smashed potato recipe

Rosemary Garlic Smashed Potatoes are a best of both worlds recipe - mashed and roasted potatoes! They are soft on the inside and crispy on the outside

Rosemary Garlic Smashed Potatoes

baby Yukon Gold potatoes (about 12-16)

olive oil

garlic

rosemary

parmesan cheese

salt

black pepper

Preheat oven to 425°F.

In a large pot of salted boiling water, cook the potatoes until fork tender, about 15-20 minutes. Drain and allow potatoes to cool slightly.

Transfer the potatoes to a large rimmed baking sheet. Use a potato masher or the bottom of a measuring cup or glass to press down on the potatoes to smash them.

Drizzle the olive oil on top of the potatoes, add the garlic, rosemary, parmesan cheese, salt and pepper, and toss with your hands to combine.

Bake for 15 minutes until the bottoms are golden. Use a spatula to flip them and add more salt, pepper and olive oil, if desired. Return to the oven for 12-15 more minutes until the potatoes become crispy.

Crispy, cheesy smashed potatoes loaded with bacon and BBQ sauce!

Hunters Smashed Potatoes

Streaky Bacon, (cooked & diced (see notes))

Baby Potatoes ((approx 700 grams/1.5lb))

Salt

tbsp Olive Oil

tsp EACH: Smoked Paprika, Garlic Powder

tsp Black Pepper

Cheddar, (grated)

Fresh Chives, (to garnish)

BBQ Sauce, (as needed)

Add the potatoes to a large pot and add enough cold water to just about cover them. Stir in 2 tsp salt then bring to a boil. Cook for around 20 mins, or until fork tender.

Drain the potatoes and let them sit in the colander for 5 minutes to allow some steam to escape. Preheat the oven to 200C/390F.

Add the potatoes to a large baking tray and toss them in olive oil, smoked paprika, garlic powder, salt and pepper. Spread them out then use a mug or measuring cup to press down on each potato. The thinner you smash them, the crispier they&#39;ll be. Just be careful they don&#39;t break apart. You want them still intact. Use two trays if you need more room.

Top the smashed potatoes with a pinch of cheese, then bake them in the oven for 30-35mins, or until deep golden &amp; visibly crispy.

Push the potatoes toward the centre of the tray to close up the gaps, then drizzle over BBQ sauce. You may need to use a spatula to lift them slightly. Top with bacon and chives then tuck in and enjoy!

These loaded smashed potato cups take crispy potatoes to the next level! Each bite-sized cup is filled with sautéed mushrooms, spinach, tangy sun-dried tomatoes, and topped with Parmesan. Perfect as a party appetizer or a comforting side, these cups come with a creamy sour cream and chive dip, making them irresistible and full of flavor.

Loaded Smashed Potato Cups

potatoes

Olive oil (for greasing muffin tray)

Salt (to taste)

mushrooms (~150 grams, chopped and sautéed)

baby spinach (~30 grams, added to mushrooms while sautéing)

oz sun-dried tomatoes (~85 grams, chopped)

vegan Parmesan cheese

Chili pepper flakes (optional)

sour cream (~450 g, (or unsweetened coconut yogurt

fresh chives, chopped (~15 g)

scallions (diced (green section only))

onion powder

Prepare Potatoes

Bring a pot of water to a boil, filled about 1/3 of the way up. Lightly oil a 12-slot muffin tray. Preheat your oven to 400°F (200°C).

Prepare Potatoes:

Cook Potatoes

Scrub and clean the potatoes. If they’re too large for the muffin slots, cut them in half. Add them to the boiling water with 1 salt, bring back to a boil, and cook for about 7 minutes or until just fork-tender. Drain and transfer to the muffin tray.

Cook Potatoes:

Smash Potatoes

Use a measuring cup (or similar tool) to press down and create an indent in each potato, forming a small hollow. Season with Salt.

Smash Potatoes:

First Bake

Place the muffin tray in the oven and bake the potatoes for 15–20 minutes, or until they start to get crispy.

First Bake:

While potatoes are baking, sauté the mushrooms until golden, then add the baby spinach and cook until wilted. Remove potatoes from the oven, then spoon the mushroom-spinach mixture into each potato indent.

Top with Sun-Dried Tomatoes and Parmesan:

Add a small spoonful of chopped sun-dried tomatoes over each potato, then sprinkle with vegan Parmesan or nutritional yeast.

Add Filling:

Second Bake

Return the muffin tray to the oven and bake for another 10–15 minutes, until the potatoes are crispy and the cheese is melted.

Second Bake:

Prepare Dip

While the potatoes are baking, mix the sour cream (or coconut yogurt), chives, scallions, onion powder, and salt in a bowl.

Prepare Dip:

Serve

Garnish the potatoes with chili pepper flakes if desired, and serve warm with the sour cream and chive dip.

Serve:

Can you make them and reheat the next day

Top 3 smashed potato recipe recipes from across the web

The most viewed smashed potato recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Rosemary Garlic Smashed Potatoes

Hunters Smashed Potatoes

Loaded Smashed Potato Cups

Top 3 smashed potato recipe recipes from across the web

The most viewed smashed potato recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rosemary Garlic Smashed Potatoes

Hunters Smashed Potatoes

Loaded Smashed Potato Cups

The most viewed smashed potato recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine