Fried Smashed Potatoes

Parmesan and parsley dress up these simple smashed potatoes for a flavorful side dish. Scrub the potatoes and combine parmesan and parsley the night before to cut down on prep time.

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Fried Smashed Potatoes

Reviews (0)

4.0 by 252 people

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  • Makes: 12 servings
  • Prep: 20 mins
  • Cook: 25 mins to 30 mins
  • Cool: 10 mins

Fried Smashed Potatoes

Directions

  1. Place potatoes in a large saucepan and cover with at least 1 inch of water. Add the 1 teaspoon salt to water. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until potatoes are very tender; drain potatoes.
  2. Preheat oven to 450 degrees F. Transfer potatoes to a foil-lined 15x10x1-inch baking pan. Cool for 10 minutes. Using a potato masher or the palm of your hand (be careful not to burn your hand), lightly press down on each potato to smash to about 1/2-inch thickness, keeping each potato in one piece.
  3. Using half of the olive oil, brush on potatoes. Sprinkle half of the salt and pepper on potatoes. Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp. Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper. Bake for 10 to 15 minutes more or until potatoes are lightly browned and crisp. In a bowl combine cheese and parsley. Sprinkle on potatoes. Bake for 2 to 3 minutes more or until cheese is melted.

From the Test Kitchen

Make-Ahead Directions:

Scrub potatoes; set aside overnight. Combine the grated cheese and parsley in an airtight container; cover. Chill for up to 24 hours. Continue as directed.

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Nutrition Facts (Fried Smashed Potatoes)

  • Per serving:
  • 101 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 4 mg chol. ,
  • 232 mg sodium ,
  • 9 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 3 g pro.
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Reviews (9)

252 Ratings
422 Days Ago
Wish I would've read the reviews first. Potatoes stuck to the foil and fell apart. They were tasty but were more like baked home fries. There was too much cheese and it didn't melt like the picture showed.
486 Days Ago
First of all you can poke the potatoes a couple of times and microwave instead of boiling. Second , I use the side of my chefs knife to GENTLY press the potatoes. My Mom uses a clean kitchen towel. By all means spray your foil before putting on the potatoes. Drizzle with olive or grape seed oils, generously salt and pepper. I don't do cheese. I also carefully flip the potatoes half way to insure crispy brown edges. I top the potatoes with grated lemon peel, finely chopped green onion or chives and some fresh thyme and some of us like a dollop of sour cream.
880 Days Ago
Cooked as directed but will not brown or get crispy, also potatoes just fell apart into a million pieces... Disappointed
Susan Baut 887 Days Ago
Very good!
Betsy Mattice 906 Days Ago
Best to lightly oil your foil lined pan before placing potatoes on it, or else they stick to the pan. Recipe is really yummy, though!
Betsy Mattice 906 Days Ago
Best to lightly oil the foil lined baking pan or else the potatoes stick really badly to the pan. This recipe is yummy, though!
Charlotte Mayfield 969 Days Ago
Using my potato masher was a BAD idea - the potato got stuck up in the holes instead of becoming flat patties. I ended up using the bottom of a heavy glass tumbler with much better results.
Beth Hollingsworth 986 Days Ago
need to change your cook time to an hour .at first glance I thought just 30 min. then read thru recipe and to additional 10-15 min. times . misleading times
Cheri Turner-Bowers 1001 Days Ago
Made these with dinner tonight and they were excellent....will be making them again....

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