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Nutrition Facts
Serving Size 1 (216g) Recipe makes 6 servings
Calories 153
Calories from Fat 2		(1%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1175mg		48%
Potassium 969mg		27%
Total Carbohydrate 33.9g		11%
	Dietary Fiber 3.6g	14%
	Sugars 2.1g
Protein 4.0g		8%
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Smashed Roasted Red Potatoes

Recipe #335201 | 35 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: skarimom
Nov 4, 2008

This idea came from the "Take Home Chef " he did a similar recipe on his show and I changed it up. I prefer to use fresh herbs, but anything you like will work. It's the method of cooking that I really like you can change it up to suit your taste and have fun with. Top with cheeses or bacon or both it is very versatile and fun. I haven't put measurements, because I do everything by sight. Prep time includes boiling time.

SERVES 6 , 6 6 Smashers (change servings and units)

Ingredients

6 red potatoes, do not peel (amount depends on how many are eating I use large reds and figure one to two per person)
olive oil
salt & pepper (to taste)
1 tablespoon salt, for boiling water
fresh herbs of choice (thyme, rosemary, garlic)
parmesan cheese

Directions

1
Wash and scrub potatoes. Leave skin on.
2
Place in large pot filled with water until potatoes are covered and add salt.
3
Bring to boiling, boil until knife goes through potato easily.
4
Drain and lay potatoes on clean dish towel until dry and cooled enough to handle.
5
Mean while line a baking sheet with foil and drizzle a small amount of olive oil over foil. Heat oven to 375°F.
6
When potatoes are cooled place potato on pan and smash with palm of your hand or heavy spatula until potato is flattened repeat with all potatoes.
7
Season with salt and pepper.
8
Drizzle with olive oil.
9
Top with herbs and Parmesan. If using other cheeses wait until last few minutes of cooking to melt cheese.
10
Bake until golden about 15 to 20 minutes.
11
Remove with spatula.

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Featured Reviews for This Recipe

From: Chef #1101958

On Dec 29, 2008

I tried this on Christmas day because I wanted something different to go with ham. I followed the recipe pretty closely, but the end result didn't really taste much different from regular baked potatoes (of course, they looked a lot different). I am not quite sure why so many reviewers raved about this recipe.

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From: LoveToBake67

On Dec 28, 2008

This is a wonderful recipe! I used Rosemary and Thyme and Canola oil instead of olive oil, and it turned out great. Thank you skarimom for posting this winner.

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From: Chef #898223

On Nov 11, 2008

We love these with Rosemary.

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From: Charlotte J

On Nov 29, 2008

These were wonderful!!!! I used the following dry herbs, herbes de provence, french thyme and garlic salt. I could have ate them all myself. At step 5 I did things a little different. I put the potatoes in a large bowl, poured some olive oil over them and mixed. Then I added the herbs and salt. Put them on the foil covered pan, smashed them add more of the herbs then topped them with about 2 teaspoons of parmesan. These would go very well with grilled steak when summer comes around. Made for My 3 Chefs Fall 2008 game for my Theme: Low Fat

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