Smashed Potatoes

I really didn’t know what to call these, so we’ll go with “smashed potatoes”! A few nights ago, I was trying to figure out what to serve with grilled salmon. I went through my pantry and noticed a big bag of Yukon Gold potatoes. I had received them as part of my Bountiful Basket. I decided to try a new variation of them and it was a hit. My kids had seconds and thirds of them. I sure enjoy seeing my kids eagerly eating their dinner as compared to being picky and not eating it anything, haha!!


12 small, round potatoes (I used Yukon gold) (use as many potatoes as needed, just adjust remaining ingredients accordingly)
3 tbsp olive oil
Kosher Salt
Black Pepper
Minced Garlic (optional)


Bring a pot of salted water to a boil. Add in as many potatoes as you wish, and cook them until they are fork tender. On a cookie sheet, drizzle olive oil. Place tender potatoes on cookie sheet and leave enough room between each potato. With a potato masher (or bottom of a flat glass/cup), gently press down into each potato until it slightly mashes. Rotate 90 degrees, and gently mash again. Brush the tops of the potatoes generously with olive oil. Sprinkle potatoes with salt, pepper, and some garlic. Bake in a preheated oven (450) for about 20-25 minutes, or until golden brown.

Be sure to check us out on Facebook
Print Friendly, PDF & Email


Comments are closed.