Name: Smashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 300 grams Baby Potatoes; 2 Tbsp Jalapeno (- chopped); 2 Tbsp Sundried Tomatoes (- sliced); 2 Tbsp Black olives (– sliced); ½ tsp Celery Salt; 100 grams Cheddar cheese (– grated)

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Today, we are preparing a popular online recipe called Smashed Potatoes. This dish features small baby potatoes that are boiled until tender. Once cooked, the potatoes are placed on a tray and gently smashed with a fork, flattening the surface without fully mashing them.

After smashing, you can season them with spices, drizzle on some olive oil, or add butter for extra flavor. Many people also like to incorporate ingredients such as green onions, salami, or olives for added flair. Roasting the smashed potatoes in the oven helps to melt any cheese on top and crisps the edges, resulting in a delicious dish that is perfect for family gatherings.

Ingredients

Baby potatoes, Cheddar cheese, Sun-dried tomatoes, Sliced olives, Jalapeno chilies and Celery salt.

Baby potatoes are central to this dish; using normal potatoes won’t yield similar results. Adding cheddar cheese imparts a savory, sharp flavor to this dish that pairs beautifully with baby potatoes. Sun-dried tomatoes contribute a sweet, tangy flavor, while black olives add a briny note that helps harmonize the flavors. The jalapeño chilies introduce a level of heat. Celery salt adds a unique flavor that bring out the complexity of the dish.

Instructions

Rinse the baby potatoes under running water and cut them in half, keeping the skin on. Grate the cheddar cheese, chop the jalapeños into small pieces, and slice the sun-dried tomatoes. If the black olives are not already sliced, slice them.

Next, gather a large pot that can accommodate all the potatoes. Add the potatoes to the pot and fill it with water until the potatoes are fully submerged. Parboil the potatoes for fifteen minutes, starting the timer once the water reaches a boil. After the baby potatoes are parboiled, remove them from the water and allow them to cool completely.

Once the potatoes are cool, arrange them on a baking tray covered in parchment paper. Ensure that the skin of the baby potatoes faces the tray; this helps the potato skin crisp up whilst the soft interior remains tender. Press each potato down with a fork or the back of a clean glass. Add the toppings such as cheddar cheese, jalapenos, and black olives. Sprinkle celery salt over them.

Bake the potatoes at 220 °C with the fan on for 15 minutes, then reduce the temperature to 140 °C for the last 15 minutes. These smashed potatoes are an innovative take on mashed potatoes; they feature crispy textures, flavorful potatoes, and exciting add-ons that add flair and fun to this easy dish.

What to Serve with Smashed Potatoes?

Smashed potatoes are delicious and can be paired with a variety of dishes, such as roasted chicken, pan-seared steak, Lamb chops, baked salmon, or meatloaf. Incorporating sauces and extra toppings, such as garlic butter sauce, mushroom sauce, or additional cheese, will enhance the taste profile of the smashed potatoes.

How to Store and Reheat Smashed Potatoes?

Allow the smashed potatoes to cool completely. Keep them in an airtight container and refrigerate for up to 3 days. The easiest way to reheat the smashed potatoes is to use the microwave. Place the potatoes in a microwave-safe dish or plate, cover them, and microwave on maximum power for 2 minutes. Preheat the pan on medium-low heat, add some butter, and reheat the potatoes for 2 minutes with the lid on.

Smashed Potatoes

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Servings:

Calories: 174kcal

Author: thetastejournal.com

Prep Time 15

Cook Time 30

Total Time 45

Ingredients

▢ 300 grams Baby Potatoes
▢ 2 Tbsp Jalapeno – chopped
▢ 2 Tbsp Sundried Tomatoes – sliced
▢ 2 Tbsp Black olives – sliced
▢ ½ tsp Celery Salt
▢ 100 grams Cheddar cheese – grated

Instructions

Prepare the ingredients: Grate cheddar cheese, chop jalapeños, slice sun-dried tomatoes, and slice black olives if needed. In a large pot, add baby potatoes and cover with water. Parboil for 15 minutes once boiling, then cool completely.
Preheat the oven: Preheat oven to 220 °C. Arrange cooled potatoes on a parchment-lined tray, skin-side down. Press down with a fork or glass. Top with cheddar cheese, jalapeños, black olives, and sprinkle with celery salt.
Bake in the oven: Bake for 15 minutes at 220 °C, then reduce to 140 °C for the last 15 minutes. Check every 15 minutes. Serve hot.