This recipe is all about technique, but the secondary ingredients you use can be very adaptable. Mashed and smashed potatoes both start out by boiling the potatoes until they are nice and tender. It’s what you do after boiling that differentiates the two. Mashed potatoes get mashed with milk, and butter, and whipped into a creamy consistency. Smashed potatoes on the other hand get tossed with some olive oil and herbs then smashed into thin patties and roasted until crispy. The best part about smashed potatoes is that they don’t require peeling first! The skin gets extra crispy while roasting.
- 1 lb. red potatoes or baby Yukon Gold, unskinned
- 1 large tablespoon slat for boiling water
- 2 tablespoons olive oil
- Freshly ground black pepper to taste
- 1 teaspoon garlic salt
- 1 tsp. fresh rosemary
- 1 sheet pan lined with parchment paper
- Preheat oven to 425°.
- In a large pot, cover potatoes with water and add a tablespoon of salt. There should be enough room in the pot so the potatoes are not crowded during boiling.
- Bring water to a boil and simmer until potatoes are tender, about 15 minutes.
- Drain and let sit until cool enough to handle.
- In a large bowl, toss potatoes with olive oil, garlic salt, and pepper.
- Line the potatoes on the sheet pan, so there is room between them when they are smashed
- Using bottom of a small glass or flat bottom jar, press down on potatoes to smash them into flat patties.
- Sprinkle the chopped rosemary on top of the patties and drizzle a little oil on top, if needed.
- Bake until bottoms of potatoes are beginning to crisp and they are golden on top, about 25 minutes.
- Serve immediately. Cold potatoes are not very good!
- You can top with 1/2 c. freshly grated Parmesan
- You can substitute 4 tbsp. melted butter for the olive oil
- You can substitute 2 cloves garlic, minced for the garlic salt
- Use other herbs, such as oregano or thyme
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