This is one of my favorite ways to make potatoes. They are salty, crunchy, spicy, and tender…everything you want in a tater. I have made these multiple times when having guests for dinner and people can’t get enough. Red potatoes have the best “smashability” in my opinion. You can use the golden ones or purple potatoes, but from my experience the reds work the best. If you have a huge appetite, you can use a Russet potato and have a gargantuan smashed tater experience which is unquestionably worth trying at some point.

  1. Preheat oven to 450°.brush
  2. Put potatoes in a large pot and cover with water. It’s a good idea to portion 3-5 taters per person, trust me, they WILL be devoured.
  3. Salt the water and bring to a boil.  Cook potatoes until fork tender.
  4. Drizzle a large sheet pan liberally with olive oil.  The taters will stick without oil, so don’t be shy! Spread out with a pastry brush if you have one. My pastry brush is old and somehow has paint stains on it. Not sure what it’s previous life was like, but it works fine for me!
  5. When potatoes are cooked, pull out of water and put onto the sheet pan. slather them in oil with the pastry brush.
  6. Now it’s time to smash them with a potato masher or the bottom of a glass, whatever you want. Be sure to smash them just until they burst, so they resemble a messy cookie.
  7. Drizzle the taters with olive and sprinkle salt and pepper on them also. These taters need salt…so again…don’t be shy!
  8. Finely chop some fresh rosemary and sprinkle that on the taters as well.
  9. And of course, anything I make needs some heat…so toss on some red pepper flakes, cayenne or my sweat-inducing SHAKE (See recipe here).
  10. Put the pan of taters in the 450° oven and set the timer for 20 minutes.
  11. After 20 minutes, take the taters out and add a TON of chopped green onions, chives and chopped parsley (I have even added caramelized onions at this point because I am an onion fanatic). Don’t skimp on the toppings…check out my picture, I loaded those babies up! Drizzle with a bit more oil and pop back into the oven for another 5-10 minutes.
  12. Begin eating………NOW!



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