Today’s recipe for Simple “Smashed” Baked Baby Potatoes is exactly as it is described in its title, simple. In browsing through pinterest months ago I had caught a photo of someone “smashing” their baked potatoes. I loved how they looked and the thought of a little extra crisp to my traditional baked potatoes sounded fantastic. I started to play around with doing this smashed approach to baby potatoes and they came out great. This side dish pairs perfectly with a nice weekend steak and wine duo.
I am posting these as just the scaled down, original recipe but you can let your mind run wild with seasoning to flavor these potatoes. Bake with Rosemary and Thyme or sprinkle with truffle sea salt or shake some parmesan cheese on top. The possibilities are endless. My recipe should simply be the blank canvas for your creation. Last time I made these I boiled the potatoes in vinegar and then baked with olive oil and sea salt to attempt a “salt and vinegar” variation. They were delicious, but not yet perfect (I’ll be working on that achievement in the coming weeks!). Have fun and please feel free to share your variations!
One last little note! I am sharing a link to another fellow blogger and her How to Make Mashed Potatoes Post. She shares tips and 15 top recipes including these puppies above. Check it out: https://mykingcook.com/how-to-make-mashed-potatoes/
…all for the love of the dish
- 1 lb baby red potatoes
- ¼ cup olive oil
- 1 tbsp sea salt
- ¼ tsp pepper
- Preheat the oven to 400 degrees.
- Wash and scrub the baby potatoes. Place the potatoes in a pot and fill with water until the potatoes are just covered. Bring to a boil and cook for about 10 minutes or until the potatoes are just turning tender.
- Drain the potatoes. Line a baking sheet with the potatoes and using a potato masher or fork, press down hard on the potatoes until they “smash”. Once all potatoes are “smashed” brush them with olive oil and sprinkle with olive oil, salt and pepper.
- Bake for 20-25 minutes or until crispy.