Smashed potatoes, also known as crushed potatoes, are a tasty side dish prepared by first boiling the potatoes in water, then smashing them and subjecting them to a second cooking phase, this time in the oven, so they become nice and crispy.
I enriched my smashed potatoes with herb-infused extra virgin olive oil, cheese, and many cubes of Speck Alto Adige PGI. Thus, besides being excellent as a side dish, they are also perfect to serve as finger food with an aperitif!
If you are wondering whether it’s worth dirtying both a pot and a baking tray to prepare these potatoes… the answer is: yes, without a doubt! Try it to believe it! 🙂
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs potatoes (small)
- 7 oz extra virgin olive oil
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1 tsp rosemary
- 1 tsp sage
- 10.6 oz cheese (melting)
- 5.6 oz Speck Alto Adige PGI (slices about 1/8 inch thick)
- to taste chives (chopped)
- to taste chopped parsley
Steps
To prepare the smashed potatoes with Speck Alto Adige PGI, wash the potatoes well, as they will be cooked and eaten with the skin on.
Place the potatoes in a pot, cover with water, and bring to a boil. Boil for 15-20 minutes, depending on the size of the potatoes. Try piercing them with a fork, when they are soft, they are ready.
Drain the potatoes and set aside for a moment.
Meanwhile, preheat the oven to 428°F (fan) and line a baking tray with parchment paper. Brush the parchment paper with extra virgin olive oil.
Wash, dry, and finely chop the rosemary needles and the sage. Put them in a small bowl with the garlic powder, extra virgin olive oil, and salt. Mix well.
Place the potatoes on the tray and smash them one by one, using a glass or a small bowl. They should have an even thickness of about 0.4 inches.
Carefully brush the potatoes with the herb olive oil and bake at 428°F for 20 minutes. During the cooking time, it would be a good idea to open the oven 2-3 times, to let the steam out. This will make them even crispier.
After the first 20 minutes of cooking, turn the potatoes with the help of two spoons and bake again for about 15 minutes, still opening the oven 2-3 times to let the steam out.
Meanwhile, cut the Speck Alto Adige PGI into small cubes and the cheese into slices.
When the potatoes have colored on the second side, remove them from the oven and set the oven to grill mode, still at 428°F.
Place a slice of cheese on each smashed potato and sprinkle with the cubes of Speck Alto Adige PGI. Place back in the oven on the top level for about 5 minutes, in grill mode, until the cheese has melted and the Speck Alto Adige PGI is slightly toasted.
Remove the smashed potatoes from the oven, sprinkle with chives and chopped parsley to taste, and serve.
