Squashed Potatoes

2016-05-18 17.57.19RECIPE #241, DAY #332


ORIGINAL RECIPE: “Smashed Potatoes” from Jamie Oliver’s Meals in Minutes*

TIMING: 30 minutes

DIFFICULTY: A little harder than easy

TOOLS: A nice skillet. Cast iron would be great. And.

COOK TYPE: Stovetop, boiling and browning

HEALTH: You do want some fats in your diet, I promise you this. The problem is that most of us already have too much and all the wrong kinds. The olive oil in these potatoes is acceptable, as are–in my opinion–the carbs. They make a great, simple accompaniment to a weeknight meat.

2016-05-18 17.57.14 (2)EXPERIENCE: More of the same. I am just starting out on this using-someone-else’s-kitchen adventure. I also do not have my cookbooks, so I am using books from the library. This book by Jamie Oliver looks awesome and I am very excited about it.

On this particular evening, I was making dinner for 10, so the potatoes didn’t get the nice individualized squash or a 2-sided brown like one might want. They looked like nothing much, but actually they were really good. Giving more attention to each potato and fitting them better in the pan would only make them more transcendent.

NOTES: The way these potatoes looked, I thought they would be bland. They were not.


  1. Bring a 1/2 pot of salted water to a boil.
  2. Add 1 1/2-2 pounds halved small red potatoes or white potatoes. Boil about 14 minutes, until potatoes are tender but not falling apart.
  3. Drain potatoes and let steam-dry for a few minutes. Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil, 6 crushed cloves garlic, 2 sprigs rosemary, and 2 bay leaves. When oil is hot but not smoking, add the potatoes, cut-side down. With another pot or something else flat, press down on the potatoes until each one is properly squashed. Top with more olive oil and a sprinkling of salt.
  4. At 3 minutes, check to see if potatoes have browned. When they have, flip over (using a combination of spatula and tongs) and brown the second side.
  5. Finish with olive oil and taste for salt and pepper.


Serve with just about any roasted or broiled meat and any green side. Oliver’s paring with Baked Chicken Breasts and Creamed Spinach was nice. With tea.

*Recipe has been changed from the original.


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