I saw a picture of smashed potatoes while browsing Instagram. Before then, I never saw or even heard of smashed potatoes. I had these smashed potatoes with barbeque tofu and roasted corn. The end result was incredibly delicious!
I decided to look up the recipe and gave it a shot! Have you ever had smashed potatoes? Comment below. I adapted this recipe from Southern Living.
- 2 pounds baby red potatoes
- 1 teaspoon dried oregano
- 3 garlic cloves, smashed
- 2tbs cup plus 1/2 tsp. pink salt, divided
- Can of olive oil cooking spray
- 1 tablespoon dried parsley
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1/4 teaspoon black pepper
Preheat oven to 425°F. Place potatoes, oregano, smashed garlic, two tbs of the salt, and water to cover in a 3-quart saucepan. Bring to a boil over high; reduce to medium, and simmer until potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain and discard oregano and smashed garlic. Let potatoes cool to room temperature.
Lay a clean kitchen towel on the surface of your counter top. Using another clean towel to cover your hands, gently press down on one potato with the palm of your hand to flatten. Repeat with all the potatoes.
Cover an aluminum pan with a baking sheet, and generously spray oil on baking sheet. Arrange potatoes on prepared baking sheet. Spray potatoes with oil.
Sprinkle the potatoes with about 1/2 tsp. salt, parsley, thyme, rosemary and black pepper.
Bake in preheated oven until golden brown and crisp, 25 minutes.