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Crispy Smashed Baby Potatoes

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Butteryum food blog recipes

Crispy Smashed Baby Potatoes

Patricia @ ButterYum

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If you’ve ever made my recipe for The Very Best Instant Pot Baby Potatoes, you know how amazing those little gems are. Now let’s take them up a notch by transforming them into delectable disks of crunchy goodness. Such a simple change, but oh so good. Let me walk you through the process.

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Start with cold leftover cooked baby potatoes. To make the very best baby potatoes, try my instant pot recipe here.

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Use a drinking glass to smash the potatoes like this.

In a cast iron skillet over medium-high heat, brown the smashed potatoes in a little vegetable oil until they’re browned on both sides. Turn off the heat and add a pat of butter to the pan and sprinkle with garlic, onion, salt, and pepper. Flaked sea salt is particularly nice on these potatoes.

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Finish with a sprinkling of freshly chopped chives and parsley.

Items used to make this recipe:

(affiliate links)


Crispy Smashed Baby Potatoes

makes 4 servings

Printable Recipe

Ingredients

  • 1/2 pound cooked baby potatoes, cold

  • 1 tablespoon vegetable oil

  • 1 tablespoon butter

  • pinch of granulated garlic powder

  • pinch of granulated onion powder

  • salt and pepper to taste

  • chopped chives and parsley to taste

Directions

  1. Use a drinking glass (see note) to smash the potatoes to 1/8-inch thickness.

  2. In a cast iron skillet over medium-high heat, brown both sides of potatoes in vegetable oil.

  3. Turn off heat and add butter, swirl pan so each potato gets a little butter love.

  4. Season potatoes evenly with garlic powder, onion powder, salt, and pepper.

  5. Garnish with fresh chopped chives and parsley.

Note

  • If the potatoes stick to the bottom of your drinking glass, try a plastic cup instead.