If you’ve ever made my recipe for The Very Best Instant Pot Baby Potatoes, you know how amazing those little gems are. Now let’s take them up a notch by transforming them into delectable disks of crunchy goodness. Such a simple change, but oh so good. Let me walk you through the process.

Start with cold leftover cooked baby potatoes. To make the very best baby potatoes, try my instant pot recipe here.

Use a drinking glass to smash the potatoes like this.

In a cast iron skillet over medium-high heat, brown the smashed potatoes in a little vegetable oil until they’re browned on both sides. Turn off the heat and add a pat of butter to the pan and sprinkle with garlic, onion, salt, and pepper. Flaked sea salt is particularly nice on these potatoes.

Finish with a sprinkling of freshly chopped chives and parsley.

Items used to make this recipe:

(affiliate links)

• cast iron skillet https://amzn.to/2Ux7TD7

• flaked sea salt https://amzn.to/3j64G7A

Crispy Smashed Baby Potatoes

makes 4 servings

Printable Recipe

Ingredients

• 1/2 pound cooked baby potatoes, cold

• 1 tablespoon vegetable oil

• 1 tablespoon butter

• pinch of granulated garlic powder

• pinch of granulated onion powder

• salt and pepper to taste

• chopped chives and parsley to taste

Directions

1. Use a drinking glass (see note) to smash the potatoes to 1/8-inch thickness.

2. In a cast iron skillet over medium-high heat, brown both sides of potatoes in vegetable oil.

3. Turn off heat and add butter, swirl pan so each potato gets a little butter love.

4. Season potatoes evenly with garlic powder, onion powder, salt, and pepper.

5. Garnish with fresh chopped chives and parsley.

Note

• If the potatoes stick to the bottom of your drinking glass, try a plastic cup instead.