Smashed Baby Potatoes Recipe

I’m always searching for side dishes that feel special enough for guests but are simple enough for a weeknight. This **smashed baby potatoes recipe** transforms ordinary potatoes into something truly extraordinary. By boiling them first and then smashing them flat, you create a beautiful contrast of incredibly crispy edges and a fluffy, creamy center. The secret to this elevated **smashed baby potatoes recipe** is a decadent garlic-herb feta swirl, which melts into the crevices during the final roast. This **smashed baby potatoes recipe** truly delivers on flavor and texture, becoming a new family favorite that will disappear quickly.

Ingredients

• 900 g (2 lb) baby potatoes, scrubbed: Choose small, uniform-sized baby potatoes (red or yellow work well) to ensure they cook evenly. This size creates perfect single-serving portions.
• 60 ml (1/4 cup) extra virgin olive oil, divided: Use a high-quality olive oil for rich flavor. We’ll use half for roasting and save half to drizzle over the finished dish for a glossy finish.
• 5 ml (1 tsp) sea salt, divided, plus more to taste: Half goes into the boiling water, and half seasons the potatoes before roasting. Sea salt enhances the flavor more effectively than regular table salt.
• 2.5 ml (1/2 tsp) freshly ground black pepper, divided, plus more to taste: Grinding fresh black pepper adds a stronger aroma and a touch of earthy heat.
• 120 g (4 oz) cream cheese, softened: Allow the cream cheese to come to room temperature for a smooth, lump-free base for the feta swirl. (A good quality, full-fat Greek yogurt can work here for a lighter texture if you’re out of cream cheese).
• 100 g (3.5 oz) feta cheese, crumbled: Feta adds a necessary salty, tangy counterpoint to the creamy base.
• 2 cloves garlic, minced: Fresh garlic provides the most potent flavor for this topping.
• 15 ml (1 tbsp) finely chopped fresh dill: The light, grassy flavor of fresh dill pairs perfectly with the cheese and potatoes.
• 15 ml (1 tbsp) finely chopped fresh parsley: Fresh parsley adds a bright green and clean herbaceous note.
• 5 ml (1 tsp) finely chopped fresh mint, for garnish: Mint adds a final pop of color and freshness that cuts through the richness. (If you don’t have mint on hand, fresh chives or even green onions work well here).

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Preheat oven and prepare potatoes for boiling: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper. Place the scrubbed baby potatoes in a large pot and cover with cold water by about 2 cm (1 inch), adding 2.5 ml (1/2 tsp) of sea salt. Bring the water to a boil over high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain thoroughly.
2. Smash the potatoes: Arrange the drained, tender potatoes on the prepared baking sheet, ensuring space between each one. Using the bottom of a sturdy glass or a potato masher, gently but firmly smash each potato until flattened to about 1-1.5 cm (1/2 inch) thick, keeping them mostly intact. If you find the potatoes are falling apart when smashed, they may be slightly overcooked. Don’t worry, just try to keep them together as best you can on the pan.
3. Roast the initial potatoes: Drizzle the smashed potatoes with 30 ml (2 tbsp) of the olive oil. Season with the remaining 2.5 ml (1/2 tsp) sea salt and 2.5 ml (1/2 tsp) black pepper. Roast for 20-25 minutes, or until the edges are golden and slightly crispy. This initial roast is crucial to creating the crispy texture of the final **smashed baby potatoes recipe**.
4. Prepare the creamy feta swirl: While the potatoes are roasting, prepare the creamy feta swirl. In a small bowl, combine the softened cream cheese, crumbled feta cheese, minced garlic, chopped fresh dill, and chopped fresh parsley. Mix until well combined and creamy; set aside.
5. Add topping and finish roasting: Remove the par-roasted potatoes from the oven. Spoon or dollop small amounts of the creamy feta mixture onto the center of each smashed potato. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the feta topping is bubbly, golden-brown in spots, and the potatoes are deeply golden and crispy. This step creates the characteristic savory topping of this **smashed baby potatoes recipe**.
6. Finish and serve: Carefully transfer the crispy, feta-topped **smashed baby potatoes** to a serving platter. Drizzle generously with the remaining 30 ml (2 tbsp) extra virgin olive oil for a glossy finish. Scatter the finely chopped fresh mint over the top for a vibrant pop of color and aromatic freshness; serve immediately. This **smashed baby potatoes recipe** is best when hot from the oven.

Tips for the Crispiest Smashed Potatoes Every Time

To get truly exceptional results from this smashed baby potatoes recipe, a few key techniques make all the difference between good and great. Follow these tips to ensure maximum crispiness on every potato:

• Don’t overcrowd the pan: Make sure there’s space between each potato on the baking sheet. Overcrowding creates steam, preventing the edges from crisping up and turning golden brown. If you have too many potatoes, use two baking sheets or roast in batches.
• Preheat the oven thoroughly: Ensure your oven reaches the full temperature before putting the potatoes in to guarantee an immediate crisping reaction. A preheated pan helps sear the surface instantly.
• Smash with intent: The more surface area you create when smashing, the crisper your potatoes will be. Just be careful to keep them mostly intact so they don’t fall apart during roasting. Aim for about half an inch thick.
• Oil for crisping: Drizzle the potatoes generously with olive oil before the initial roast; this fat is essential for achieving that deep golden-brown texture. Don’t be shy with the oil here; it helps create that delicious crunchy skin.

Make-Ahead and Serving Suggestions

This smashed baby potatoes recipe is great for quick meals or busy nights because you can do a lot of the work ahead of time. It pairs well with many family-friendly main dishes.

• Make ahead: You can parboil and smash the potatoes up to 2 days ahead of time. Store them tightly covered in the refrigerator. When ready to serve, proceed with step 3 of the instructions, adding a few extra minutes (about 5-10 minutes) to the initial roasting time since they will be cold.
• Serving suggestions: These elevated smashed baby potatoes are perfect with roasted chicken or turkey breast, a seared steak, or simple baked fish fillets. They also shine as a vegetarian main course alongside a fresh green salad, making them a great option for healthy eating.
• Reheating: While best served fresh, leftovers can be gently reheated in a 180°C (350°F) oven for about 10-15 minutes or in an air fryer for 5-7 minutes. Reheating in the microwave tends to make them soggy.

FAQs

What kind of potatoes work best for smashing?

Baby potatoes (red or yellow) are ideal because their small size creates perfect single-serving portions with maximum crisp surface area. You can also use small new potatoes or large fingerling potatoes, ensuring they are roughly uniform in size for even cooking in this smashed baby potatoes recipe.

Can I make these in an air fryer instead of the oven?

Yes, absolutely. Parboil and smash as instructed. Air fry at 200°C (400°F) for 15-20 minutes, flipping halfway through, until crispy. Add the topping and air fry for an additional 5-7 minutes.

What other toppings can I use if I don’t like feta?

You can try a simple garlic-Parmesan topping, a goat cheese and chive mixture, or even a spicy chipotle-lime mayo drizzle after roasting. For a lighter touch, skip the cream cheese entirely and just sprinkle the potatoes with herbs and spices.

Why do I need to boil the potatoes first?

Parboiling ensures the interior of the potatoes is soft and fluffy, allowing you to easily smash them flat without tearing. This creates the perfect contrast to the crispy edges achieved during roasting. Without boiling first, they won’t smash properly or cook all the way through without burning the outsides.

Are these potatoes naturally gluten-free and vegetarian?

Yes, this smashed baby potatoes recipe is both gluten-free and vegetarian as written. To make it vegan, you can swap the dairy ingredients for vegan cream cheese and feta alternatives. For a high-protein meal, serve alongside a lean protein source like grilled chicken breast.

How should I store leftover smashed baby potatoes?

Store leftover smashed baby potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results; I find that placing them on a wire rack over a baking sheet prevents the bottoms from getting soggy when reheating.

Conclusion

This smashed baby potatoes recipe takes a simple side dish and transforms it into something truly special with minimal extra effort. The combination of crispy potatoes and the tangy, creamy feta swirl offers a flavor experience that feels gourmet but remains simple enough for any home cook. To save this easy, family-friendly recipe for quick meals later, hit the save button on Pinterest.

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