Have you tried smashed potatoes?
I’m sure you’ve heard someone talking (or should we say raving) about smashed potatoes on Instagram. I’m one more person saying, yes, they are worth the hype! Often food trends are not something I jump on, but when it involves a potato, then yes, I’m here for it!
Plus, smashed potatoes are easy to make and are the perfect thing for a weekend lunch or to add to the Easter brunch table.
Recipe inspired by: Carleigh Bodrug of PlantYou
So what even are smashed potatoes?
Golden Yukon potatoes par boiled until fork tender, then “smashed” onto a baking sheet and baked with a little parmesan until crispy.
Don’t be tempted to skip the dipping sauce.
The potatoes are delicious, but the green goddess dipping sauce takes them to the next level.
What can you serve with these smashed potatoes?
Honestly, I would serve them with a salad and call it dinner. But they would be great as any potato side dish. Trust me; people will talk about these “smashed” potatoes until you make them again!
The ingredients you’ll need to make smashed potatoes:
- A 1.5-pound bag of Golden Yukon potatoes
- Salt and pepper
For the dipping sauce:
- Basil
- Parsley
- Raw cashews
- Avocado
- Garlic
- Lemon
- Soy sauce
- Salt and pepper
smashed potatoes with creamy green goddess dipping sauce
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
Ingredients
- 1.5-pound Yukon Gold Potatoes (not the tiny size)
- salt and pepper
- red pepper flakes (optional)
For the Green Goddess Dipping Sauce
- 1/3 cup fresh basil
- 1/3 cup fresh flat-leaf parsley
- 1/2 avocado
- juice of one lemon
- 1 garlic clove smashed
- 1/2 cup raw cashews
- 1 teaspoon soy sauce
- salt and pepper
- 1/3 cup water (plus a little more as needed)
Instructions
- First, prepare the potatoes. Add the bag of potatoes whole into a pot of heavily salted water and bring to a boil. Cook until fork tender—about 30 minutes.
- Pre-heat the oven to 425º
- When the potatoes are fork-tender, remove them carefully, and drain. Place on a baking sheet lined with parchment.
- When they are cool enough to handle, score each potato with a sharp knife and then smash to flatten using the bottom of a glass or a meat tenderizer to about 1/4 – 1/2″ thick.
- Season with salt and pepper and a few dried red pepper flakes. Add some freshly grated parmesan.
- Bake until crispy golden brown—about 30 minutes.
- While the potatoes are baking, prepare the dipping sauce.
Make the Dipping Sauce
- Soak the cashews in hot water for about 15 minutes, then drain.
- Add the ingredients to a high-powered blender or food processor and blend until completely smooth.
Let’s move on to other favorites this week with my besties, Cindy Hattersley and Mary Ann Pickett!
2. Living Wild: how to plant style your home and cultivate happiness
Hilton Carter’s latest book, Living Wild, looks like it’s going to be filled with gorgeous images and brilliant ideas, just like his first two books. He shared on his Instagram an arrangement made with plant cuttings. Why have I not thought of that? I’ll be trying it this week, though!
3. Daily Harvest
Have you tried Daily Harvest? We gave it a try, and I thought I would want to wait several weeks before I shared our experience, but we have been so happy with Daily Harvest that I thought, why wait? This, by the way, is not a sponsored post.
Daily Harvest’s mission is to make eating more fruits and vegetables easy every day. But not just good for you, but good for the planet too! You can read more here.
We decided to try Daily Harvest as a sort of reset. We ordered a week’s worth of smoothies and bowls. It’s been nice to have healthy, clean meals ready to go. I had a question, emailed, and had a personal response within minutes, and then a follow-up. I would say Daily Harvest understands the concept of Customer “Care.” We plan to continue to place our weekly orders.
4. I loved this article in Domino
After 6 Years in NYC, I Moved to France – Here’s What It’s Actually Like to Find an Apartment in Paris
Raise your hand if you’ve ever thought of moving to Paris. Even just for a year. I thought this article was interesting and possibly helpful.
5. Could black tights be making a comeback?
Or maybe they never really left. Since I live where it’s cold, I personally love the idea. Read more on Emily Henderson’s blog.
I have two pairs of Wolford tights. Only because I couldn’t find them and bought another pair. Both are at least 5 years old, and I can’t tell the difference. They are worth the $70, IMO!
Let’s go see what Cindy and Mary Ann found this week!
Cindy Hattersley Design
Classic Casual Home
Cindy wrote an excellent article on aging titled: Why is Growing Old Beautiful? Mary Ann shared ideas on banquettes and included Cindy’s and mine!
That recipe looks amazing…I was to make it tonight. We have everything for the Green Goddess dressing…just need the potatoes!
We did too! It was just too tempting not to make them!
Yum Annie! I LOVE smashed potatoes – and you know I don’t eat my veggies! – and that green goddess dip looks like the perfect accompaniment! Trying! xo
OMG I am making these for dinner tonight! They sound amazing. I absolutely love anything potato unfortunately! The dipping sauce sounds amazing! Oh and I love black tights! I think maybe we should try Daily Harvest. I feel like we waste too much food!
Cindy! We are really loving Daily Harvest…not as much as crispy potatoes though! haha
Annie these potatoes look so good. Max and I are going to try them tonight. I think they would work with the small ones too? Love black tights! xo
Kim! I think so too! They would be a great appetizer! xx
I love smashed potatoes but never thought about Green Goddess dressing on them — and just in time for Spring. Thanks so much for the inspiriation.
Maeve,
The green goddess dipping sauce is so so good! I think I’ll make it again this week! It’s that good!
xo
annie
Hi Annie lovely post thank you. I sent the smashed potato onto my son in law to be as he would love this. Very excited for those two !! Have a lovely week.
They are so delicious! I don’t think he’ll mind! haha
Hi Annie thank you posting the article about Paris a lovely read. My brother taught at Sorbonne for many years and knows Paris very well. This takes me back to wonderful memories of time spent there, bliss. Take care!
Francesca,
Do you know what movie that makes me think of? Midnight in Paris!
xo
annie
Do you peel the potatoes? The recipe sounds delish!!
Hi Carmelee,
No, you do not have to peel them. I think the skin on Yukon Gold potatoes actually helps with the crispness. They are so good!
annie
Hi Carmelee,
No, you don’t have to peel Yukon Gold potatoes!
A
Love smashed Yukon gold potatoes, but after I finish baking them. . .I dry them off with a paper towel and roll them in EVOO with a dash of Italian seasoning and then smash and bake them. This really adds a wonderful flavor and an extra crispness as well.
Arleen,
I’ll bet that does add a lot of flavors and extra crispiness!
Thanks for the suggestion!
A