Smashed Potatoes
April 3, 2012 § 4 Comments
Yes, that’s smashed not mashed. Not only is this recipe delicious but it is a beautiful side that your guests will be talking about over and over again. Rosemary Garlic Olive Oil fills the potatoes with great flavor but you can use plain olive oil if the taste will compete with your main course.
This recipe works well with any type of baby potato or sweet potato. What is so stunning about this simple, twice-cooked potato dish is the colors.
12-14 (about 2 lb.) Baby Potatoes* or Baby Sweet Potatoes**
Rosemary Garlic Olive Oil (plain Olive Oil or herbed oil can be substituted)
Salt and Pepper, coarsely ground
* I generally use baby red potatoes but any type of small potato will work, such as Yukon Gold, purple potatoes, and fingerling potatoes.
** If you cannot find baby sweet potatoes, choose sweet potatoes that are on the smaller side (about 6 inches long) and cut in half (across short side, leaving a point on each piece) for this recipe. There are a variety of sweet potatoes available. Keep in mind the color of the skin vs. color of the flesh if you are looking to create a stunning impression. For example, Japanese Sweet Potatoes have a deep burgundy skin but the flesh is pale yellow, where as a Garnet Yam will have a deep colored skin and bright orange flesh.
SPECIAL EQUIPMENT: Parchment Paper
Wash potatoes and if necessary, trim off any blemishes. Place potatoes in a saucepan and fill with cold water, covering potatoes by at least one inch. Bring the potatoes to a boil and cook for 15-18 minutes. You should be able to pierce the potatoes easily with a pin but the skins should not be falling off of the potatoes.
Drain the potatoes and allow to cool for about an hour. While the potatoes are cooling, line a large sheet pan with parchment paper. Brush parchment with rosemary garlic oil. Set aside.
Smash the potatoes – Cut two squares of parchment paper about 7×7. Place one potato between the paper sheets. Using the palm of your hand or if you have a potato masher with a flat surface, press down on potato until it is 1-inch to ¾ of an inch thick.
Place the potato on the lined baking sheet and continue pressing the rest of the potatoes. When all the potatoes are smashed, brush the potatoes with rosemary garlic olive oil. Sprinkle coarse ground salt and pepper on top.
Garnet Yams have dark red skin and bright orange flesh. Japanese Sweet Potatoes have deep burgundy skin with a pale yellow flesh.
NOTE: Potatoes can be prepared to this point, covered with plastic wrap and kept in the refrigerator up to a day in advance.
Preheat oven to 375°. Bake the potatoes, uncovered, for 30 minutes. If you would like the potatoes to be crispier, flip them over after 20 minutes and continue baking 10 more minutes. Serve hot.
For those of you who are like me and like to have an old fashion printed copy of recipes, the below link is to a PDF (minus photos to keep it on one page).
Hestina's Kardia 
[…] RECOMMENDATIONS: Try my recipe for Smashed Potatoes or if you want something very simple, try boiling small potatoes for 15-20 minutes, drain, coat […]
Probably great grilled too!
I know I keep saying this but… Yum!
[…] Rosemary Garlic Olive Oil. This week I will be posting the recipes for Rosemary Garlic Focaccia and Smashed Potatoes (using red and/or sweet potatoes). Both recipes will utilize the Rosemary Garlic […]