Smithereen Potatoes

Have you ever made something, then have it turn out totally differently from what you expected and then proceeded to change the name of the dish just to make it appear like you deliberately made it so? Um.. I have. *blush* Why am I telling you this? You’ll see later.

The first time I saw something called “Smashed Potatoes” was from Heidi. That was, like, 5 years ago and I didn’t have my own kitchen yet. When I had my own space, I bumped into similar recipes from Serious Eats, Ree from The Pioneer Woman and Bon Appetit. I was so inspired because hubs loves potatoes. I really mean LOVE. Having another method of preparation changes things up and makes it more interesting. And so, I tried them out.

So for this totally yummy potato dish, I used very basic things like:

Red Potatoes, Garlic, Ground Cumin, Ground Coriander, Pepper, Salt & Lemon Juice
Smithereen Potatoes 1

This starts very simply by boiling the potatoes in very well-salted water until they are just cooked through.Smithereen Potatoes 2

When the potatoes are done, I used a mug to smash them a bit just so the skins crack open. Very satisfying :-).Smithereen Potatoes 3

Once that is done, some butter and a touch of olive oil is placed on a hot hot grill pan.Smithereen Potatoes 4

Place the potatoes in the pan to get on some nice browned char marks.Smithereen Potatoes 5

I chose to sprinkle in my garlic & spices at this point, which I might or might not have regretted.Smithereen Potatoes 6

…because when I attempted to stir it in, the potatoes basically turned from nice smashed potatoes to smithereens. Smithereen Potatoes 7

Looks a lot like hash, right? Sigh… I figured, potatoes are still potatoes. I gave it a nice squeeze of lemon and served.Smithereen Potatoes 8

Made no difference to the hubs. He happily tucked it in with nary a comment. Smithereen Potatoes 9

And so, if you want to retain the potatoes in their full smashed whole pieces, I’d suggest patting on the spices onto the potatoes right after you’ve smashed them. Also, to use granulated or powdered garlic instead of fresh. Then, you won’t have to violently stir the spices in later and turn everything into confetti. Regardless though, this smashed-potatoes-turned-smithereens-potatoes were so delicious.

What are your most innovative or creative ways of preparing potatoes? Any old favourites? I’m all up for new and interesting potato dishes. Please share!

xoxoxo, Jayne

“Study to shew thyself approved unto God, a workman that needeth not to be ashamed, rightly dividing the word of truth.” (2 Timothy 2:15)

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Smithereen Potatoes
serves 2

(This recipe states exactly what I did to make this. For proper Crispy Smashed Potatoes, visit the links provided at the beginning of the post. I might come up with something myself in the near future, so stay tuned!)

5 Red Potatoes
1 tsp Salt
1 clove Garlic, minced
1/2 tsp ground Cumin
1/2 tsp ground Coriander
1/4 tsp ground Black Pepper
1 tbsp Butter
1 tbsp Olive Oil
wedge of Lemon

  1. Bring a pan of water to a boil and cook potatoes for 10 minutes or until they have just cooked through.
  2. Drain potatoes and while still hot, use the back of a mug or a heavy can to smash them.
  3. Mix up salt, cumin, coriander and pepper in a small bowl. Set aside.
  4. Heat up a grill pan on HIGH. Once very hot, pour in olive oil and butter.
  5. Just as the butter is melting, add in potatoes and let one side grill for about 1 minute. Sprinkle over 1/2 of the garlic & 1/2 of the spice mixture on the top.
  6. Flip the potato pieces over and sprinkle remaining garlic and spice mixture on top. Let second side grill for another minute.
  7. Finally flip over again to let raw garlic on the top cook of the raw edge, 30 seconds.
  8. Ladle the potatoes out and serve with a squeeze of lemon juice. With some care, your potato pieces would not be as tattered as mine. 🙂 Particularly good substitute for ordinary roasted or mashed potatoes to go with steak and a salad.


  1. Nami | Just One Cookbook says:

    As a big potato fan, I love this kind of easy and delicious side dish! Your tips on using powder garlic etc is very helpful. I never thought about that (I would probably use “fresh” garlic because I assume it’s better, but powder garlic makes sense!).

    • Thanks, Nami! We are big potato lovers in this household too. That tip on powdered garlic was learnt by experience ie: my horribly broken up smashed potatoes wannabe. 😀 Sometimes dried spices can work better, right?

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