

    We love these in my house! I’ve figured out a way to eliminate the boiling step and save washing a pot. I pour about a quarter cup of water in the sheet pan and cover with foil and stick them in the hot oven on the top rack for 20 minutes. Then I drain any remaining water and toss with olive oil and herbs / spices smash them and finish roasting I love the idea of a dipping sauce!

  • Amanda
    March 22, 2014

    These look absolutely amazing and I will definitely be making these – TONIGHT! Thanks for the great recipe!

  • March 22, 2014

    Definitely trying these! I love crispy potatoes and arugula pesto sounds amazing.

  • Chris Kusiak
    March 22, 2014

    Please subscribe me to your website shutterbean.com

  • March 24, 2014

    The crisp smashed potatoes look yummy. They must have been even better with the arugula pesto?

  • March 30, 2014

    One million percent in love.

  • Caroline
    April 1, 2014

    brilliant idea, who cares about baked potatoes now – just smash them :)

  • April 20, 2014

    What about the ingredients for that dip?

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