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Olive Oil Smashed Potatoes Recipe

Olive Oil Smashed Potatoes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on October 11, 2009

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    The potatoes were easy to make but they didn't have much flavor and tasted like something was missing.

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  • on March 18, 2009

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    Very easy and tastes good! I dress it up (I believe I stole the idea from Rachel Ray by mixing in roasted parsnips and/or carrots. The contrast in textures and between salty and sweet really makes it something different than a variation on mashed potatoes. Goes well with pork, beef, or chicken as a protein, as long as that protein has it's own juice/sauce... (Can be a tad dry on its own..

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  • on November 25, 2008

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    Using olive oil in the potatoes in my opinion is much lighter and lends better flavor. Butter is so rich and heavy. You can feel less guilty when eating these potatoes .

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  • on December 03, 2007

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    I thought this recipe was very easy and tasty. They didn't feel as heavy in my stomach as a recipe w/ cream, butter, milk, etc.

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  • on July 15, 2007

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    Only if you really like the taste of Olive Oil.

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  • on July 13, 2007

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    I never ate potatos with the skins on them but after eating this I will always leave the skins on. Also I got my whole family to eat this healthy version of mashed potatos.

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  • on August 27, 2006

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    very good

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  • on June 30, 2006

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    NOW THAT IS ITALIAN

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