Crispy Dijon Smashed Potatoes — Damn Delicious

Без кейворда

Crispy Dijon Smashed Potatoes

Amazingly crisp-tender potatoes with a Dijon-herb crust – a side dish so good, you’ll want to have it for every single meal!

Remember when I said how I hated mustard as a child? Well, I’m pretty much putting it on everything, especially these potatoes.

Now there’s a double dose of mustard here using both Dijon and whole grain mustard along with just 2 teaspoons of honey for that hint of sweetness, giving the potatoes that perfect balance of sweet and savory goodness.

Then these babies get baked in a 425 degree F oven, letting that mustard glaze on top form into a beautiful, epic crust. Now if I can just get this kind of crust on all my veggies!

Crispy Dijon Smashed Potatoes

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Amazingly crisp-tender potatoes with a Dijon-herb crust – a side dish so good, you’ll want to have it for every single meal!

Ingredients:

  • 24 ounces red baby potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 3 cloves garlic, minced
  • 2 teaspoons honey
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
  3. In a small bowl, whisk together olive oil, Dijon mustard, whole grain mustard, garlic, honey, thyme and rosemary; season with salt and pepper, to taste.
  4. Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Brush each potato with mustard mixture.
  5. Place into oven and bake for 18-20 minutes, or until golden brown and crisp.
  6. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Get the Latest Recipes Right in your Inbox:

Leave a Reply Cancel reply

19 comments

Is it 450 degrees or 425? I see both.

It is 425 degrees F – thanks for pointing that out, Frank!

I have so enjoyed so many of your previous recipes that I’ve now had to to join Weight Watchers ; ) ; ( Would it be possible for you to include nutritional info with your creations?

Pam, the nutritional information is added at the bottom of the post.

I think I could eat this as my meal! Looks wonderful!

I’ve got a question. The Nutrition facts on fats looks really high to me considering that there is only 2 Tb of Olive oil in the recipe. And Olive Oil is not a saturated fat. Makes no sense. In a good way!

Thank you for pointing that out – the nutritional information has been updated.

I could never say no to smashed potatoes, I love these!

Your new portrait photo looks really good.

Have you ever tried this with russet potatoes cut in half? If not, do you think it would work the same?

Yes, it should work just fine.

Do you think I could make these with purple fingerling potatoes? Like will it work with any small potato?

Wonderful recipe. Loved the taste. On my first try, the potatoes weren’t cooked enough to gracefully smash. They were harder, requiring more force, resulting in a squashed potato. Nothing like the beautiful pictures! Next time when I hit 20 minutes, I will take out one of the larger potatoes before draining, and test-smash to see if it is done.

I imagine a fork will work better than a potato masher – too coarse.

FYI, one baby potato is approx 1 oz. Assuming six servings, that would be about 3-4 potatoes.

I will try again! It is worth it for the wonderful flavor!

I over-smashed mine tonight! Any suggestions on what to use or how to smash gracefully? 🙂

You can try smashing little by little until the desired “smashness” is reached. 🙂

I’ve found a small cutting board makes a pretty good smasher. I’ve also learned to let the potatoes cool off before smashing them. They hold together better if they’re not real hot. And, we grill these rather than bake, usually, but they are outstanding. Fun to experiment with different seasonings.

OMG these were so good! I couldn’t stop eating them!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

Добавить комментарий

Ваш e-mail не будет опубликован. Обязательные поля помечены *