Mini Smashed Potatoes
Mini Smashed Potatoes that are creamy in the middle, crispy on the outside. They have a hint of garlic and rosemary, and are naturally gluten free. A great side dish to accompany any meal.
Servings Prep Time
6people 20minutes
Cook Time
60minutes
Servings Prep Time
6people 20minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Wash your mini potatoes and place in a large pot on the stove. Fill pot with enough water to cover potatoes.
  2. Over high heat, bring potatoes to boil. Once boiling let cook for 20 minutes, or until the potatoes are cooked through.
  3. Remove the pot from heat. Strain potatoes and let cool for 10 minutes, or cover with cool water to help speed this process up.
  4. In the meantime preheat set oven to 450F. On a large baking sheet line is with parchment paper. Put 1 tbsp of oil in the parchment paper.
  5. Take a hard flat surfaced cup or bowl. Wrap aluminum foil around it and oil the bottom (1tbsp). We used a mini cast iron pan to do this but a cup works just as well.
  6. On a cutting board, one at a time take your cooled potatoes and press down on them with your hard surface. carefully transfer each potato to the baking sheet after you have “smashed” it.
  7. Transfer all of the potatoes are on the baking sheet (use multiple is necessary).
  8. Then take your peeled cloves of garlic and then using the flat side of a knife, carefully press down on the garlic to crush it and release its natural oils.
  9. Drizzle over remaining 1 tbsp of oil on the potatoes and season with salt and pepper. Add 2 sprigs of rosemary to the pan and 3 cloves of crushed garlic.
  10. Pop in the oven for 15-20 minutes or until golden brown and crispy. The potatoes are already cooked so you just want to crisp them up.
  11. Remove from oven and let cool for 5 minutes.
  12. ENJOY!