These smashed potatoes are the Mutt & Chops take on Siri Daly’s recipe from the Today Show a few days ago. I made the recipe exactly according to the instructions, as a side dish for Easter Sunday lunch. We all thought they were tasty. But me being me, I had to experiment with them just a bit. Why? Because experimenting in the kitchen is one of my most favorite things to do!
My version, although nor radically different from the original recipe, really appealed to my Mediterranean-loving taste buds. Crispy and savory outside, tender and sweet inside. What’s not to love about smashed potatoes? And they look so unique! Golden little smashed nuggets of yuminess. Steve is travelling for work right now, but these turned out so good I had to pack them away for him to try when he comes home. I just need to stay away from them between now and when he gets home. Or maybe I can just make another batch.
Let’s make some smashed potatoes
Here’s how I slightly adapted the original recipe. First, I used baby gold potatoes because they have a lovely sweet flavor. Second, I used more oil and Parmesan cheese. And third, I replaced 1/2 teaspoon of Italian seasoning with 2 tablespoons of fresh thyme. Fresh thyme is such a beautiful herb, and it really brightened the flavor of the smashed potatoes.
I felt like these small changes made the flavor a little bolder, a little more attention-grabbing. But trust me, the original recipe was good too. Just different.
I did use the same amount of garlic as the original recipe because it called for a lot of garlic. When you love garlic a lot, you like recipes that call for a lot of garlic.
Start by boiling the potatoes until tender.
While the potatoes are boiling, mix the other ingredients for the seasoning mixture in a measuring cup and let it sit for a bit. Fresh thyme leaves, when pulled off the stems, really help infuse some lemony herby-ness to the mixture.
When the potatoes are tender, pour them into a strainer and run under tap water to stop the cooking process.
Then brush a baking sheet lightly with olive oil, place the potatoes about 1-inch apart, and gently smash them. The original recipe recommended a fork or potato masher. I found that those tools were a little too sharp and cut the potatoes too much. So this time, I used a flat-headed wooden pestle, which allowed me to smash more than cut.
Then I used a teaspoon to top each potato with the seasoning mixture.
Once all of the potatoes were seasoned, they went into a 450° F oven.
And came out looking like this, and smelling like heaven.
Beautifully crispy, with the sharpness of the Parmesan, the nuttiness of the roasted garlic, and the herby flavor of thyme. Goodness, these are just a real treat.
Give these smashed potatoes a try. And if you want to experiment and make your own adaptations, then go for it! That’s what makes cooking fun and rewarding!
- 2 pounds (about 2 dozen) baby gold potatoes
- ⅓ cup extra virgin olive oil, plus more for brushing the pan
- 4 large garlic cloves, diced
- 2 heaping tablespoons Parmesan, grated
- 2 tablespoons fresh Thyme leaves
- Salt
- Fresh cracked pepper
- Pre-heat oven to 450° F.
- Boil potatoes in salted water until tender, but before skin breaks, about 15 minutes.
- While potatoes are boiling, mix the other ingredients to make the seasoning mixture.
- Taste the mixture and add salt and frresh cracked pepper to taste.
- When potatoes are tender, pour them into a strainer in the sink and then bathe in cold tap water to stop the cooking process.
- Lightly brush a large baking sheet with olive oil.
- Place the potatoes about 1-inch apart and lightly smash them, without cutting them into separate pieces.
- Spoon a little of the seasoning mixture over each potato until the mixture is completely used.
- Bake until crispy and golden.
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