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Smashed Potatoes
15 mins
35 mins
6
Steps
- Place potatoes into a large pot and fill with water until potatoes are completely submerged. Season with 2 tablespoons salt. Place pot over high heat and boil potatoes until barely fork tender, about 12-15minutes (once water begins to boil).
- Drain potatoes into a colander and set aside.
- Preheat oven to 400˚F. In a small saucepan melt butter over medium heat. Add garlic and gently fry for 30 seconds. Remove from heat.
- Brush bottom of sheet pan with garlic butter.
- Add potatoes to sheet pan, in a single layer, and gently ‘smash’ each one until flat. We use the flat bottom on a glass, or you can use a potato masher.
- Brush tops of potatoes with remaining garlic butter. Transfer baking sheet to oven and roast for 15 minutes until golden brown.
- Remove sheet pan from oven and flip each potato. Top each potato with a small amount of shredded cheese and chopped bacon. Place sheet pan back into oven until cheese melts, 5 to 6 minutes.
- Top each potato with sliced chives and lightly season with salt and black pepper to taste. Serve.
- Place potatoes into a large pot and fill with water until potatoes are completely submerged. Season with 2 tablespoons salt.
- Place pot over high heat and boil potatoes until barely fork tender, about 12-15 minutes (once water begins to boil).
- Drain potatoes into a colander and set aside.
- Preheat oven to 400˚F.
- In a small saucepan melt butter over medium heat.
- Add garlic and gently fry for 30 seconds. Remove from heat.
- Brush bottom of sheet pan with garlic butter.
- Add potatoes to sheet pan, in a single layer, and gently ‘smash’ each one until flat.
- Brush tops of potatoes with remaining garlic butter.
- Transfer baking sheet to oven and roast for 15 minutes
- Remove sheet pan from oven and flip each potato.
- Top each potato with a small amount of shredded cheese and chopped bacon. Place sheet pan back into oven until cheese melts, 5 to 6 minutes.
- Top each potato with sliced chives and lightly season with salt and pepper. Serve.
- Make it vegetarian friendly by omitting the bacon.
- Mix up the flavors with different herbs like thyme, rosemary, sage, or tarragon.
- Try other great melting cheeses like gruyere, fontina, or gouda.
Notes
- Prep Ahead and Reheating Instructions
- Prep Ahead: The potatoes can be parboiled up to 3 days ahead of time. Once potatoes have cooled, transfer them to an airtight container and refrigerate until ready to use.
- Reheating: To reheat smashed potatoes, preheat oven to 375˚F. Lightly grease a baking sheet with melted butter or oil. Place potatoes onto baking sheet, 1 inch apart and bake for about 6 minutes. Flip each potato and continue to bake until the exterior has crisped back up and the potatoes have heated through, about 6 to 8 minutes.
- Variations
Originally published at spoonforkbacon.com. Reproduced for personal collection.
