Smashed Roasted Baby Potatoes

What's best about roasted potatoes, with even more crunchy bits

Serving Size: 4 to 6

Smashed Roasted Baby Potatoes from Katie Workman/ themom100.comMy crew can make quick work of a pan of roasted potatoes, and I decided to play around with the balance of crispy and tender with this smashed version.  They look very cool, and the smashing part is quite satisfying.  Let whomever had the toughest day take on this task.  If you want, at this point you can put the smashed potatoes into a container and refrigerate them for up to a day before proceeding with the recipe.

I’m thinking about using them in lieu of toasted bread for a bruschetta appetizer next time I’m in that mode.  Imagine them piled with chopped tomatoes, garlic and basil, or a little dollop of tapenade, or some chopped grilled artichoke hearts.  Not quite finger food probably, unless you’re dining with very close friends.

I am the happy owner of a jar of truffle salt, so I used that.  To finish them off, you can also sprinkle over some fresh chopped herbs.

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Smashed Roasted Baby Potatoes


  • 24 ounces baby yellow potatoes
  • 3 tablespoons olive oil
  • Kosher or coarse salt and freshly ground pepper to taste
  • 3 tablespoons finely grated Parmesan (optional)

1. Preheat the oven to 425°F. Lightly oil a rimmed baking sheet or spray it with nonstick cooking spray (you can line it with foil first, for easier clean up).

2. Place the potatoes in a pot and add a couple of inches of water. Salt the water, cover, and bring to a boil over high heat. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are quite tender.

3. Drain the potatoes let them dry and cool for 5 minutes or so in the colander. Transfer them to the baking sheet. Use a sturdy metal spatula or the bottom of a can of beans or tomatoes, or anything else that seems appropriate, to press down on each potato, smashing it to about ½-inch thickness (they will burst open a bit, which is perfect). 

4. Let cool until you can touch them, and then drizzle over half of the olive oil, then flip the potatoes with your fingers or a spatula, and drizzle over the rest of the oil. Bake for about 25 to 30 minutes, until they are crispy on the outside, but still nice and tender inside. Sprinkle the Parmesan (if desired) over for the last few minutes of cooking.  Serve hot or warm.

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