Lola’s was our brunch spot when R and I went to Seattle. I have never been a fan of side dishes, they’re pushed aside so I can focus on the main.
When I had to restrain myself from eating all of the smashed potatoes in order to finish my eggs benedict, I knew I had to re-create these at home. I was reeled in by the crisp potato skins which contrasted the soft insides. And the spices! There was nothing bland about it.
After Seattle, I immediately searched for this recipe and found one over at Return of the Yummy. Every weekend for weeks straight R would request Lola’s potatoes. He was just as hooked as I was. While there isn’t a lot of work involved, the wait for them to cook is the hardest part. Impatience leads to sogginess, so stay strong and wait it out. Size is also important. The bigger the potato, the less crisp it becomes.
Originally made with Greek spices, I’ve changed it up with an Indian flair (it goes well with the eggs with green herbs). You can play around with the flavours to suit what you’re serving it with.
Here’s a step-by-step how to:
Preheat the oven to 425F. Wash and dry the potatoes. Drying is necessary to make the skins crispy. Try to put them in a baking pan that gives them a bit of room. You’ll be smashing them later, so don’t overcrowd! Bake until tender.
Once they’re good and tender (I like to poke them with a knife. If it goes in easily, they’re done) remove and smash them with a mug. No need to go all Hulk Smash, just press down until you see the insides and they flatten out a bit.
Drizzle with olive oil. I put measurements in the printable recipe for the nervous chefs out there, but you can really just eyeball this.
Season with salt and pepper. You can be generous, but you’re seasoning the other side as well so don’t go overboard. Put it back in the oven and repeat with the other side.
Now you’re ready for the finishing touches. Add the spices and put back in the oven for a few more minutes.
Thanks, Lola for such a memorable brunch!
Lola’s Smashed Potatoes (serves 2-3) Adapted from Return of the Yummy
15oz/422g red-skinned potatoes (about 10 golf-ball sized)
2 tablespoons olive oil, plus extra for drizzling
1/8 teaspoon turmeric
1/4 teaspoon ground coriander
Sprinkle of ground cumin
Salt and pepper to taste
1. Preheat the oven to 425F
2. Wash and dry the potatoes and place them in a baking pan. Try to give them some room, I use an 8″x8″ baking dish. Bake for about 40 minutes, or until tender. How to tell? A knife should easily pierce the skin.
3. Remove from the oven and use a mug to smash down each potato to about 1/2″ so the insides show.
4. Drizzle with a tablespoon of olive oil and season generously with salt and pepper. Put it back in the oven for 20-25 min.
5. Remove the pan, flip the potatoes over and repeat step 4.
6. Remove from the oven and sprinkle the tumeric, coriander, and cumin over the potatoes. Bake for 3 minutes.
7. Drizzle with more olive oil if desired.