Roasted Smashed Baby Potatoes

Roasted Smashed Baby Potatoes

1 hour 5 mins



  • 900 grams of Red Jacket potatoes
  • 2 Tbs Olive Oil
  • 1/4 Cup Butter
  • 2 tsp. Garlic Powder
  • 3/4 Cup Grated Parmesan Cheese
  • Salt and Pepper
  • 1 Tsp chopped Parsley


  • In a large sauce pan place washed and unpeeled baby russets and cover with water and add salt. Bring to a boil
  • Boil potatoes until they are tender, about 25-30 min.
  • Drain potatoes and toss with olive oil.
  • Preheat oven to 400 degrees F.
  • Place potatoes on a foiled lined sheet pan. Allow the potatoes to cool for about 10 min.
  • While potatoes are cooling melt butter and add garlic powder.
  • Using another sheet pan, a potato masher or the bottom of a flat glass. Smash potatoes until the are about 1/2 inch thickness, keeping each potato in one piece.
  • Spoon garlic butter mixture over each potato and season to taste with salt and pepper.
  • Bake uncovered for 10-15 min or until bottoms are lightly browned and crisp.
  • Remove pan from the oven and sprinkle each potato with the Parmesan cheese.
  • Bake for 2-3 min or until the cheese is melted. S
  • Sprinkle with chopped parsley
  • Enjoy!

Serving size: 6 Recipe courtesy of

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