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Quick Roasted Mini Potatoes/Smashed Potatoes

Welcome back! 
Today, we have another great side dish: this one is a quick recipe for roasted mini potatoes. This is something that can go with anything, and everyone likes potatoes, so everyone will like this dish! This dish also works with many different ingredients; you can use different types of potatoes or different seasonings on top.

Quick Roasted Mini Potatoes/Smashed Potatoes


Ingredients:

  • 1 pound mini potatoes
  • Olive oil
  • Salt and pepper to taste
To garnish:
  • Herbs
  • Parmesan/shredded cheese

Directions:

For standard roasted potatoes:
  1. Cut the mini potatoes to desired size (we usually cut them in half)
  2. Put a pot of water on the stove and put a little salt in it.
  3. Once at a boil, put the potatoes in the water. Cook for about 8-10 minutes until almost fully cooked.
  4. Put the potatoes on a baking pan and sprinkle with olive oil and your desired seasoning.
  5. Bake in the oven at 375°F until golden brown (maybe about 15 minutes).
For smashed potatoes:
  1. Don't cut the potatoes - leave them whole. 
  2. Put a pot of water on the stove and put a little salt in it.
  3. Once at a boil, put the potatoes in the water. Cook for about 12-15 minutes - it takes a little longer since they're whole.
  4. Using the bottom of a cup, a potato masher, or even a meat tenderizer, smash the potatoes. They should retain some structural integrity so that you can still pick them up without falling apart.
  5. Put the potatoes on a baking pan and sprinkle with olive oil and your desired seasoning.

  6. Bake in the oven at 375°F until golden brown (maybe about 15 minutes).

We often make this with an Italian seasoning mix and Parmesan cheese. You could also add paprika/cayenne to this for a little bit of color and spice. Another good herb to use would be rosemary; however, if you're doing this, cheese doesn't really go well with rosemary, so you can forgo the cheese. 
We called this a quick version of roasted potatoes because when you put the potatoes in the oven, they're already mostly cooked in the pot before, so the baking part is quite short compared to if they were cooked completely in the oven.

-Chefpo
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