Mead Meadow

Thoughtful living.

  • Home
  • Recipes
  • Shop
  • About
You are here: Home / Sides / Smashed Potatoes with Chives

Smashed Potatoes with Chives

April 7, 2017 By Peter 2 Comments · Print recipe ·

I made these Smashed Potatoes with Chives for a dinner with friends and they were serving steak. I needed to bring something that would transport easily and that I could finish when I got to their house. They are crispy on the outside and creamy on the inside.  They are delicious with beef, lamb and chicken.


Serves: 6
Prep Time: 10 minutes
Boil Time: 20 minutes
Bake Time: 30-40 minutes


2 pounds red potatoes, scrubbed (try to get each one about the same size)
1 tablespoon sea salt
¼ cup extra-virgin olive oil, divided use
2 tablespoons fresh chives, minced. (Optional)
Fleur de sel or sea salt for garnish


Preheat oven to 400° F. Brush a sheet pan including  sides with 1 tablespoon of olive oil.

  1. In a large pot, place the potatoes and 1 tablespoon of salt and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for about 20 minutes, until the potatoes are tender.
  2. Drain the potatoes and place them on a towel or paper towel to dry.
  3. Place the potatoes on the oiled sheet pan. With a meat mallet or the back of a measuring cup, or a cast-iron skillet, press each potato to flatten it. It should be about ½ inch thick (it will make a mess, it’s ok). Drizzle with the remaining olive oil. Sprinkle with salt.
  4. Bake the potatoes for about 35-40 minutes, until the skins have become golden brown and crispy. (This is where you can stop if you are making them ahead of time).
  5. Sprinkle the potatoes with chives and Fleur de Sel and serve hot.

NOTES: Can also be served with chives and sour cream or blue cheese sprinkled on top.


RESOURCE LINKS:

USA Pan Bakeware Aluminized Steel Half Sheet Pan 18 x 13 Inch:

Le Creuset Saucepan 4-Quart:

Le Creuset Spatula:

 

Print Friendly, PDF & Email

Filed Under: All Recipes, Sides Tagged With: dairy free, easy, sides, vegetarian

« Waffles with White Sauce
Easter Tablescape 2017 at Mead Meadow »

Comments

  1. Susan moreau says

    April 9, 2017 at 9:22 am

    Hi Angela,
    What a terrific recipe for summer cook outs!
    You make it sound so easy.
    Can’t wait to see you. We’ll be home the last week of April. Visiting St. Simons Island and Savannah on our way home!
    Susan

    Reply
    • Peter says

      April 11, 2017 at 4:40 pm

      Thank you for the kind words. I am counting the days!
      Angela

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Search Mead Meadow

We’re Social

  • 
  • 
  • 
  • 

Stay in touch via email

Categories

  • All Recipes
  • Appetizers
  • Breads
  • Breakfast
  • Cocktails
  • Crafts
  • Desserts
  • Entertaining
  • Entrees
  • Holiday
  • Salads
  • Sauce
  • Sides
  • Soups
  • Tablescapes
  • Thoughts

Copyright © 2023 · Mead Meadow & Concept Theory, Inc. · Log in