Smashed Potatoes with Mushrooms

11 February 2026
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Serves
4
prepTime
Prep time
15'
totalTime
Total time
60'
Ingredients
  • 1 ½ cups (360 g) olive oil
  • 1 kg white mushrooms
  • 1 kg baby potatoes
  • 1 ½ cups (390 ml) dry white wine
  • 2 tablespoons (10 g) coriander
  • 1 ½ teaspoons (12 g) salt
  • ½ teaspoon black pepper
Method
  1. Rinse the potatoes and gently smash them using a kitchen mallet so they crack open.
  2. Alternatively, press them with a heavy object or score them with a sharp knife.
  3. Wipe the mushrooms clean with a damp cloth and cut them in half.
  4. In a pot, add ⅔ cup of olive oil (or vegetable oil) and heat it well.
  5. Sauté the mushrooms until nicely browned, about 10 minutes.
  6. Remove the mushrooms and place them in a strainer to drain the excess oil.
  7. Add the remaining oil to the pot and, once hot, add the potatoes.
  8. Fry until well browned and tender. Drain them and return them to the pot along with the mushrooms.
  9. Add the wine, coriander, salt and pepper.
  10. Cook until the alcohol evaporates completely and there are no liquids left in the pot.
  11. Shake the pot occasionally to mix everything together.
  12. Do not stir with a spoon, as the potatoes may break apart.

 

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