A good alternative to sour cherry pie is this traditional cherry pie made with Bing cherries.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 8 hrs 10 mins |
| Total Time: | 9 hrs 30 mins |
| Servings: | 16 |
| Yield: | 16 smashed potatoes |
Ingredients
- 3 ½ pounds medium yellow potatoes, washed
- ⅓ cup kosher salt
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- ½ cup unsalted butter
- 4 cloves garlic, thickly sliced
- 4 sprigs fresh rosemary, or to taste
- 4 sprigs fresh thyme, or to taste
Instructions
- Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they’re safe to handle.
- Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
- Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
- Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
- Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
- Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
- Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
- Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.
Reviews
These turned out fantastic! I didn’t want to overcook them and ended up undercooking instead which made it really tough to smash them. I used a small inverted plate which gave them the perfect thickness when smashed. Also, I couldn’t quite get them to the desired crispiness by the time the rest of the meal was ready (35 minutes in the 450° oven) but they were still incredible. Served them with a rotisserie pork shoulder on the BBQ with a pork gravy and steamed green beans from our garden. Another hit, thanks Chef John
These things are awesome. I liked the trick of smashing them in between the sides of a cut, large zip lock bag. Keeps everything clean.
These are awesome. I used red potatoes though because that’s what I had on hand and I didn’t cool them in fridge because I was impatiently wanting to eat quicker. They didn’t stay together as good as they may have had I followed the directions on that but they didn’t fall apart. The carmeaized butter is a must for dipping. And what I will do next time for sure is fry onions with the garlic till caramelized. That would make it amazingly good.
Loved this recipe. Made it just as suggested but only half a recipe. They were delicious and everyone loved them.
Yum!! I also added parmesan cheese.. because cheese makes everything better! 🙂
Great way to have potatoes as long as you plan ahead. The potatoes came out very crispy from the oven and the garlic butter was amazing. Hubby ate his with gravy which just left extra garlic for me. Fairly easy to make but you have to remember to make the potatoes a day before, to give them time to cool before smashing. Cleanup was easy too. Photo is with leftover Black Pepper Crusted Pork Tenderloin and wax beans.
If you have trouble with the potatoes falling apart, put them on the baking sheet before smashing them. They are fabulous!
These turned out wonderfully. Made them for our wedding anniversary to go with reverse-seared steaks. Tasty. Since you start the potatoes the day before it does require some advance planning, but well worth it. Instead of seasoning the oil used to brush the potatoes, I added the garlic and herbs to the water for boiling the potatoes (this probably gave them a more subtle flavor). Then just oiled the cooking pan and brushed the smashed potatoes using avocado oil. When I smashed them some chunks of potato separated so I just smished them back on. Will definitely do this one again!
This is my new favorite way to eat potatoes! It is a perfect side dish to almost any meal! Tender creamy potatoes, a crispy garlicky buttery outside. They even taste great reheated the next day. I highly suggest making these. To ease things up- after I butter my silicon mat, I season it with salt and pepper- and smash my potatoes one by one on the sheet pan until it’s filly covered. Less chance of breaking potatoes.
They didn’t come out as good as Chef John’s did but boy did they taste amazing. I think I need to smash them thinner next time.
Smashing the potatoes was so much fun, that it’s easy to get all the kids to help and keep distracted. I recommend adding sage to the butter if you have any. It was a hit for thanksgiving dinner.
I’ve made this several times (even prior to Chef John posting it). This is one of my “go-to” recipes. Here are the two simple KEYS to this recipe turning out well: 1) DO NOT overcook your potatoes; they should be cooked until just tender, yet they should still be slightly firm. If you overcook them, they’ll fall apart. You aren’t making mashed potatoes! 2) DO NOT press down (or “pound”) on the potatoes too heavily. If the recipe doesn’t turn out as expected, your technique was wrong. Try, try again!
My husband found this recipe on YouTube and made enough yummy noises that I decided to give it a try. I substituted a pinch of dried herbs for the fresh and cut back a bit of the salt. They were easy enough to make any time and we will definitely add these to our regular meal rotation!
Turned out awesome. Followed directions and they were crispy and very flavorful.
Not sure I’d make this again. Despite following the directions, every potato fell apart when pounded and transferred to the baking sheet. They did taste good, however, even though they looked less than appetizing.