Baby red bliss potatoes boiled until soft, tossed with homemade chive butter, smashed; then roasted until golden brown.
*This post may contain affiliate links.
There are potato people and rice people when it comes to side dishes. I'm generally a potato person and my husband and girls are definitely rice people.
Don't get me wrong, I love rice as much as the next guy and they will eat potatoes too; it's just not their preference.
With potatoes there are so many more ways to serve them and one of my favorites are smashed potatoes. They're crispy on the outside and still a bit soft on the inside. When tossed with chives and butter, they taste even better!
I had some leftover chive butter from when I made the Oven Baked London Broil and decided to use it on these potatoes. OMG the flavor was incredible and the recipe is super simple to make.
You'll only need 3 ingredients and less than 1 hour; however, you can prep a portion of this recipe the night before; then finish them off in the oven the next day if you're short on time.
Equipment
Ingredients Needed
For this recipe you'll need the following ingredients:
Red Baby Bliss Potatoes: These potatoes are small in size, red on the outside and have a light yellow flesh. They're great to use in salads or cooking because they hold their shape.
Salted Butter: There is no need to add additional salt if using salted butter; however, you can use unsalted butter if you don't use any salt in your diet.
Chives: You can use dried or fresh chopped chives in this recipe.
How do you make Chive Butter Smashed Potatoes?
Add the potatoes to a medium-large pot and cover with water. Bring to a boil over high heat; then cook until the potatoes are fork tender (approximately 15 minutes).
Preheat the oven to 375 degrees F. Drain the water from the potatoes in a colander; then add the potatoes back to the pot along with the butter and chives.
Toss to coat until the butter has melted; then place the potatoes on a sheet pan. Using a sturdy glass, smash all of the potatoes using the bottom of the glass until they're flat and broken apart.
Place the pan in the oven and cook for 25-30 minutes until the potatoes are golden brown and crispy on the edges.
Make Ahead
You can boil the potatoes and keep them refrigerated for up to 24 hours before you're ready to bake in the oven.
Serving Suggestions
Because of the mild flavor of the chives, these smashed potatoes would go well with so many recipes.
Some of my personal favorites include Tuscan-Style Grilled Rib Eye Steak, Chimichurri Whole Roasted Chicken, or Pork Scaloppine with Lemon Cream Sauce.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Potato Recipes
- Sea Salt Smashed Potatoes
- Balsamic Rosemary Roasted Potatoes
- Havarti Red Bliss Mashed Potatoes
- Au Gratin Potatoes (Copycat Capital Grille Copycat)
- Buffalo Roasted Potato Wedges
- Greek Roasted Fingerling Potatoes
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Chive Butter Smashed Potatoes
Ingredients
- 1 pounds red baby bliss potatoes
- 4 tablespoons salted butter (melted)
- 2 teaspoons dried chives
Instructions
- Add the potatoes to a medium-large pot and cover with water. Bring to a boil over high heat; then cook until the potatoes are fork tender (approximately 15 minutes).
- Preheat the oven to 375 degrees F. Drain the water from the potatoes in a colander; then add the potatoes back to the pot along with the butter and chives.
- Toss to coat; then place the potatoes on a sheet pan. Using a sturdy glass, smash all of the potatoes using the bottom of the glass until they're flat and broken apart.
- Place the pan in the oven and cook for 25-30 minutes until the potatoes are golden brown and crispy on the edges.
Notes
Nutrition
CONNECT WITH ME ON SOCIAL MEDIA
FACEBOOK | TWITTER | PINTEREST | INSTAGRAM
Leave a Reply