55 Reviews of Smashed Potatoes

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!

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!

From: djmastermum

On May 24, 2005

This was fantastic. I used large potatoes, instead of small. When the kids asked for more there was no more, so I will know to make more next time. I also used fresh, chopped rosemaary and sea salt instead of the herbs in the original recipe. This was a real winner!

From: hepcat

On Jan 12, 2007

These are really fantastic and versatile. I used fingerling potatoes so they probably weren't as pretty as a "round" variety, but boy did they taste great! I've made them twice. The first time I used a potato masher to "squash" them, the second time a flat-bottomed glass; I prefer the glass although both did the job well. I made a similiar version where you smashed them but fried them, and while I loved the fried version also, they were very comparable in taste in this version is much healthier. I drizzled with olive oil and sprinkled with kosher salt, pepper and garlic powder. Thanks for sharing!

From: bobo3039

On Sep 5, 2006

Mine weren't pretty but they were good! I baked the potatoes at 450 degrees and added caraway, rosemary, salt and pepper. They were nice and crispy and very tasty. Thanks for sharing.

From: Missy Wombat

On Jun 21, 2005

What a great way of serving up the humble spud. I thought there would be enough for some leftovers. I was wrong. Didn't have any fresh herbs so used some dried which also worked. and any recipe that avoids potato peeling gets my vote!

From: Evie*

On Nov 30, 2006

Delicious Jules! I sprayed with olive oil spray and sprinkled with lemon pepper and some parmesan. A real versatile recipe, thanks for sharing.

From: Jen T

On May 31, 2005

This will be a keeper for sure So easy and versatile with different toppings. I used cumin, freshly ground black pepper, rock salt and some garlic powder & topped off with chopped parsley before serving. Another great one from Jewelies

From: Chef floWer

On Dec 4, 2006

I used Chat potatoes, sprayed them with olive oil spray and seasoned them with cayenne pepper, cumin, lemon pepper few fine slices of Spanish onions. It was very easy to prepare ideal when entertaining. Served them with 'Incredible Chicken' and steamed green beans. Family really enjoyed them. Thank you Jewelies.

From: Chrissyo

On Jun 3, 2005

We loved these potatoes. In fact your recipe is going to go into a cookbook that I am making for my children. So easy to make, low fat and wonderful texture in side. I used fresh thyme and cumin with freshly ground white pepper and sea salt. Delicious. As JenT says, "Another great one from Jewelies".