Amazing Smashed Potatoes
Amazing Smashed Potatoes
Erin McDowell

Remember the deli scene in When Harry Met Sally? Well, these potatoes are seriously that good. Just a few ingredients and a couple extra steps are the key to amazing spuds that are crazy-crispy on the outside and wonderfully creamy on the inside. They pair well with nearly any entrée, from Hanukkah brisket to Christmas ham. To top it all off, the garlic will have your kitchen smelling so incredible that your guests will say, “I’ll have what she’s cooking.”

6 to 8 servings

2 pounds baby Yukon Gold potatoes, halved

⅓ cup extra-virgin olive oil

1 head garlic

Kosher salt

1. Preheat the oven to 375°. Place the potatoes in a large pot and cover with 1 inch of water. Bring the water to a boil over medium-high heat and parboil the potatoes for 3 to 4 minutes, until they just start to become tender. Drain the potatoes well in a colander.

2. While the potatoes are parboiling, pour the olive oil onto a half sheet pan and place it into the preheated oven. Once the potatoes have been drained, pour them onto the hot oiled pan and roast them for 15 to 17 minutes, or until the potatoes have a golden crust on the bottom. While the potatoes cook, separate the garlic cloves from one another, leaving their skins intact.

3. Using a spatula, flip the potatoes so that the crusty sides face upward. Add the garlic cloves to the pan, then continue to roast for 7 to 9 minutes more, or until the potatoes have a crispy golden crust on the bottom again.

4. Remove the pan from the oven and smash each potato gently with a large fork. Season the potatoes with the salt, to taste, and serve immediately.

235 calories

12g fat

29g carbs

4g protein

1g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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