I’m all about fun and surprises at dinner. And, we had a lot of laughter making and eating these roasted smashed potatoes with garlic chive butter. You literally get to crush the little potatoes with the palm of your hand. Once they’ve roasted, you’ve got something that tastes a lot like potato skins that you might get as an appetizer on a night out. See…fun to make and fun to eat.
You can eat these roasted smashed potatoes with just a little salt and pepper. But, the garlic chive butter gives them a little something extra. Serve them with a little sour cream, cheese and bacon and you’ve got loaded smashed potatoes. Instant fun.
Roasted Smashed Potatoes (and Garlic Chive Butter) Step by Step
To get the party started, place the scrubbed and clean potatoes in a pot of water, add a little salt and bring it to a boil. The potatoes will cook best if they are in a single layer and covered by about 1 inch of water. Simmer the potatoes until they are fork tender, about 35 – 45 minutes. Don’t overcook them.
Remove them from the pot and allow them to cool for about 5 minutes. Transfer them to a baking sheet lined with aluminum foil and coated with cooking spray.
Using the palm of your hand or the bottom of a cup, press down on the potatoes until they are smashed. They won’t be flat. And, it’s okay if they look messy…it’s all part of the appeal of this little dish. Lesson learned: the smaller the potato, the better chance that it will stay mostly together during the crushing and cooking process.
If you are making these for later, you can stop right here and refrigerate the potatoes until you are ready to cook them!
Brush the tops with olive oil and then sprinkle with salt and pepper.
Bake in a 425 degree F oven for about 30 minutes. Carefully turn the potatoes halfway through the cooking time and coat the other side with olive oil and little salt and pepper.
When they are done, the outside of the roasted mashed potatoes will be brown and crispy.
The garlic chive butter gives the potatoes a little more zing. Allow a stick of butter (we use a vegan substitute) to come to room temperature, stir in 1 Tablespoon of freshly chopped chives and 2 minced garlic cloves.
You can load these roasted smashed potatoes up with garlic chive butter, cheese, sour cream and bacon.
I’ve heard that it’s a good idea to eat the skin of a potato. So I got the facts once and for all from The Washington State Potato Commission. Check out this page with the nutrition facts for potatoes. The skin contains fiber and some nutrients. Well, I can’t think of a better way to eat your potato skins. 🙂
- 12 small new red potatoes, scrubbed clean
- 1 Tablespoon olive oil
- Salt and Pepper, to taste
- ½ cup or 1 stick unsalted butter (or vegan substitute)
- 1 Tablespoon, fresh chives, chopped
- 2 garlic cloves, minced
- Place potatoes in a pot and cover with 1 inch of water.
- Bring water to boil and then reduce to simmer. Cook potatoes until fork tender, about 35-45 minutes.
- Remove potatoes from water and cool for about 5 minutes.
- Preheat oven to 425 degrees F. Place rack on the upper third of the oven.
- Place potatoes on a baking sheet coated with cooking spray.
- Using the palm of hand or the bottom of a cup, gently crush the potatoes just until the skin begins to break apart. Do not try to flatten the potatoes.
- Brush the tops of the potatoes with olive oil and sprinkle with salt and pepper.
- Roast potatoes for 15 minutes.
- Remove from oven and gently flip over the potatoes.
- Brush olive oil on the top side of the potatoes and sprinkle with salt and pepper.
- Return to oven and roast for 15 minutes more or until the outsides are brown and crispy.
- Serve with garlic chive butter.
- Bring butter to room temperature
- Stir chives and garlic into butter.
- Serve softened or form into a log and cut off slices.
Garlic chive butter can be stored in the refrigerator for up two weeks or in the freezer for about 2 months.