Smashed Red Potatoes


  • 1 lb Red or Creamer Potatoes – washed
  • 1 Medium Yellow Onion, peeled and sliced lengthwise
  • 3 Tablespoon Extra Virgin Olive Oil
  • 3 Tablespoon Unsalted Butter
  • 4 Fresh Sage Leaves – rough chopped
  • 1/2 teaspoon Fresh Thyme
  • 1/2 teaspoon Fresh Rosemary – chopped
  • 1 Whole Garlic Clove
  • 1–1/2 teaspoon Kosher Salt, split

Chef Pete's Tips

You can expand this recipe to feed a crowd by using this ratio: 5 parts potato: one part onion: one part fat (olive oil & butter combined). All by weight. Increase the amount of garlic and herbs as appropriate.


Prep 15 min
Ready In 1 hour
Yield 4 Servings

1. Leave the skin on your potatoes and chop them into roughly 1 inch cubes. Put the cut potatoes into a pot of water once cut, add a teaspoon of kosher salt and set on the stove to boil. Once at a boil turn down to a simmer and cook for about 15 minutes until a fork inserts easily into the largest chunks. Drain the water from the potatoes and return the potatoes to the pot.

2. While the potatoes are boiling heat a frying pan over medium heat with the olive oil and butter. Once the butter is melted add your whole garlic clove which will flavor the oil. Once the garlic clove browns on at least one side you can add your onion, sage, thyme, and rosemary. Continue to cook the onion mixture until the onions are limp and just turning brown. Turn off the heat.

3. Add the onion, olive oil & butter mixture to the potato pot and stir gently. We want to leave chunks of potato and not totally mash them. Add the salt & pepper to taste. Hint – when adding salt add small amounts, stir and let it set for a couple of minutes before tasting again. Repeat until the dish tastes as good as it looks! Enjoy.