Smashed Potatoes

One of my favorite finger foods. You can load them up like a baked potato or eat them right out of the oven!

Perfect for appetizers or a game day snack! I like to quadruple this recipe and make a potato bar filled with all the toppings. Allow everyone to creat their own! I always say about 4-5 potatoes per person.

I use the potato medley that features red (new potatoes), purple, and white. You can use all new potatoes, all purple, or all white. I just love them all!

I typically boil mine for 25 minutes exactly because they still have some structure to them and not totally soft. You can see from the picture below.

As you dab the garlic infused olive oil, make sure and get the sides, too! This creates the crispy edges!

Enjoy on your next get together or game day!

Smashed Potatoes

• Servings: 10potatoes
• Time: 1hr
• Difficulty: Easy
• Print

Ingredients

For the potatoes:

• 1 pound small potatoes
• 3 tablespoons olive oil
• 1/4 teaspoon garlic, minced
• 1/2 teaspoon Lawry’s seasoning

Toppings:

• Fresh grated Parmesan cheese
• Sour cream
• Avocado
• Chives
• Green onions
• Parsley
• Cilantro
• Jalapenos
• Bacon

Directions

1. In a ramekin or small bowl, mix oil and garlic together. Set aside.
2. In a large pot bring 6-8 cups of water to a boil. You want the water about half way up the pot.
3. Meanwhile, scrub the potatoes.
4. Place potatoes in boiling water.
5. Boil 25-30 minutes until fork tender.
6. Strain potatoes. Place a towel over the potatoes to let them steam for about 2 minutes.
7. Pre-heat oven to 350 degrees F. Line baking sheet with parchment.
8. Place potatoes on parchment, smash from the center down with a fork or potato masher but still keeping the potato together.
9. Gently dab on infused olive oil coating the potatoes. Sprinkle the seasoning over each potato.
10. Bake 40 minutes.
11. Remove from the oven, let rest for 2 minutes. Transfer to platter.
12. Sprinkle over cheese and add toppings.