June 13, 2013



I love potatoes…I mean, I really LOOOOVVVEEE them.  They are so comfy and fluffy and delicious.  I like them any which way, but this new recipe actually blew my socks off.  I served these crispy, crunchy smashed potatoes with meatloaf and they did not disappoint. 

The recipe comes from The Pioneer Woman and is well worth trying.




These would not only be great as a dinner side dish, but also perfect to compliment dippy eggs or to use as the bottom of an eggs benedict creation!





Crispy Smashed Potatoes 

Print this recipe!

  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste


Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.




With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again.




Brush the tops of each crushed potato generously with more olive oil.




Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.






He’s ready to eat some!

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