How to Make Martha Stewart's Smashed Potatoes | Martha's Cooking School | Martha Stewart

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast offers a cheesy flavor with fewer calories.

Boil the potatoes in a pot of water over high heat until soft to the point of a sharp knife, about 8-9 minutes.

Drain the potatoes and let them cool until they are not too hot to smash.

Oil a baking sheet with olive oil.

Take each potato and smash it with the heel of your hand.

Arrange the smashed potatoes close together on the baking sheet.

Sprinkle a little more olive oil on top of the potatoes.

Season with salt, black pepper, and thyme leaves.

Place the baking sheet in a preheated oven at 425°F and roast for about 25 minutes.

Turn the potatoes over once during baking for even crispiness.

Arrange the roasted potatoes on a serving platter and serve plain or with a dollop of sour cream and sprinkle with chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens