Recipe Index

American | Smashed Roasted Marble Potatoes

Posted on October 14, 2011

The recipe calls for marble potatoes, which refer to the size of the potato. I couldn't find super small potatoes, so I just used some that were a little bigger and it worked fine. You can vary the amount of mashing you do. I also like this as a general cooking method for potatoes, convenient to just pop the skillet in the oven.

Yield: 6 servings

smashed roasted marble potatoes


2 1/4 pounds marble potatoes, washed and dried

about 1/4 cup canola oil

4 thyme sprigs, plus a few sprigs for garnish

kosher sea salt

4 tablespoons unsalted butter

8 cloves garlic confit, or to taste

2 tablespoons minced chives

fleur de sel



Preheat the oven to 375 degrees F. Toss the potatoes with oil to coat, the thyme, and salt to taste in a large bowl.

Melt 2 tablespoons of the butter in a large ovenproof frying pan. Spread the potatoes in pan, transfer to the oven, and roast for 15 to 30 minutes, depending on the size, until the potatoes are completely tender when pierced with the tip of a paring knife.

Drain the potatoes, discard the thyme sprigs and garlic, and transfer the hot potatoes to a bowl. Add the remaining 2 tablespoons butter, the garlic confit, and chives and, using the back of a fork, smash the potatoes to combine them with the other ingredients. Serve garnished with thyme sprigs and a sprinkling of fleur de sel.


(Ref. Sur La Table's "Smashed Roasted Marble Potatoes" recipe, "Thomas Keller's Home Cooking Session 3: American Home Cooking" class.)