There is nothing better than Smashed Potatoes for a fabulous side dish at any dinner. This variation used onions and garlic for added flavour. This recipe is going to knock your socks off!
Do you love Smashed Potatoes as much as I do? I bet you do. Make sure you check out my Parmesan Smashed Potatoes I posted the other day. They were amazing and you’re going to want to make them as soon as possible.
You can see those Parmesan Smashed Potatoes on the Food Fanatic website as well as on my blog. They had a cool event for Thanksgiving called Sides to Share. 14 amazing side dish recipes that are perfect for any holiday.
Let’s be honest, we all think that Turkey is the star for Thanksgiving but in reality it’s the side dishes everyone goes crazy for. I know at our house my family goes nuts for all things served on the side. I make tons of options.
I have a tendency to overdo it at holidays. I typically make two kinds of meat, then about a dozen side dishes, plus various options for bread. I don’t know why but I have this overwhelming need to make as much as possible.
Luckily most of what I make is good for leftovers. That comes in handy on busy nights where we all have tons going on and no time to cook. There’s days I spend way too much time at the barn and sort of forget to cook.
I know, right. Who forgets to cook. Especially when their job is to cook for a living. But I’ll be honest with you, some days I get caught up playing with the horse and time just slips away from me. I never feel bad about it. Never. Horsey comes first.
When I get home on those crazy days I can always pull out leftover turkey and stuffing. Then I can just whip up a quick batch of these amazing potatoes and everyone is happy. That works for me, and my family. They can’t get enough smashed potatoes.
No matter what I’m whipping up for dinner I always make sure I have some fabulous desserts. If your life is busy like mine, or you forget to cook on occasion like I do, you can always whip up easy no bake desserts. They are such a time saver.
I honestly think parfaits are perfect for most holidays or family dinners as well. They are typically easy to make and they look super impressive when you set them out. They are always a hit at my house. We eat parfaits at least once a week.
My whole goal for holidays is to make as much food as possible with the most minimal effort. I love to cook but I also like to enjoy other things in life so I’m never above a good cheater stuffing recipe when necessary.
Take time cooking the things you love to cook or are important to cook. Then save time on the things don’t have to cook. Sometimes we buy store bought rolls. I also order Honey Bee Hams for holidays. There’s nothing like spiral honey ham. Yum!
It’s okay to cut corners when you need to. Never feel bad about it. I know so many people believe every single thing you cook or bake should be made from scratch but I just don’t feel the same way. Yes, eat healthy when you can, but don’t feel bad when you can’t or don’t want to.
Life is chaotic. I pick my battles. If it’s important to me I make time for it. If it’s not important to me I don’t make time for it. I never let anyone guilt me over it. My life, my way, on my own terms. For cooking, and life in general. It’s just how I roll. Always.
Now that I’ve enlightened you with that little nugget of truth I’ll shut up now and run off to the barn. Priorities, shmiorities. I like to enjoy every little moment of my life I can. And horsey hugs make my heart happy.
Places to stalk Cravings of a Lunatic!
- 3 pounds baby potatoes red and yellow flesh baby potatoes
- 1/4 cup olive oil use garlic infused olive oil if you have it
- 2 to 3 tablespoons cold butter broken into tiny pieces
- 1 teaspoon salt or to taste
- 1/2 teaspoon of white pepper or to taste
- 1/2 cup onions sliced into thin, short pieces
- 4 to 5 cloves fresh garlic minced (or 2 to 3 teaspoons packaged minced garlic)
- Optional garnish:
- Flavoured Salts
Preheat oven to 400°F. Line a large rimmed cookie sheet with parchment paper. Set aside.
Place baby potatoes in a large stock pot and fill with water so it just covers the potatoes. Salt the water generously.
Place on stove and turn heat on high, bring the water to a boil, turn heat down to medium heat and continue to cook for about 15 minutes. You want the potatoes to be fork tender but not falling apart. Depending on the size of your potatoes it can take anywhere from 15 to 20 minutes, or so.
Drain the water from the potatoes with a colander, and rinse them. Place the potatoes on the cookie sheet once they've cooled slightly. That way they can be handled without burning your hands.
Take the underside of a water glass and lightly press it down on each potato until you break the skin and slightly flatten each one. Continue until all the potatoes are "smashed". I've tried a bunch of ways to smash them and I find a nice, heavy water glass with a flat bottom works perfectly.
Pour olive oil over top of the potatoes evenly. Toss onions around the pan too. Then drop small pieces of butter randomly around the potatoes. Toss salt and pepper over top of the potatoes evenly as well.
Place the cookie sheet in the preheated 400°F oven and cook for about 15 to 20 minutes, flipping halfway through the cooking process, when you flip them at the halfway mark you can then add the garlic. This also helps move around the onions so they crisp on all sides. Remove from the oven when the potatoes are golden brown and crispy around the edges.
Toss any garnishes you may like over top.
Serve with a big old smashed potato loving smile!
Whip up a batch today so you can dig right in.
Craving more Smashed Potatoes Recipes? Check these out:
Grilled Smashed Potatoes by Kiss My Smoke
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