Get ready to transform ordinary potatoes into a culinary masterpiece that will have your family and friends begging for seconds! These Crispy Smashed Potatoes with Balsamic Shallots are not just a side dish – they're a flavor explosion that combines the perfect crunch, a tangy balsamic glaze, and a golden-brown exterior that will make your taste buds dance with joy. Whether you're a kitchen novice or a seasoned chef, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 cup shallots, sliced
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve the crispy texture of the smashed potatoes.
- Wash the baby potatoes thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel.
- In a large pot, add the washed baby potatoes and cover them with water. Add a generous pinch of salt to the water. Bring the pot to a boil over high heat.
- Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender. You should be able to easily pierce them with a fork.
- While the potatoes are cooking, prepare the balsamic shallots. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced shallots and sauté for about 5-7 minutes, stirring occasionally until they become soft and translucent.
- Once the shallots are softened, add the balsamic vinegar to the skillet. Continue to cook for an additional 3-5 minutes, allowing the vinegar to reduce slightly and coat the shallots. Season with salt and pepper to taste. Remove from heat and set aside.
- When the potatoes are done boiling, drain them and let them cool for a few minutes. On a baking sheet lined with parchment paper, arrange the potatoes in a single layer.
- Using a fork or the bottom of a glass, gently smash each potato until they are flattened but still intact. Aim for about 1/2 inch thickness.
- Drizzle the remaining 2 tablespoons of olive oil over the smashed potatoes. Season with salt and pepper to taste, ensuring each potato is well-coated.
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the potatoes are golden brown and crispy on the edges.
- Once the potatoes are crispy, remove them from the oven and immediately spoon the balsamic shallots over the top of each potato.
- If desired, garnish with fresh herbs such as parsley or thyme for added flavor and presentation.
- Serve the crispy smashed potatoes warm as a delicious side dish or appetizer. Enjoy!
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe as they have a creamy interior and crisp up beautifully.
- Don't skip the boiling step: Boiling the potatoes first ensures a creamy inside while allowing for a crispy exterior when baked.
- Smashing technique matters: Use a fork or flat-bottomed glass to gently smash potatoes. Apply even pressure to create a rustic, crispy surface.
- Olive oil is key: Be generous with olive oil to achieve that irresistible golden-brown crispiness.
- Watch the oven carefully: Ovens can vary, so start checking your potatoes around the 25-minute mark to prevent burning.
- Fresh herbs make a difference: A sprinkle of fresh herbs right before serving adds a burst of color and fresh flavor.
- Serve immediately: These potatoes are best enjoyed hot and crispy straight from the oven.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
