Recipe: Smashed Yukon Gold Potatoes

Yes, I’m definitely on a Cristina Ferrare kick this week.  I’ve already made a couple things out of her Big Bowl of Love cookbook within the last few days, like Rigatoni with Broccoli & Chicken in an Olive Oil Sauce and Chunky Chocolate Raisin Walnut Cookies that were delicious!  I can’t help it…every time I turn a page in the cookbook, I find something else that looks tasty and easy to make!  I like her cookbook because it doesn’t have too many crazy and exotic things – I would say her recipes definitely appeal to a large audience.

I always try to make a complete balanced meal with a meat, a vegetable, and a starch so my husband and I definitely have potatoes quite a bit.  So when I saw Cristina Ferrare’s Smashed Yukon Gold Potatoes, I knew they were exactly what I was looking for!

They are easy to make – just be sure that when it comes time for smashing, that you don’t press too hard or you will obliterate the potatoes (like I did my first try!)

Smashed Yukon Gold Potatoes


  • About 6 small Yukon Gold Potaotes
  • At least a quart of chicken stock (I used two 26oz containers of chicken stock, which was more than a quart – you basically will need enough to cover your potatoes completely in your pot).
  • 1/4 cup canola oil
  • A few springs of thyme, if desired

  • Place your potatoes into a pot and pour in your chicken stock.  Be sure to pour in enough to cover your potatoes.
  • Bring the pot to a gentle boil and then continue boiling gently for 45 minutes.
  • Test your potatoes with a fork to make sure they are tender and done cooking.
  • Drain your potatoes.
  • With the bottom of a glass, lightly press on each potato to flatten them slightly.  The skin will break open and both sides will be flat.  (Again – be sure not to press too hard or you will have mashed potatoes instead of smashed potatoes!)
  • Heat a skillet for about 5 minutes and then add in your canola oil.
  • Let the oil heat up for just a bit and then place your potatoes right into your pan.
  • Fry the potatoes for four minutes on each side and then remove from your pan.
  • Garnish with thyme before serving and add salt and pepper if you would like.

These potatoes will have a perfect crunch when you bite into them!!
Recipe Adapted from Cristina Ferrare’s Big Bowl of Love Cookbook.

xoxo, Food Marriage


  1. […] of Love” cookbook.  I have made three of her recipes before…all with great results: Smashed Yukon Gold Potatoes, Chunky Chocolate Raisin Walnut Cookies, and Rigatoni with Broccoli & Chicken in a Garlic Olive […]