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Do you know any people who always plan (and make) too much food? That would be me. Usually way too much. Perhaps it's that I have a deep-seated insecurity about running out or maybe it's that I grew up with five siblings and learned from day one to cook in quantity. I'm not sure, but this time, I really messed up. I thought I'd made plenty of these Roasted Smashed Potatoes w/ Fresh Herb Gremolata .......... I plated the meal with generous portions, but they disappeared like hot cakes! When just about everyone wanted second helpings ............. well, let's just say there were a few long faces around the table because, sadly, there were none left, Mother Hubbard's cupboard was bare.
We're posting this week from Debordieu Colony, a beautiful beach community on the South Carolina coast. It's a wonderful time we set aside each year to enjoy family, away from all the craziness and stresses of everyday life. Life is uncomplicated here, not too many decisions to make or schedules to keep. We share cooking responsibilities and, with five little ones running under foot, we try to keep meals fairly simple, with lots of grilling and easy side dishes.
I served these Smashed Potatoes w/ Fresh Herb Gremolata one evening this week along with grilled boneless pork chops and my Farmer's Market Salad w/ Sunny Honey-Lemon Vinaigrette. The potatoes are actually cooked twice; they're boiled on the stovetop till tender, then smashed flat with a potato masher or flat-bottomed glass. At this point, they either go straight into the oven, till crisp and golden or can be refrigerated till later in the day, making them perfect make-ahead, company fare.
I've been making these yummy potatoes for years now, but decided to have some fun with them this time and scatter them with a mixed herb gremolata; just a fancy Italian name for a mix of garlic, lemon zest and herbs (traditionally it's solely parsley).
I'm not sure if it was the potatoes, the gremolata or the combination, but they were indeed a huge hit and there were definitely not any leftovers to be found!
P.S. Here's a few scenes from yesterday's early morning, jammy-clad alligator hunt!
- 1 ½ pounds baby yellow or red potatoes 1-½ to 2 inches in diameter)
- 2 teaspoons kosher salt
- extra-virgin olive oil
- For the gremolata:
- ¼ cup fresh herbs I like to use a combination of basil, parsley, rosemary and thyme, but you can use your favorites or whatever you have available
- zest of 1 lemon finely zested
- 2 cloves garlic finely minced
- sea salt a generous pinch
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Place the potatoes in a large saucepan and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through, but don’t overcook. The total cooking time will be 30 to 35 minutes.
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While the potatoes are cooking, set up a double layer of clean dish towels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dish towels.
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Flatten and cool the potatoes: Fold another dish towel into quarters, and using it as a cover, gently press down on one potato with a potato masher or a flat bottomed glass. Flatten it to a thickness of about ½ inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.
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Transfer the flattened potatoes carefully to a large rimmed baking sheet and let them cool completely at room temperature. At this point, the pan can be covered with foil and refrigerated till later in the day.
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Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Sprinkle the potatoes with about ¾ tsp. salt and brush liberally with olive oil. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes with a regular oven or until golden and crisp, turning over once gently with a spatula or tongs halfway through cooking.
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While potatoes are roasting, prepare the gremolata by combining all ingredients in a small bowl. Set aside till potatoes are finished.
Sue/the view from great island says
What a fabulous post! It looks like paradise (minus the gators, of course) I've never made smashed potatoes OR gremolata, and I can't wait, they look amazing.
Kate says
Smashed potatoes are so delicious. We enjoy them all year round but I have never topped them with a gremolata. What a great "punch" of flavor! I will be trying this in the future. Your granddaughters are adorable....alligators, not so much! 🙂
Anne@FromMySweetHeart says
Oh Chris...it looks like you are having a wonderful time! The girls are so lovely! I have yet to try those potatoes....I don't know why, they always look so awesome and your addition of herbs and lemon is perfect! I'm like you...I always make more than is necessary. I guess when I try these I should make a double batch! So I'll be looking for your next post....alligator stew?! Have a great time! : )
Ms Lemon of Make Mine Lemon says
Oh my goodness, gremolata - what a great way to kick up the flavor. I'm pinning this. One of the hardest things I have learned was to downsize the cooking. I have had people tell me why bother for such a small amount. I say I am worth it.
Your little girls are just gorgeous. The alligators scare me.
Gerry @Foodness Gracious says
This looks delicious, I'm such a potato lover I gotta try these!
Mary Callan says
your granddaughters are SO gorgeous - as are the wonderful potatoes!!! Just LOVE the flavors you used 🙂
Mary x
Lynn@Happier Than a Pig in Mud says
I still haven't made smashed potatoes-gotta get on that! Looks like you're having a great vaca-enjoy:@)
Claire @ Claire K Creations says
Chris my mouth is watering just looking at these. The only thing better than potatoes is twice cooked potatoes and I can only imagine how good those flavours must have been.
Love the aligator hunt photos. That must have been quite the workout peddling with the three girls in the back!
Denise Browning@From Brazil To You says
These potatoes look aromatic and delish! I am so glad that you are having a great time with your grandchildren!
GLENDA CHILDERS says
These look delicious and I now know what a gremalata is. 🙂 Enjoy your family and those adorable grandkids.
Fondly,
Glenda
Ginny says
I love that first picture of the girls in the early morning with the sun behind them!!! So they DID find an alligator! Then much running followed! I love the running shot with their shadows going ahead of them, it is priceless!! I have seen potatoes kind of like this, but not this exact same way, they look so good!
Kitchen Riffs says
Sounds like you're having a great time! I'd be having a great time, too, if I could eat these smashed potatoes - they wound wonderful. I love the idea of adding gremolata - really nice twist. Thanks for this.
Laura (Tutti Dolci) says
I love smashed potatoes and I'm drooling over these, Chris!
Veronica Miller says
Love the alligator hunt pictures, especially the three girls running. So sweet. These indeed sound 2nd helping worthy. I bet the crispy outside and tender insides are just so good. I've never had them but always mean to try them! Your gremolata puts them over the top!
Sophia Del Gigante says
I LOVE this sounds soooooo delicious and they look to die for!
Angie Schneider says
These smashed potatoes look scrumptious! Love the herb sauce.
La Table De Nana says
Wow do they have winning smiles:)
You know..this is what we will have w/ our fish tonight!
Thank you!!
Vicki Bensinger says
Your potatoes look smashing! Pun intended! I love the refreshing taste of gremolata and it sounds like the perfect pairing with potatoes.
However, this last photo is stunning. You should make a poster of it. Your hubby is getting better and better and his photography. If I lived nearby I'd be hiring him to help me. I'm hoping to get a new camera soon and hopefully with a few lessons my food photos will be beautiful!
twodogsinthekitchen says
I love the girls going for an alligator hunt in their jammies...how cute!! What a pretty place too. I can imagine these potatoes were gone almost instantly. They sound great!
Georgia | The Comfort of Cooking says
Those girls are killin me, haha! Such cutie patooties. What a lovely place for a morning stroll, too. Thanks for sharing your wonderful potatoes recipe, Chris!
rosaria williams says
Wow! These look scrumptious!
Kim G. says
Love cooked twice potatoes, these are tender and crunchy in the same time. The addition of gremolata is a really nice idea Chris!
Pondside says
I've already hit 'print' in preparation for a Saturday barbecue with our daughter's in-laws....that is, if we're not pacing the waiting room floors in anticipation of the birth of our mutual grandchild.
Arla Kennedy says
Chris, that is such a precious entry! Love the progression of the pics on the alligator hunt..it appears that after the last pic of seeing one they decided to head back.....in a hurry! Too cute. Love the posting and am going to try these for sure!
Tricia @ Saving room for dessert says
Oh I am laughing at your photo progression - what a story and a beautiful one at that. Great post - the potatoes look amazing and I know they were tasty. Yum I'll be craving them until I get one now. Thanks Chris.