Their name says it all—these potatoes are crispy, herbed and delightfully smashed. Try them as an alternative to traditional mashed potatoes.
—Althea Dye, Howard, OH
Prep: 25 min. • Bake: 20 min. Makes: 4 servings
12 small red potatoes (about 11/2 lbs.)
3 Tbsp. olive oil
1/4 cup butter, melted
3/4 tsp. salt
1/4 tsp. pepper
3 Tbsp. minced fresh chives
1 Tbsp. minced fresh parsley
1. Preheat oven to 450°. Place the potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until potatoes are tender. Drain.
2. Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush the flattened potatoes with butter; sprinkle with salt and pepper.
3. Roast until golden brown, for 20-25 minutes. Sprinkle with the chives and parsley.
3 smashed potatoes: 292 cal., 22g fat (9g sat. fat), 31mg chol., 543mg sod., 22g carb. (1g sugars, 2g fiber), 3g pro.
Lemon-Rosemary Smashed Potatoes: Boil and flatten potatoes; add 1 small halved and sliced lemon and 11/2 tsp. minced fresh rosemary. Butter, season and roast. Omit herbs.
Dill Smashed Potatoes: Boil, flatten and season potatoes, adding 1/4 tsp. garlic powder. Butter, season and roast. Sprinkle with 2 to 3 tsp. snipped fresh dill instead of the chives and parsley.