Here’s the holiday side dish you’ve been looking for. Smashed Potatoes.

What’s in a name? I’ve been smashed and it’s nothing I’m proud of. My car has been smashed and I don’t even want to think about it. I’ve inadvertently smashed about anything you can think of, but until recently, I never smashed a potato.

In culinary terms, smashed is the word chefs use when they flatten boiled potatoes. I think lightly crushed would be a far better description. At least lightly crushed doesn’t sound like you’re taking out all your aggression on a helpless little potato.

Smashed has nothing to do with the taste and texture of these charming potatoes. After they are boiled, they are lightly flattened with a fork, potato masher or any flat object (I often use the bottom of one of my metal measuring cups) until they are a little less than 1/2 inch thick. They aren’t perfectly round, but they aren’t meant to be. Each has it’s own little personality.

Of course you can fancy them up with a dollop of creme fraiche, if you like, or maybe some grated Parmesan cheese. Like the basic black dress, these potatoes go with everything. Fish, meat, poultry, veggies, in fact, they are so good that sometimes I serve them with soup or salad instead of rolls.

Smashed Crispy Yukon Gold Potatoes

2 pounds small-to-medium red or yellow potatoes, scrubbed & rinsed
1 tablespoon kosher plus 1/4 teaspoon fine sea salt, or to taste
1 tablespoon + 3 tablespoons olive oil, divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, chives and/or green onion

1. To boil potatoes: Place the potatoes in a large Dutch oven or soup pot. Fill with enough water to cover potatoes by 1-inch. Add 1 tablespoon kosher salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are easily pierced with a fork (smaller potatoes take about 20 minutes, and medium 25 minutes). Drain and cool slightly.
To prepare ahead: Potatoes may be refrigerated for up to 2 days.

2. To bake: Preheat the oven to 425 ºF.

3. Brush the bottom of a large, rimmed baking sheet with 1 tablespoon of the olive oil. Arrange potatoes on the baking sheet and using a potato masher or serving fork, gently smash each potato to about 1/2-inch thickness.

4. Drizzle potatoes with remaining 3 tablespoons olive oil. In a small bowl, stir together garlic powder, onion powder and remaining ¼ teaspoon salt and pepper. Sprinkle on potatoes.

5. Bake until the potatoes are golden around the edges, 25 to 30 minutes. For crisper potatoes, bake a little longer.

6. Sprinkle with chopped fresh herbs and serve hot.

Makes 4 servings.

1 Comment