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Smashed and Roasted Baby Potatoes

By Jaime |

smashed roasted potatoes

There’s something so simple and satisfying about potatoes. And as fall approaches, I like to find new and different ways to prepare them, my favorite way being roasted in oil until they become deep golden and crunchy.

I found a recipe for potatoes similar to these in an issue of Donna Hay magazine. She boiled hers in water, but to add more flavor, I boiled mine in chicken stock. You could leave it out, of course, but I think the stock adds another layer of flavor.

Baby potatoes look so pretty with this recipes, but they can sometimes be tricky to find. You can, of course, just use a nice Yukon Gold variety of potato and cut them into 1-2 inch chunks.

Smashed and Roasted Baby Potatoes

1 1/2 pounds baby potatoes
2 cups good chicken stock
kosher salt
1/4 cup olive oil
pepper
garlic cloves, unpeeled
fresh rosemary

1. Preheat oven to 425 degrees. In a large pot, add potatoes and chicken stock. Add in enough cool water to cover. Bring to a boil over high heat. Add in about a teaspoon of salt, and boil for 10 minutes.

2. Drain potatoes and place on a baking sheet lined with parchment paper. Use the back of a large spoon to squish each potato. Toss with olive oil, another 1/2 teaspoon of kosher salt, and a 1/4 teaspoon of freshly ground pepper. Bake for 15 minutes.

3. Use a large metal spoon to toss the potatoes. Add in garlic cloves, and roast for another 15-20 minutes, or until the potatoes are beginning to be the golden color you desire. Toss potatoes with the rosemary, and cook for another 5 minutes.

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About Jaime

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Jaime

Jamie Richardson is an author and blogger at Sophistimom. She contributed several delicious recipes to Babble, and continues to do so on her personal blog.

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0 thoughts on “Smashed and Roasted Baby Potatoes

  1. Brooke says:

    I lurrve smashed potatoes! Thanks for the recipe, Jaime. So yummy!

  2. JulieVR says:

    This is one of my favorite things to do with new potatoes – and I have a ton of them right now. Thanks for the reminder! Great photo!

  3. grazor says:

    Laaahvully!

  4. Kelsey/TheNaptimeChef says:

    Delish! I just made a similar version of these, they are so perfect for this time of year!

  5. Linda Maynard says:

    HELP! I am having 14 people for dinner and would like this dish, but is it manageable for a crown. Are tey served in a bowl, or flat dish. I purchased small baby red potatoes.

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