Pioneer Woman Smashed Red Potatoes

I will show you how to make this Smashed Red Potatoes Recipe from Pioneer Woman is the easiest potato side dish recipe ever! Plus they’re extra crispy and buttery on the outside and fluffy on the inside!

Why This Recipe Works:

• Easy and quick! Making this recipe only takes a few minutes.
• All you need are a few simple ingredients to make this recipe. I bet you already have most of them on hand.
• Prepare ahead Boil the potatoes, smash them, drizzle them with butter and olive oil, season, and bake later.

What is the difference between Pioneer Woman Smashed Red potatoes and mashed potatoes?

A Pioneer Woman Smashed Red Potato is a baked potato that has been slightly mashed and is baked until crispy, on the other hand, mashed potatoes are soft and creamy, and they are mixed with butter, and cream, etc.

Ingredients That You’ll Need:

• Potatoes: Use small potatoes about the size of a golf ball. I prefer baby red potatoes because the skin is soft and thin. You can also use fingerlings or any small potato you want.
• Butter: Potatoes taste better with butter.
• Olive Oil: Makes potatoes crispy without burning.
• Seasonings: Salt and pepper. If you want more flavor, garlic salt and onion salt can be added.

What are the best potatoes for Smashed potatoes?

The best potatoes to use for your Pioneer woman smashed potatoes recipe are Red, Yukon gold, and fingerling which are all great options.
The most important thing is that the potatoes are small, about the size of a golf ball.

How To Make Pioneer Woman Smashed Red Potatoes?

1. Pressure Cooker: Add potatoes, clean and unpeeled, to the pressure cooker. Add 1 cup water. Seal the valve. Cook for 10 minutes under high pressure.
2. Stove-top: Add unpeeled, cleaned potatoes to a pot. Fill with water. Bring water to a boil. Turn heat down to medium.
3. Simmer for 10 minutes or until fork-tender, cooking times may vary slightly depending on the variety and size of potatoes. This is an excellent average! Be sure they are fork-tender!
4. Preheat the oven to 425 degrees.
5. Spray a half-sheet baking pan with nonstick baking spray, then line the pan with aluminum foil for easier cleanup.
6. Take the potatoes out of the pressure cooker and drain them for a minute. With a potato masher or a large fork, mash your potatoes until they are about 1/2 inch thick.
7. Now, you want to melt the butter then add the olive oil and finish by brushing generously on top of your potatoes, if desired, you can sprinkle them with salt and pepper.
8. Bake for 20-25 minutes or until golden and crispy.
9. You can serve your Pioneer Woman Smashed Red Potatoes as they are, or garnish them if you wish.

What To Serve with Pioneer Woman Smashed Red Potatoes?

Pioneer Woman Smashed Red Potatoes go with almost any kind of meat Serve them with:

• Smothered Pork Chops
• Slow Cooker Cube Steaks
• Pork Chops And Sauerkaut
• Citrus Grilled Chicken
• Skillet Filet Mignon
• Sausage Sheet Pan Dinner
• Hawaiin Burgers
• Cabbage Rolls
• Slow Cooker Roast Beef

Recipe Variations

• Loaded: At the last minute, sprinkle on the bacon, scallions, and cheddar cheese.
• Parmesan: Sprinkle grated parmesan cheese and rosemary on top during the last minute of baking.
• Garlic Butter: Add 1/2 teaspoon of garlic powder or garlic paste to melted butter and olive oil.
• Herbs: Fresh herbs will bring a fun pop of color and flavor to your dishes.

How To store Pioneer Woman Smashed Red Potatoes?

• In The Room Temperature: You should not leave your pioneer woman mashed red potatoes at room temperature for longer than two hours before placing them in the refrigerator or freezer.
• In The Fridge: Refrigerate the pioneer woman mashed red potatoes in shallow airtight containers or resealable plastic bags to maximize shelf life and quality. In the refrigerator, properly stored mashed red potatoes will last for 3 to 5 days.
• In The Freezer: Make your Pioneer Woman mashed red potatoes, let them cool completely, then store them in a freezer-safe storage container or a tightly covered, freezer-safe casserole dish, and put them in the freezer. If you’re using a bag, be sure to remove as much air as possible before freezing it will last for 3 months.

How To Reheat Pioneer Woman Smashed Red Potatoes?

In the Oven:

1. When reheating your Pioneer Woman Smashed Red Potatoes in the oven, you want to spread them out in a baking dish.
2. Reheat at 350 degrees for 20 to 30 minutes, or until the potatoes reach 165 degrees.
3. Using leftover mashed potatoes as a blank canvas allows you to experiment with other ingredients.

In The Microwave:

1. Simply add your pioneer woman mashed red potatoes to a microwave-safe bowl, along with a tablespoon or so of milk or cream.
2. Cover the bowl tightly with plastic wrap and microwave on 50 percent power for 60 seconds.

In The Air Fryer:

1. Load leftover pioneer woman mashed red potatoes into the air fryer cake pan.
2. Season with salt and pepper and add butter.
3. Air fry for 6 minutes at 180c/360f and serve.

Recipe Tips

• Ensure they’re hot!
• Adding bacon, cheese and sour cream is a good way to top them off.
• You can also sprinkle Parmesan over them. Fresh herbs are great!

FAQ Section

Try More Recipes:

• Pioneer Woman Hamburger Potato Casserole
• Ham And Potato Casserole Pioneer Woman
• Pioneer Woman Biscuits And Gravy

Pioneer Woman Smashed Red Potatoes Nutrition Facts

Amount Per Serving ( 113g )

• Calories 160
• Total Fat 11g
• Saturated Fat 7g
• Cholesterol 35mg
• Sodium 320mg
• Total Carbohydrate 13g
• Dietary Fiber 1g
• Sugars 2g
• Protein 2g
• Vitamin A 8%
• Vitamin C 15%
• Calcium 4%
• Iron 2%

Pioneer Woman Smashed Red Potatoes

Author: Erin Table for Seven Cooking Method:Roasting Cuisine:American Courses:Sides

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: minutesTotal time: 35 minutesServings:8 servingsCalories:160 kcal Best Season:Suitable throughout the year

Description

I will show you how to make Pioneer Woman Smashed Red Potatoes the easiest potato side dish recipe ever! Plus they’re extra crispy and buttery on the outside and fluffy on the inside!

Ingredients

• 2 pounds red potatoes The size of a golf ball
  
• 3 Tablespoon butter
  
• 1 Tablespoon olive oil
  
• 1/2 teaspoon salt or to taste
  
• 1/2 teaspoon pepper or to taste

Instructions

1. Pressure Cooker: Add potatoes, clean and unpeeled, to the pressure cooker. Add 1 cup water. Seal the valve. Cook for 10 minutes under high pressure.
   
2. Stove-top: Add unpeeled, cleaned potatoes to a pot. Fill with water. Bring water to a boil. Turn heat down to medium.
   
3. Simmer for 10 minutes or until fork-tender, cooking times may vary slightly depending on the variety and size of potatoes. This is an excellent average! Be sure they are fork-tender!
   
4. Preheat oven to 425 degrees.
   
5. Spray a half sheet baking pan with nonstick baking spray, then line the pan with aluminum foil for easier cleanup.
   
6. Take the potatoes out of the pressure cooker and drain them for a minute. With a potato masher or a large fork, mash your potatoes until they are about 1/2 inch thick.
   
7. Now, you want to melt the butter then add the olive oil and finish by brushing generously on top of your potatoes, if desired, you can sprinkle them with salt and pepper.
   
8. Bake for 20-25 minutes or until golden and crispy.
   
9. You can serve your Pioneer Woman Smashed Red Potatoes as they are, or garnish them if you wish.

Notes

• Ensure they’re hot!
• Adding bacon, cheese, and sour cream is a good way to top them off.
• You can also sprinkle Parmesan over them. Fresh herbs are great!

Keywords:Pioneer Woman Smashed Red Potatoes, Smashed Red Potatoes Pioneer Woman