Balsamic Smashed Potatoes

I love potatoes in all forms, and crispy, smashed potatoes have been all the rage lately. But have you tried balsamic smashed potatoes? Well, you’re in for a real treat! This recipe features Primo’s Neapolitan Herb Balsamic Vinegar and Primo’s Picual Olive Oil.

What are Balsamic Smashed Potatoes? 

Balsamic Smashed Potatoes elevate the humble potato to new heights of flavor and sophistication. Featuring Primo’s Neapolitan Herb Balsamic Vinegar, these potatoes are crispy on the outside, tender on the inside, and infused with a tangy, herbaceous glaze. Perfect as an appetizer, side dish, or snack, they bring a touch of gourmet flair to any meal.

Ingredients for Balsamic Smashed Potatoes

To create this delightful dish, you’ll need:

Balsamic Vinegar

We recommend our Neapolitan Herb Balsamic for this dish. The truth is you could use a variety of high quality infused balsamic vinegars here. Or just a regular balsamic, like our 18 Year Old EVOO. Whatever you use, make sure you are using a balsamic vinegar that has been aged for at least 12 years and is made from real grapes. 

Olive Oil

Olive oil is a nutritional superfood! But like many super things it does have it’s achilles heal and that is heat. This recipe is an ideal one to use olive oil in because you are roasting the potatoes at 350 which is below the 375 degree threshold where olive oil starts to lose it’s nutritional value.

We love recommending a high quality varietal for this recipe because you’ll enjoy both the flavor and nutritional value of it. Primo Oils routinely stocks Extra Virgin Olive OIl from Portugal, Australia, California and Italy. Visit our website to see what varietals are currently in stock. 

Small Potatoes

The best potatoes to use for this dish are a bag of new potatoes.  You can pick red or a medley of red, white and yellow potatoes. The important thing is to make sure that the potatoes are no larger than 1.5” to 2” in diameter. 

Garlic

Fresh garlic makes a big difference in this dish! If you don’t tolerate garlic well you can skip the raw garlic and instead finish this dish with our Garlic EVOO. You get all the flavor and none of the oligosaccharides that make garlic difficult for some people to digest. 

Fresh Thyme

Fresh herbs really are the best! Lucky for us here in Kentucky thyme grows well as a perennial here. It’s handy to have this herb in your garden. You can even gather it and dry it to use during the winter months. 

How to Make Balsamic Smashed Potatoes 

Begin by preheating your oven to 450 degrees Fahrenheit. Wash the potatoes, keeping their skins on, and place them in a large saucepan. Cover with water and add 1 teaspoon of salt. Cook the potatoes until they’re tender and easily pierced with a fork, about 20 minutes. Drain and let cool slightly.

Transfer the cooled potatoes to a baking sheet drizzled with Primo’s Picual Olive Oil. Smash each potato with the bottom of a glass for that rustic, crispy texture. Whisk together the remaining Picual Olive Oil with Primo’s Neapolitan Herb Balsamic Vinegar and minced garlic, then drizzle this mixture over the smashed potatoes. Season with the remaining salt and fresh thyme.

Roast in the oven for about 25 minutes or until the potatoes are golden brown and crispy. Serve hot and savor the delightful combination of tangy balsamic and aromatic herbs.

Balsamic Smashed Potatoes Alternatives 

These make an excellent appetizer if you add a little bit of crumbled bacon to the top. 

You can also make these Low FODMAP by removing the raw garlic and instead finish them with a drizzle of our Garlic EVOO. 

While we’re talking about drizzling things on top you can drizzle any number of our infused olive oils to try different flavor combinations. You could try our Harissa EVOO to add a spicy kick, Olive Wood Smoked EVOO to give it that smokey BBQ feel, or even Wild Mushroom & Sage for an umami funk. 

How to Serve Balsamic Smashed Potatoes

These potatoes are versatile and can be served as a delectable appetizer, a savory side dish at dinner, or a satisfying snack. They pair wonderfully with grilled meats or as a standalone treat. Try them with our Pork Chops with Balsamic Cherry Sauce or a Grilled Balsamic Steak. 

How to Store Leftovers 

Leftover Balsamic Smashed Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350 degrees Fahrenheit for about 10-15 minutes, or until warmed through and crispy again. Enjoy the irresistible flavors of this comforting dish even after the initial serving!