PWs version.....

Here is a link that might be useful: PW Crashed Potatoes

thanks Alexa....smash...crash...whatever..that's the recipe I was looking for!

Ingredients
Â12 whole New Potatoes (or Other Small Round Potatoes)
Â3 Tablespoons Olive Oil
ÂKosher Salt To Taste
ÂBlack Pepper To Taste
ÂRosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Linda darlin' normally you could have figured that one out in a heartbeat.........so tell me an interesting, exciting guest have you flapped?

I'm interested too. That post was so uncharacteristic of Linda!

Mmmm..those sound yummy. I wouldn't have thought to brown up smashed potatoes, but I have a feeling they will be popular around here. Looks like a great recipe when cooking for a crowd or on a chancy time-schedule, as one could boil up the potatoes first, or even get them onto the pans smashed and ready to go and brown them when needed. Heck, you could probably even brown them ahead and just heat them up, I bet they reheat quite well.

When feeling particularly sinful, I bet they'd be great reheated with a few goodies (melted chees, grilled onions, bacon bits anyone?) on top.

LOL! I was in such a hurry to post it, it didn;t even occur to me that yes, it IS very uncharacteristic of her! LOLOLOL!

Inquiring minds want to know!

Alexa

That was my first thought as well.

jude

Its weird -- I've tried to make these twice, and both times they basically fell apart when smashing... Has anyone else had that experience?

Emily

True confession? I got a panic email from my son....
I had sent him the link when whoever originally posted it and he said sounds good...
I didn't write it down because I figured that I could figure out how to smash 'tatoes on an oiled cookie sheet, top with some butter and salt and pepper and herbs....BUT know my son well enough to know that if I had said "Comeon! just smash some partially cooked potatoes on a greasy cookie sheet, season and bake...he would have said things like..."Oil or butter?...how long? Do you peel them first? etc etc...
Sooo....I copped out and got the "official" recipe!
You guys know me way too well!!!!!
Linda C

I must have missed this idea the first time around...I like it!

I can think of a gazillion ways to embellish...

Rachelellen, good ideas about reheating, etc.

Sharon, I have a feeling that Linda had one of those moments....you know, time running short, remembered a new idea and didn't have time to try to use the lousy search on here. I know I've been there!

Nancy

I did use the lousy search!! It yielded nothing!

Yech, classic Jaquues Pepin for homestyle potatoes, best done in a cast iron skillet.

Linda, you know this basic stuff.......

Poor Linda. Reminds me of the old epicurious.com recipe reviews for salted water. The comments are really funny.

Here is a link that might be useful: how to make salted water

Fearless, sounds like they were boiled too long and a heavy-handed masher.

I knew there was a good explanation for Linda question.

Yes, if they fall apart, I bet they were cooked too soft to start with. I know the recipe says "fork tender", but I would probably take them out of the water before that. Sometimes when I make boiled potatoes for a dinner, and I want to do a lot ahead of time, I cook them until they are a bit more firm that I would actually serve, then when I slice and steam them hot the final heating finishes the cooking while leaving the slices intact. I would probably cook the potatoes for this method the same way. Mashable, but not quite mouth-ready, if you know what I mean. Because, heating them an additional 20-25 minutes, it is inevitable that they will cook more too. The olive oil drizzle will keep them from drying out, but won't prevent them from cooking more.

Another reason to put cheese on top...it will help glue them together! ;D

Or you used russet potatoes rather than red....

Yeah, russets and yukon golds do not work with this method.

And just microwave the potatoes instead of boiling. 4 minutes for two fist-sized potatoes (punctured to avoid exploding!). Someone here mentioned microwaving, it's not my original idea!

I either nuke or bake little red spuds, smash them with a fork and drizzle some garlic olive oil, salt, pepper and shake a little bonne herbes from Penzey's. Then I rebake or pop into the toaster oven for a few minutes and serve. DM & DH love them!

I don't care if you smash, crash, crush, squish, smooch they look good.

Made 'em last night topped with a little crushed garlic, sea salt and greek seasonings -- they were fabulous!
Next time, I think I'll dip the masher in an olive oil & garlic paste instead of drizzling as I was a bit heavy on the drizzle... But so crispy!

I've been hearing about smashed potatoes for years but this is the first time I've seen one. Thanks to Linda's son for my education. :)

Tried them last night with roast chicken. YUMM! Thanks.

Had them tonight with bbq chicken. YUMM! Thanks from me too.

Oh my, I made these Tuesday night and we literally stood around the pan in the kitchen after dinner picking at the remaining potatoes. I admit, its pretty terrible for us, but it was so good!

I tried them with the microwave short cut tonight. Perfect! I didn't even have to wash a pot. Thanks for the tip.

I made them last night... they were excellent with steak :-)

Alexa

Gotta join the throng! I made them the other night, with some minced green onions and a sprinkle of Parmesan, salt & pepper...wonderful! And they reheat well too!

I made these with great success when the recipe surfaced in March (thanks Linda's son). I am making them again tonight but couldn't remember what potatoes to use and didn't have Linda's phone # to call and ask her.

So I bought Yukon Gold, now I read that they won't work. True??

I would think that small Yukon gold would work...texture very similar to small red potatoes...
But you try it....then tell us!
Linda C

Small Yukon gold or little gem roasting potatoes are even better than red potatoes.

I recently tried a similar recipe. David Leite's Punched Potatoes. The little potatoes are baked first and then "punched" down and drizzled with garlic and olive oil. Although next time I make them I'm drizzling them with butter.

Thanks Linda. I knew enough to buy small potatoes. The fingerlings were too expensive so I got relatively small YG.

And yes, I will report back.

Cathy

I've made these several times and agree with Ann that the small Yukons are the best. Our local grocery carries Green Giant tiny Yukons and they are perfect. I think the texture is creamier than redskins.

Also, I made these for a family party last week and boiled the potatoes a couple of days in advance and then just roasted them before serving. Very little prep for a knock-out dish that everyone loved.

We didn't like the Yukon Golds with this method; they lacked the creaminess that you get with the reds. I guess others do like the Yukons. Oh, well, different tastes!

I finally made them last night too!
Yum.

Thanks for the reminder that I've been wanting to try these, LindaC!

Deanna

(Bri, we pretty much did the same thing! Thank goodness I only made 6 very small ones, or we might still be there.)

Reporting back: Turns out I had small red potatoes which allowed me to do a comparison between the Yukon golds and reds. I sliced the YG in half so they would be the same size as the reds then proceeded according to the recipe.

There wasn't an appreciable difference between the two. Personally I like the taste of the YG a tad better. Obviously the reds would be better because of the size. But for me, either would create a successful side dish.

I finally made these! So tastey! I've been telling everyone else about these but hadn't fixed them myself. Everyone I've told has loved these. Very easy but they seem special for some reason.

We've had smashed and fried Yukon Golds at our new favorite restaurant. Last time we were there we asked how they were done and all we got was that they were cooked, smashed flat, and fried. I think they were boiled and deep-fried...delicate golden crust outside. Creamy inside. mmmmmmm....

Now I have to experiment...

I can't believe no one commented on jojoco's link. So funny-