Crispy Smashed Potatoes

Hello all my little tater tots.  I hope your weekend is treating you well.

I had a few lonely baby potatoes that needed my attention.  My Crispy Smashed Potato Recipe made a great side dish with the grilled Tri-tip.  You know it’s grilling season already.

Crispy Smashed Potatoes Recipe

Crispy Smashed Potatoes
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 4
  • 12 baby new potatoes
  • 1 Tablespoon olive oil
  • coarse sea salt
  • garlic powder
  1. In a pot, boil the potatoes on a low rolling boil for about 30 minutes. Test with a fork to make sure it’s tender, but not fully cooked.
  2. Remove each potato with a slotted spoon onto a stack of paper towels.
  3. With another stack of paper towels on top, smash the potatoes to about 1/2 inch.
  4. Place on a baking dish that is covered with aluminum foil.
  5. Sprinkle with salt and garlic powder.
  6. Suing a pastry brush, paint each of them with the oil.
  7. Baked in the oven at 450 degrees for about 40 minutes or until crispy.
10 PP per serving

These Smashed Potatoes were crispy, and, in my opinion, better than fresh fries.  Only 1 Tablespoon of oil for the whole batch.

Crispy Smashed Potatoes Recipe

I am a potato freak.  We all love potatoes, but a little side of these babies is the perfect amount.

Crispy Smashed Potatoes Recipe

I am talking about serious damn deliciousness in every bite.

Crispy Smashed Potatoes Recipe

Savor the tater.

Have a great day and thanks for stopping by.


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Crispy Smashed Potatoes — 5 Comments

  1. Marlene,
    The newsletter from my CSA farmers tells me that we’ll be enjoying 6 varieties of potatoes this upcoming season. I look forward to having some new potatoes to smash–and the kids will love this one.


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