Everyone’s favorite side dish. These smashed potatoes are crispy on the outside but still tender on the inside.
A few years ago I saw Jacques Pepin make these on his cooking show on PBS. I made a mental note to put that recipe on my list of things I want to make.
Well, friends I did it. Now, I’m not trying to make this sound like a monumental feat because really they’re easy to make. I’m excited because they’re so stinkin’ good. Why I waited this long to make them, I don’t know.
Since then I’ve seen this recipe around the web a few times with each person adding their own little twist. The outcome, however, is the same. A scrumptious crispy skinned potato that’s still light and fluffy on the inside.
My version just has some garlic and sage topping on each potato. Simple and delicious. Am I on a sage kick lately, or what? First it was these chops, then this pasta. I love sage. That’s all there is to it.
Let’s talk about the smashed part. When you smash you’re not smashing them totally flat into bits and pieces.
You’re just breaking them. I used a measuring cup and just pushed down lightly until the potato broke. I killed one of them, it couldn’t take the pressure. It didn’t make it to the photo.
Then you’ll put them back on the burner to let them get all crispy and more delicious.
While the potatoes were browning I dropped some sliced garlic and sage right there in the pan with them. Let them get crispy and plop them on top of the potatoes.
Dive in!
Smashed Potatoes
Course: UncategorizedI boiled the potatoes right in the cast iron skillet to make this a one pot dish.
Ingredients
1½ pounds baby potatoes
1½ teaspoons salt
1 clove garlic (or more to taste) (optional)
1 tablespoon sage chopped (optional)
2 tablespoons olive oil or vegetable oil
deep cast iron skillet
Directions
- Place the potatoes in the skillet and add the salt
- Fill the skillet up ½ way with water and cover with a lid
- Cook the potatoes in the water until tender. 8 to 10 minutes depending on size of the potatoes.
- Remove the lid and allow the water to evaporate. 5 more minutes.
- Pour water out if not completely evaporated.
- Pop each potato with a measuring cup or other object of your choice until it cracks. Don’t smash too hard.
- Add oil and allow the potatoes to brown to a light crisp flipping them over to crisp both sides. 8 – 10 minutes per side.
- While browning the potatoes add the sage and garlic to one side of the skillet and allow to brown being careful not to burn.
- Season with more salt and some pepper if desired.
- Add the garlic and sage to the potatoes and enjoy!
