The pan-fried smashed potatoes are a simple and tasty side dish, perfect to accompany meat or fish main courses. Also known as smashed potatoes, they are a variation of the recipe for crispy pan-fried potatoes, equally quick to prepare and delicious.
To prepare this recipe, I used baby potatoes that I steamed in a pressure cooker. I recommend not overcooking them, otherwise, they will fall apart when you smash them. Quicker than oven-baked smashed potatoes. Also, I preferred to cook them in a pan because it was too hot to turn on the oven.
Brushed with an emulsion of oil, smoked paprika, and aromatic herbs, they will become very tasty and everyone, young and old, will love them. Of course, you can use the aromatic herbs you prefer. I used rosemary and oregano.
With tomato and mozzarella, it will surely be a very tasty variation that you can serve even for an aperitif with friends. Curious to find out how to prepare them? I’ll leave the recipe below. The pan-fried smashed potatoes will be ready in a click!
If you’re interested in other potato side dish recipes, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Instant pot, Stove
- Cuisine: Italian
- Seasonality: Summer
- Energy 137.40 (Kcal)
- Carbohydrates 16.97 (g) of which sugars 0.24 (g)
- Proteins 2.26 (g)
- Fat 7.46 (g) of which saturated 1.01 (g)of which unsaturated 0.02 (g)
- Fibers 2.22 (g)
- Sodium 784.44 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz baby potatoes (small)
- 1 cup water
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- salt (to taste)
- oregano (to taste)
- rosemary (to taste)
- pepper (to taste)
Tools
- Pressure Cooker electric
- Steamer Basket
- Pan
- Cutting Board
- Glass
- Bowl
- Brush
Steps
First, wash the potatoes very well to remove all dirt residues and dry them with paper towels. Then place them in the steamer basket. Pour the water into the pot and then place the basket inside. The water in the pot is necessary and should not come into contact with the potatoes, as the cooking is by steaming.
Close the pot and cook the potatoes with the pressure cook function for 2 minutes. After the cooking time has passed, wait one minute, then start the decompression. Remove the potatoes from the pot and let them cool slightly.
Then place them on a cutting board and smash them with the bottom of a glass. They should be smashed without falling apart. In a bowl, mix the oil with the paprika, salt, pepper, oregano, and rosemary.
Then brush the emulsion on the surface of the potatoes. Heat a non-stick pan and, once hot, place the potatoes on the brushed side. Cook for a couple of minutes over moderate heat and in the meantime brush the surface of the potatoes where you haven’t yet distributed the emulsion.
Flip the potatoes with the help of a spatula and continue cooking over moderate heat for another 2 minutes, or until they are golden.
Storage and Tips for Pan-fried Smashed Potatoes
The smashed potatoes are best consumed immediately after cooking. However, you can smash them ahead of time to then season and cook them in the pan when needed.
FAQ Questions and Answers for Pan-fried Smashed Potatoes
What can I substitute for smoked paprika?
Alternatively, you can use sweet paprika, or curry, or omit it altogether.
Can I cook the potatoes in the oven?
Yes, you can bake them in the oven at 350°F for 25 minutes after brushing them on both sides before baking.
