Tuesday, March 25, 2014

smashed roasted potatoes & a simple lemon mustard vinaigrette salad

Tis the season for 'anytime' egg dishes . . . like this one . . . and this one . . . except that these Dutch Yellow baby potatoes are the feature of this post!

These darling baby potatoes are just a little bigger than a quarter! Perfect, I think, for making smashed roasted potatoes! 

They're cream-colored when raw, and then turn a warm yellow after roasting in the oven. They're quite delicious roasted with salt & pepper, chopped garlic, and olive oil!  

I love easy-to-prepare meals . . . and delicious ones too! And this is one of them.

Making smashed roasted potatoes can seem daunting with 1+ hours of cooking time, but if you split the boiling and roasting time to separate times of day, then it will feel quicker.

I boil the potatoes in the morning while I'm doing chores, and then I place them on a towel to dry and cool. It isn't until about forty minutes before dinner that I prepare them for roasting; and then while they're roasting in the oven, I make a simple lemon mustard vinaigrette for the bed of arugula that I rest the smashed roasted potatoes on.  The vinaigrette is a wonderful compliment to the potatoes too. And to wrap up the meal, I add an egg. My husband and I enjoy our eggs over-easy in this dish.  

I've also served smashed roasted potatoes with chicken and fish. They're even great all by themselves! And in the Summer, add sliced heirloom tomatoes for an extra special treat. Enjoy!

smashed roasted potatoes
12- 15 small yellow or red potatoes
salt & pepper
garlic, finely chopped
extra-virgin olive oil

Boil the potatoes
Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 teaspoons 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.

While the potatoes are cooking, set up a double layer of clean dishtowels on your counter-top. 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 dishtowels.

Flatten and cool the potatoes
Gently press down on one potato at a time with a meat or potato masher to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit . . . you can still use them.
You can also smash the potatoes with the palm of your hand, or with the flat bottom of a glass, but I prefer a masher because it leaves a textured top that's perfect for the salt. pepper, garlic and olive oil to nestle into.

Smashed roasted potatoes 
Transfer the flattened potatoes carefully to the baking sheet and let them cool at room temperature.

Roast the potatoes
Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 400°F. Sprinkle the potatoes with salt, pepper and chopped garlic; and then drizzle 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 to 40 minutes. Serve hot.

Lemon-Mustard Vinaigrette 
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon prepared Dijon mustard 
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons extra-virgin olive oil

Combine all ingredients in a small jar with a tight fitting lid. 
Shake vigorously for 30 seconds until emulsified.
~ OR ~
Combine the lemon juice, mustard and salt in a bowl; 
and drizzle in the olive oil while whisking continuously.

Taste and adjust the salt, and add more lemon juice or olive oil to achieve a pleasing balance of acidity.

Toss with arugula . . .  and enjoy!

LET'S STAY in touch!


  1. These sound yummy. I make something similar which we've named Potato Splats, but have never thought of putting that lovely dressing on them. Thanks for the inspiration.

    1. Hi Lorrie, Thanks so much for coming by!
      I'm sure these kind of potatoes have all kinds of names :0) The dressing light and tastes great with almost anything! I hope you get to try it soon.
      Have a beautiful week,

  2. I have made these before, but you have put a little different spin on them that makes me want to try again. I think I did not roast them long enough and I love that they can be made in two stages. Back on my list for next week.


  3. Pinning this so I can make it later. Sounds really good!!

  4. I never made potatoes like this.. I love how crisp they get and they look like flowers. Thanks for bringing them to foodie friday.

  5. This looks delicious!! will def be trying this out.

  6. Anonymous4:49 AM

    I've always wanted to make smashed potatoes these are just wanting me to make all the sooner. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again this weekend!

  7. This sounds amazing! I love the lemon mustard vinaigrette dressing...I'm going to have to try it! Thanks so much for sharing it with us at Show-licious Craft and Recipe party! Pinned to the party board. :)

  8. Those little Dutch potatoes are so yummy!!!
    Delish post, Suzanne!!
    It was so fun to see this linked up at our party. I pinned!! Thanks much!! :)
    “hugs” Crystelle
    Crystelle Boutique

  9. You are making me hungry, and I have not had much of an appetite, so that's good. Thanks for sharing at the Bacon Time Anything Goes weekly linky. Hope to see you again soon.

  10. I'll have to try this. It looks good.


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