Loaded Smashed Potatoes

Portions| 4

Prep Time|15 Minutes

Cooking Time|40 Minutes

Ingredients

  • 1.5 lbs (about 700g) little yellow potatoes (baby potatoes)
  • 1 cup cherry tomatoes (or grape tomatoes)
  • 2 tablespoons olive oil (divided)
  • 1/2 teaspoon salt (divided)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup Parmesan cheese, grated
  • 3-4 spring onions, thinly sliced
  • 2 tablespoons fresh Italian parsley, chopped
  • 1/2 cup plain yogurt (Greek yogurt works best)
  • 1/4 cup green olives, pitted and chopped
  • Optional: Red pepper flakes or balsamic vinegar for extra flavor (optional)

Cooking Directions

  • Bring a large pot of salted water to a boil. Add the little yellow potatoes and cook for about 15-20 minutes or until they are fork-tender.
  • Drain the potatoes and let them cool for a few minutes until you can handle them.
  • While the potatoes are cooking, preheat the oven to 400°F (200°C).
  • Cut the cherry tomatoes in half and place them on a baking sheet. Drizzle with 1 tablespoon olive oil, and sprinkle with 1/4 teaspoon salt and a little black pepper.
  • Roast the tomatoes in the oven for 15-20 minutes, or until they burst and soften. Set them aside once done.
  • Once the potatoes are cool enough to handle, place them on a baking sheet lined with parchment paper.
  • Gently smash each potato with a fork or potato masher, so they break open but remain in one piece.
  • Drizzle the smashed potatoes with 1 tablespoon olive oil, and sprinkle with salt and pepper.
  • While the potatoes are roasting, prepare the toppings:Parmesan cheese: Grate the Parmesan cheese and set aside. Spring onions: Slice the spring onions thinly. Italian parsley: Chop the parsley. Green olives: Chop the green olives into small pieces.
  • Yogurt: Mix the yogurt with a pinch of salt and a little pepper for extra flavor.
  • Once the smashed potatoes are crispy, remove them from the oven and transfer to a serving dish.
  • Top the potatoes with the roasted tomatoes, a drizzle of yogurt, and a generous sprinkle of grated Parmesan cheese.
  • Garnish with the sliced spring onions, chopped parsley, and green olives.
  • If desired, drizzle a little balsamic vinegar over the top or sprinkle with red pepper flakes for extra flavor and color.
  • Serve the loaded smashed potatoes immediately while they’re warm and crispy.

Ingredients in this Recipe

    ADDED TO YOUR CART
    ADDED TO YOUR FAVOURITES
    Fresh Creamer Potatoes
    The Little Potato Company
    Fresh Creamer Potatoes
    680g
    ADDED TO YOUR CART
    ADDED TO YOUR FAVOURITES
    Cherry Tomatoes
    Savoura
    Cherry Tomatoes
    150g
    ADDED TO YOUR CART
    ADDED TO YOUR FAVOURITES
    Extra Virgin Olive Oil
    Ilios
    Extra Virgin Olive Oil
    750ml
    ADDED TO YOUR CART
    ADDED TO YOUR FAVOURITES
    Parmesan Style Cheese (Piece)
    Gran Regale
    Parmesan Style Cheese (Piece)
    approx. package 350g
    | $10.12
    ADDED TO YOUR CART
    ADDED TO YOUR FAVOURITES
    Green Onions
    Green Onions
    per bunch
    ADDED TO YOUR CART
    ADDED TO YOUR FAVOURITES
    Italian Parsley
    Italian Parsley
    per unit
    ADDED TO YOUR CART
    ADDED TO YOUR FAVOURITES
    Green Lebanese Olives
    Green Lebanese Olives
    approx. package 200g
    | $1.98
    ADDED TO YOUR CART
    ADDED TO YOUR FAVOURITES
    Balsamic Vinegar
    Ilios
    Balsamic Vinegar
    500ml
    ADDED TO YOUR CART
    ADDED TO YOUR FAVOURITES
    Greek Yogurt
    Liberté
    Greek Yogurt
    650-750g