Elaina’s Snapped Potatoes🥔

I am a Real Housewives of Orange County (& every other city for that matter) fan and on one of Shannon Beador’s first seasons she says how against people –or was it just females?– eating potatoes at every meal but her husband, David, is from Michigan and wants one with every meal. Then said that she thinks that why OC ladies will age better than those from Michigan because they don’t need a big a** potatoes at every meal… well, I am from Michigan too (hey David) & am here to tell you guys that a potatoes with every meal is nothing but a wonderful thing in my opinion& I am 25 and still look 12 so I think I’m aging pretty well!

So, that was some strange anger I must have been hanging onto but this is meant to be a happy post… How can you be upset while talking about potatoes??! Gosh. Get it together Holley!

We are still at my mom’s for now and she wanted steak for dinner, that is something I can not do well so I left that to my step dad and I took care of all of the sides. I almost always want my children to help me cook but safety first is a constant must so I was trying to think of a way they could help me with potatoes so I decided to try something I have seen throughout Pinterest and a few other places, it’s called cracked potatoes, smashed potatoes and all sorts of other names, we are going to call them Snapped Potatoes and I’ll explain why later (I asure you that my name has the cutest reason behind it). Now I’ll get to how me and my two little helpers made these delicious pieces of David Beador heaven!

What you’ll need:

Bag of gold or yellow potatoes (red ones are fine to use too), salt, extra virgin olive oil (can replace with vegetable oil), lawry seasoning salt, parmesan cheese& water.

Cookie sheet, a deep enough pot to cook your potatoes in & I also used a strainer to drain the water from the potatoes, potato masher and parchment paper over the cookie sheet (something I always do and would recommend if anybody asked).

Step One.

Fill your pot with water, then add a little salt to it… I don’t measure this part at all so we’ll call it a tablespoon

Then add in your potatoes, you can wait until the water boils but I don’t see a point in that so go ahead and add them now, turn to medium-high heat and cover.

Step Two.

While your potatoes are cooking, get the rest of your steps prepped. Line you cookie sheet with parchment paper

Take about 1/3 cup of parmesan cheese

and a nice big tablespoon or lawry seasoning salt

And mix them together with a spoon

Then place your strainer in the sink.

Step Three.

Get your water to a boil and continue to cook until your potatoes are done… you will know they are ready when your fork goes into them as easily as it’d go into a stick of butter (I’m sure there’s a better way to word that sentence).

Once they are perfect, pour into your colander

I left mine in there while I continued to….

Step Four.

One by one, take each potatoes and place it on your cookie sheet and grab your potatoes masher and put directly over your potato

*Cooking with the girls, I flipped a clothes basket over and laid the cookie sheet on that so I could come to their level.*

And press the potato masher into your potato until it *snaps* (well, it’ll make a snapping noise when busting the skin).

Here seems like the perfect time to tell the story of how the name came to be. I had my oldest daughter helping me, she would mash the potatoes and then say “it snapped!!” once it broke through the skin. Then later called them snapped potatoes.

Told you it was a cute story. 😍

Step Five.

Once you’ve mashed all your potatoes onto your cookie sheet

Take your olive oil and drizzle it over your potatoes as evenly as you can… if you have the wonderful helpers like I have you may want to make sure you have a basting brush handy because we had less of a drizzle and more of a tsunami, so I took a little advice from a certain Tiger that my daughters love – Daniel Tiger – and I took a deep breath and let it go. I went in the drawer, grabbed the brush and was able to distribute the oil MUCH more evenly than it was… then of course, my daughter wanted to help with the extra step she created ☺.

Step Six.

Remember earlier when I said to mix your parmesan & lawry with a spoon? I want you to scoop some of your seasoning with the spoon and just shake your spoon over the potatoes until you either 1 use all of your seasoning or 2 think you used enough on each potatoes

Step Seven.

Put your potatoes in your preheated oven (450°) for 20-30 minutes or until golden brown

Final Thoughts.

These were sooooo good! Everybody ate these up. They are a little more work than I like for a side dish… or should I say this used more dishes than I like to wash BUT it was totally worth it and would do it again! Most likely would make it with dinner that is simple, not made by me, or put in the crock because it took a good amount of time and effort.


  • Bag of yellow or red skin potatoes
  • Water (to boil potatoes in)
  • Salt (about a tablespoon)
  • Olive oil
  • 1/3 cup of parmesan cheese
  • 1 large tablespoon or Lawry seasoning salt


  1. Fill a pot big enough to cook your potatoes in about halfway – 2/3 full of water. Pour your salt and potatoes in, cover and cook on high until it start to boil. Take the lid off once it begins to boil and let it cool until you can easily stick a fork in it.
  2. While your potatoes are cooking, place a strainer in the sink, line a cookie sheet with parchment paper (opt) & preheat your over to 450.
  3. Mix your parmesan and lawry together with a spoon.
  4. Once potatoes are cooked, pour in strainer. One by one remove each potato, place on cookie sheet and mash 1 or 2 times (easiest to do with a potato masher). Continue with all them.
  5. Drizzle your olive oil over your potatoes evenly. Spoon your parmesan and lawry mix out and sprinkle it over the potatoes umtil they have a generous amount.
  6. Cook in over for 20-30 minutes or until golden brown, crispy or however you would like them.

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