Smashed Fried Potatoes

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Smashed fried potatoes.

Last night dinner was a combination of old and new recipes. After having all sorts of homemade pasta, potatoes was a nice change. We also potted some fresh basil, thyme, marjoram, rosemary and sage and are excited about using them in our nightly cooking.

I was in the mood for crisp fried potatoes with the enhanced flavor of the fresh herbs that we just potted. Looking thru my cook books I found numerous versions of the below recipe and decided to take old recipe, already  done, and blend it with new ones and see what happens.  Great little dish with left over that can be warm up and enjoyed for lunch.

The pork recipe is a combination of two recipes from old Italian cook books, modified to suit our taste buds.

TIP: The dinner is pretty easy and simple to assemble however make sure that all the ingredients are prepared and ready to go before cooking.  Start with the potatoes as they are the one taking the longest and they do not need to be hot when served. To save time, the honey-balsamic sauce may be prepared in a small sauce pan while cooking the pork chops.


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Nutrition Facts
Smashed Fried Potatoes
Amount Per Serving
Calories 250 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Sodium 303mg13%
Potassium 468mg13%
Carbohydrates 14g5%
Fiber 2g8%
Protein 2g4%
Vitamin A 80IU2%
Vitamin C 17.4mg21%
Calcium 38mg4%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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Smashed Fried Potatoes

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 1 pound fingerling potatoes
  • 1/4 cup olive oil
  • zest of large lemon
  • 1 large lemon juice
  • 1 teaspoon red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon sea salt


  1. In a large pot of salted water place the well-scrubbed potatoes. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain the potatoes and rinse with cold water. Using the palm, or the back of a large spatula, press the potatoes until slightly mashed.

  2. In a large skillet, heat the olive oil over medium high heat. Add the garlic and cook until slightly brown. Remove and toss. Add the potatoes and cook without stirring for about 5 to 10 minutes, the bottoms need to be a nice golden brown color. Using a spatula or cooking thongs, turn and cook another 5 to 8 minutes. Transfer to a plate.

  3. In a bowl mix together the lemon zest, lemon juice, olive oil, rosemary, parsley, thyme, vinegar and sea salt. Add the potatoes and coat them well gently.


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