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Crispy Buttery Smashed Potatoes

From the Portland Farmers Market Cookbook by Ellen Jackson

Author Ellen Jackson

Ingredients

  • 5 2-lb-potatoes, unpeeled
  • salt to taste
  • pepper to taste
  • 2-3 tbsp olive oil
  • 4 tbsp butter, melted and divided
  • 1 tsp minced garlic
  • 2 tsp finely chopped herbs (rosemary, thyme, parsley, chives, dill, etc.)

Instructions

  1. Add the potatoes to a large pot and cover them with cold water by several inches. Generously salt the water and bring it to a boil over high heat.

  2. Reduce the heat to a simmer and cook the potatoes until just before they are fork-tender, about 10 minutes. Drain the potatoes in a colander and let them cool for 10 minutes.

  3. Preheat the oven to 425 degrees F.

  4. Lightly coat a baking sheet with the oil. Evenly space the boiled potatoes out across the sheet and, using a small glass or a fork lightly coated with oil, gently flatten each potato by pressing down until it mashes into an oblong shape.

  5. Brush the potatoes generously with 2 Tbsp of the melted butter, sprinkle them with salt and pepper to taste, and bake them for 10 minutes. 

  6. Add the garlic and herbs to the remaining 2 Tbsp butter, brush the potatoes again, and bake until they are golden brown and crispy, about 8-10 minutes more.