Roasted Smashed Potates - BigOven 321576
Roasted Smashed Potates

Roasted Smashed Potates

Ready in 1 hour
3 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Roasted Smashed Potates"

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Crispy smashed potatoes are the best of both worlds, delivering mashed potato creaminess with the crackling crisp crust of roasted potatoes.

"My kids don't like potatoes but will eat a whole tray of these. I boiled potatoes because I was in a hurry and used a potato masher to flatten them out. They don't look pretty like the picture but who cares. Used rosemary, because I hadfresh, yum yum! Also, one time I used golden potatoes and they were wonderful.....buttery...yum again."

- Gmere

Ingredients

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2 lbs small Red Bliss potatoes; scrubbed
6 tbsp Extra virgin olive oil
1 tsp Fresh thyme leaves; chopped
Kosher Salt; to taste
Black pepper; to taste

Original recipe makes 4 Servings

Servings  

Preparation

Adjust oven racks to top and bottom positions and heat oven to 500 degrees.

Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil.

Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes.

Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

Drizzle 3 tablespoons oil over potatoes and roll to coat.

Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick.

Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil.

Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer.

Serve immediately.

Notes

This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Remove the potatoes from the baking sheet as soon as they are done browning—they will toughen if left too long. A potato masher can also be used to “smash” the potatoes.

Credits

Added on Award Medal
Verified by twojocks

Smashed Potates photo by Hippiehello Hippiehello

Calories Per Serving: 245 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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My kids don't like potatoes but will eat a whole tray of these. I boiled potatoes because I was in a hurry and used a potato masher to flatten them out. They don't look pretty like the picture but who cares. Used rosemary, because I hadfresh, yum yum! Also, one time I used golden potatoes and they were wonderful.....buttery...yum again.
Gmere 11 month ago
Yummy! Crispy on the outside and smooth and perfect on the inside. I steamed the potatoes to cook them, then smashed with a spatula, drizzled with oil, salted, and cooked in a 450* oven for 15 minutes per side.
Dkrelleum 11 month ago
jalberde 2 years ago
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