Breakfast/ ENTREES

Smashed Potatoes

Smashed Potatoes

Yukon Gold potatoes are a good reason to get up in the morning. Speaking of mornings, these potatoes would be great with eggs in lieu of hashbrowns. I mean, these are so good, they are a good reason to invite friends over for brunch


Smashed Potatoes

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By Mrs. Kossenfloffer Serves: 6
Prep Time: 20 minutes Cooking Time: 1 hour

I served these with meatloaf and they were a big hit.


  • 1.5 pounds baby yukon gold potatoes
  • Olive oil
  • 2 yellow onions, chopped
  • Italian parsley, chopped
  • kosher salt to taste
  • black pepper to taste



Fill a medium sized pot with cold water. Place the potatoes in the pot,bring to a boil and cook for 12-15 minutes until the they are just tender enough to pierce with a fork. Drain the potatoes and place them on a cutting board. Smash each potato with the bottom of a pan or heavy dish. (I actually used a metal measuring cup.)


While the potatoes are cooking, In a large skillet (cast iron if you have one) over medium heat, saute the onions in a little bit of olive oil until golden. About 15-20 minutes. Remove the onions and set aside


Raise the heat to medium-high. Add a little more olive oil to the skillet and add the smashed potatoes . Do not over crowd the pan. You may have to work in batches. Cook until each pototo has a golden and cripsy crust. Then flip them over and do the same for the other side. Once all the potatoes are crisped, add the onions back to the pan. Season generously with kosher salt and freshly ground balck pepper. Add the parsley and a touch more olive oil and toss to combine. Serve right out of the cast-iron skillet. (You can also place the skillet in a warm oven to keep warm until ready to serve your whole meal.)

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