Ever since the gluten free movement made its way into our lives a few years ago I started trying to think of new and innovative appetizer recipes that didn’t include the much-loved crostini. Damn do I love crostini. But I digress. Since then, I’ve made lots of lettuce wraps, street tacos, and enough versions of Caprese and Beet salads respectively to start a blog dedicated just to those two dishes. But nothing really gave me that satisfying bite that only crostini can bring to a party – that is – until I came up with the idea for this smashed potato bar loaded with toppings.
The Secret to Smashed Potatoes
Just like with crostini you want a crunch around the outside layer but the inside to have some give, or in this case, some creaminess to it. I mean, who wants a dried-out potato?
Tips for Perfect Smashed Potatoes:
- Use smaller potatoes and roughly all the same size
- Make sure they are cooked all the through so they smash easily and evenly
- Oil your sheet pan
- Preheat your oven to make sure it’s hot before you put them in and use the bottom rack to get them crispy.
- Don’t forget to drizzle again with oil before you put them in to bake
Do Ahead Steps:
The smashed potatoes are best piping hot and crispy right out of the oven. But boiling them and smashing them on an oiled sheet pan can be done ahead of time so you can pop them in while you sear your steak right before serving. Final step is the cheese and placing under the broiler for just a couple of minutes.
Smashed Potatoes:
Ingredients:
- 2 lbs baby gold potatoes or another small varietal
- 4-5 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- salt & pepper
Method:
- Boil potatoes until fork tender and then drain.
- Drizzle olive oil (approx 2 Tablespoons) generously on a baking sheet. Using a potato masher or fork flatten potatoes.
- Season with salt, pepper, garlic powder and onion powder. Then drizzle with a little more oil. Bake on 350 until crispy.
- Remove from oven and then top with desired cheese if using (see options below). Place crispy smashed potatoes with cheese under the broiler to melt the cheese.
Smashed Potato Bar Options:
Now let’s talk about the toppings. This is where it gets fun, and you can make it whatever you want it to be. I decided to go with three options. One a hearty option that reminds of a steak and potato dinner, the second a vegetarian option but with tons of flavor, and the third the classic cheese, bacon and scallions. A little bit of something new and a little bit of what’s expected. A good mix.
Steak & Chimichurri: Smashed Potato Bar Station 1
For the steak itself I chose hanger steak, also called a hanging filet. My butcher sells it in the frozen section, and I just remove the packaging and defrost it overnight in the fridge. I love this cut because it’s super tender (like filet mignon) but really brings the flavor (like skirt steak). A good backup option would be skirt steak or even flank or Tri-tip.
Next is the sauce. Chimichurri sauce is an Argentinean herb and garlic forward sauce with shallot and red wine and hint of spice. It pairs beautifully with steak. But a nice creamy aioli like a lemon-basil or spicy aioli would also be a great option here for this smashed potato station. Just whatever sauce you like to serve with steak.
Ingredients:
- 3/4 lb hanger steak
- 1 tablespoon canola oil
- salt and pepper
- 2 cloves garlic, minced
- generous pinch red pepper flakes
- 1 Tbsp chopped fresh oregano ( or 2 tsp dried)
- 2 Tbsp chopped flat leaf parsley
- 2 Tbsp chopped cilantro
- 1 small shallot bulb, chopped
- 1/4 cup olive oil
- 1/3 cup red wine vinegar
- 1/2 cup grated parmesan cheese.
- Make chimichurri sauce and set aside in fridge for several hours to let the flavors develop
- Season steak with salt and pepper and let come to rest at room temperature for 30 minutes before searing. Finish in a 450-degree oven for 5 minutes. Slice against the grain.
- Place chimichurri sauce and sliced steak in separate serving dishes. Add parmesan cheese to some of the oven roasted smashed potatoes and place under the broiler. Serve with chimichurri sauce and steak.
Roasted Eggplant, Tomatoes & Whipped Feta: Smashed Potato Bar Option 2
Next up we have our vegetarian option. But don’t let this veggie version trick you into thinking there is no flavor going on here. In fact, this turned out to be my favorite smashed potato combo.
If you know me and my cooking style you know I’m always looking for layers of flavor and I’m not afraid of a few steps. But I also plan things out so there are some do-ahead components. This dish is no exception.
You can make the whipped feta and roasted tomatoes up to a day ahead. Then the roasted eggplant is best just out of the oven but you can have it seasoned and prepped a few hours before. The combination of all three together on a crunchy smashed potato is heaven.
Ingredients:
- 3 oz chunk feta (sheep’s milk recommended)
- 1/4 cup whole milk greek yogurt or creme fraiche
- 1/2 cup olive oil (divided)
- 1 1/2 cups grape tomatoes
- pinch chili pepper flakes
- 2 cloves garlic, minced
- 2 Tablespoons balsamic
- s & p
- 1/2 eggplant, cubed
- 2 tsp dried basil
- 2 tsp dried oregano
- 1/2 tsp paprika
- toasted pine nuts
Method:
- Make whipped feta by combining feta, creme fraiche or greek yogurt, about 2 tablespoons of olive oil in a mini food processor and blending until smooth. Set aside or refrigerate up to a day ahead.
- Slow roast tomotoes. Preheat oven to 275 degrees and in a small rimmed baking dish add the tomatoes, diced garlic, chili flakes, balsamic vinegar, and season with salt and pepper. Roast until tomatoes are starting to deflate and become concentrated in flavor. Can take up to 2 hours. Plan to make ahead.
- Salt the cubed eggplant on a plate by adding a generous 1 1/2 tsp of kosher salt to them to help draw out the moisture. After about 20 minutes the eggplant will look like its starting to sweat. Pat dry and remove from the plate.
- Preheat oven to 375 degrees. In a cold skillet add the eggplant, drizzle with olive oil generously (eggplant is like a sponge) and dried spices. Roast until tender, approximately20-25 minutes.
- Place eggplant, roasted tomatoes, whipped feta and pine nuts in separate serving dishes.
Pepperjack, Bacon & Scallion: Smashed Potato Bar Option 3
The final variation is the classic loaded with pepperjack cheese, crispy bacon, fresh scallions, and sour cream. It’s the quintessential loaded baked potato on a smashed potato and will satisfy the traditionalists out there. There’s a reason why it’s a fan favorite, you really can’t beat this combination of salty, creamy and kick from the pepperjack cheese topped with the fresh bite of scallions.
Ingredients:
- 4 slices bacon
- 3/4 cup pepperjack cheese, shredded
- 4 scallions
- 1/3 cup sour cream
Method:
- Cook bacon until crispy and set aside. Crumple or chop before serving.
- Slice scallions and place in serving dish.
- Scoop sour cream into a serving dish.
- Top baked smashed potatoes with pepper jack cheese and place under the broiler until melted.
Presentation:
When I do a theme like a smashed potato bar or just a wine and cheese tapas night, I like to organize the food for my guests, so they don’t have to think about what goes with what. That means lots of little platters and bowls. I love these slate platters because you can write on them, and they are perfect size for a few small bites that pair together (like these smashed potato stations) or a charcuterie board.
For the all the little fixins that goes with each smashed potato station I like to use raemkins of different sizes and shapes. Here are a few options from Sur La Table that I love.
Pairings:
And finally, what to serve with this fun themed tapas night of smashed potatoes? I chose a prosecco to start things off and LaMarca is always a safe bet. Not too expensive but yummy. To round out the dishes I also served a Tuscan melon wrapped in prosciutto and drizzled with a fig glaze and a beet salad with burrata and pistachios.
