- 5 minutes ago
In this six recipe compilation, Martha Stewart shares her essential potato recipes for every occasion. From sides to snacks, these dishes are delicious yet approachable, built on simple techniques that deliver consistent, crowd-pleasing results.
You’ll find everything from perfectly crispy fries and chips to classic baked potatoes—plus a special mashed potato episode featuring guest Snoop Dogg. Whether you're planning a holiday feast or a simple weeknight dinner, these timeless recipes belong in your regular rotation.
0:00 Baked Potatoes
2:40 Mashed Potatoes (feat. Snoop Dogg)
7:51 Fried Potatoes
14:51 Potato Pierogi
19:40 Scalloped Potatoes
25:05 Smashed Potatoes
You’ll find everything from perfectly crispy fries and chips to classic baked potatoes—plus a special mashed potato episode featuring guest Snoop Dogg. Whether you're planning a holiday feast or a simple weeknight dinner, these timeless recipes belong in your regular rotation.
0:00 Baked Potatoes
2:40 Mashed Potatoes (feat. Snoop Dogg)
7:51 Fried Potatoes
14:51 Potato Pierogi
19:40 Scalloped Potatoes
25:05 Smashed Potatoes
Category
🛠️
LifestyleTranscript
00:00Steakhouse-style baked potatoes, known for their crispy skins and soft, fluffy interiors,
00:04beckon to be garnished with your favorite toppings.
00:07But the trick is to start with the right potato.
00:10I always look for a potato with firm texture, without any soft areas,
00:15with a nice, unblemished skin, and a nice heft to it.
00:20Avoid sprouting eyes, slits, or a green tinge.
00:24That's an older potato. It's been out of the ground too long.
00:28Avoid buying potatoes in bags. It's much better to select them one by one.
00:33And if you live in a place like Maine or Idaho, try to buy the potatoes as they come out
00:39of the ground.
00:40Those Maine potatoes are so delicious, as are the really big, beautiful Idaho's.
00:47Store your potatoes in a dark place at room temperature until you're ready to use them.
00:52Wash the potatoes. These are nice and clean.
00:54I like to bake them right on a piece of parchment paper, baking sheet like this, not touching.
01:02And I put them right into a 400-degree oven for about an hour until they are tender to the
01:10point of a knife.
01:11You're really rich in vitamin C when eaten with the skin,
01:13and a medium potato can provide you with nearly half the daily adult requirements of vitamin C.
01:20I like to offer toppings for my potatoes,
01:23even though I eat mine just with a little bit of butter and sour cream or creme fraiche,
01:28and lots of salt and pepper.
01:30Crispy bacon.
01:32You can just cut it into, I don't know, like pieces once it's cooked.
01:37I like to cook it first and then crumble it.
01:40We have chopped chives.
01:42You might like that.
01:43Cheddar cheese is a favorite.
01:45White cheddar is especially good.
01:48There.
01:49So these have been in a little bit more than an hour.
01:52Ah, lovely.
01:53The knife goes right through.
01:54Now, while they're still very, very hot,
01:58you can pick them up with a towel or if you have kind of iron hands,
02:01take them like this and hit them like that.
02:07This fluffs up the interior and really makes the potatoes very, very delectable.
02:13Otherwise, you're going to get those potatoes that are really dense inside.
02:17There.
02:18That one worked beautifully.
02:19See how fluffy that is?
02:22All the fibers are broken up.
02:24It's kind of fun, too.
02:27That is the secret to a really good baked potato.
02:31They're almost mashed when you do that.
02:33And they're ready to serve.
02:35No matter what topping you choose, these potatoes will be delicious.
02:40These are delicious mashed potatoes, by the way.
02:41Do you like them?
02:42I love them.
02:43The potatoes have been boiled.
02:45I've never done it with a machine.
02:46Yeah, well, it's easy.
02:47So how do you do it with a...
02:48Yeah, we in the hood.
02:49We like, yeah, yeah, yeah, yeah.
02:51So just peel the potatoes.
02:54You can peel that one with your fingers or a knife.
02:57Like peel it back?
02:58No, this one.
02:59This one needs to be peeled.
03:00See?
03:00Like this?
03:01Just take the peels off.
03:02Peel.
03:03Like making french fries.
03:04The skin.
03:05We make french fries.
03:06That skin good.
03:06No, no, no, that's the skin.
03:08Just the skin.
03:09Look.
03:10This.
03:10Just peel the skin off.
03:11Oh, you want me to take the skizzing off of it?
03:14My bad.
03:14The skizzing.
03:15Whatever.
03:16There it is.
03:16The potato chip wrapping.
03:18Okay.
03:18So you have your own vocabulary.
03:20Now, you are really responsible for your vocabulary, right?
03:22You are the inventor of it.
03:24Yeah, so much, so much.
03:25Okay.
03:26And does everybody understand you?
03:27I mean, do your kids understand you?
03:28No, they don't.
03:30And you know what's crazy, Martha?
03:32What?
03:32I don't even understand it.
03:33So that's the great part about it.
03:34You just have fun with it.
03:35I just have fun talking.
03:36And so you have a new album coming out for Christmas, right?
03:40Yeah, I'm putting out a Christmas album.
03:41So you're going to sing, like, traditional Christmas?
03:43Oh, no.
03:44Oh, no?
03:44Santa Claus.
03:45I got songs like Santa Claus goes straight to the ghetto.
03:49Really?
03:50Yeah.
03:51So this is going to be a rap Christmas album?
03:54I got a couple of R&B songs, but they're just a little bit different.
03:57Okay, yeah.
03:58Quite different.
03:59Okay, so that, look how pretty.
04:00Perfect.
04:01See?
04:02He's a perfectionist.
04:03Now, where do I put it at?
04:04In there, and we'll just mash those up and put the whole stick of butter.
04:08The whole thing?
04:09Yeah, we love butter.
04:10Don't you love butter?
04:11Is this bar?
04:11Is this parquet or marjorie?
04:13No, no.
04:13This is butter.
04:14This is butter?
04:15Real butter.
04:16I used to like that commercial.
04:18Unsalted butter.
04:19And look.
04:19Parquet!
04:24But we like, I use real butter.
04:26I don't use parquet.
04:28Is that butter, too?
04:28No, this is cream cheese.
04:30Can I get a little bit of that?
04:30Yeah, right there.
04:31You have your whole eight ounces.
04:32A shagadal.
04:33Yeah, a shagadal.
04:34Ain't it, man?
04:35Get that in there.
04:36Yabba-dabba-doo.
04:40Mmm.
04:40Mmm, mmm, mmm.
04:41Yeah, so these are rich.
04:42This is for Thanksgiving, this dish.
04:44This is for my mom's.
04:45This smell good.
04:46What is this again?
04:47Mashed potatoes.
04:49Plain old mashed potatoes.
04:51They don't smell like this when we make them.
04:54Aren't they good?
04:55Yeah.
04:55Yeah, they're going to be delish.
04:57You going to put black pepper on them, too?
04:59Put what?
04:59Black pepper?
05:00Oh, yeah, a lot of black pepper.
05:02We have white pepper for some reason, but I like black pepper.
05:04Here, now, a quarter of a cup of warm milk and a quarter of a cup of heavy cream.
05:12Because you're skinny.
05:13You dance all the time and run around.
05:16I'm staying in shape, baby.
05:17I'm athletically built.
05:18That's what we call this size.
05:19You are.
05:19You are really good.
05:21Yes, athletically built.
05:23Salt to taste.
05:24A little bit of salt.
05:25Sprinkle a little bit.
05:26And pepper to taste.
05:26This is white pepper.
05:28I ain't never seen white pepper.
05:29Y'all getting...
05:29Smell.
05:29Smell.
05:31I don't like that.
05:32I like black pepper, man.
05:33Hold on.
05:33Can we have black pepper?
05:35Black pepper, please.
05:37I agree.
05:38Please, step your game up.
05:39Come on up in here.
05:39They're just being fancy.
05:41They think they're...
05:41Thank you, love.
05:42They think they're being extra fancy here.
05:45See, that's what I brought for right here, Martha.
05:46I don't know about that.
05:46So put black pepper in.
05:47I agree.
05:47Yes.
05:48Yes.
05:50My granny would be proud of me right now for this, what I'm doing.
05:52So now, are you going to perform at the inauguration?
05:55If I'm admitted to.
05:57All right.
06:00I'm so excited about it, aren't you?
06:02I'm so excited.
06:03I can't wait.
06:04I'm thrilled about it.
06:05So here, so you have enough black pepper?
06:07So you just beat these until they're really soft.
06:10Go to four now?
06:11Yeah, you can go up higher.
06:13Yeah.
06:14See, isn't it a great machine?
06:16It's lovely.
06:17You like the color?
06:17I love it.
06:18That blue is smooth.
06:19Would it go in your kitchen?
06:19It really would.
06:20That's good.
06:21It's like baby blue right here.
06:22Yeah, it's gorgeous.
06:23So how would...
06:25Can I add something to it?
06:26What?
06:26Yeah, what do you want to add?
06:27Hold on.
06:28Uh-oh.
06:28Let's see what Snoop's going to add to mashed potatoes.
06:32A little bit of this...
06:33What is that?
06:34A little bit of this yak yak.
06:36Look at this body.
06:37You know what?
06:40That's cute.
06:41What is that?
06:42You like her body?
06:43Yeah, her body looks good.
06:44I do too, see?
06:44Yeah.
06:45Her dress is too low, though.
06:46I've got to pull it up just a little bit.
06:48There it is.
06:49Okay.
06:49Her shoulder.
06:50Yeah, that should come down a little bit.
06:52Oh!
06:53Oh!
06:56See, we ain't even had none of it to drink yet, and it's already happening.
06:59So you put this in mashed potatoes?
07:00Yes.
07:01Uh-oh.
07:01I'm just...
07:02Oh, you can pour.
07:03Yeah, just a little bit.
07:04I would...
07:04Don't add any to mine.
07:05I'm just going to add a little bit of...
07:06Just a little bit of mine, Mark.
07:08Just a little bit.
07:12Let me have to shake.
07:15Something happens.
07:15It's invisible.
07:19So is that...
07:19Is that cognac?
07:21Yeah, that's some...
07:21That's some brand-new cognac by Landy.
07:24Landy?
07:25Yeah.
07:25That's a very fun...
07:26Did you design the bottle?
07:27You know I had to do it.
07:28It's my style right here.
07:29That's smooth love.
07:30So I'm going to leave her out there.
07:31So this is the potatoes.
07:34Yours is done already, huh?
07:36Yeah.
07:36Well, you can taste them if you want.
07:38I want to taste yours.
07:40I don't trust mine.
07:41Taste that.
07:42Just a little bit more salt.
07:43I don't trust mine.
07:43Okay?
07:44Take a little bit.
07:45It's creamy and good.
07:48They should be hotter.
07:49I need some chicken wings.
07:50Okay.
07:51First thing to do is peel the potatoes.
07:53And we've peeled quite a few.
07:55Then you'll cut off one side of the potato.
07:58Just want to flatten it a little bit.
08:00And then, using a mandolin,
08:02it's fitted with the french fry blade.
08:05These blades are a little bit more than a quarter of an inch apart.
08:09And use a guard to hold your potato or a cloth.
08:12I'm using a cloth because sometimes the guards, which have these little points that hold the potato,
08:19make marks in the potato.
08:20I don't like those marks.
08:21So, I am using a cloth.
08:24And press down firmly.
08:27And you have really gorgeous french fries.
08:32Here's the french fries that we have cut.
08:35So easy.
08:37Easier than a knife.
08:38Look.
08:39How beautiful.
08:40Put them immediately into ice water.
08:43Because soaking the potatoes really, really well will remove the starch.
08:48And refrigerating them will actually make the final product crispier.
08:52By adjusting the blades on the big mandolin,
08:55you can make gofret, which are waffle fries.
08:59I love these.
09:01And it takes a little bit of practice before you become proficient.
09:04But make a straight cut on a large potato like this.
09:08And I'll do it without the towel so you can see clearly.
09:11Go this way.
09:13And then turn this way.
09:1690 degrees.
09:1890 degrees.
09:19And you are left with little waffles.
09:22I love how these look.
09:24Put them in the water bath.
09:27Another really cute thing to cut are matchsticks.
09:31Like this.
09:32I love these.
09:34These are also called straw potatoes.
09:36And those should be rinsed after cutting so that they don't clump together as they cook.
09:42But keep them in cold water.
09:44And now to make the shoestring or the matchstick,
09:47use the straight side of a long potato.
09:51And for this, you need a little bit of strength.
09:54And push right through.
10:00And you have the long matchsticks.
10:04I love this too.
10:05See how much easier you used to have to cut this all with a knife.
10:10Let these stay in water too.
10:12Four hours to overnight.
10:14And then take them out of the water.
10:16Put them in fresh, clean water before drying them for frying.
10:21These are just plain potato chips.
10:24These are cottage fries, which are the long potatoes cut into wedges.
10:28And that's very, very nice.
10:30Those are steak or cottage fries.
10:32Very dense and very nice.
10:34These can also, rather than frying, you can oven roast these.
10:39So now let's get to the French fries themselves.
10:41We're going to cook them twice.
10:43In a deep fryer or in a pot on top of the stove.
10:47Heat oil until it's 300 degrees.
10:49I like using these big enamel cast iron.
10:52They are very good for frying.
10:54Now this one should be 300 degrees.
10:58The potatoes themselves must be very well dried.
11:03Anytime you're frying, fry a food that is dry.
11:07I love doing them on these wonderful cotton flour sacked towels that we have.
11:12I just love these.
11:15Let them dry very, very well.
11:16Now these are ready.
11:18So get those right into the 300 degree oil.
11:23Don't crowd the pot.
11:24But when you add this much potato to the oil, or if you add it at all, you might cause
11:31it to bubble over.
11:32Be very careful.
11:33All of frying is cautionary.
11:36You see how it's starting to bubble up?
11:38If I put too many in, we might have an eruption of oil and you'll get all over your stove
11:43and you will be so mad at yourself.
11:46It happened to me once and only once because cleanup is hideous.
11:50So it is now a little less than 300.
11:55So raise the heat.
11:57Make sure you get right back up there.
12:00Raise that temperature to 300.
12:02And this is called blanching.
12:04It's only for three minutes in 300 degree oil.
12:09After three minutes, remove the blanched potatoes to a paper lined cookie sheet.
12:16Now I'm using a neutral oil, one that has a very high smoking point, soybean oil.
12:24You can use canola oil, oils that have the high smoking point and don't have too much flavor to impart
12:33to the fried food.
12:36Now I'm adjusting the heat.
12:37I have it on high now to bring it back up to 300 degrees.
12:40It does cool off.
12:44Now you can tell if they're blanched all right if you break it.
12:47Oh, yes.
12:48And it's soft on the inside, a little bit cooked on the outside.
12:52That is great.
12:53It should be almost cooked through, but not brown.
12:56My other pot of oil is ready to take these potatoes and put them in very carefully.
13:02You can put the blanched potatoes into the oil with the spider and oil is at 360 degrees.
13:10It can be between 350, 360 and they're frying nicely.
13:19Look at the color these are getting.
13:21Oh, so nice.
13:24Very happy with these.
13:25Now the correct kind of thermometer to use is one of these that hangs on the side of the pot
13:33and make sure it's accurate.
13:35You can sometimes knock it and break it, so just be careful and make sure that it is in good
13:41working order before you start frying.
13:44And here, drain them well on paper toweling.
13:49They're looking nice and crispy.
13:52Now while they're hot, salt them with kosher salt.
13:56I think it's important to put the salt on.
14:00And, mmm, so good.
14:05So very, very good.
14:10Now the gofret are cooking beautifully, 300 degrees, they do not have to be blanched.
14:16They're so thin and delicate.
14:19Look, look at these little waffle potatoes.
14:22I adore these.
14:24And they are so beautiful as an hors d'oeuvre.
14:26You can put a little bit of sour cream and caviar on them.
14:30Don't forget to salt them.
14:31Very important.
14:32Just like the french fries, salt these gofret.
14:35It really improves the flavor.
14:37These gofret are perfect.
14:40They are golden brown.
14:42They are uniformly colored.
14:45And they are crispy, salty, and delicious.
14:51Of all the Polish recipes that I love, my very favorite is pierogi, especially when my mother makes them, Martha
14:58Senior.
14:59And I'm especially happy that she's here today to make her potato pierogi.
15:04Hi, Mom.
15:04I'm glad you're visiting us yet again.
15:07So what do we have here?
15:08How many potatoes?
15:09About five pounds.
15:10Five pounds of what kind of potatoes?
15:12Well, I use baking potatoes because they tend to be drier.
15:16So like an Idaho or a russet potato?
15:19Okay, so five pounds of potato.
15:21And they're peeled and boiled, first of all, until they're fork tender, right?
15:27Mm-hmm.
15:27Just like for mashed potatoes, except we don't put any liquid into these.
15:32Okay, so I'm going to mash with the old-fashioned potato masher.
15:36And I'll be making the dough.
15:39I start with an egg.
15:45Whisk it.
15:48All right, now into this egg, I usually put in a couple spoons of sour cream to keep the dough
15:54tender.
15:55So two heaping tablespoons.
15:58We mix the sour cream into the egg.
16:01Now, in order to keep this dough tender, I use milk.
16:08How much?
16:09A cup of milk.
16:10Depends on how much filling you have.
16:12And a cup of water.
16:15I found out, to trial and error, that milk would make a tenderer dough.
16:22Now I'll add flour.
16:25Now I'm going to add a little bit of cream cheese to the potato so it melts while they're still
16:29hot, okay?
16:30Like half?
16:31Oh, yeah.
16:33And any butter?
16:36Melted butter.
16:39About how much?
16:40Like one stick, which is...
16:42Oh, yeah, it's a quarter of this.
16:44Let's...
16:45And now today, Mom has brought cheddar cheese to add to the filling.
16:50Do you want me to add some cheddar?
16:52Yeah, a little bit of grated cheddar for a little flavor.
16:55Now I'm going to incorporate just enough flour to make a dough that is not too sticky in consistency.
17:05Otherwise, it won't roll out very well.
17:09Oh, see how beautifully it rolls out?
17:12And we have certain tools now that are absolutely necessary for making the pierogi.
17:18You need a linen towel and you need cornmeal.
17:23Cornmeal, I found, is the best for the dough when it's resting.
17:27If you use just flour, the flour and the dough interact and it gets sticky.
17:34And you also need these particular glasses.
17:39Do you remember these from childhood?
17:41Oh, yeah.
17:42These metal glasses?
17:43Aluminum, because they have a good cutting edge.
17:46That's one.
17:47And they're the right size.
17:49Mm-hmm.
17:50What made you decide that this was the...
17:52Well, trial and error.
17:53I love this part.
17:55Okay, now show us this process.
17:57I put a ball of potato filling on each circle and then it doesn't take so long to encase the
18:07filling in the dough.
18:09So you have to stretch the dough a little bit, tuck the filling in, and you press.
18:16And my mother's never fall apart.
18:19No.
18:20You see, she's done.
18:21I'm still struggling here.
18:23It looks real easy.
18:25It takes about 70 or so years of practice.
18:30And then you'll be as good a pierogi maker as my mom.
18:35Okay, the water is boiling, Martha, and just give it a little salt.
18:40This one we have to wait a couple minutes.
18:42Okay, so that's boiling.
18:43And now you can start putting pierogis in.
18:48Keep it boiling rapidly.
18:50Mm-hmm.
18:50Now this will come to a boil, and the pierogis will begin to float to the top, which signifies that
18:57they're getting done.
19:01And I have melted butter, and I'm going to put it on this great big platter, which we're going to
19:07serve on.
19:09And the butter is primarily to keep the pierogis from sticking.
19:16They look pretty with that nice edging on it, too.
19:20Mm, lovely.
19:20I'm sure the taste will be enhanced.
19:25Mom and I come from slightly different schools of presentation.
19:33And here we have a platter of the most delectable potato pierogi you will ever have.
19:40For this recipe for scalloped potatoes, you'll need three pounds of Yukon Gold potatoes.
19:45Scalloped potatoes are thinly sliced potatoes cooked in milk and then baked in a cream mixture and topped with cheese
19:52until browned and bubbling.
19:55It makes my mouth water just thinking of scalloped potatoes.
20:00Potatoes can be divided into two main categories, starchy and waxy.
20:05Starchy potatoes, such as russets, are fluffy in flour when cooked, and they're really good for roasting, baking.
20:12Waxy varieties such as new potatoes and fingerlings are low in starch and have a creamy texture and hold their
20:19shape well when cooked.
20:20That's why for scalloped potatoes, we are using a Yukon Gold.
20:24Very, very important.
20:25They release just the right amount of starch but still hold their shape.
20:29And we have three pounds and I've sliced most of them on a mandolin to get even sliced potatoes.
20:39You want them all the same thickness.
20:41And you can do this with a knife. It takes a lot longer.
20:45Getting one of these little hand mandolins is really useful.
20:49Just be careful to watch what you're doing.
20:52Don't put any fingertips in your potatoes.
20:56Now if you're going to postpone cooking for any time whatsoever, make sure that you put these in water.
21:03It'll keep the potatoes from turning color.
21:06Then drain them well and dry them.
21:09But these are perfect because we're going to put these right into two and a half cups of milk.
21:15Now I learned this method from a chef and he said,
21:18Oh Martha, you can make scalloped potatoes ahead of time for a dinner party by cooking the potatoes partially in
21:25milk and just holding them on the stove.
21:27Then when your guests are sitting in the living room and you're going to prepare your dinner, you can take
21:32them out of the milk, layer them, bake them, and they're ready. Perfect.
21:36So now bring this to a boil and simmer for approximately three minutes and then turn them off and they
21:43are ready to use in pretty much any sliced potato dish.
21:48So now these have boiled for three minutes.
21:50What I like to do is just remove these to a strainer or a colander.
21:54You see how nice and intact each slice is.
21:57That's what we want.
21:59We're going to be layering these slices in a baking dish.
22:03And this way they'll get a chance to cool off a little bit just to make it a little easier
22:08to handle.
22:12Okay, so now to the milk, add one cup of heavy cream.
22:18And this will be your liquid in which you will bake the layered potatoes.
22:24I like to rub the dish first with a cut piece of garlic.
22:30Just rub the whole surface.
22:32It imparts just a little bit of garlic flavor to your scalloped potatoes.
22:39There.
22:40Now if you smell your dish, it smells like garlic.
22:45Now with a brush and a soft piece of butter, generously butter the dish.
22:54Sides and bottom.
22:57There.
22:58Now have about two tablespoons of butter cut up into little pieces and five ounces of grated Gruyere cheese.
23:08Goes so well with potatoes.
23:10Very French and proper.
23:11So now potatoes.
23:14You're going to layer with cheese, salt, pepper and potatoes.
23:17So start with the bottom.
23:19Now these are still a little bit hot.
23:22If you're very fussy and you want really delicate looking scalloped potatoes, make sure your layers are overlapping just like
23:31that.
23:32And these are already starting to dry out.
23:35So it's essential that you work kind of quickly.
23:41So now in between each layer, a little sprinkling of salt, a tiny bit of pepper and a little bit
23:49of Gruyere cheese.
23:51So pretty.
23:52And dealing with the potatoes this way in a partially cooked state.
23:56There's no discoloration whatsoever.
23:59They'll take less time to bake because they're already pre-cooked and they're going to taste delicious.
24:06Now a little bit more butter, these little dabs of butter and put on with your finger or a knife.
24:14There.
24:15And now top with the Gruyere.
24:19You can use Gruyere.
24:20You can use Oppenzeller.
24:22You could use a white cheddar.
24:25Now this is ready to pour the cream gently on top and get this right into a 325 degree oven.
24:35They'll take anywhere from 60 to 80 minutes until they're golden brown and ready to eat.
24:41So here, let's see how these look.
24:45Oh, they look creamy.
24:48The liquid has been absorbed.
24:51Just what you would hope scalloped potatoes would look like.
24:56This classic potato side dish is the perfect thing to make for a buffet or for alongside a roast. Enjoy.
25:04These smashed potatoes are a cinch to make.
25:07These golden potatoes are crispy on the outside and creamy on the inside.
25:11We've steamed the potatoes for the other recipes, but for this recipe, we are boiling them.
25:18And it only takes about eight to nine minutes for uniform potatoes such as these.
25:23Use potatoes that are no bigger than an inch and a half across.
25:26And we're using white potatoes, which are really yellow skinned.
25:30We're using red bliss potatoes, which are red skinned.
25:34And we're using a little blue potato, which is purple skinned.
25:39Inside the flesh is blue.
25:41And we put this in a pot of water that's over a high flame and bring to a boil and
25:47cook until the potatoes are soft to the point of a sharp knife.
25:52That's going to take somewhere about eight to nine minutes.
25:55You'll drain them and let them cool until they're not too hot to smash with the heel of your hand.
26:02Now we have some that are already done, so I can just proceed with the recipe.
26:06Oil.
26:08A baking sheet like this with olive oil.
26:12And here's our potatoes.
26:13And you just take your hand like that and smash just like that.
26:19A white one.
26:20A purple one.
26:23And here's a red one.
26:28And these can be put quite close on the baking sheet.
26:32They're not going to grow or expand or do anything like that.
26:37And just, they look like little flowers, kind of smashed flowers on the baking sheet.
26:44And they heat in the oven so nicely, they roast now.
26:49And if they're too hot, use a little towel, a little piece of towel over the potato.
26:53But it's better, I think, to let them cool enough so that you can handle them.
26:58Oh, there's just two pounds of potatoes here.
27:01They should all fit on this baking sheet.
27:07And then just sprinkle a little tiny bit more olive oil on the tops.
27:13Sprinkle with a little bit of salt and pepper.
27:18And some thyme leaves.
27:25Put them in a 425 preheated oven.
27:33And roast for, oh, about 25 minutes.
27:37Now just strip the leaves off the stems and sprinkle,
27:41making sure that each potato has a little bit of thyme on it.
27:45So there, these go straight into your oven.
27:48Now you could substitute rosemary or parsley if you prefer those herbs to thyme.
27:55But I love potatoes and thyme.
28:0225 minutes, 425.
28:05So you can arrange these on a serving platter.
28:09You can just dump them on a serving platter if you like.
28:13But I think they're so pretty that they should be treated with tenderness.
28:20And these are so crispy and pretty.
28:23During the baking, you can turn them over.
28:25These were turned over once.
28:27But you can see the different colors.
28:29And you can serve these plain like this.
28:32Or, if you like, with a dollop of sour cream.
28:37And sprinkle with chopped chive.
28:40Now that is a pretty platter of smashed potatoes.
28:45They'd be great to serve at a party like this.
28:48An inexpensive hors d'oeuvre.
28:50Or with a roast or a steak.
28:53Anything you choose.
28:54Thank you so much for watching.
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