Roasted Smashed Potatoes with Pecorino

You can never go wrong with a potato side dish, and these are a perfect addition to go alongside chicken, pork or beef.

I used tri-color potatoes, the purple especially adds such a beautiful pop of color that makes this dish so much more fun.

Now I would say this is more of an “un-recipe” as there are no exact measurements for the olive oil, salt, pepper, pecorino and parsley. Just drizzle and season to taste – super easy!

Once these are done, you’ll have potatoes that are crispy and golden on the outside and soft and tender on the inside.



Roasted Smashed Potatoes
Serves: 2
  • 8 small tri-color potatoes
  • Olive oil
  • Salt and pepper
  • Pecorino
  • Fresh parsley
  1. Preheat oven to 350 degrees
  2. Place potatoes on a baking pan lined with foil and bake for about 45 minutes or until tender
  3. Remove from oven and let cool a few minutes
  4. Take a glass with a flat, smooth bottom and press gently on top of each potato to smash without breaking apart
  5. Season with salt and pepper and drizzle with olive oil
  6. Increase oven temperature to 500 degrees
  7. Place pan back in oven and bake for 15 additional minutes
  8. Take out, drizzle with more olive oil and place back in the oven for another 15-20 minutes or until golden and crispy
  9. Remove from oven and top with a sprinkling of pecorino and freshly chopped parsley


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