Daylesford Farm Smashed Potatoes

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Course Side Dish
Cuisine British
Keywords Gluten Free, Vegetarian
Difficulty Moderate
Servings 4 people
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Inspiration

Daylesford Farm Cookery School

We first learned to make these smashed potatoes at the Daylesford cookery school in Gloucestershire, England on our trip to the Cotswolds. They sit in a pile in hot oil until they become crispy, with a mouth-watering texture somewhere between fried and baked. The cheese and scallions bring the whole dish together. Sometimes it can be difficult to flip them all as a single unit while cooking, as described in the instructions, but with practice it becomes quite easy to master this recipe. This is a great side for a steak or beef tenderloin.
Servings: 4 people
Calories: 375kcal

Ingredients

  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 2 shallots chopped
  • 1 lb small boiler or new potatoes
  • 1/2 cup asiago cheese finely grated
  • 6 green onions thinly sliced
  • salt and freshly ground black pepper to taste

Instructions

  • In 5 minute increments, microwave the potatoes in a microwavable bowl or casserole dish until soft, about 10-15 minutes total. When soft enough, smash each potato gently with a fork.
  • Heat the olive oil and butter in a large skillet over medium-high heat. Sauté the shallots until soft, then add the smashed potatoes.
  • Leave the potatoes in a relatively flat pile in the center of the skillet and let them brown, about 5-10 minutes. Once they start to get crispy, try to turn them over as one unit with a spatula. If they fall apart a little, that's okay, but try to keep them smashed together. Let the other side brown and crisp up.
  • Sprinkle the 1/2 cup of asiago cheese over the potatoes, along with the thinly sliced green onions. Allow to melt and bind the potatoes together.
  • Salt and pepper to taste and serve hot.

Nutrition

Calories: 375kcal | Carbohydrates: 24g | Protein: 8g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 344mg | Potassium: 580mg | Fiber: 3g | Sugar: 2g | Vitamin A: 778IU | Vitamin C: 27mg | Calcium: 183mg | Iron: 1mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!