5 from 1 vote
Crispy Smashed Baby Potatoes with Garlic and Rosemary Oil
Crispy Smashed Baby Potatoes
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Make these awesome Crispy Smashed Baby Potatoes with a simple garlic herb oil. They are simple, delicious and kid friendly.

Author: Tony Bailey
  • 1.5 Pound Bag of Baby Potatoes
  • 2 Cloves Garlic
  • 1/4 Cup Chopped Fresh Parsley
  • 2 Tablespoons Fresh Rosemary
  • 1/4 Cup Olive Oil
  1. Preheat oven to 450 degrees 

  2. Scrub the potatoes and boil in salted water for 15 minutes

  3. In a food processor, crush the garlic cloves.  Then add the parsley, rosemary, olive oil and run for 10-15 seconds.  Add salt and peeper as needed

  4. Rinse the potatoes in cold water to cool them off, drain and transfer to a mixing bowl to toss with the herb oil.  

  5. Place each potato on a sheet pan and carefully smash them with a fork.  Use your hands to make a uniform flat shape.

  6. Bake the potatoes for 15 minutes at 450 degrees.  About 10 minutes in, carefully turn each of them over