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

foreign with just a few easy steps these mashed potatoes are a cinch to make these golden potatoes are crispy on the outside and creamy on the inside and in my opinion one of the best ways to enjoy potatoes we've steamed the potatoes for the other recipes but for this recipe we are boiling them and it only takes about eight to nine minutes for uniform potatoes such as these use potatoes that are no bigger than an inch and a half across and we're using white potatoes which are really yellow skinned we're using red Bliss potatoes which are red skinned and we're using a little blue potato which is purple skinned inside the flesh is blue and we put this in a pot of water that's over a high Flame and bring to a boil and cook until the potatoes are soft to the point of a sharp knife that's going to take somewhere about eight to nine minutes you'll drain them and let them cool until they're not too hot to smash with the heel of your hand now we have some that are already done so I can just proceed with the recipe oil a baking sheet like this with olive oil and here's our potatoes and you just take your hand like that and smash just like that a white one a purple one and here's a red one and these can be put quite close on the baking sheet they're not going to grow or expand or do anything like that and just they look like little flowers kind of smashed flowers on the baking sheet and the heat in the oven so nicely they roast now and if they're too hot use a little towel a little piece of towel over the potato but it's better I think to let them cool enough so that you can handle them oh there's just two pounds of potatoes here they should all fit on this baking sheet and then just sprinkle a little tiny bit more olive oil on the chops sprinkle with a little bit of salt and pepper and some thyme leaves put them in a 425 preheated oven and roast for oh about 25 minutes now just strip the leaves off the stems and sprinkle making sure that each potato has a little bit of time on it so there these go straight into your oven now you could substitute Rosemary or parsley if you prefer those herbs to time but I love potatoes and Thyme foreign so you can arrange these on a serving platter you can just dump them on a serving platter if you like but I think they're so pretty that they should be treated with tenderness and these are so crispy and pretty during the baking you can turn them over these were turned over once but you can see the different colors and you can serve these plain like this or if you'd like with a dollop of sour cream and sprinkle with chopped Chive now that is a pretty platter of smashed potatoes they'd be great to serve at a party like this and inexpensive hors d'oeuvre or with a roast or a steak anything you choose Thank you so much for watching and I hope you'll join me on the next episode of cooking school

Channel: Martha Stewart

Views: 28,479

Keywords: martha, stewart, martha stewart, martha stewart living, smashed potatoes, side, crispy, crunchy, oil, baked, roasted, finger foods, lunch, dinner, supper, meal, prep, ideas, tips, tricks, hacks, kitchen, best, recipe, home, make, ingredients, video, how to, recipes, quick, family, food, cooking, what to make, dinner party, prepare, friends, homemade, dish, perfect, cuisine, favorite, flavor, season, fresh, cook, msl, best potato recipe, sides for guests, app, appetizer

Id: 2uCCpElZ6ts

Length: 4min 7sec (247 seconds)

Published: Mon Nov 21 2022