Sd Smashed Potatoes Recipe
Smashed potatoes, hand-crushed with butter and cream, typically include red skin potatoes for added texture and richness.
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Ingredients
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Potatoes
Finishing / Flavor
Method
Potatoes
- 1
- 2
Boil
Place potatoes in a medium pot and cover with cold water by about 1 inch. Add 1 tablespoon coarse salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 12–15 minutes depending on size. Test by piercing a potato — it should give easily but not fall apart.
- 3
Finishing / Roast & Dress
- 4
Preheat and arrange
Preheat oven to 450°F (230°C). Line a baking sheet with parchment or lightly oil it. Place the drained potatoes on the sheet spaced slightly apart.
- 5
Smash
Using the bottom of a sturdy glass, a potato masher, or the flat side of a small plate, press down on each potato until it flattens to about 1/2 inch thick and the flesh splits but remains intact on the skin. The goal is a rough, uneven surface for crisping.
- 6
Oil and roast
Drizzle the smashed potatoes with the 2 tablespoons olive oil, making sure each potato has some oil on the exposed surface. Season lightly with a pinch of black pepper. Roast in the preheated oven for 20–25 minutes, until edges are golden-brown and crisp, turning once halfway through to brown evenly.
- 7
Prepare butter-cream mixture
While potatoes roast, melt 3 tablespoons unsalted butter in a small saucepan over low heat. Stir in the 3 tablespoons heavy cream and the 1 teaspoon minced garlic; warm gently until combined and fragrant, about 1–2 minutes. Do not boil. Remove from heat.
- 8
Dress potatoes
When potatoes are crisp and golden, remove from oven. Drizzle the warm butter-cream-garlic mixture evenly over the potatoes so it soaks into the broken surfaces. Sprinkle the 2 tablespoons chopped chives and the 1 teaspoon freshly ground black pepper over them. Finish with flaky sea salt or kosher salt to taste (about 1 teaspoon) sprinkled evenly.
- 9
Serve
Serve immediately while hot and crisp. Leftovers can be reheated on a baking sheet in a 400°F (200°C) oven for 8–10 minutes to re-crisp.
