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  • Writer's pictureDairy Keen

Smashed Baby Potatoes

We made these awesome potatoes to go with a steak dinner. They were a great hit. Hope you love them too.


Smashed Baby Potatoes


2 pounds baby potatoes, red or white or both

3 garlic cloves, smashed

¼ Cup salt

¼ Cup olive oil, divided

¼ Cup Italian Salad Dressing (I used Olive Garden)

2 Tablespoons Parmesan Cheese


Preheat oven to 400 degrees.

In a medium saucepan add potatoes, enough water to cover potatoes, smashed garlic, and salt (yes that much). Bring to a boil, reduce to simmer, and cook until potatoes are tender. About 12 minutes.

Drain well and set aside. Discard garlic. Do not rinse. (As they cool, they will appear a bit white from the salt.)

Brush a rimmed baking sheet with 2 Tablespoon of olive oil. Arrange potatoes onto baking sheet. With a kitchen towel, cover the potatoes, and then with the heal of your hand smash the potatoes until flatted to about ½ inch thick. Remove towel and brush with the additional olive oil. Bake in preheated oven until golden brown and crisp, about 25 minutes. Stir and turn occasionally.

In a small bowl pour in the salad dressing and then brush the potatoes with the Italian Salad Dressing. Sprinkle with cheese. Serve immediately.


Gluten Free us GF Italian Dressing, Dairy Free omit the cheese and double check the Italian Dressing for dairy ingredients.





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