crispy smashed potatoes

Welcome to my new favorite way to eat potatoes.

We made these for the first time for Easter dinner, when we were trying to decide what kind of potatoes we wanted to make... mashed, roasted, scalloped? I'd seen these on The Pioneer Woman forever ago, and had always wanted to try them, so it was decided.

And ohhhh my goodness. They were out of this world amazing! And so quick and easy! I also love how versatile they are. The ones pictured are simple, with just olive oil, salt, pepper and parsley, but I've made them since with a little parmesan and rosemary. I see jalapeños and cheddar in my future. Maybe with lemon zest and basil in the summer. All trashed up with cheese, bacon and chives? Yup, it's all happening.

Bottom line - if you haven't tried these, please do so as soon as possible. They are crispy and ADDICTIVE. You'll love 'em!

Crispy Smashed Potatoes (from The Pioneer Woman)
serves 6

you'll need:
12 new potatoes
3 tablespoons olive oil, plus more for brushing
salt and pepper to taste
chopped Italian parsley (or other herb of choice) to taste

Preheat oven to 450 degrees F.

Bring a large pot of water to a boil. Once water is boiling, salt well. Add potatoes to the water and cook until fork tender. Ours took about 20 minutes, but check them at 15; time will vary depending on the size of your potatoes.

On a sheet pan, drizzle olive oil. Place potatoes on the sheet, leaving at least a couple of inches between each potato. With a potato masher, gentle press down on each potato until it mashes. Rotate 90 degrees and mash again. Brush the tops of each crushed potato with more olive oil.

Generously season potatoes with salt and pepper. Sprinkle chopped parsley on top.

Bake for 20-25 minutes, until golden brown on top. Now try not to eat them all before they reach the dinner table.

Pin It