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Pioneer Woman Smashed Potatoes

Pioneer Woman Smashed Potatoes - recipe card
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Crispy-edged, fluffy-centered smashed potatoes tossed with melted butter, fresh herbs, and Parmesan. This crowd-pleasing side dish delivers a rustic, golden crust with a creamy interior that makes it perfect for weeknight dinners or holiday feasts.

Ingredients

Scale
  • 1 1/2 pounds (about 6–7 medium) Yukon Gold potatoes, scrubbed
  • 1 tablespoon kosher salt, plus more for the boiling water
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Place a large rimmed baking sheet in the oven to preheat as well — the hot surface will help jump-start browning when the potatoes go on.
  2. Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt to the water; this seasons the potatoes inside as they cook. Bring the water to a boil over high heat, then reduce to medium-high and simmer until the potatoes are fork-tender but not falling apart, about 20–25 minutes.
  3. Drain the potatoes in a colander and let them steam-dry for 5 minutes. This removes excess moisture, which is essential for achieving crispy edges later.
  4. In a small bowl, combine the melted butter, olive oil, minced garlic, and freshly ground black pepper. Stir to blend; set aside.
  5. Remove the hot baking sheet from the oven and carefully brush it with a thin layer of the butter-oil mixture (you’ll use about half). Use a pastry brush or paper towel to coat the surface evenly.
  6. Arrange the potatoes on the prepared baking sheet, leaving at least 2 inches between each. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it flattens to about 1/2-inch thick. The edges will naturally crack and split — that’s exactly what you want.
  7. Brush or drizzle the remaining butter-oil mixture over the flattened potatoes, making sure to get into the crevices. Sprinkle with a pinch or two of kosher salt.
  8. Roast the potatoes for 25 minutes, then remove the pan from the oven. Use a thin spatula to flip each potato carefully — they should release easily if the pan is hot and you loosened the edges first.
  9. Sprinkle the Parmesan cheese evenly over the potatoes. Return the pan to the oven and continue roasting for another 10–15 minutes, until the edges are deeply golden and crispy, and the cheese is melted and lightly browned.
  10. Remove from the oven and let rest for 2–3 minutes. Garnish with fresh chopped parsley and serve immediately, while still hot and crisp.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: Not recommended, as the crispy texture will be lost. Reheating: Preheat oven to 375°F (190°C) and reheat on a baking sheet for 8–10 minutes, or until hot and crisp. Avoid microwaving, as it will make the potatoes soft and soggy.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-smashed-potatoes/