Smashed Crispy Baby Potatoes

Smashed Crispy Baby Potatoes

  • 12 baby potatoes
  • olive oil
  • salt and pepper
  • garlic
  • other toppings, such as cheese, sour cream and chives


Place the potatoes in a stock pot and cover with water.  Bring to a boil, then boil over medium high heat for 15-20 minutes until the potatoes are tender enough to pierce with a fork.  Drain and cool slightly (this step can also be done a day in advance, and the cooked potatoes stored in the refrigerator).

Preheat the oven to 450 and line a baking sheet with foil.  Using the back of a wooden spoon, gently press down on each potato to flatten it out and break it apart a little.  Place the smashed potatoes on the baking sheet.  Drizzle lightly with olive oil, and season with salt, pepper and garlic.  I think I added a little cayenne pepper, too.

Roast for 15-20 minutes, until golden brown and crisp.  If desired, top with cheese, sour cream and chives, or just serve as is.


Yields 4 servings.


Recipe from Curly Girl Kitchen