A Smashed Potato

by zesty on March 18, 2011 · 19 comments

Scrambling with work and Disney preparations – I decided to recycle one of my new found favorite ways to serve potatoes… Let me know if you like them.

Growing up on PEI, potatoes are everywhere, and I have grown to love them.  Whether they are mashed, baked, french fries, scalloped, pan fried, boiled, microwaved ( umm a bit sketchy) I eat them all.  Over the years I have tested many techniques and added different flavoring to potatoes to kick it up a notch.  When looking for a comfort side dish I tend to lean towards the method seen below.

Now do not dismiss the fact I truly adore mashed potatoes with butter and cream but lately I have been all over SMASHED potatoes.  It is a two step process to make it happen but will never disappoint.


  • Potatoes
  • Olive Oil
  • Salt
  • Pepper


  1. Start off by boiling the potatoes until almost fork tender.
  2. Preheat oven to 400 F
  3. Once the potatoes are finished boiling remove them from the water and let stand for a minute.
  4. Prepare a cookie sheet or roasting pan
  5. Using a heavy bottomed pot, smash the potatoes gently to just break the skin and press the potatoes down.
  6. Once flat, add a drizzle of olive oil, salt and pepper and roast in the oven until golden brown and slightly crispy.  About 25-35 minutes.
  7. ENJOY!

Zesty Tip: In the boiling stage, be careful not too overcook the potatoes.  You just want them softened slightly so you can “smash” them with the back of a pot.

Well I hope you enjoyed the potato talk.  Do note that they are potatoes and very versatile.  Switch it up and keep it fresh.  Another great alternative is the beloved sweet potato.  All the techniques stay true to a regular potato.  As I am typing this, I think someday I should talk about all the different types of potatoes and why some are good for baking versus boiling etc.  Maybe another time!

I am scheduling some guest posts while I am on vacation next week and not bringing my laptop… can you believe it?

Take care


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