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.