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Pops of color, aromatic herbs, and nutty flavors will make these smashed pea-tatoes a beautiful addition to any holiday table.
Potatoes are prevalent year-round, but they are increasingly popular this time of year, when everyone pulls out the recipe card for their best potato dishes. Their versatility allows for an infinite number of recipe possibilities and I love how each family has their own version of any given recipe.
Smashed potatoes were introduced to me a couple years ago and I haven’t been able to get them out of my head since. Smashed potatoes add a special touch as an accompaniment to a special occasion dinner and make a beautiful side dish to any holiday table.
They’re pretty much fool-proof, require very few ingredients and cook time, and you can customize them with any and all of your favorite toppings!
For me, that means making smashed pea-tatoes by adding pops of color and plenty of flavor. I love the dots of green that peas add and the wonderful flavor that rosemary and shredded parmesan impart.
With so few ingredients, it’s very important to be particular with each individual ingredient.
For my smashed pea-tatoes, I like to use fingerling potatoes. I love their buttery and nutty flavor that makes for a delicious base for toppings. Fingerling potatoes also have a waxy and firm texture that allow it to be smashed without completely falling apart.
When I’m not making smashed pea-tatoes, I’ll use fingerling potatoes as the star for potato salad.
One of the best parts of this recipe is how quick it is. We’re talking 25 to 30 minutes!
Because fingerling potatoes are small and only about 2 to 4 inches long, they don’t take very long to cook. And, I boiling water is not even required! To par cook these potatoes, I pop them into the microwave for a little bit, just until they’re softened.
Then, I’ll smash them down with a fork to create a platform for all the delicious toppings to come.
On go the toppings and into the oven until nice and crispy. That’s all it takes to be presentable at the Thanksgiving table.
Try different combinations like bacon, shredded cheddar cheese, and chives for a game day appetizer or spoonfuls of pot roast and gravy for a fun twist on a classic American meal.
Yields 8 to 10 servings
- 1 lbs. fingerling potatoes washed
- 3 tablespoons olive oil
- 1 cup frozen peas
- 1/4 teaspoon salt
- 1 teaspoon dried rosemary
- 1 to 2 tablespoons shredded Parmesan cheese
Preheat oven to 450°F and line a baking sheet with parchment paper.
Add the potatoes to a microwave-safe bowl and cover with a paper towel. Microwave for 3 to 4 minutes, until tender.
Arrange the potatoes on the prepared baking sheet and smash each potato down with a fork.
Drizzle on the olive oil and sprinkle on the peas, salt, rosemary, and cheese.
Roast for 18 to 20 minutes, until crisp and golden.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.