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... 💜
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)
Bring a pot of water to the boil and cook potatoes until soft. It should take around 20 - 25 min.
Preheat oven to 375°F (190°C).
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.
Drizzle olive oil and sprinkle salt + pepper.
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...)
Bake for 40 - 45 min (no need to flip).
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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