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Easy Smashed Potatoes
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A Note From feedfeed

Crispy on the outside and creamy on the inside, these smashed potatoes are the side dish you’ve been waiting for! Using Country Crock with Sunflower Oil allows these potatoes to get perfectly golden brown!

Details

Prep time 10mins
Cook time 35mins
Serves or Makes: 6
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Recipe

ingredients

  • 2 pounds baby potatoes (yukon gold), scrubbed
  • 1 batch custom buttery toppings (see below for options)
  • Salt and freshly ground black pepper
  • Custom Buttery Toppings:
  • Garlic, Parmesan & Parsley
  • 2 tablespoon Country Crock with Sunflower Oil
  • 1 teaspoon fresh parsley (or 1 tsp dried)
  • 4 small cloves garlic, minced
  • Lemon Pepper
  • 2 tablespoon Country Crock with Sunflower Oil
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon cracked black pepper
  • Honey Sriracha
  • 2 tablespoon Country Crock with Sunflower Oil
  • 1 tablespoon Sriracha
  • 1 tablespoon honey

Method

  • Step 1

    To prepare spreads: Add all ingredients of your buttery topping of choice to a small bowl and mix until combined. Set aside until ready to use.

  • Step 2

    Add potatoes to a large pot and cover with cold water by about 1-inch. Add 1 tablespoon of kosher salt and set over high heat. When it reaches a boil, turn down to a simmer and cook for about 20 minutes, or until potatoes are fork tender. Drain and let cool slightly

  • Step 3

    Preheat the oven to 450˚F. When the potatoes are cool, brush a sheet pan with half of buttery topping of choice and add the potatoes. Smash with the back of a fork, a drinking glass or a potato masher. Season with salt and pepper and brush with remaining buttery topping of choice. Roast for about 10-15 minutes or until golden brown.