
Smashed Potatoes
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This recipe for smashed potatoes is the perfect comfort food. Crunchy and buttery on the outside and creamy in the inside.

Notes
These are great cooked in a cast iron pan. Extra crunchy. Cook these in olive oil and they will be dairy free and crunchy and won't brown as dark.
Ingredients
- 1 lb small potatoes
- 4 cups water, salted with 1 tsp salt
- 3 Tbsp butter
- 1 Tbsp oil (keeps the butter from burning)
- 1-2 tsp Sauce Goddess Super Chunk Steakhouse seasoning
Instructions
- Place potatoes in a stockpot.
- Cover with water.
- Add salt.
- Bring to a boil and cook approximately 10 minutes or until barely fork tender.
- Drain and cool the spuds.
- Using a highball glass (short glass with completely flat bottom) smash the spuds so they split at the edges.
- Heat your fry pan or cast iron pan on medium heat with half the oil and butter.
- Add potatoes.
- Cook until brown.
- Flip and cook the second side.
- Place on plate and sprinkle with Sauce Goddess Super Chunk Steakhouse seasoning
Tags
Smashed Potatoes
Rated 5.0 stars by 1 users
Category
Veggies
Cuisine
American
Author:
Sauce Goddess
Servings
6 spuds
Prep Time
60 minutes
Cook Time
20 minutes
This recipe for smashed potatoes is the perfect comfort food. Crunchy and buttery on the outside and creamy in the inside.

Ingredients
- 1 lb small potatoes
- 4 cups water, salted with 1 tsp salt
- 3 Tbsp butter
- 1 Tbsp oil (keeps the butter from burning)
-
1-2 tsp Sauce Goddess Super Chunk Steakhouse seasoning
Directions
- Place potatoes in a stockpot.
- Cover with water.
- Add salt.
- Bring to a boil and cook approximately 10 minutes or until barely fork tender.
- Drain and cool the spuds.
- Using a highball glass (short glass with completely flat bottom) smash the spuds so they split at the edges.
- Heat your fry pan or cast iron pan on medium heat with half the oil and butter.
- Add potatoes.
- Cook until brown.
- Flip and cook the second side.
Place on plate and sprinkle with Sauce Goddess Super Chunk Steakhouse seasoning
Recipe Note
These are great cooked in a cast iron pan. Extra crunchy. Cook these in olive oil and they will be dairy free and crunchy and won't brown as dark.