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Smashed Potatoes with Sage-Garlic Olive Oil

Why have mashed potatoes when you can have *smashed potatoes*?

We’ve always loved the idea of smashed potatoes (hey, they’re fun to make!). But are they… worthy… of a Thanksgiving or holiday feast? We say an emphatic yes, especially if we’re serving them with the best, high-quality olive oil.

Smashed Potatoes

Smashed Potatoes with Sage-Garlic Olive Oil

For the potatoes, we choose Melissa’s Baby Dutch Yellow Potatoes. (Although we tried them with the Fingerling Potato Medley as you can see below and that was delicious too!)

Smashed Fingerling Potatoes

Smashed potatoes made with colorful fingerling potatoes look almost like little flower blossoms

These little potatoes are creamy with a buttery and slightly nutty flavor – perfect for your Thanksgiving meal.

For the olive oil, we used this Master Miller Organic Extra Virgin Olive Oil by GarcĂ­a de la Cruz, a 148-year-old company from Spain that has just recently entered the U.S. market. This award-winning, 100% organic Spanish olive oil has tones of almond with a spicy finish. Not too many olive oils are worthy of standing alone as a garnish, but this one is made for taking a starring role. (Not to mention that the bottle is simply beautiful).

Sage, garlic, and red pepper to add to the olive oil

To make these potatoes, you first boil them, and then you smash them. We used a coffee cup to smash them, but you can get inventive. Some people use an entire baking sheet to press down on all of the potatoes at once. After you roast them and make them nice and crispy, you serve them with the flavored olive oil as a garnish. Perfection! And yes, feast-worthy.

Smashed Potatoes

Smashed Potatoes with Sage-Garlic Olive Oil

Course Side Dish
Cuisine American
Keyword extra virgin olive oil, olive oil, smashed potatoes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6


Smashed Potatoes

  • 1.5 pounds baby yellow potatoes (or fingerling potatoes
  • 1/4 cup (plus one tablespoon) extra virgin olive oil
  • 1 1/2 tsp kosher salt

Sage-Garlic Olive Oil

  • 5 to 6 fresh sage leaves
  • 4 cloves garlic
  • 2 tsp red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 1/4 tsp kosher salt


Smashed Potatoes

  1. Rinse the potatoes, then add them to a pot and cover them with water (about an inch or two above the potatoes.) Bring the water to a boil, and let the potatoes boil for 10 to 15 minutes or until soft. Remove the potatoes from the pot and drain them.

  2. Add the potatoes to a bowl and toss with the 1 tablespoon of olive oil.

  3. Cover a baking sheet with parchment paper (optional; this just makes it easier to clean) and lay the potatoes out on the baking sheet. Smash the potatoes down to about 1/2 inch thickness. To smash, you can use a plate, coffee mug, kitchen mallet, or even use an entire baking sheet to smash all of the potatoes at once. Drizzle the 1/4 cup olive oil over the potatoes; sprinkle with the kosher salt.

  4. Roast the potatoes at 450 degrees F for 20-25 minutes, or until golden brown and crispy. Remove from oven and serve with Sage-Garlic Olive Oil, below.

Sage-Garlic Olive Oil

  1. Finely chop the sage leaves and mince the garlic cloves. Add the sage and garlic to a small pan along with the olive oil, and red pepper flakes. Heat over medium heat, stirring rapidly for two to three minutes until the garlic is just barely starting to turn golden brown, then remove from heat. (The garlic will continue sizzling in the hot oil.) Stir in the salt. Pour into a ramekin or serving container and serve alongside the smashed potatoes. (Oil may be stored for 2-3 days, covered, at room temperature.)

Don’t you just want to dip these crispy potatoes into this olive oil?

Smashed Potatoes

These smashed potatoes are best when they are hot and super-crispy. However – and this is a good ‘however’ – the leftovers do save well in the refrigerator. Stack them neatly (flat) and when you want to serve them again, pop them in the toaster oven.

The same goes for the sage-garlic olive oil. If you don’t use it all, you can cover it and keep it at room temperature for two to three days. It makes a great dip for toasted bread. Also you will probably love it drizzled over your favorite vegetables or salad.

P.S. If you love this olive oil, which we know you will, you should also try our Chestnut Hummus. (It also features delicious ready-to-cook chestnuts from Melissa’s.)

Blogger disclosure: We received potatoes from Melissa’s Produce and olive oil from Garcia de la Cruz as a gift. We did not receive compensation for this post. This post contains links to our Amazon affiliate account. When you buy through our Amazon links, we receive a small commission at no cost to you.

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