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Recipe of the Week

By Janice of NeverAPlainJane

Smashed Potatoes

I love this recipe. The ingredients are available any time of year, it can serve a group of any size, and it works for any meal.


3 lbs small potatoes (Yukon Gold or Red Bliss)

3 Tbs. olive oil or butter

¼ cup chopped chives or flat-leaf parsley

Fresh ground pepper

Sea salt


  1. Throw your potatoes into a pot of cold, salted water. Bring it to a boil, then reduce heat and simmer until you can easily slip a knife into one of the potatoes.  I usually check mine after ten minutes, then every few minutes after that.
  2. Drain your potatoes and transfer back into the pot. Smash (not mash, we’re going for hearty chunks not smooth mush) with the back of a wooden spoon while drizzling with your olive oil or adding chunks of butter.
  3. Transfer to a roasting pan and broil until potatoes start to crisp.
  4. Shower with chives or parsley, sea salt, and pepper.

If you are making smashed potatoes for some lucky guests attending brunch, throw in some bacon bits. For any meal-centric gathering, consider adding a generous handful of grated cheddar. Stick the cheese-topped potatoes back under the broiler for an additional minute or two so the cheese gets nice and melty. Should my husband be in attendance, it wouldn’t hurt to have a dish of sour cream available as well.