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 healthy 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 pair perfectly with my Farmer’s Market Meat Loaf and Garlic Green Beans. Go ahead and put Smashed Potatoes on your list of recipes to make this week – trust me you’ll be glad you did!!
A fun twist on roasted potatoes, topped with sour cream & green onions!
- 1-11/2 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
- 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 1/2 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.
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.
PS: I’m loving these potatoes paired up next to a yummy boiled lobster with drawn butter – check it out!!