I love potatoes in any form; roasted, fried, grilled, pureed or stuffed. The recipes you can create with potatoes are endless, all of which will equally be yummy. You know when they are in mini size, they are cuter and you can develop even more recipes with them. If I find baby potatoes at the market, I start to brainstorm what to make with them and it’s really difficult to decide on one thing. I mostly buy quite a lot and we have potatoes in diferent forms for a few days. I was just amazed with the simplicity when I saw a picture of Smashed Roasted Potatoes at pinterest. Why didn’t I think of it before? I knew I had to try it at my next bazaar shopping.
Mostly I simply roast baby potatoes and we love to pair them with meatballs. These smashed roasted potatoes take the pleasure to a next level and surprisingly enough the recipe is as easy!
You just need a big bag of baby potatoes. Make sure you have enough of them as I’m a hundred percent sure that you will fall in love with these smashed roasted potatoes and they will disappear in no time! You can optionally use real butter, chili and rosemary leaves with your potatoes to make them even more addictive!
It’s suggested in at Cook Local that we shouldn’t boil the potatoes, just simmering will be enough, so I cooked them until they are fork tender. Remember the baby potatoes will continue cooking in oven, so they don’t need to be very soft in this step.
My favorite step in this recipe is the smashing part. Drain the simmered potatoes and place each on a cookie sheet. Now the fun starts! Smash the baby potatoes with the heel of your hand one by one. Don’t go crazy when smashing though! Just make them flat enough and roast until golden.
I top smashed roasted potatoes with very little pieces of butter when they are still hot and sprinkled a little chili. Oh so good!
All the potatoes absorb that nice scent of rosemary very well, but that’s optional.
I recommend you to have smashed roasted potatoes when hot and have them as a snack, but they are great when cold too.
Smashed potatoes are roasted in oven, topped with butter, chili and rosemary.
10 minPrep Time
40 minCook Time
50 minTotal Time
- 500g baby potatoes
- 4 tbsp olive oil
- 2 tbsp butter
- Salt to taste
- Chili to taste
- Rosemary leaves
- Preheat oven at 180C.
- Bring a pot of water to simmer.
- Add in the potatoes and cook them until fork tender.
- Drain potatoes.
- Drizzle olive oil on a sheet pan and place potatoes on it.
- Smash each potato with the heel of your hand.
- Brush them with olive oil and sprinkle salt on them.
- Roast them for 25 minutes until golden.
- Top each with butter, chili and rosemary leaves when hot and serve.