Smashed Baby Potatoes

• 2 pounds baby potatoes, scrubbed clean
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon paprika
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 425°F.
2. 2 Cut larger potatoes in half to ensure even cooking.
3. 3 Arrange potatoes on a baking sheet and gently smash with a potato masher or glass.
4. 4 In a small bowl, mix olive oil, salt, pepper, garlic, and paprika.
5. 5 Brush the mixture over the potatoes.
6. 6 Roast in the oven for 25-30 minutes, flipping halfway through, until golden and crispy.
7. 7 Garnish with chopped parsley before serving.

Equipment

• baking sheet
• potato masher or glass
• baking sheet

Variations

• Add rosemary for a fragrant twist.
• Toss with lemon zest and thyme for a zesty flavor.

Substitutions

• Substitute olive oil with melted butter for a richer taste.
• Use garlic powder if fresh garlic isn't available.

Pairings

• Grilled steak
• Roasted vegetables
• Herb-roasted chicken

Nutrition

Tips

• For extra crispiness, parboil the potatoes for 5 minutes before roasting.
• Add a sprinkle of grated Parmesan for a cheesy twist.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Not ideal for freezing due to texture changes, but can be frozen before roasting. Thaw overnight in the fridge and proceed with roasting.

Serving Suggestions

• Pair with grilled chicken or a hearty vegetable stew.
• Great with a dollop of sour cream or a sprinkle of chives.

FAQ