Recipes

Smashed Red Potatoes with Chives

Prep time: 5 minutes

Total time: 25 minutes

Serves 4

No knife skills required for this no-stress, smashed potato side dish.

Comments (14) | Make it a Meal

Step-by-Step Photos

Smashed Red Potatoes with Chives

Wash and scrub 1½ pounds (about 8 small) red potatoes to remove any dirt.

Place the potatoes in a medium saucepan and cover with cold water by 2 inches.

Bring to a boil.

Reduce the heat to medium and simmer until the potatoes are tender and easily pierced with of a paring knife, 15 to 18 minutes. Drain.

Place one potato on a cutting board and place a metal spatula on top, pressing with the palm of your hand.

Gently smash the potatoes, one at a time, with the back of the spatula.

Transfer each smashed potato to a serving plate.

Drizzle with 2 tablespoons olive oil.

Use a vegetable peeler to shave the Parmesan (about ¼ cup) over the potatoes.

Use scissors to snip the chives (2 tablespoons) over the potatoes.

Season with ½ teaspoon of kosher or sea salt.

Season with 1/8 teaspoon of freshly ground black pepper (6 turns on pepper mill).

Enjoy.

ingredients

1 ½ pounds: red potatoes, scrubbed (about 8 small)

2 tablespoons: extra virgin olive oil

¼ cup: small hunk of Parmesan (shaved)

2 tablespoons: chives (snipped with scissors)

½ teaspoon: kosher or sea salt

1/8 teaspoon: freshly ground black pepper

directions

Place the potatoes in a medium saucepan, cover with cold water by 2 inches and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender and easily pierced with a paring knife, 15 to 18 minutes; drain.

Smash the potatoes, one at a time, with the back of a metal spatula. Using the spatula, transfer the potatoes to a serving plate and drizzle with the oil. Use a vegetable peeler to shave the Parmesan (about 1/4 cup) over the potatoes then sprinkle with the chives, salt and pepper (6 turns on pepper mill).

helpful hints

Using scissors is a quick and easy way to cut chives. You can also chop the chives with a chef’s knife

tools needed

Medium saucepan, paring knife, colander, cutting board, metal spatula, measuring spoons, vegetable peeler, scissors

14 comments, add yours below

Aliaa on April 13, 2011 at 4:32PM wrote:

Really good, thanks

Kelley on April 13, 2011 at 4:46PM wrote:

Can’t wait to try this!

Lauren--NY on April 13, 2011 at 7:47PM wrote:

This looks and sounds incredible. xx

Erin on April 18, 2011 at 7:49PM wrote:

These are ridiculously delicious and so easy to make.

Karen T. on May 1, 2011 at 3:11PM wrote:

Thanks so much for this recipe! If I had to live on only one food—It would surely be potatoes! Thanks for another way to eat them!! XX

Jamie Falcon on May 26, 2011 at 12:09PM wrote:

Made these potatoes last night and had the butter lettuce salad to go with it. Really great flavors. Incredible and simple recipe.

H.L. on June 1, 2011 at 3:16PM wrote:

We made these tonight (but used small butter potatoes and pre-shredded parm) along with your asparagus with lemon zest recipe and our own twist on grilled chicken.

They were delicious, light, and flavorful! Thanks for the wonderful recipes - I especially love the step by step photos I’m learning things I never knew that I never knew! :)

Scarlett on June 13, 2011 at 8:37AM wrote:

I love your cookbook, Deceptively Delicious! Thanks for providing good ideas for picky eaters.

carla cvitanovich on August 27, 2011 at 10:43AM wrote:

Hi!It s easy to cook,this dish is famous at home.
Carpe diem.

Elaine Strand on September 23, 2011 at 7:24PM wrote:

Dear Jessica,
On the Anderson show when preparing the chicken,
what was the last dip the chicken was breaded with?
(It wasn’t on air)
Thanks,

Jean on November 4, 2011 at 5:38PM wrote:

Hi Jessica, I’m always searching for new recipes to try out on my family. I made the Smashed Potatoes last night with red potatoes and chives from our backyard garden. It was DELICIOUS and so easy to make! I love the step-by-step photo guide. Thanks! :)

Jean