Are you Team Mashed Potatoes or Team Roasted Potatoes? Me, I’m on Team Mashed…and my husband is on Team Roasted. This left us with quite a dilemma when it came to the perfect side dish. This little Smashed Baby Potatoes are the perfect solution. They are soft on the inside and crispy on the outside. Plus they time less time to make than either mashed or roasted potatoes!
Here’s what you do…
Get some small potatoes (you can use red, golden or mixed). Use a fork to puncture the potatoes. Microwave the potatoes for about 4-5 minutes, until they are partially cooked (if you have issues with microwaving them, you can also steam or boil them until they are partially cooked). Flatten the partially cooked potatoes by placing them on a cutting board and pressing them flat using the bottom of a plate. Place the flattened potatoes on a parchment paper line baking sheet and coat the top of the potatoes lightly with olive oil or melted ghee. Roast the potatoes at 425 F for 20 mins or so…and season as you see fit!
I topped these Smashed Baby Potatoes with Everything But the Bagel seasoning and a drizzle of a simple lemon tahini dressing.
- 1 Lb small potatoes (red, golden or mixed).
- Use a fork to puncture the potatoes.
- Microwave the potatoes for about 4-5 minutes, until they are partially cooked (if you have issues with microwaving them, you can also steam or boil them until they are partially cooked).
- Flatten the partially cooked potatoes by placing them on a cutting board and pressing them flat using the bottom of a plate.
- Place the flattened potatoes on a parchment paper line baking sheet and coat the top of the potatoes lightly with olive oil or melted ghee.
- Roast the potatoes at 425 F for 20 mins or so...and season as you see fit!