Crispy Pizza Smashed Potatoes by @samsweetandspicetreats

45 min

4 servings

🥔

450 g

Mini potatoes

🥫

Pizza sauce

🧀

120 g

Mozzarella cheese

🥓

60 g

Pepperoni slices

🫗

15 ml

Oil

🌿

0.5 g

Thyme

  1. Wash
    • mini potatoes

    Wash 450 g (1 lb) mini potatoes thoroughly under cold running water.

  2. Place
    • mini potatoes

    Place the mini potatoes in a saucepan and cover them with water.

  3. Boil
    • mini potatoes

    Boil the potatoes until fork-tender, about 15 to 20 minutes.

  4. Drain
    • mini potatoes

    Drain the boiled potatoes and let them cool briefly until safe to handle.

  5. Preheat

    Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

  6. Arrange
    • mini potatoes

    Arrange the boiled potatoes on the lined baking sheet, leaving space between each potato.

  7. Flatten
    • mini potatoes

    Flatten each potato to about 1 cm (1/2 inch) thick using a potato masher.

  8. Drizzle
    • olive oil
    • thyme
    • Mini potatoes

    Drizzle the smashed potatoes with 15 ml (1 tbsp) olive oil and sprinkle with 0.5 g (1/4 tsp) thyme.

  9. Bake
    • mini potatoes

    Bake the smashed potatoes at 200°C (400°F) until crisp and golden, about 25 minutes.

  10. Spread
    • marinara sauce
    • Mini potatoes

    Remove the baking sheet from the oven and spread 120 ml (1/2 cup) marinara sauce over the crispy potatoes.

  11. Top
    • mozzarella cheese
    • pepperoni slices
    • Mini potatoes

    Top the potatoes with 115 g (4 oz) mozzarella cheese and 60 g (2 oz) pepperoni slices.

  12. Return
    • mozzarella cheese
    • pepperoni slices
    • Mini potatoes

    Return the potatoes to the oven and bake until the mozzarella melts, about 5 minutes.

  13. Cool
    • Mini potatoes

    Cool the pizza smashed potatoes for 2 minutes, then serve warm.

Crispy Pizza Smashed Potatoes by @samsweetandspicetreats

45 min

4 servings

🥔

450 g

Mini potatoes

🥫

Pizza sauce

🧀

120 g

Mozzarella cheese

🥓

60 g

Pepperoni slices

🫗

15 ml

Oil

🌿

0.5 g

Thyme

Preparation Steps

  1. Step 1/13

    Wash 450 g (1 lb) mini potatoes thoroughly under cold running water.

    🥔mini potatoes
    🧺colander

  2. Step 2/13

    Place the mini potatoes in a saucepan and cover them with water.

    🥔mini potatoes
    🍲saucepan

  3. Step 3/13

    Boil the potatoes until fork-tender, about 15 to 20 minutes.

    🥔mini potatoes
    🍲saucepan

  4. Step 4/13

    Drain the boiled potatoes and let them cool briefly until safe to handle.

    🥔mini potatoes
    🧺colander

  5. Step 5/13

    Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  6. Step 6/13

    Arrange the boiled potatoes on the lined baking sheet, leaving space between each potato.

    🥔mini potatoes
    🍳baking sheet
    📜parchment paper

  7. Step 7/13

    Flatten each potato to about 1 cm (1/2 inch) thick using a potato masher.

    🥔mini potatoes
    🥔potato masher
    🍳baking sheet

  8. Step 8/13

    Drizzle the smashed potatoes with 15 ml (1 tbsp) olive oil and sprinkle with 0.5 g (1/4 tsp) thyme.

    🫒olive oil
    🌿thyme
    🥄spoon
    🍳baking sheet

  9. Step 9/13

    Bake the smashed potatoes at 200°C (400°F) until crisp and golden, about 25 minutes.

    🥔mini potatoes
    🍳baking sheet

  10. Step 10/13

    Remove the baking sheet from the oven and spread 120 ml (1/2 cup) marinara sauce over the crispy potatoes.

    🍅marinara sauce
    🍳baking sheet
    🥄spoon

  11. Step 11/13

    Top the potatoes with 115 g (4 oz) mozzarella cheese and 60 g (2 oz) pepperoni slices.

    🧀mozzarella cheese
    🥓pepperoni slices
    🍳baking sheet

  12. Step 12/13

    Return the potatoes to the oven and bake until the mozzarella melts, about 5 minutes.

    🧀mozzarella cheese
    🥓pepperoni slices
    🍳baking sheet

  13. Step 13/13

    Cool the pizza smashed potatoes for 2 minutes, then serve warm.

    🍳baking sheet

Composition

Ingredients

Types

Vegetables, Dairy, Meat, Processed meat, Herbs

Ingredients

Mini potatoes, Pizza sauce, Mozzarella cheese, Pepperoni slices, Oil, Thyme

Notes

Mini potatoes (boiled), Pizza sauce (marinara style), Thyme (a splash)

Allergens

Milk

Dietetics

Dietary regimen

Nut-Free

Calories

390 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 42g, Fat: 19g, Fiber: 5g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 230mg, Potassium: 650mg, Sodium: 680mg, Iron: 1.8mg

Vitamins

Vitamin C: 22mg, Vitamin B12: 0.5mcg, Vitamin A: 130mcg RAE

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

colander, potato masher, baking sheet, parchment paper, saucepan, spoon

Appliances

Oven, Stove

Type

Type

Type Of Dish

Side Dish, Snack, Appetizer, Main Course

Occasions

Lunch, Dinner, Game Day, Party, Ramadan

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Italian-American

Geographic

to inform

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Cheesy, Tender

Flavors

Savory, Tangy, Herby, Tomato-rich, Smoky, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 1 month (Freeze in an airtight freezer-safe container,Reheat from frozen in the oven)