Roasted Smashed Baby Russets

Recipe Photo

appetizer or side dish




  • 2 lbs Baby Russets
  • 2 Tbs Olive Oil
  • 1/4 Cup Butter
  • 2 tsp. Garlic Powder
  • 3/4 Cup Grated Parmesan Cheese
  • Salt and Pepper
  • 1 Tsp chopped Parsley


Prep: 5 Minutes; Cook: 60 Minutes

  • In a large sauce pan place washed and unpeeled baby russets and cover with water and add salt. Bring to a boil
  • Boil potatoes until they are tender, about 25-30 min.
  • Drain potatoes and toss with olive oil.
  • Preheat oven to 400 degrees F.
  • Place potatoes on a foiled lined sheet pan. Allow the potatoes to cool for about 10 min.
  • While potatoes are cooling melt butter and add garlic powder.
  • Using another sheet pan, a potato masher or the bottom of a flat glass. Smash potatoes until the are about 1/2 inch thickness, keeping each potato in one piece.
  • Spoon garlic butter mixture over each potato and season to taste with salt and pepper.
  • Bake uncovered for 10-15 min or until bottoms are lightly browned and crisp.
  • Remove pan from the oven and sprinkle each potato with the Parmesan cheese.
  • Bake for 2-3 min or until the cheese is melted. S
  • Sprinkle with chopped parsley
  • Enjoy!
Serves 6