Starting the week off with these gluten-free easy smashed potatoes, topped with tangy sun-dried tomatoes, mushrooms, and glorious goat cheese!
I know at first glance, this dish may not look gluten-free. But it sure is!
First Things First:
- Are red potatoes gluten-free? Yes. Unless you roll them in flour. Which we are not doing in this recipe. Just rinse them off real well. We’ll be using teeny tiny red potatoes in this recipe.
- Is goat cheese gluten-free? Naturally, yes. BUT if you’re not milking a goat, check labels. The brand I always use is Vermont Creamery. Incredible taste. Certified gluten-free. (They are currently changing the look of their labels, so some cheese logs on shelves do not have the new packaging. Due to transition, these do not contain the GF Certified stamp labeled yet. But I assure you, they are certified!)
- Are sun-dried tomatoes gluten-free? Make them yourself, then yes. If not, check labels. Bella Sun Luci is a popular brand that I use quite often if not making them myself.
- Are mushrooms gluten-free? Naturally, they are gluten-free. However, here is the debate: some people react to mushrooms. I do at times react to raw mushrooms, and non-organic ones.
Some say because mushrooms grow on moss that sits atop a compost layer of wheat straw, there is gluten in mushrooms. Other experts weigh in that the straw is far far beneath the mushrooms, and both don’t come into contact with each other. I believe that IF any gluten were contaminating mushrooms, it would be from dust (which most facilities have filtration systems.) I always thoroughly clean my mushrooms and buy them whole usually. If they are difficult to wipe clean, I then rinse. The key is to get all the moss off. And at times if I believe alot of dirt is prevalent, I scoop out the gills and cut off the stems.
I also buy organic mushrooms, and usually they sit in a paper box labeled ‘gluten-free’ from the store. And last but not least, I usually cook mushrooms on a skillet for a bit, no matter how big or small the pieces. Or in the oven. If you are worried, go with the Simple Truth Organic or any organic mushroom, or a wild mushroom. (*I am going to be doing some testing this year on mushrooms and researching this phenomenon when it comes to reactions, because I have a notion that I don’t necessarily react to mushrooms because of gluten. So, check in at times by subscribing to the blog and I’ll let you know when a post is published about this! You can SUBSCRIBE here: 👇
I hope that clears up some gluten-free questions you may have about these easy smashed potatoes! Now, smashed potatoes are boiled, then you put them in the oven, after smashing the crap out of them! Ha! Ha! Ok, so don’t smash them that hard, but you get the point.
I like to use small baby red gourmet potatoes for this recipe. I LOVE using red potatoes. In fact, I make my gluten-free mashed potatoes with them always! For this recipe, I boil the potatoes for about ten minutes, then scoop them out of the water and let them dry for another ten minutes.
I have also made these solely in the oven! I wash them, then put them in a metal mixing bowl. Then I simply drizzle some olive oil on them, along with kosher salt and freshly ground peppercorn. I toss them around then lay them out on a sheet pan. Pop them in the oven for about 20 minutes at 350 degrees.
For this recipe, I will list the boiling method. But don’t be afraid to simply bake them in the oven instead of boiling! It works and you can add extra olive oil after smashing!
Once your potatoes have cooled, put them in a metal mixing bowl with some olive oil, salt and pepper. Roll them all around to coat. Then it’s time to smash them.
I use a meat mallet on the smooth side. I just press the mallet down using the leveled side (so not the gritty side) and push down on each potato until they’re smashed! If they fall apart easily, crack open, or are difficult to push on, it means they need a little bit more cooking time to soften.
Heat the oven to 425 degrees. Once the potatoes are smashed and before I pop them in the oven, I brush good California olive oil all over them. Especially on top and in the center and sides. Then I add my toppings and bake for about 10-12 minutes or so, or until golden and crispy. NOW, this temperature is perfect for my oven when it comes to these easy smashed potatoes. But all oven temps and times vary, so keep an eye on them and see what works best for you.
What’s the best part about these gluten-free smashed potatoes?
You know what’s in them! You know what ingredients you’re adding so you know these will be gluten-free. Make sure your sided sheet pan is nice and clean. You can even layer it with a sheet of tin foil. That way, you know gluten won’t be contaminating the sheet anywhere. And make sure your mallet is nice and clean!
You can add any toppings you want to smashed potatoes, which is what makes it such a versatile side dish and a GREAT appetizer for anyone that needs to eat gluten-free. These are like little bruschetta on a potato! You’re not working with flour or anything here, so this dish is quite simple to make, AND pretty darn safe. These easy smashed potatoes I love making with mushrooms and sun-dried tomatoes and goat cheese. Also chop up some fresh rosemary in there. The whole combo with the California olive oil and tanginess of the tomatoes…it’s just mouthwatering.
Awesome! Ok, so there you have it! An appetizer to make for Valentine’s Day coming up for a gluten-free friend or family member. Or even yourself! These easy smashed potatoes are perfect to eat for two people right before a couple of hearty steaks, and right after a crispy salad. Seriously. The best!
Let me know if you try these and be sure to tell me how it went by commenting below!
Oh, and check out the ‘Rich Pic’ after the recipe below!
It’s a new funny thing I’ll be sharing!
Rich is my husband.
And not a fan of his pic taken by me! 😂
Easy Smashed Potatoes With Sun-Dried Tomatoes
- 8-10 baby gourmet red potatoes washed, kept whole
- good California olive oil for coating and brushing
- sun-dried tomatoes (in oil or plain) about 7 for topping, Bella Sun Luci are labeled gluten-free, and DRIED California sundried are labeled gluten-free
- fresh rosemary for topping, about 2-3 stems, leaves chopped finely
- 3-4 button mushrooms for topping, washed of all dirt, then chopped finely
- fresh goat cheese for topping, Vermont Creamery is certified gluten-free
- Kosher salt and ground black peppercorn for seasoning
- In a pot, bring water to a boil then add a few hefty pinches of Kosher salt.
- Boil potatoes for approximately 10 minutes or until softened enough to poke with a fork.
- Scoop out potatoes and lay on paper towel lined plate to dry for ten minutes.
- Preheat oven to 425 degrees.
- Place potatoes in a metal mixing bowl along with a drizzle or two of olive oil, salt and pepper. Roll around to coat.
- Pour potatoes onto a sided baking sheet, then smash down each potato with the smooth end of a meat mallet. Push down, do not hit the potatoes.
- Be sure potatoes are spaced apart somewhat.
- Brush California olive oil over each smashed potato.
- Place chopped pieces of sun-dried tomatoes, rosemary, and mushrooms in a small bowl. If using dry tomatoes that are not sitting in oil, then add a little olive oil to the bowl. You can add a slight pinch of salt and pepper to taste as well.
- Place tomato mixture on top of each smashed potato piece. Small scoops on each one would be great and just fill in as you go.
- Place crumbles of goat cheese on each piece to top. (You can also wait to put the goat cheese on top until after the potatoes have cooked in oven. It’s your preference.)
- Bake or roast in oven for about 10-12 minutes, or until smashed potatoes have become golden and crusty. Do not overcook, as you don’t want to ruin your toppings.
- Plate and serve. You can make bigger batches and lay these out on a tray for a party appetizer as well!
Showing his contempt. From my statement: ‘Show me your teeth!‘ 😂