Crunchy Smashed Potatoes Recipe: This Easy Potato Recipe Is Everything You Want in a Side Dish by Donna John

Vegetables Side Dishes
2 years ago

Crunchy Smashed Potatoes Recipe: This Easy Potato Recipe Is Everything You Want in a Side Dish

Boiled. Smashed. Baked. These potatoes go through it all. The result? Delicious. This easy potato recipe goes well with that holiday ham or prime rib

Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes


Here's how to make them: 

  1. Wash the potatoes and add them to a pot of boiling water. Cook until tender, about 12-15 minutes, depending on their size. 
  2. Drizzle a cookie sheet with olive oil. Place the potatoes on the cookie sheet leaving some room in between. With a round drinking glass, gently push each potato to smash it. Push gently! You want to smash them but still have the potato as one piece. 
  3. Season the potatoes with salt and pepper. Sprinkle on your favorite herb(s). (My favorite is fresh chopped rosemary.) 
  4. Drizzle the potatoes with olive oil. Be generous, this helps them crisp up. 
  5. Bake in a preheated 400-degree F oven until they get brown and crispy, about 15 minutes. 

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Olive Oil $4 & Up
Dried Rosemary $3 & Up
Dried Thyme $3 & Up

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Julie Rose
How fun is this?!
I bet kids and adults both love this. 😋
Elisa Schmitz
Oh, yum! Easy and delicious, Donna John !
Elisa Schmitz
I made this easy recipe last night and it was a huge winner! Dieter Schmitz and I loved it so much that we’re considering making it for Thanksgiving dinner instead of my usual twice baked! Fun alternative and so family friendly. The rosemary made the house smell so good, too. Donna John
Donna John
These potatoes are good! I have 4 rosemary bushes in the yard - well, hope I still do after our winter event - so love making them with lots of fresh rosemary.
Elisa Schmitz
Next time, I’m making them with fresh rosemary for sure, Donna John !
Elisa Schmitz
Made these again, for our New Year’s Day dinner. Added some leftover fondue cheese on top, at the very end. Delicious, Donna John , thank you!

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