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Smashed Potatoes

These delicious smashed potatoes (recipe courtesy of editorial assistant Camila de Onis) are a perfect side dish to her Peruvian Fish Stew.

  • Servings: 6
Smashed Potatoes

Source: The Martha Stewart Show, May 2009


  • 2 pounds small purple potatoes
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon coarse salt
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh chives


  1. Place potatoes in a large saucepan, and cover with water; bring to a boil over high heat. Reduce heat to a simmer, and cook until tender, 20 to 25 minutes.

  2. Drain potatoes and return to saucepan. Using the back of a large spoon, smash potatoes; stir in olive oil and salt. Transfer to a serving bowl, and sprinkle with parsley and chives; serve immediately.

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