Smashed Potatoes with White Balsamic Reduction

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These roasted smashed potatoes are a stunning side dish or appetizer for a special dinner or brunch, featuring a tangy white balsamic reduction and chives.

Smashed Potatoes with White Balsamic Reduction

This post was created in partnership with Alessi Foods. All opinions are our own.

You may remember that Alex and I are huge fans of Italy. We spent our honeymoon in Rome and on the dreamy the Amalfi Coast. And because it was just that amazing, we returned 7 years later to repeat the trip! The food is in Italy unbeatable, and much of our recipe inspiration comes from Italian flavors and approach. Such was the case for these smashed potatoes with white balsamic reduction. What’s a balsamic reduction? Keep reading for that, and the smashed potatoes recipe!

Related: Things to Do on the Amalfi Coast, Italy

White balsamic reduction | What is balsamic reduction?

What is balsamic reduction?

Balsamic reductions are typical Italy. If you’ve ever tasted one, you’ll know eye-popping taste: sweet on the front end, tart on the back end, and complex with both fruity and dark notes. It’s a syrupy drizzle that’s created by boiling down vinegar until it becomes sweet and thick. Balsamic reductions can be used on literally anything: salads, roasted meats, fresh fruit, desserts, and cheese plates.

The Alessi Foods line, descended from a Sicilian family business started in the 1900’s, has a new line of reductions made with only a handful of ingredients and without artificial thickeners. Alessi sent us this white balsamic reduction and challenged us to be creative with our use of it.

Related: 14 Red Potato Recipes

Roasted Smashed Potatoes with White Balsamic Reduction

How to make these smashed potatoes

We came up with this recipe: crispy and salty roasted smashed potatoes, paired with the fruity, nuanced sweet drizzle of balsamic reduction. If I might be so bold: yum city! Not only are the smashed potatoes visually stunning, they’re seriously tasty. We could not stop eating these! I imagine them on the table for a Sunday night dinner with friends, a fancy brunch or dinner party, or to accompany a summer meal on the grill. Or, you could try it with baby potatoes as an elegant appetizer.

This Alessi white balsamic reductions is so versatile, snagging a bottle is absolutely worth it. After making these smashed potatoes, you could use it to drizzle on an endless list of other things: roasted vegetables, salads, rice or quinoa, bowl meals, and more. You can purchase the balsamic reductions at your local grocery stores, or order online here. Buon appetito!

Roasted Smashed Potatoes with White Balsamic Reduction

Looking for more appetizer recipes?

Outside of these smashed potatoes, here are few of our favorite appetizer recipes:

Looking for more side dish recipes?

This smashed potatoes recipe is a fantastic side dish; here are a few more side dish recipes we love:

This recipe is..

This smashed potatoes recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Smashed Potatoes with White Balsamic Reduction


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x

Description

These roasted smashed potatoes are a stunning side dish or appetizer for a special dinner or brunch, featuring a tangy white balsamic reduction and chives.


Scale

Ingredients


Instructions

  1. Preheat the oven to 450F.
  2. In a large saucepan, place the potatoes and cover with cold water. Bring the water to a boil. When boiling, reduce to a simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes (ours was done at 18 minutes). Make sure the potatoes are cooked through, but not overcooked.
  3. Once the potatoes are done, drain them. Place two clean dishtowels on the counter, and place the potatoes on top for a few minutes to fully drain.
  4. Line a baking sheet with parchment paper, then drizzle it with olive oil and brush it to cover the entire sheet. Place the potatoes on the sheet, evenly spaced. With a potato masher, gently press down on a potato until it mashes, then turn the masher 90 degrees and mash again (this should make a lovely criss-cross pattern on the top). Every few potatoes, wash the masher so that it is clean and not stuck with bits of potato – the best criss-cross patterns are made with a clean masher. Some potatoes won’t be as picturesque as others, but if you continue to clean the masher most will look similar to the photo.
  5. Place some additional olive oil in a bowl, then brush the tops of each smashed potato generously with olive oil. Then sprinkle each with a few pinches of kosher salt and fresh ground black pepper. Place the baking sheet in the oven and bake for 30 to 35 minutes until the potatoes are crispy and golden brown.
  6. Remove the potatoes from the oven and transfer them to a serving platter. Drizzle with white balsamic reduction and sprinkle with chives.

  • Category: Side Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Smashed Potatoes, White Balsamic Reduction, What is Balsamic Reduction, Side Dish, Dinner Party Recipes, Side Dish Recipes, Vegetarian Recipes, Vegan Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

7 Comments

  • Reply
    Chandler
    March 27, 2017 at 12:03 am

    Just wanted to say you guys are total pros at food photography. An artform in itself. Well done!

  • Reply
    [email protected]
    March 27, 2017 at 3:30 pm

    These are happening in my kitchen tonight. This recipe sounds so good!

  • Reply
    Chris
    March 30, 2017 at 2:22 pm

    I am going to make this as an appetizer very soon! I may accidentally (not) overcook a few in the oven for extra crispy cook samples! A cook has to eat too :)

  • Reply
    Kevin | economicalchef.com
    April 2, 2017 at 11:10 am

    This looks like an awesome take on potatoes. Excited to try the balsamic reduction too. Thanks for the recipe!

  • Reply
    Sandra Lea
    April 2, 2017 at 2:44 pm

    So simple yet so good. My kind of food.

  • Reply
    MMD
    May 1, 2017 at 8:20 pm

    Absolutely delicious. Gonna be a regular in my rotation. Thanks!

    • Reply
      Sonja
      May 1, 2017 at 8:24 pm

      SO glad to hear this! Thank you!

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