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Nutrition Facts

Serving Size 1 (687g)

Recipe makes 4 servings

Calories 559
Calories from Fat 38 (6%)
Amount Per Serving %DV
Total Fat 4.2g 6%
Saturated Fat 0.7g 3%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 41mg 1%
Potassium 2887mg 82%
Total Carbohydrate 119.7g 39%
Dietary Fiber 15.6g 62%
Sugars 5.3g
Protein 14.1g 28%

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Smashed Potatoes

Recipe #123403 | 50 min | 5 min prep | add private note
Jewelies

By: Jewelies
May 23, 2005

Use your favourite herbs and spices to top these tasty, crunchy potatoes. Our family love a pinch of cayenne pepper, cumin and caraway seeds. I also like to dab the potatoes with a bit of butter before cooking.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 250°C.
  2. 2
    Don't peel the potatoes but bring them to the boil in a pot of salted water.
  3. 3
    Boil until tender.
  4. 4
    Drain and transfer to a lightly greased baking tray.
  5. 5
    Use a potato masher to squash each potato flat, until it is twice its orginal diameter.
  6. 6
    Brush the tops of the potatoes with oil and scatter with your choice of seeds and fresh herbs, salt and pepper.
  7. 7
    Bake the potatoes for 20-25 minutes until crisp and golden.

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Featured Reviews for This Recipe

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From: DoryJean54

On Nov 15, 2009

I made these today with a filet & salad didn't want a boring baked potato. I cut it down since it's only the 2 of us & used small red skinned potatoes. I used a sprinkle of cumin, red pepper, salt & ground pepper on them, drizzled olive oil on them & baked them at 425* for 20 mins. They came out nice & soft on the inside & crispy on the outside. Thanks for a great recipe & will be making these a lot!

0 people found this review helpful

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  • From: Bondnz

    On Aug 13, 2009

    Awesome recipe! My husband's addicted to baked potatoes but I'm kinda over it right now... It seems like every meat & vege meal I make these days has to have baked potatoes... yawn!! This recipe is a great alternative & so easy! They look really effective too! I spooned over some crushed garlic, chopped rosemary & sprinkled with lemon pepper & salt. They were wonderful. Thank you

    0 people found this review helpful

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  • From: Christmas Carol

    On Jul 28, 2005

    What a fun potato! I say this because they remind me of giant baked potato skins but only better because the potato is still in them! I baked them at 425F for about 20 minutes and they turned out perfect... crisp and lightly browned on top and crispy skins. I topped them with seasoned salt and caraway seed but couldn't resist adding some shredded sharp cheddar cheese the last 5 minutes of baking. Then a dollop of sour cream and fresh chopped flat leaf parsley to finish. I'm sure bacon pieces, chopped chives or scallions, or any potato skin toppers you enjoy would go fantastically on these. Excellent- we loved them!

    11 people found this review helpful

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    From: Kookaburra

    On Dec 6, 2006

    These were absolutely delicious and such fun! I used 4 large potatoes. I actually boiled them in the morning, then finished the rest of the recipe in the evening. This made it very simple and would work well if you were making them for guests. I drizzled the potatoes rather generously with oil and sprinkled with a mixture of caraway seeds (1 dessertspoon), garlic powder, cumin (1 teaspoon each), salt and black pepper (1/4 teaspoon each). It didn't matter that the potatoes broke up a bit - that's part of the charm of this dish - and the broken bits get lovely and crispy. I actually baked the potatoes for around 50 minutes at 200C which resulted in a lovely crispy crunchy skin and soft and fluffy inside. The leftovers reheated well in the microwave the next day. Thanks Jules - keep those recipes coming!

    7 people found this review helpful

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  • Read all 55 reviews

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