Smashed Potatoes Recipe

Potatoes…. Fry, Saute, Bake, Roast……..Loaded, Stuffed, Whipped, Mashed Regardless the method or type of potato dish you chose to make, Potatoes are simply one of the easiest vegetables to cook and play around with. These smashed potatoes are a fun twist on your regular mashed potatoes. After first boiling them in a pot of water you they are topped with a flavorful garlic herb butter compote and then finished off in the oven until nice and crispy!  A simple, fun and amazing side dish that your going to want to try!

Smashed Potatoes
Author: [url href=”” target=”_blank”]Kitchen Belleicious[/url]
  • 12 whole Yukom Gold Potatoes (or Other Small Round Potatoes)
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • 1 tsp cajun seasoning
  • 1 TBSP parsley
  • 1 TBSP chives
  • 1 TBSP garlic paste
  • 1 stick of unsalted butter, softened at room temp
  • Drizzle of Olive Oil
  1. Mix together the butter, garlic and herbs together in a small bowl. Set aside.
  2. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
  3. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Place a heaping teaspoon of the butter compote on top of each potato. Sprinkle with plenty of kosher salt ( I am obsessed with kosher now) and a dash of cracker black pepper. Bake in a 450 degree oven for 20-25 minutes until golden brown.