Side Dish Vegetarian

Smashed Potatoes

September 2, 2013

On my last trip to the grocery store, I found a bag of these cute, multicolored potatoes. They’re a mix of purple, red, and yellow and the bag read Celebration Potatoes. I had no idea what I was going to do with them, but couldn’t resist grabbing a bag. I absolutely love roasting potatoes, but these were too small to cut up and I wasn’t about to attempt peeling them. So why not smash them instead! These Smashed Potatoes are a great way to shake up how you serve potatoes.

Celebration Potatoes on So, How's It Taste? www.sohowsittaste.com

So, how’s it taste?

Loved these! The colors were so fun, and I think it’s the first time I’ve ever eaten a purple potato. Each color had a slightly different flavor. It was also nice to not have to peel them and the skins get so crunchy that I actually enjoyed eating them. You can really vary this dish with different herbs and spices. You can never go wrong with potatoes and rosemary, so that’s what I used in this batch.

Smashed Potatoes by So, How's It Taste? www.sohowsittaste.com

They’re buttery, creamy, and crunchy all at the same time. Lots of texture and flavor. I ate these instead of fries with my Garden Turkey Burger. Perfection on a plate!

Smashed Potatoes

So, How's It Taste? original

Ingredients:

28 oz. small round potatoes
olive oil
salt
freshly ground black pepper
dried herbs/spices of your choice

Directions:

1. Preheat oven to 450F. Over medium-high heat, bring a pot of salted water to a boil. Add the potatoes and cook until they are fork tender. Drain the water.

2. Place potatoes on a baking sheet and drizzle with olive oil. Using your hands (make sure the potatoes are cool enough to handle), spread potatoes in olive oil to make sure they are covered. You want to barely coat the potatoes and a little goes a long way.

3. Using the flat side of a meat tenderizer (or rolling pin or whatever you have), gently smash the potatoes. Be careful you don't smash them too hard or you'll end up with bits of potato all over your kitchen (I may or may not have tested that!).

4. Sprinkle potatoes with salt, pepper, and your herb/spice of choice. I used rosemary for this batch.

5. Bake for 25-30 minutes or until golden brown and crispy.

You Might Also Like

  • Teresa, foodonfifth September 2, 2013 at 1:46 pm

    These are wonderful! I have had other versions of these little smashed roasted delights before and love them more every time I bite into one. A simple recipe that brings out the very best flavor of the potatoes. Lovely

    • Leah Short September 2, 2013 at 5:32 pm

      It really is so simple, yet so good! I love how each color has its own flavor. Thanks, Teresa!

  • alexandra @ sweet betweens [blog] September 2, 2013 at 4:39 pm

    Oh, I love smashed + roasted potatoes. The crispy buttery skin is the best!

    • Leah Short September 2, 2013 at 5:33 pm

      The best! I love those little bits that get uber crispy!

  • Julie @ Table for Two September 2, 2013 at 9:26 pm

    My favorite way to eat potatoes!! I need to make these with dinner this week!!

  • Erin @ One Particular Kitchen September 3, 2013 at 8:55 am

    I have never met a potato I didn’t like. And these look amazing!

  • amy @ fearless homemaker September 3, 2013 at 10:18 am

    I love that they’re called Celebration Potatoes – too cute! And they sound just fabulous. YUM!

  • Cassie | Bake Your Day September 3, 2013 at 7:59 pm

    I love making potatoes like this. The colorful potatoes are so fun!