During my obsessive farmers market days a few years back, I would buy vegetables just to figure out what to do with them. On one of those excursions, I picked up some purple potatoes. I figured I could treat them just like any regular potato, and I was right! Their intense color adds a little something extra to any dish.
The taste is very mellow, closer to a yellow potato than a red potato. They’re close to a russet in texture…more starchy than waxy. In this dish, I prefer the taste and texture of the purple and yellow potatoes to the red. But honestly, I stood in front of the fridge eating leftovers of all three varieties for days afterwards!
To prepare, start by boiling the potatoes in a large saucepan for about 20 minutes. Test them with a fork, and when they pierce easily, you’re ready to drain them and move on.
Spray a large baking sheet with oil or rub about a tablespoon of oil around on the baking sheet. You want the oil to be underneath the potatoes to help them get crispy. Then lay your potatoes out on the baking sheet.
Next, you’ll smash the potatoes so they’re about ¼ to ½ inch thick. I use a meat tenderizer that has a flat end to smash mine. The bottom of a mug or a heavy glass would work too.
Once they’re smashed, drizzle olive oil over the top. Be pretty generous. Then sprinkle with garlic powder, salt, smoked paprika, thyme, and oregano. You could use any combination of herbs that you want, but these are what I like best.
Then pop them in a preheated 450 degree oven for 30 minutes until the edges are crispy and you’re seeing some crisping on the top.
The Recipe: Crispy Herbed Smashed Potatoes
- 2 lbs baby potatoes, assorted colors
- 2 tbsp olive oil
- 2 tsp thyme
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Preheat oven to 450 degrees. Boil potatoes 20 to 25 minutes or until pierced easily with fork.
- Rub about ½ tbsp. of olive oil on a large sheet pan. Drain potatoes and place on oiled sheet pan. Using a meat tenderizer or other large flat object (the bottom of a sturdy mug will work well), flatten the potatoes by applying pressure directly downward. You’ll want your potatoes to have split skins and be about ¼ to ½ inch thick after smashing.
- Drizzle remaining olive oil over potatoes, making sure there is some underneath as well. Sprinkle potatoes with salt, pepper, garlic powder, paprika, and thyme.
- Bake at 450 degrees for 20-30 minutes until the skin is crisp and starting to brown.