Smashed Potatoes

Hey friends,

I finally gave in to the latest trend—the one you see everywhere on social media, the easy, quick, and super nostalgic recipe…

Yes, you might have guessed it: we’re talking about smashed potatoes!

Let’s be clear: potatoes are life. And this recipe only confirms it! It’s a real revelation—pure indulgence. You get crunch, crispiness, tenderness, and incredible flavor all in one bite.

Like I said, you see these smashed potatoes everywhere (yes, we can say it in French too!), but they’re not exactly new. They’ve been around for years on food blogs, mostly American or English-speaking ones. And for once, we’re stealing a delicious idea from them—why not? ?

The recipe is super simple, you can even prep parts of it ahead of time, and it’s really fun to make. Get your kids involved—they’ll love “smashing the potatoes”!

I recommend choosing your potatoes carefully. First, the variety: go for Agatha, Amandine, or Rodeval. Their texture and flavor will give you the best results. Also, pick medium to small-sized potatoes because they spread out when smashed. And try to get potatoes of similar size for even cooking.

You can easily tweak this recipe by changing up the seasonings and sauce. Let me explain.

Here, I kept it simple: salt, pepper, a bit of olive oil, and fresh thyme. But you can add extras to enhance the flavor. Here are some ideas: finely chopped garlic, grated parmesan, paprika, zaatar, or even tiny bacon bits (really small so you can sprinkle them like seasoning).

For the sauce, I used 10% fat fromage blanc, but you can swap it for Greek yogurt (a bit runnier) or strained Greek yogurt (thicker). As for herbs, besides mint and wild garlic, you could use parsley, chives, tarragon, basil, or dill.

I also mixed in tahini (white sesame paste), but you can substitute it with mustard or even mayonnaise (about a tablespoon).

I serve my smashed potatoes as a side for meat or fish (which is why this recipe serves 6), but also as a main dish with a fresh salad (in that case, this recipe serves 4). My kids ask for them all the time!

Essential kitchen tools:

– A large pot or Dutch oven
– A baking sheet lined with parchment paper
– A sturdy glass with a wide base or a large spatula
– A blender or immersion blender for the sauce
– A mixing bowl

And for a no-waste approach, check out my potato, yogurt, and smoked salmon tart—you’ll love it! And if you’re a potato lover, my accordion potatoes are a must-try!

That’s it, I’ve told you everything. I hope this makes you want to try my smashed potatoes! Ready to get cooking?

The recipe, Chef!

Print Recipe

Smashed Potatoes

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végétarien – Cuisine du Monde

Serves: 6 Difficulty: Easy Price: $

Prep Time: 20 min – Cooking Time: 45 min

Ingredients

• Potatoes
• 12 potatoes (medium size)
• 1/2 tbsp coarse salt
• 3-4 tbsp olive oil
• Kosher salt
• Pepper
• Thyme
• Sauce
• 125 g Greek yogurt
• 4 stalks wild garlic
• The leaves of 2 mint stalks
• 1 tsp maple syrup
• 1 tsp tahini

Instructions

Potatoes

1

Place the potatoes and coarse salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, for 20 to 25 minutes.

2

Preheat the oven to 220 C / 425 F degrees.

3

Drain the potatoes and let them cool slightly.

4

Place each potato onto a baking plate covered with a baking sheet.

5

Use the back of a measuring cup to smash them down until they’re about ¼-inch thick. Drizzle with the olive oil, and sprinkle with salt, pepper and thyme.

6

Roast 25 minutes, or until golden brown and crisp around the edges.

Sauce

7

Mix all ingredients in your blender until smooth.

8

Serve your smashed potatoes with the sauce.