Smashed Baby Potatoes are deliciously crunchy and creamy. They’re “crunch, squish,” a term coined by my sister-in-law Susan to describe perfectly fried oysters. It’s not just the texture – it’s the alliums and parsley, which add a freshness to the Smashed Baby Potatoes, taking it over the top. I like to dot mine with sour cream too, but that’s just me. (Ron says that I’ve never met a milk fat that I didn’t love.) Crunchy, creamy, oniony potato-ness topped with not-too-much sour cream. Perfect.
I dare say that Smashed Baby Potatoes are better than French Fries!
Smashed Baby Potatoes
Ingredients
- 1 pound baby potatoes
- 2 T butter
- chopped parsley with chives and/or scallions
- olive oil (for spritzing)
- sour cream (optional)
Instructions
- Cook the potatoes – Steam until very soft and smashable, about 25 minutes. While the potatoes are steaming, melt the butter and chop the parsley, chives, and scallions.
- Preheat the oven and smash the potatoes – Preheat the oven to 400 ℉, convection roast setting. Gently smash each potato with a spatula. You want them to be about 1/2 thick.
- Roast the smashed potatoes – Drizzle them with the melted butter, then spritz with olive oil. Sprinkle with salt and pepper, then roast for about 30 minutes, until they're brown and crispy.
- Finish – garnish with chopped parsley and alliums (and anything else your heart desires) and serve.
Last year we grew a variety of potatoes and had a bumper crop. We didn’t have the appropriate conditions for long-term storage, so we ate a lot of potatoes – purple, red, and gold baby potatoes, fingerling potatoes, and Russets. This recipe is better with baby potatoes, no matter the color. I was distressed that the skins of the purple potatoes split when you steam them, but it makes no difference if you’re planning to smash them anyway.
I didn’t realize until recently that baby potatoes are so loved. Check out my potato salad post. I was surprised at how many people specified not only baby potatoes, but red baby potatoes. Who knew?
Made these for dinner last night with grilled tuna and fresh asparagus. They were a hit – delicious!
That makes me happy!