Today I’m bringing you a side dish that’s so stupid simple, you have no excuse to delay making it. No pinning this for later. You’re making this tonight.
I’ve been lusting after potatoes lately. All I can think about is a giant baked potato the size of my head and stuffing it with pulled pork, or chili, or just tons of cheese. I think it’s the severe lack of carbs that I’m taking in this past week. I’m desperately trying to convince my body that it does no need to solely rely on carbs to survive. The struggle is real. Adding a regular running routine isn’t helping either – I’m starving all. the. time.
So I finally broke down and made potatoes. Smashed potatoes are one of my all time favorite ways to cook potatoes. Once you smash and bake them, they get these crunchy browned edges so it’s almost like eating a French fry, but a little classier.
At least that’s what I tell myself as I shove potato after potato in my mouth…
I topped my smashed potatoes with some blue cheese, chives and thyme so every bite has an extra savory and herbaceous flavor to it. It’s the perfect simple side dish to serve with steak because you’ll have time to really focus on making that steak top notch. I’ll be punishing myself with a longer run after eating this huge meal, but it’s totally worth it.
If only I could convince Gordon Ramsay to join me… #dreamssometimescometrue
Smashed Potatoes with Fresh Herbs & Blue Cheese
ingredients
- 2 lbs small red potatoes washed and scrubbed
- 5 Tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tsp fresh thyme leaves + more for garnish
- ½ cup crumbled blue cheese
- Chopped chives for garnish
instructions
- Preheat oven to 425 degrees.
- Fill a large pot of water with water and season it well with salt. Bring the water to a boil and add the potatoes. Cook for approximately 15 minutes, until fork tender. Drain and allow to cool for approximately 5 minutes.
- Line a rimmed baking sheet with aluminum foil and grease with 1/2 Tbsp olive oil (or simply use a silpat!). Arrange the potatoes in an even layer on the sheet. Using the heel of your palm, smash the potatoes down until they break apart and flatten out.
- Brush the tops of the potatoes with olive oil. Sprinkle salt, pepper, garlic powder and thyme leaves over the potatoes. Bake for approximately 10 minutes. Flip the potatoes over and bake for another 12 to 15 minutes until crispy.
- Remove the potatoes from the oven and sprinkle each with crumbled blue cheese. Return the baking sheet to the oven and broil on high for approximately 1 minute, or until the cheese begins to brown and bubble.
- Serve the potatoes with extra thyme and chives.
Jill says
LOVE smashed potatoes! I’m just starting to think about my Thanksgiving menu (Canada’s is in just a couple weeks) and I think I’m going to stray from my usual traditional menu so these might be nice instead of my sweet potato mash. Haven’t decided on a protein yet, but these might inspire me!
Meghan B. says
Ooh that’s such a good idea! What else are you planning on making?? By the way, would you be interested in an American Thanksgiving collaboration? We’re doing Blogsgiving in November again so let me know if you’d want to join!
Cat Wong says
These look delish!!
Cat Wong says
Looks DELISH!
Meghan B. says
Thank you! 🙂
Thalia @ butter and brioche says
Blue cheese, potatoes and herbs are a combination made in heaven. Looks incredible!
Meghan B. says
Thank you so much! 🙂
Jen says
LOVE the addition of blue cheese to smashed potatoes! I usually just smash mine with garlic…. I love how you took it up a notch! Yum! I’m so sharing a link to your recipe this in my weekly CSA newsletter!
Meghan B. says
Thank you! 🙂 I’m so flattered!!
Anna says
These look amazing! At what point in the process do you actually smash them down? The recipe doesn’t say. After boiling? After 10mins in oven? And what do you use to smash?
Thanks, I can’t wait to try! I absolutely adore blue cheese and want to also try goat cheese.
Meghan Y. says
Oh sorry about that! The recipe has been updated – you smash them down after boiling but before baking. You can just use the heel of your palm to do it!