Smashed Baby New Potatoes - Yum Yum

I had seen this recipe on the Vegan Yum Yum blog awhile back, and LoLo said that she got it from The Pioneer Woman's blog. They looked so delicious that I knew they would be great with my Comfort Food Sunday dinner. I think everyone who makes them adds a little of their own touch. I know that I added grating cheese to mine. These were delicious, so with special thanks to LoLo at Vegan Yum Yum and Ree Drummond at The Pioneer Woman for this awesome recipe for Crash Hot Potatoes. You can see the original posts by clinking on the two links in the last sentence.

What you will need for this recipe:



Crash Hot Potatoes

Make as many as you want (I figured 2-3 per person, but if you have teenage boys you may want to figure 3-4 per person)

Several small potatoes, red or russet (I used baby new potatoes) 

Kosher salt
 and pepper to taste

Olive Oil

2-3 Sprigs Rosemary, finely chopped
Grated cheese of your choice (Parmesan, Locatelli-Romano, etc) I used about 3 tablespoons

Preheat oven to 450º F. Place a sheet of parchment paper on a cookie sheet. Wash the potatoes until they are clean. Put the potatoes in a pot and fill with water. Add about 2 tablespoons of salt to the water. Place the water on a medium high flame and bring to a boil. Boil them until they are tender all the way through. Make sure a fork pierces them easily. Drain the potatoes. Let the potatoes cool a little. Drizzle the cookie sheet with olive oil. Place the cooked potatoes on cookie sheet.

Using a small paring knife, make an X cut on the top of each potato so it's easier to crush them. Use a potato masher and gently press on each potato until squashed but not disintegrated. You want them to stay together. If they fall apart, don't worry! Just pick up the bits into piles and keep going.

Once smashed, generously sprinkle kosher salt over each potato. Follow with pepper, and then, drizzle them with more olive oil. If desired, sprinkle each potato with freshly chopped rosemary or chives if desired. Sprinkle with smoked paprika to finish them off if desired. Bake the potatoes at 450º F for 20-25 minutes, longer is better, you want them very crisp, just don't let them burn. Serve hot!

Note: These can be done in a pressure cooker. If you have a pressure cooker, cook the potatoes whole on a trivet with 1 cup of water for 10-20 minutes at high-pressure, depending on the size of the potatoes. Turn off the heat and let the cooker release pressure naturally. Then proceed as above.

Crash Hot Potatoes

Make as many as you want (I figured 2-3 per person, but if you have teenage boys you may want to figure 3-4 per person)

Several small potatoes, red or russet (I used baby new potatoes) 

Kosher salt
 and pepper to taste

Olive Oil

2-3 Sprigs Rosemary, finely chopped
Grated cheese (Parmesan, Locatelli-Romano, etc) I used about 3 tablespoons

Preheat oven to 450º F.


Place a sheet of parchment paper on a cookie sheet

Place the rosemary in a plate


Chop the rosemary very fine and set aside


Wash the potatoes until they are clean


Put the potatoes in a pot and fill with water


Add about 2 tablespoons of salt (I ran out of Kosher salt,
but if you have it, use Kosher salt) to the water


Place the water on a medium high flame
and bring to a boil.


Boil them until they are tender all the way through


Make sure a fork pierces them easily

Drain the potatoes


Let the potatoes cool a little


Using a small paring knife, make an X cut on the
top of each potato so it's easier to crush them

Use a potato masher and gently press on each
potato until squashed but not disintegrated




Place the cooked potatoes on cookie sheet
You want them to stay together. If they fall apart, don't worry!
Just pick up the bits into piles and keep going.




Drizzle the cookie sheet with olive oil
(I forget to do this step, so I added it
after the potatoes were on the
parchment paper -pictures look like they
are a little out of order, when actually, it's
my brain that is out of order :) )


Once smashed, generously sprinkle kosher
salt over each potato.


Follow with pepper,
and then, drizzle them with more olive oil




If desired, sprinkle each potato with freshly
chopped rosemary or chives if desired



Sprinkle with grated cheese





Drizzle a little more olive oil




Sprinkle with smoked paprika to finish them off if desired



Bake the potatoes at 450º F for 20-25 minutes,
longer is better, you want them very crisp,
just don't let them burn. Serve hot!