Smashed Potatoes
Baby red and yellow potatoes smashed, seasoned, and roasted until golden brown and crispy. For loaded smashed potatoes top with cheddar cheese, bacon, sour cream, and chives.
Servings: 8
Ingredients
SMASHED POTATOES:
- 1 lb. baby red potatoes
- 1 lb. baby yellow potatoes
- kosher salt and freshly ground pepper to taste
- 4 to 6 T. olive oil
- dried thyme leaves for sprinkling
TOPPINGS: (optional)
- 1 1/2 c. shredded cheddar cheese for sprinkling
- 4-6 slices cooked bacon chopped
- 1 (8 oz.) cont. sour cream for dolloping
- fresh chopped chives for sprinkling
Instructions
- Heat the oven to 425 degrees.
- Bring the potatoes to a boil in a large pot of generously salted water. Cook until fork tender, about 8 minutes. Drain and cool slightly, about 10 minutes.
- Drizzle two rimmed baking sheets with 1 to 2 tablespoons oil each. Arrange the potatoes on the baking sheets. Using a potato masher, lightly smash each potato in a crisscross pattern until the potatoes are about 1/2-inch thick.
- Brush each potato with the remaining olive oil. Season with salt and pepper, and sprinkle with thyme.
- Roast the smashed potatoes until golden brown and crispy, about 20-25 minutes.
- For Loaded Smashed Potatoes: Serve topped with shredded cheddar cheese, bacon, sour cream, and chives, if desired.
