Smashed Potatoes
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A chewy and crispy alternative to butter and cream laden mashed potatoes, these "smashed" potatoes rely solely on cooking style and extra virgin olive oil.
Smashed Potatoes
Rated 5.0 stars by 1 users
Simple to prepare and satisfying to eat. Handy if you're looking for a lower cholesterol offering.
Ingredients
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2 lb whole small yellow potatoes, washed with eyes removed
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Lucero Arbequina Extra Virgin Olive Oil
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1 tbsp kosher sea salt
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Freshly ground black pepper
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2 tbsp butter
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Jacobsen Italian Seasoning
Directions
Bring a pot of water to a boil. Make sure what you’re using will give the potatoes ample room to move. Add the sea salt and potatoes and simmer for about 20 minutes or until a skewer inserts easily into the potato. Drain the water and set aside.
If you’re going to proceed directly with baking them, preheat an oven to 425ºF. Add enough EVOO to evenly cover a large rimmed sheet pan with a thin film of oil. We used a silicone baking sheet liner (professional Silpat or Exopat, not the new generic ones).
When the potatoes are still warm yet cool enough to handle, place them onto the oiled sheet pan. Using a fork or potato masher, slowly press each potato until they are smashed and about ½ inch thick. Make them thinner than this if you prefer them to be more crispy on the outside and drier in the middle. Allow them to steam, finish drying out, and cool. This will help them crisp more in the oven.
If you’re not finishing these potatoes immediately, the steps so far can be completed many hours ahead, allowing you flexibility if you’re juggling pies and roasted meats in limited oven space!
Oven at 425ºF, place the potatoes on the oiled pan and drizzle more oil on each potato letting the oil get into the grooves made by the fork or potato press.
Bake the potatoes for about 30 minutes or until they are golden brown and crispy.
While baking, melt the butter in a small saucepan and add the Jacobsen Italian seasoning. Let the butter foam and turn off the heat.
Drizzle the seasoned butter over the potatoes and serve.
Recipe Note
Omit the butter to make this recipe vegetarian / vegan.
Donald has used Silpat and Exopat silicone mats in professional kitchens since the 1990s, and we haven't found a better substitute in terms of results. These mats are thicker than lower cost versions with a patented formulation which is allows for higher temperatures and no off aromas. The link I use here is part of my new Amazon affiliate program, which means that I might earn a commission if you shop via this link.
