Smashed Potatoes

800 pix - Smashed Potatoes (plated)#0

Smashed Potatoes – fingerling potatoes shown here.

You’ve made mashed potatoes . . . but have you ever made “smashed potatoes?”

This is a great side dish for omnivores and vegetarians alike. It is also an easy recipe to make, but give yourself about 50 minutes to prep and bake. I like to prep the potatoes by boiling them, adding the olive oil, thyme, and salt/pepper, place them on a baking sheet and cover until ready for the final 20-minute bake at 450 degrees.

20 – 24 ounces new potatoes
2 tablespoons + 1 tablespoon extra virgin olive oil (divided)
3 cloves garlic (minced)
Salt and freshly ground pepper to taste
1 tablespoon fresh thyme leaves

Preheat oven to 450 degrees. Line a baking pan with parchment paper. Set aside.

In a medium pot of boiling water, cook potatoes until tender, about 15-20 minutes. Drain well and place potatoes in a large baggie. Add 2 tablespoons oil, garlic, salt and pepper and shake to coat potatoes. Pour potatoes onto parchment-lined baking pan.

800 pix - Smashed Potatoes (being smashed)

Use a potato masher to carefully “smash” the potatoes until flat but still in one piece. Drizzle with remaining tablespoon of oil and sprinkle with thyme leaves.

800 pix - Smashed Potatoes (oil, garlic & herbs before baking)

Place potatoes in oven and bake for another 20 minutes, or until golden brown and crisp. Serve immediately.

TIP: For additional instructions and great recipes for traditional mashed potatoes see my friend’s blog: MyKingCooking . It is amazing AND informative. Click on the following link to see the home page for Olivia’s blog at 

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Gluten-Free, Sides, vegan and tagged , . Bookmark the permalink.

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