"These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!" — amanda81
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1 1/2 pounds
small yellow-fleshed potatoes
butter at room temperature
ground black pepper
Excellent, with accurate cooking times and temps. Since I was serving this with another side dish that already had herbs I omitted them here, just brushing the smashed potatoes with olive oil and sprinkling them with sea salt and pepper before baking. I used Baby Yukon Golds, trying to keep them all uniform in size. They're cute little guys, look great on the plate and, if left in the oven long enough, are crispy, beautifully browned and delicious.
I am so sorry but I just didn't care for these potatoes. I was so looking forward to trying them but when I was eating them I kept picking out pieces of rosemary from my mouth. I must say that I followed the recipe exactly. I did not change anything. If I made them again, I might whizz the herbs in my mini processor and add maybe a little cayenne or cajun/creole seasoning. Thanks so much for posting your recipe.
These are so GOOD and SO easy! The first time I made them, I followed the recipe pretty closely, but when I have made them several times since, I have played around with the herbs togo with my main dish. Always excellent!
These potatoes are soo good. Followed directions exactly except did not have any savory. Will make these again.
This was a great way to prepare potatoes differently. Sometimes I get tired of mashed and baked! This recipe was delicious, and thumbs up from hubby and two teenage daughters. I noticed some people had trouble getting the sauce over all the potatoes. I drained the potatoes after boiling, left them in the pot for a bit, then poured a bit of sauce over each potato while in the pot, then gave them a in the pot so they were well coated. I had pork roast in the oven at 325F, so couldn't use the oven, but fried them instead. In they went into the pan, and I smashed them there. I just flipped them a few times, so they cooked evenly. The herb sauce just melded into the potatoes, made them very tasty.
I fixed these potatoes for dinner tonight and we LOVED them! I did grind the herbs in a small food processor before adding the oil and butter. It worked really well. I doubled the recipe and the six of us (my parents ate with us tonight) finished all three pounds of potatoes. I think they would have eaten more if I'd had them. Both of our kids asked when I was planning to make them again. They can rest assured...it won't be long.
Absolutely wonderful! Used a bit more olive oil and butter and didn't have any savory, but still a keeper.
Was looking for something fast to go with meatloaf. Fantasic! Only used salt & pepper for spices. Boiled potatoes in salted water, and tossed them in oil/vinegar mixture before smashing.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 133
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