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Smashed Potatoes


Smashed Potatoes

Smashed Potatoes

Photo © Molly Watson
These Smashed Potatoes are easier and more flexible than mashed potatoes and are a great side dish any time of year, since they work equally well with starchier baking potatoes like Russets, more flavorful varieties like Yellow Finns, and even with the tender flesh of small new potatoes in spring and summer.

This recipe makes a small batch, but is easily doubled or tripled to feed larger groups. You should also feel free to add other herbs as a garnish.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 1 lb. potatoes (it's easiest if they are similarly sized)
  • Salt
  • 2 Tbsp. olive oil
  • 2 to 3 cloves garlic, minced (optional)
  • 1 to 2 Tbsp. minced flat-leaf parsley (optional)


  1. Scrub potatoes clean but do not peel. Put them in a large pot with a tight-fitting lid and cover with cold water. Bring to a boil. Add enough salt to make the water taste salty (at least 1 Tbsp.) and cook potatoes until they are tender when pierced with a fork.
  2. Drain potatoes thoroughly. Let cool slightly, if you like, and, one at a time, smash them with a meat pounder, a small frying pan, or the bottom of a large, heavy glass.
  3. Return the pot to the stove and heat over medium-high heat. Add oil and garlic, if you like, and cook until fragrant, about 30 seconds. Add smashed potatoes, stir to combine and cover.
  4. Hold lid on pot closely and shake pot vigorously to further smash up the potatoes and combine them with the oil and garlic. Stir in parsley, if you like, and serve hot.

Makes 4 servings Smashed Potatoes.

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