Crispy Smashed Potatoes
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I’ll let you know right up front that this is a quick post with just a few pictures. This cast iron pan of crispy smashed potatoes was so good, I wanted you to have it right away.
I know this is not a low-carb dish, but every now and again potatoes call my name, especially Yukon golds.
Yukon golds are small potatoes, yellow in color, buttery and creamy and often sold in bags. Versatile for baking, mashing, and roasting, these make a beautiful crispy potato dish.
- Simply place in cold water and boil for about 15-20 minutes or until fork tender.
- Remove from the water, smash with a glass and place in a cast iron pan or a baking dish.
- Pour melted butter all over, season with salt, pepper and rosemary, bake at 400 degrees until potatoes are crispy and wow, have you got a side dish.
Variations for Crispy Smashed Potatoes
- Serve with sour cream or tzatziki.
- Melt cheddar cheese.
- Crumble blue cheese or feta on the potatoes.
- Add fried eggs.
- Make an amazing scramble with the leftovers.
- Add 10 eggs and make a potato frittata.
Equipment for this Recipe
- The ONLY Salt and Pepper Grinders I’ll ever use (after trying several, I’ve had these for years and they are worth the money.
- Cast Iron Frying Pan
What Entrees Love These Potatoes
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Crispy Smashed Potatoes
Yellow Yukons, boiled, and roasted crispy with butter for a great side.
Servings: 6
Ingredients
- 2 pounds yellow Yukon potatoes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon chopped herbs rosemary or parsley
- 1/2 cup butter melted
Instructions
- Place potatoes in their skin in cold water.
- Bring to a boil and cook until potatoes are fork tender. About 20 minutes.
- Drain from water. Place in cast iron pan. Smash with bottom of a glass.
- Season with salt and pepper,
- Pour melted butter over potatoes.
- Roast at 400 degrees F. for about 20 minutes or until potatoes are golden and crispy.
- Add chopped herbs when potatoes come out of the oven.
- See blog post for ideas on serving and for variations.
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