It makes me sad that potatoes get a bad rap. Just because we love to fry and make indulgent mashed potatoes out of them, doesn’t make them inherently bad. It’s all about how potatoes are prepared and let me tell you, I haven’t met a roasted potato that I didn’t like or felt bad about eating. The crispy skin. The spices we top them with; it’s all just so good. Case in point: these delicious smashed baby potatoes that my friends on Instagram couldn’t get enough of!
Before we jump to the recipe, let’s talk about why potatoes are a great food. What is it that they provide?
- They are rich in vitamin C (No scurvy for us!)
- Potatoes are high in potassium, aiding our heart, muscles, and nervous system
- The fiber in potatoes is great for our digestive system
If you’ve been here a while, you know I love whole foods. I look to make meals nutrient dense, and it seems potatoes fit the bill: they are full of energy and great nutrients. Let’s cook some up!
Now, I will be honest, there is some very hands off prep work required for these potatoes. Don’t rush it. You’ll thank me when you do all the steps. When I tell you to let them cool in the once boiling water, I mean it. Walk away from the stove. Don’t even think about them. It will take longer than you think, but it will be worth it!
Your Ingredients
- 1 ½ pounds baby potatoes
- 2 tablespoons kosher salt
- 1 garlic clove
- 1 ½ tablespoons olive oil
- ¼ cup grated parmesan cheese
- Kosher salt, pepper, ground rosemary, to taste
Your Steps to Smashed Baby Potatoes
Place the potatoes in a medium-large saucepan. Add 2 tablespoons of kosher salt and crushed garlic clove. Cover with water. Bring to a rolling boil over medium high heat. Remove from heat and allow potatoes to sit in the water until room temperature (at least 90 minutes). (I am telling you, just walk away. Find something else to do 🙂 )
Once cooled, drain the potatoes. Toss with olive oil, parmesan cheese, kosher salt, pepper, and ground rosemary. I wish I could give you a measurement, but it’s just too painful for me to measure. If you need it, I would say about ½ teaspoon a piece. I simply pour a little in my palm and toss it in.
Preheat the oven to 425 degrees. Place the potatoes on a baking sheet that’s been sprayed with non-stick cooking spray. Using a flat bottomed cup (I use a fermentation tamper), smash each potato with some force.
Bake the potatoes for 15-20 minutes, until crispy. Optional: For a little more indulgence, toss the potatoes in some melted butter before baking them as well. It will take them to the next level, but I am all about taking the healthier twist! Serve with your favorite grilled protein. You’ll thank me!
Smashed Baby Potatoes
Equipment
Ingredients
- 1 ½ pounds baby potatoes
- 2 tablespoons kosher salt
- 1 garlic clove
- 1 ½ tablespoons olive oil
- ¼ cup grated parmesan cheese
- Kosher salt pepper, ground rosemary, to taste
Instructions
- Place the potatoes in a medium-large saucepan. Add 2 tablespoons of kosher salt and crushed garlic clove. Cover with water. Bring to a rolling boil over medium high heat. Remove from heat and allow potatoes to sit in the water until room temperature (at least 90 minutes).
- Once cooled, drain the potatoes. Toss with olive oil, parmesan cheese, kosher salt, pepper, and ground rosemary. If you need a measurement, I would say about ½ teaspoon a piece. I simply pour a little in my palm and toss it in.
- Preheat the oven to 425 degrees. Place the potatoes on a baking sheet that’s been sprayed with non-stick cooking spray. Using a flat bottomed cup (I use a fermentation tamper), smash each potato with some force.
- Bake the potatoes for 15-20 minutes, until crispy.
