Name: Smashed Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1-1 1/2 pounds yellow baby potatoes; 4-6 tablespoons olive oil; 1 1/2 teaspoons salt; 1 teaspoon pepper; sour cream; finely chopped parsley; chopped green onions

It’s all about the Root, the Root - Root Veggies!

Here’s the back story on these earth dwellers…to be a "true" root vegetable, the vegetable should meet two criteria: they should be grown underground, and act like a root for the plant - absorbing moisture and nutrients from the ground.

We consider the potato a root vegetable but the portion of the plant that is under ground is considered a tuber or an underground stem. So some might get a little crazy technical and try to exclude the potatoes from the root category. But that’s not how we roll. We say the more roots (or ahhem, "tubers") the better!

Just a little root veggie trivia for you to enlighten your family and friends with while serving these yummy Smashed Potatoes.✨

Smashed Potatoes are the bomb!!! Especially with some luscious sour cream and bright green onions!! Swoonapalooza going on over here just thinking about them!!

I love these little guys. They are crispy on the outside and tender on the inside. So tasty and totally different than most ways I eat my potatoes.

I like to use baby yukon potatoes for this recipe. They are starchier than say a red potato, so they keep stay together after smashing and keep their shape nicely.

You start by boiling the potatoes for 10 minutes, gently smashing them, seasoning them with salt and pepper, baking for 30 minutes and voila…delectable Smashed Potatoes!!!✨ So easy and soooo good!

But what would a potato be without some sour cream and chopped green onion? Top them with your favorite fixings (bacon, bbq sauce, ketchup, butter, parsley, cheese, sour cream, chives)- and dinner is served!

These smashers do require slightly more attention than say a baked potato, but they look all fancy and delicious – totally worth it! And they go perfectly with my Farmer’s Market Meat Loaf and Garlic Green Beans to make the perfect meal. Or if you feel like chicken, pair them with my Parmesan Crusted Chicken and Balsamic Glazed Brussels Sprouts instead!

Go ahead and put Smashed Potatoes on your list of recipes to make this week – trust me you’ll be glad you did!!

Yield: 8 servings

Smashed Potatoes

A fun twist on roasted potatoes, topped with sour cream & green onions!

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

1-1 ½ pounds yellow baby potatoes
4-6 tablespoons olive oil
1 ½ teaspoons salt
1 teaspoon pepper
sour cream
finely chopped parsley
chopped green onions

Instructions

Preheat oven to 450ºF, and line a baking sheet with parchment paper and drizzle with olive oil.
Place the potatoes in a large pot and cover with water. Bring them to a boil and cook at a steady simmer for about 10 minutes or until fork tender. Drain and let them cool slightly - about 10 minutes.
Either on a dish towel or directly on the baking pan - gently but firmly crush each potato until their about ½ inch thick.
With a spatula transfer them carefully to the baking pan.
Drizzle the olive oil evenly over the potatoes. Sprinkle with salt and pepper and bake them for 15 minutes. Flip them over and cook for another 15 minutes, or until they're crisp and a bit brown around the edges. Transfer to a serving platter and sprinkle with additional salt and pepper to taste. Drop dollops of sour cream over the potatoes and sprinkle with scallions and parsley.

Notes

There are so many topping options for these Smashed Potatoes. Here's some more ideas to get your wheels turning: bacon, butter, shredded cheese, chives, bbq sauce, ketchup and hot sauce.

Nutrition Information

Yield

Serving Size

6 ounces
Amount Per Serving Calories 173Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 1mgSodium 406mgCarbohydrates 18gFiber 2gSugar 1gProtein 2g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!

PS: I'm also loving these potatoes paired up next to a yummy boiled lobster with drawn butter - check it out!!

Comments

Amy Hoover

December 03, 2018 at 7:52 pm

These turned out sooo yummy. Nice option to mix things up!!

- holly
  
  December 09, 2018 at 1:54 am
  
  Yayyy! I love hearing that, Amy!
  
Samantha

January 07, 2017 at 11:19 am

These were super easy and a fun and different way to eat your potatoes!

Sue Lau

March 29, 2016 at 10:11 pm

I tried these at home a few years back after some bbq place had them- yours look so much better than mine!

- holly
  
  March 30, 2016 at 9:06 am
  
  It's gotta be the container of sour cream I dolloped on them. LOL Thanks Sue!
  
Christie

March 13, 2016 at 6:54 am

This is one of my fave ways to make these potatoes. They're SO GOOD!! I used my potato masher to press mine.

- holly
  
  March 13, 2016 at 11:24 am
  
  One of my favorites as well Christie. Good idea to use a potato masher!!
  
Lauren @ Sew You Think You Can Cook

March 12, 2016 at 2:00 pm

I really need to try smashed potatoes sometime. I like that you baked yours.

- holly
  
  March 12, 2016 at 9:41 pm
  
  They turned out perfect Lauren! I think you'll love them.
  
Renee @reneeskitchenadventures

March 07, 2016 at 10:47 pm

These look amazing! Crispy on the outside and tender on the inside! I'll take mine with lots of sour cream!

- holly
  
  March 08, 2016 at 11:58 am
  
  Me too Renee!! The more sour cream the better! Thank you!
  
Liz

March 06, 2016 at 8:50 pm

I make these whenever my two sons are home for dinner! It's definitely a family favorite!!! Next time, I will serve with sour cream 🙂

- holly
  
  March 07, 2016 at 2:01 pm
  
  They do seem to be a big hit for kiddos and adults alike. What's not to love- right??
  
Cindy

March 06, 2016 at 3:24 pm

Twice the fun!

- holly
  
  March 06, 2016 at 5:13 pm
  
  Haha - Yes it is Cindy!
  
Shelby

March 06, 2016 at 5:49 am

I love smashed potatoes too! These look great and I love the sour cream topping, yum, I can just taste this now!

- holly
  
  March 07, 2016 at 1:57 pm
  
  Thanks Shelby! I love their taste and texture – crispy on the outside, tender on the inside! And I could literally eat spoonfuls of sour cream. LOL