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Crispy smashed potatoes


COOK TIME: 45 minutes


  • ​1.5 lbs. of Petite Potatoes

  • 2.5 Tablespoons of Kosher salt

  • 3 Tablespoons of olive oil

  • 2 teaspoons of granulated garlic

  • 3 Tablespoons of fresh herbs such as dill, chives and/or parsley

  1. Preheat oven to 450 degrees F.

  2. Bring large pot of water along with 1 tablespoon of salt to a rapid boil.

  3. Add in Petite Potatoes and cook for 20 minutes, until very soft. Remove from water and allow them to sit in colander for 5 minutes until dry.

  4. Brush a large baking sheet with 1 tablespoon olive oil. Arrange potatoes on baking sheet. Using the bottom of a glass cup gently press down on potatoes until they are 1/4 inch thick. Brush remaining olive oil and season with remaining salt and garlic.

  5. Bake for 25 minutes until crispy. Transfer to a platter and top with fresh herbs.

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