Smashed Potatoes

Prep Time: 15 minutes

Cook Time: 15 minutes to boil, 18 minutes to bake

Serving: 4 people

A Word From The Cook

“just another way to enjoy a potato”


  • 20 Mini Potatoes
  • 2 Tbsp Grated Parmesan Cheese
  • 1 Tbsp Herbe d’ Provence (or your choice of herb mixture, oregano, thyme, rosemary)
  • 2 Cloves Garlic (crushed)
  • 2 Tbsp Olive Oil


  1. Preheat oven to 375°
  2. Brush the potatoes under cold running water.
  3. Place cleaned potatoes in a medium size sauce pan and boil in about 2 inches of water for 15 minutes
  4. Drain and let dry for 10 minutes.
  5. Spread the dried potatoes on a parchment paper lined baking sheet.
  6. Using a muddler gently smash the potatoes (keeping them intact) – you could also use a potato masher (without a lot of force).
  7. Using a basting brush, brush the olive oil on the top of each potato (after they are smashed)
  8. Mix the parmesan, garlic and herbs together in a small bowl and sprinkle over the potatoes.
  9. Bake in preheated oven for 18 minutes.
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