50 min serves 6-8

Smashed Red Potatoes with Steak

If you are using different colored potatoes, they cook slightly differently so make sure to cook each variety separately so that they easily smash. We simplify the prep by seasoning the parchment paper (no flipping each potato one by one!) The smashing step is great fun if you have little helpers in your kitchen!

ACTIVE: 15 min. PASSIVE: 35 min. DIFFICULTY Easy


  • 1 Pre Brands Ribeye Steak cooked to your desired doneness
  • 1 1/2 pounds small to medium red potatoes, whole (gold or purple potatoes can be used as well)
  • 1 T plus 1 t kosher salt divided
  • 2 cubes reduced sodium chicken bouillon cubes or 1 T Minor’s chicken
  • stock base
  • 2 T olive oil, divided
  • 1/4 t black pepper
  1. Preheat oven to 425°F.
  2. Fill a medium saucepan with cold water and add potatoes, 1 T salt and bouillon or Minor’s base. This recipe might appear to have a lot of salt-it’s mostly in the cooking water which is drained off, and like pasta, a key step for a tasty finished dish.
  3. Bring the water to a boil and reduce heat to medium high. Cook at a medium boil until potatoes are fork tender, about 10 minutes. They will need to be cooked enough to easily smash so err on the side of cooking a few extra minutes if you’re not sure they’re done.
  4. When potatoes are cooked drain and return to the pan. Turn off the heat and allow the potatoes to cool, about 25 minutes.
  5. Prepare a large sheet pan. Place a piece of parchment paper on the pan and pour 1 T of the oil on the parchment. Using a silicone brush, brush the oil evenly over the parchment. Sprinkle half the salt and pepper over the parchment.
  6. When potatoes are still warm but cool enough to handle, place them, one at time on a cutting board and cover with a clean dish towel. Using your palm press down to flatten and smash the potato, it’s fine if they break apart a bit, the smaller pieces get the crispiest. Using a spatula, transfer the smashed potato to the baking sheet and repeat with remaining potatoes. Use a second pan, prepared in the same manner as above, if needed.
  7. Brush the top of the potatoes with the remaining oil and sprinkle with the remaining salt and pepper.
  8. Bake potatoes for 10 minutes, until they begin to crisp. Raise the oven to broil and cook for another 2 minutes, until nicely browned.
  9. Remove to a serving platter and serve hot, warm, or at room temperature.
Made with Pre©

Ribeye - 10 Pack

  • 21g

  • 46%

    Less fat*
  • Ribeye - 10 Pack
  • 157mg

  • 101mg

    Omega 3s

Find this product in store

*vs. USDA Data for Choice Ribeye Steak


Amount per 821 g

Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt