Pioneer Woman Smashed Potatoes Recipe

This Pioneer Woman Smashed Potatoes Recipe is a crispy and garlicky recipe, which is made with small yellow potatoes and garlic powder. It’s the perfect side dish, ready in about an hour.

Pioneer Woman Smashed Potatoes Ingredients

• 2 pounds small yellow potatoes
• 2 teaspoons sea salt, divided
• 2 tablespoons extra-virgin olive oil, plus more for the pans
• 1½ teaspoons garlic powder
• ¾ teaspoon onion powder
• Freshly ground black pepper
• 1 tablespoon finely chopped fresh herbs, parsley, chives, and/or dill
• Flaky sea salt, optional
• Parmesan cheese, optional

How To Make Pioneer Woman Smashed Potatoes

1. Prep the oven and boil potatoes: Preheat the oven to 425°F. Liberally coat two baking sheets with olive oil. Place the whole potatoes and 1 teaspoon of the salt in a large pot and cover with water by 1 inch. Bring to a boil and cook for 15 to 20 minutes, until the potatoes are soft and easily pierced with a fork.
2. Smash the potatoes: Drain the potatoes well and let them cool just enough to handle. Arrange the potatoes on the oiled baking sheets, leaving space between them. Use the flat bottom of a measuring cup or glass to gently press down on each potato, smashing it to about a ¼-inch thickness.
3. Season and roast: Drizzle the smashed potatoes with 2 tablespoons of olive oil. Sprinkle them evenly with the garlic powder, onion powder, the remaining 1 teaspoon of salt, and a few grinds of black pepper.
4. Roast until crispy: Roast for 25 to 35 minutes, rotating the pans halfway through, until the edges are golden brown and wonderfully crisp.
5. Garnish and serve: Remove from the oven and sprinkle with finely chopped fresh herbs and a pinch of flaky sea salt or grated Parmesan cheese, if desired. Serve immediately.

Recipe Tips

• How to get extra crispy potatoes? The secret is a hot, well-oiled pan. Don’t be shy when coating the baking sheets with olive oil. Also, make sure not to overcrowd the pans, as this will cause the potatoes to steam instead of roast, preventing them from crisping up.
• What are the best potatoes for smashing? Small, waxy potatoes are ideal because they hold their shape well after boiling. Look for baby yellow (Yukon Gold), red potatoes, or fingerling potatoes.
• Can I boil the potatoes ahead of time? Yes, this is a great time-saver. You can boil the potatoes a day in advance. Once cooked, drain them, let them cool completely, and store them in an airtight container in the refrigerator. Proceed with smashing and roasting when you’re ready.
• Why are my potatoes falling apart? Be careful not to over-boil the potatoes. They should be just fork-tender, meaning a fork slides in easily but the potato still holds its shape. If they are overcooked, they will crumble when you try to smash them.

What To Serve With Smashed Potatoes

These crispy smashed potatoes are a versatile side dish that goes with almost anything. They are particularly delicious alongside:

• Roasted Chicken or Turkey
• Pan-Seared Steak or Pork Chops
• Grilled Salmon or a flaky white fish
• A classic Meatloaf

How To Store Smashed Potatoes

• Refrigerate: Store leftover smashed potatoes in an airtight container in the refrigerator for up to 4 days. They will lose their crispiness upon storing.
• Reheat: For the best results, reheat them on a baking sheet in a 400°F oven or in an air fryer for 5-10 minutes until they are warmed through and have regained some of their crisp texture.

Smashed Potatoes Nutrition Facts

• Serving: 1/4th of recipe
• Calories: 280 kcal
• Carbohydrates: 40g
• Protein: 5g
• Fat: 11g
• Saturated Fat: 1.5g
• Sodium: 1200mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Make-Ahead Mashed Potatoes Recipe
• Pioneer Woman Hamburger Potato Casserole Recipe
• Pioneer Woman Crockpot Cheesy Potatoes Recipe

Pioneer Woman Smashed Potatoes Recipe

Author: Hamdi Saidani Cooking Method:Boiling Cuisine:American Courses:Side Dish

Difficulty:BeginnerPrep time: 10 minutesCook time: 50 minutesRest time: 5 minutesTotal time:1 hour 5 minutesServings:6 servingsCalories:280 kcal Best Season:Available

Description

Tender boiled potatoes are smashed flat and roasted at high heat until they have irresistibly crispy, golden-brown edges and a soft, fluffy center.

Ingredients

• 2 lbs small yellow potatoes
• 2 tsp sea salt, divided
• 2 tbsp extra-virgin olive oil
• 1½ tsp garlic powder
• ¾ tsp onion powder
• Freshly ground black pepper
• 1 tbsp fresh herbs (parsley, chives)
• Flaky sea salt u0026 Parmesan cheese (optional)

Instructions

1. Preheat oven to 425°F and generously oil two baking sheets.
2. Boil whole potatoes with 1 tsp salt for 15-20 minutes until fork-tender.
3. Drain the potatoes well and arrange them on the prepared baking sheets.
4. Use the bottom of a cup to smash each potato to about ¼-inch thick.
5. Drizzle with olive oil and sprinkle with garlic powder, onion powder, remaining salt, and pepper.
6. Roast for 25-35 minutes, until golden brown and crisp on the edges.
7. Garnish with fresh herbs and optional flaky salt or Parmesan before serving.

Notes

u003cliu003eUsing small, waxy potatoes like Yukon Golds or red potatoes is key, as they hold their shape better than starchy potatoes.u003c/liu003eu003cliu003eDon’t overcrowd the baking sheets! Give the potatoes plenty of space to ensure they roast and get crispy rather than steam.u003c/liu003eu003cliu003eBe sure to oil the baking sheets themselves, not just the potatoes. This helps create a super crispy, non-stick bottom crust.u003c/liu003e

Keywords:Pioneer Woman Smashed Potatoes Recipe