Crispy Smashed Baby Potatoes
1 lb baby potatoes
1 ½ tsp salt
2 tbsp olive oil
1 tsp dried parsley
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp black pepper
Add salt to 6 cups of water in a large pan and bring to boil. Add potatoes and boil until tender but not falling apart (15-25 minutes, depending on size).
While potatoes are boiling, mix parsley, onion powder, garlic powder and pepper with olive oil.
When potatoes are done, remove from water and allow to cool slightly. Alternately, potatoes can be stored, tightly covered, in the refrigerator for up to 5 days before moving onto the next step.
Preheat the oven to 425℉.
Line a baking sheet with parchment paper and spread potatoes out over the surface. Using a potato masher or spatula, smash potatoes flat (½”), allowing skins to break. The thinner you smash the potatoes, the crispier they will be.
Drizzle olive oil mixture over potatoes and toss lightly to cover. Bake until the edges are golden (25-30 minutes).
4 servings, 150 calories per serving
Hack: Leftover potatoes can be refrigerated for up to 5 days (minus any days you kept them in the fridge before oven roasting). Reheat in 425℉ oven until warmed through.
14 Replies to “Crispy Smashed Baby Potatoes”
This is an interesting and straightforward recipe. I am a man that loves food but cannot spend hours in the kitchen therefore this recipe is for me. I love potatoes and I am sure the olive oil mixture (I make my own olive oil) with parsley, onion, garlic, and pepper, will make the potatoes irresistible. I will definitely try that recipe and I am sure I will enjoy eating it.
Thanks for the post. Nektarios Tsakas
I admire a man who makes his own olive oil! I’ll bet it’s delicious!! Please let me know how it goes with the crispy potatoes.
Thanks for these instructions for making Crispy Smashed Baby Potatoes. I really like crispy baked potatoes, and now on one occasion, I will try to prepare the potatoes according to your instructions. I really wonder if it will work so well for me and be as tasty as it sounds according to your recipe.
We eat a lot of potatoes and a new idea of how to prepare it is always welcome. Thanks!
I wish you all the best and kind regards,
I’m sure the potatoes will be good and crispy…don’t give up until they are 😉 I hope you enjoy it!
Hi Cynthia. I love baby potatoes, and we use them as a side dish often at our house. Your preparation sounds delicious, since I love live oil, garlic, and onion powder. The fact that its only 150 calories per serving is a plus for me since I’ve been counting calories as I’m working from home. I will definitely try this recipe. Thank you
I hope you enjoy this recipe!
I love potatoes. I can eat them anyhow, anywhere and anytime. My kids love them too. They are always asking for potato dishes on their lunch boxes. As a result I am always on the hunt for easy yet delicious potato dishes that I can make. i am grateful to have come across this particular recipe. I am sure they are going to enjoy it
I love them too! Let me know if your kids like this recipe!
Hi Cynthia. I went through your article about crispy smashed baby potatoes. I found it very interesting. This recipe you have provided here is easy to prepare and takes a shorter period of time, I definitely have to prepare it for my family. I find it truly simple because the ingredients are also easy to find as they are for everyday use. Thanks for sharing it with us, I will be sharing it further too. I promise to visit your site to learn more recipes.
I appreciate your comments and your loyalty! I like to keep things simple and to use everyday ingredients because we’re all busy enough without having to complicate our time in the kitchen!
I’ll be having potatoes for dinner tonight. Great simple little recipe. I eat them for breakfast believe it or not. Whats Parchment paper? My wife is from Lebanon and they make their own olive oil too. I saw your Gangpao Chicken recipe too. Hows potatoes and Gangpoa chicken sound? They look great in the pictures.
Parchment paper (also known as vegetable parchment) is a cellulose-based paper processed to make a disposable non-stick, grease-resistant surface. It’s used to line pans and make clean-up easier. If you don’t have it, you can use an oven-safe silicone mat or just grease your pan really well!
I think these potatoes would go well with Gongpao Chicken (but I eat them for breakfast, too!).
I love potatoes but have never tried to smash new potatoes like this and then roast them in the oven. I have done something similar, but pan frying it, which uses a lot more oil. We do grow our own olives and press our own olive oil every year, so this will we the perfect way to use our peppery tasting olive oil.
Do you think one could freeze the potatoes and then use it later?
Yes, you can freeze the potatoes after cooking them, either before or after smashing them. Simply spread potatoes out on a baking sheet and place them in the freezer until firm, then store them in a freezer-safe container for up to a year.
I think it’s fabulous that you make your own olive oil!