These crisp on the outside, fluffy on the inside, these Smashed Potatoes topped with pancetta and a butter sage sauce are one of my favorite side dishes!
Roasted potatoes are such a great side dish for fall and winter meals. In my opinion, perfectly roasted potatoes are crispy and crunchy on the outside and creamy and fluffy on the inside. Sometimes that balance can be a little difficult to achieve, so a slightly easier, and I think more fun alternative is smashed potatoes. Smashing up the potatoes is kind of fun - a bit kid-like! By adding some pancetta and a creamy sage sauce you get one super tasty side dish that is sure to impress your dinner guests.
Tips for Making Smashed Potatoes
Making these tasty potatoes is really pretty easy:
- You start by tossing the potatoes in a pot and boiling them. This reduces the roasting time and makes it possible to smash them. Using smaller potatoes is key here - I prefer Fingerling, however, if you cannot find them, or want something a little larger small red or Yukon gold potatoes will work as well.
- When you smash the potatoes, try to keep in one piece as much as possible. It's not big deal if some bits break off, they will just get a little extra crispy when roasting! I use the flat side of a meat tenderizer to smash them but you can use anything flat and somewhat heavy - a flat potato masher, a heavy flat bottom glass - something along those lines will work well!
- Roast in a hot oven for about 30 minutes to get them nice and crisp.
How to serve Smashed Potatoes
I'd serve these with anything from grilled chicken, to this Apricot Glazed Pork Tenderloin to a nice juicy steak.
More unique side dishes
- Crispy Asian Brussels Sprout Salad
- Zucchini Fritters with Goat Cheese Mousse
- Miso Glazed Roasted Cauliflower
Smashed Potatoes with Pancetta
For the potatoes
- ⅔ pound fingerling potatoes
- 1 tablespoon olive oil
- 1 ½ ounces thinly sliced pancetta, chopped
For the sauce
- 1 tablespoon minced shallot
- 2 tablespoons butter, divided
- 1 teaspoon all-purpose flour
- ¼ cup white wine
- ⅓ cup heavy cream
- 2 teaspoons fresh lemon juice
- 2 tablespoons chicken broth
- ¼ teaspoon ground pepper
- pinch salt
- 2 tablespoons minced fresh sage, divided
- ½ tablespoon sea salt
- 2 tablespoons shredded parmesan
- Heat the oven. Preheat oven to 400 degrees. Mix the salt and parmesan cheese in a small bowl. Add 1 tablespoon of the minced sage; set aside.
- Boil the potatoes. Scrub potatoes and place them in a medium saucepan; cover with water and bring to a boil. Simmer for 15 minutes. Drain and dry potatoes.
- Cook the pancetta. While potatoes are boiling, heat a small non-stick skillet over medium heat. Add pancetta and cook for 5-6 minutes until lightly browned and crisp. Remove from pan with a slotted spoon and drain on a plate lined with paper towels.
- Smash the potatoes. Place dry potatoes on a jelly roll pan or rimmed baking sheet. Using a meat tenderizer, or another heavy flat object, gently smash potatoes, trying to keep them in one piece as much as possible. Drizzle with olive oil, making sure to get some oil on each potato
- Roast the potatoes. Bake for 15 minutes. After 15 minutes, add the parmesan mixture and cooked pancetta to the potatoes, carefully tossing to coat. Return potatoes to oven and cook and additional 15 minutes, until crisp and golden brown on the edges.
- Make the sauce. While the potatoes are baking, melt 1 tablespoon butter in a small non-stick saucepan over medium heat. Add shallots and sauté for 2 minutes. Add flour and cook for an additional 30 seconds. Add wine, cream, broth and lemon juice. Cook for 4 minutes, stirring constantly. Add remaining tablespoon of butter and cook until butter is melted; about 1 minute. Remove from heat, stir in sage, pepper and salt.
- Serve. Drizzle cooked potatoes with sage sauce and serve immediately.