“Smashed” New Potatoes

I got this from watching Rachel Ray one afternoon. The seasonings can be changed to your liking/what compliments your main entree. No matter what, these are a tasty and more healthy way to jazz up your potato side dish options. Thanks Rach!

10 small, red new potatoes
Garlic & Onion seasoning (by McCormick)
Lemon Pepper seasoning (by McCormick)

1. Wash the new potatoes and then cover them 3/4 with water in a pan.  Place on the stove top on medium-high heat and bring them to a boil. Allow to cook until done through; roughly 10-15 minutes depending on the size of the potatoes.

Boil the potatoes

2. Preheat the oven to 475. Drain the potatoes and pat dry. On a jelly roll/cookie sheet lined with parchment paper (or your Silpat) place the potatoes. Using the same pot you cooked the potatoes in (be careful if it is hot) you want to gently squash each potato individually. (Don’t try to do multiple potatoes at a time.) Be sure to apply gentle, even pressure; don’t be too rough!

Smash the potatoes

3. Ensure the potatoes are spaced out on the pan, then brush w/ EVOO and season with Garlic and Onion and the Lemon Pepper.  Place in the oven, top shelf for 10-15 minutes or until lightly browned and crispy.

*Some other seasoning ideas would be rosemary and parmesean cheese, paprika and garlic, adobo, the list could really go on and on!

season the potatoes

Cook the potatoes


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