Smashed P’tots


20 minutes prep30 minutes cook
Serves 4–6
Side Dish


  • Stockpot
  • Baking sheet
  • Mixing bowl
  • Mesh strainer or colander


  • 1 lb yellow or red baby potatoes
  • 1/2 stick butter, melted
  • 1/4 cup olive oil
  • 3 tbsp or 5 cloves garlic, minced
  • 1/2 tbsp each garlic powder, onion powder, Italian seasoning
  • To taste: salt, pepper, shredded parmesan cheese


  1. Preheat oven to 350º F.
  2. Fill stockpot with water and salt heavily. Add potatoes and bring to a boil. Let boil until potatoes are tender but a little resistant (just like your ex), about 15–20 minutes.
  3. While potatoes are boiling, mix butter, oil, garlic, and seasonings in mixing bowl.
  4. Remove potatoes and drain in strainer.
  5. Plop the potatoes on the baking sheet. Using the bottom of a glass (make sure it’s flat!), smash the potatoes to about 1/2" thickness, forming discs.
  6. Top the potato discs with oil/butter mixture and a pinch of parmesan cheese.
  7. Bake until potatoes are golden brown and delicious, about 30–40 minutes.


Though these stand up on their own, I’ve been known to serve them with a dollop of sour cream.

Other side dish recipes:

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Ginger Rice

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Yellow Rice

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P'tot Wedges

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