Amazing Smashed Potatoes with Scallions & Sun Dried Tomatoes
Jun 12, 2025, Updated Jun 25, 2025
Smashed and golden-browned potatoes adorned with sautéed scallions and sundried tomatoes are the ultimate side-dish! Creamy on the inside with crispy exteriors and not laden with oil
An EASY Recipe! Steam potatoes, gently but firmly smash – crisp them in a skillet.
Make a quick Scallion – Sun Dried Tomato Topping – garnish and serve
What makes this dish SO Amazing?
- Exceptional zesty flavor – the Potatoes and the Topping
- Happy to report ~ not greasy!! A minimal amount of fat is used to achieve a crispy exterior on the potatoes, creating a nice crispiness
- Lightly sautéing sliced scallions and sun-dried tomatoes with a hot of lemon juice is the perfect compliment topping, this take 2 minutes!
- The potatoes are first steamed, locking in the flavor before you “mash” them
- They reheat nicely and look fancy enough for company
The primary colors of nature!
“Bunching Onions” – these onions are cultivated for their green stems and are known to produce large, white, spherical flower heads. I know… gorgeous! (edible flower heads too)
My Method:
- Steam the potatoes – these are easily found in supermarkets: Red Yellow & Purple Creamer Potatoes
- Let rest 5 minutes until slightly cooled
- Add them to a cutting board – simply “smash” them to 1/2 inch thickness with a metal spatula, pressing down firmly – easy!
- Add a small amount of EVOO and butter to a skillet ( I use cast iron), sauté potatoes on both sides for crispy exteriors, remove them
- Add sliced scallions, chopped sun dried tomatoes, a splash of lemon juice and thyme leaves
- Top the potatoes and enjoy
I forgot how much I love Sun Dried Tomatoes!
Some foods go in and out of vogue, but let me tell you – Sun Dried Tomatoes have a blast of flavor!
They are tangy, slightly salty (from being condensed) and gloriously chewy.
A little goes a long way – for these 15 potatoes, 1/4 cup is all that is needed
These can be reheated in a 350 degree oven – cover them with foil so the topping does not overheat or burn
Feel free to garnish with other herbs and edible flowers
Smashed and golden-browned potatoes adorned with sautéed scallions and sundried tomatoes are the ultimate side-dish!
You will love these potatoes… no more boring and bland potatoes!
Karen
ALSO SEE:
Perfectly Crispy Fingerling Potatoes with Roasted Poblano Chimichurri
Ultra Crispy Potatoes team with an Argentinian-Style Bright Green Chimichurri Sauce for the ultimate side-dish.
SEE TOO My Category: First Course & Sides for inspiration!
Amazing Smashed Potatoes with Scallions & Sun Dried Tomatoes
Smashed and golden-browned potatoes adorned with sautéed scallions and sundried tomatoes is the ultimate side-dish that's light and tasty and not laden in oil.
Ingredients
Potatoes:
- 1 1/4 pounds medium new potatoes, tri-color; use 15; 5 each color
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter, I use organic
- 1/8 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
Scallion and Sun Dried Tomato Topping:
- 2 teaspoons extra virgin olive oil, sliced thin on the diagonal
- 1/2 cup scallions*
- 1/4 cup sun dried tomatoes, chopped 1/4"
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh lemon juice
Instructions
Potatoes:
- Wash and scrub potatoes. (I use 5 yellow, 5 red and 5 purple) Set a medium sized pot with a steamer basket. Add enough water to come up to the basket and bring to a boil.Add the potatoes, reduce heat to a simmer and cook the potatoes for 15 -16 minutes – test with a knife to test if they are tender and just cooked.
- Remove the potatoes to a bowl and cool for FIVE minutes.
- Place a few potatoes in a cutting board. "Smash" potatoes pressing down gently but firmly with a metal spatula to 1/2" tall. Proceed to smash all potatoes.Add 1 T. EVOO and 1 T butter to a cast iron skillet (can use stick proof.) Raise heat to medium-high, when hot, add all the potatoes. Sprinkle tops with the salt and pepper. Cook until crispy and golden brown underneath, flip all over.
- Cook in the second side until golden brown, then remove them to a large plate.
Scallion and Sun Dried Tomato Topping:
- Wipe the pan clean. Add 2 teaspoons EVOO and raise heat to low-medium. Add the scallions and the sun-dried tomatoes and stir until just softened, 2 minutes. Add the thyme leaves and lemon juice, stir one more minute. Season with a few pinches of sea salt.
- Top the potatoes with the topping and enjoy! Can add the potatoes to a baking tray with the topping covered – and reheat at 325 degrees to just warm through.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
