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  • Writer's pictureKristina Kasting

Crispy smashed baby potatoes

Updated: Mar 23

Talk about an unexpected way to use potatoes! This smashed potato recipe is a winner. It’s one of my easiest recipes yet and is so versatile. You can cook your own version with whatever toppings you like. They make a great side dish at dinner or they can be served up as a snack.

To make sure they look extra "cool", I used a mix of small potatoes (red, yellow & purple) . Purple ones are such an unexpected colour pop on the plate, that will definitely be a conversation started during your party!

Couldn't skip the appreciation of the beautiful produce here... 💜

ingredients
  • 1 kg baby potatoes

  • 3 tbsp olive oil (just enough to drizzle over potatoes for baking)

  • 1/4tsp black pepper

  • Finely chopped variety of garden herbs (rosemary, sage, etc.)

  • 2-3 heads of garlic (optional)

directions
  1. Bring a pot of water to the boil and cook potatoes until soft. It should take around 20 - 25 min.

  2. Preheat oven to 375°F (190°C).

  3. Drain the potatoes and place on the baking tray (with or without the parchment paper). Use a glass to squish them by trying to keep them in one piece.

  4. Drizzle olive oil and sprinkle salt + pepper.

  5. Cut off the "stem" part of the garlic and place around the potatoes. (This step is optional, but I absolutely LOVE roasted garlic, so I pop in few heads anytime I bake something, so...)

  6. Bake for 40 - 45 min (no need to flip).

  7. Sprinkle the herbs when right out of the oven





Serve with or without a dip. I like it with my 👉 vegan mayo Enjoy!


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