These incredibly flavorful Garlic Smashed Baby Potatoes are an exceptional combination of crispy exterior and tender, fluffy inner goodness!  A fabulous Whole Food Plant Based recipe. Oil free, sugar free, no highly processed ingredients.

Hi!  Robin here!

Our yummy Garlic Baby Smashed Potatoes are incredibly versatile.  They can be served as a beautiful side dish or as a wonderful appetizer coupled with various dipping sauces at your next dinner party.

These potatoes are so much fun.  I love baby potatoes; they are so cute.  We use them in many ways.  One of our favorite ways to use them is putting them in soups. They add just the right amount of heartiness.

We grow potatoes in our garden every year.  Mind you, we don’t specifically grow baby potatoes; however, when we dig up our potatoes, we harvest a decent amount of normal sized potatoes along with a ton of baby potatoes too.  The baby potatoes are regular potatoes that just haven’t had the opportunity to mature yet.

Harvesting potatoes is a lot of fun.  It’s like digging up treasures.  You just never know what you are going to find: big-huge potatoes, medium-sized ones, and lots of baby ones.  When our kids were little, they really enjoy helping TP dig them up.

In another life, I would boil the baby potatoes, slather them in butter and parsley, then serve them as a side dish. Obviously, we don’t do that anymore.  More recently, we have been known to boil baby potatoes for a quick snack.  While boiled baby potatoes are both simple and delicious, we wanted to find new ways to enjoy them.

This recipe is so simple and easy.  TP and Michael both love them.  Score!  It is always awesome when Michael tries something and likes it.  He is super-duper picky.  It’s hard enough just to get him to try new foods, let alone finding out that he actually likes something new.  LOL

Key Element

One key element in preparing this dish is to get a light coating of the dry seasoning mixture on the potatoes.  You don’t want the potatoes completely doused in the seasoning mixture, just a nice light coating goes a long way.  If there is any left-over seasoning mixture still left on the plate, scoop it up with your fingers and sprinkle it over the tops of the smashed potatoes.

Using a good sea salt is helpful.  I love Pacific sea salt.  It has a nice flavor.  You may think, sea salt is just sea salt, and for the most part, it is, but the Pacific sea salt is extra tasty.  I probably use more than I should, but I love how it flavors dishes, taking them from great to fabulous.  I also adore pink sea salt too.

You can serve these puppies with any aioli you want.  TP109 eats his doused in good ole fashioned ketchup!

Ameera here!

Never underestimate the power of the baby potato!  They are very filling and satisfying.  They make a quick snack to keep around when you are hungry.  We all scarfed these lovelies down.  They were delicious as super fun to make.

We always have baby potatoes on hand, coupled with the simple ingredients ensures that we can whip these up any time we wish.

Give ‘em a try, I am sure you will fall in love with them too.  They are simple, fast, and ultra-tasty.

Products used:

• 14 x 20 baking sheet
• Hand potato masher or wooden spoon

Garlic Smashed Baby Potatoes

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 30 Baby Potatoes 1x
• Category: Side, Appetizer
• Cuisine: American

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Description

These incredibly flavorful Garlic Smashed Baby Potatoes are an exceptional combination of crispy exterior and tender, fluffy inner goodness!  A fabulous Whole Food Plant Based recipe. Oil free, sugar free, no highly processed ingredients.

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Ingredients

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• 30 medium-sized baby potatoes (white or red or mix of both)
• 1 teaspoon onion powder
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon sea salt (+/- to taste)
• Thinly sliced green onions (optional)

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Instructions

1. Preheat the oven to 400 degrees F.
2. Wash the baby potatoes and place in a pot, cover with cold water (skins on). Add some sea salt and boil for approx. 20 to 25 minutes.  The cooking time largely depends on the size of the baby potatoes.  Toward the end of the cooking time, test the potatoes to see if they are tender by sliding a sharp knife into one of the larger potatoes.  When the knife slides in without resistance, they are done.
3. In the meantime, in a small bowl, add all the dry ingredients, onion powder, garlic powder, paprika and sea salt. Mix well set aside.
4. When the potatoes are tender, remove from the stovetop and drain off all the water.
5. Place 1/3 of the seasoning mixture onto a small plate, then add about 4 or 5 cooked potatoes and gently roll them into the seasoning mixture, then place onto a baking sheet. There should be a light coating of seasoning on the potatoes.  (See notes)
6. Continue this process by adding a little more seasoning and more potatoes until all the potatoes are lightly coated into the seasoning mixture. Reserving a tiny bit of the seasoning until later (approx. ¼ teaspoon).
7. Once all the potatoes are on the baking sheet, take a potato masher or the back of a wood spoon and gently press down just until the potato breaks open.
8. Then take the reserved seasoning and top each potato with a tiny pinch of the leftover seasoning. Also take any leftover seasoning from the plate that you rolled the potatoes in and do the same, use up ever last bit of seasoning on the potatoes.
9. Place the baking sheet in the oven and bake at 400 degrees F for 10 minutes.
10. Then switch to the top rack and broil on high for 10 minutes to brown the tops of the potatoes.
11. Plate the smashed potatoes and if desired sprinkle with some thinly sliced green onions or serve with your favorite aioli.

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Notes

*Baby Potato Sizes:  Baby potatoes come in all sizes, from really tiny to almost the size of a small potato.  Do not use the really small ones.  They do not work well for this recipe.

*Seasoning mix:  Gently coat the outside of the boiled potatoes with a light coating of the seasoning mix.  They shouldn’t be completely coated, think tank top vs winter coat.  It may feel like you are going to run out of seasoning, but keep using the seasoning that falls off the other potatoes.  Use any leftovers to sprinkle on top after smashing the potatoes open.

*Smashing the potatoes:  You want to apply just enough pressure to break the potato open and still make it look pretty.  If you press too hard, they will split too far open and fall apart.  If not enough, then you won’t see the beautiful insides of the potato peeking out.  It only takes one or two potatoes before you get the feel of just the right amount of pressure.

Storage:  Cool to warm, place in glass/plastic storage and refrigerate.