Martha's Technique for Making Smashed Potatoes Is Absolutely Genius
From mashed to au gratin, potatoes are one of the most versatile and beloved vegetables. Even when they're the side dish, they somehow manage to be the star of the show. And Martha Stewart's recipe for smashed potatoes is no exception—this delicious dish is guaranteed to be a smash at the dinner table. The potatoes are easy to make, pair well with everything from meat to fish to chicken, and can be dressed up in a flash with just two extra-special ingredients.
To make Martha's smashed potatoes, start by boiling two pounds of whole baby potatoes in a large pot of salted water. You can choose one variety or a mix, but we're particularly fond of using a bag of multi-colored baby potatoes for eye-catching color and unique flavor. After about eight minutes, the potatoes will become fork-tender; strain and let them cool for about ten minutes.
The next step is where the magic happens. Start by preheating the oven to 425 degrees. On a baking sheet drizzled one to two tablespoon of olive oil, place one potato down and smash it with the palm of your hand until the flesh bursts through the skin and the whole potatoes flattens. No utensils required! Repeat this process with all of the potatoes, then season them thoroughly with salt, pepper, thyme leaves from six to eight sprigs, and four tablespoons of olive oil. Roast the potatoes in the oven for 25 minutes, or until the exterior of the potatoes becomes golden brown and crispy.