The kids and I discovered these Smashed Baby Potatoes With Flaky Salt when we went out to brunch one day and were amazed at the creamy interior of these tender bites surrounded by a crispy, golden-brown exterior. While you will want to take care of the boiling part yourself, your kids will love pressing down on these tender little morsels to smash them and get them ready for shallow frying. This recipe is an excellent opportunity to go over Miranda’s Safety Pledge Indoor book and teach them about all the things inside the home that can be harmful or unsafe.
Which Potatoes Are Best For Smashed Baby Potatoes?
For this recipe, I exclusively use baby potatoes, immature potatoes harvested when they are still small. Smaller than a golf ball, they are usually round or oblong with thin, delicate skin and creamy, tender flesh that stays intact even when cooked.
You can usually find them in many supermarkets and farmer’s markets, and they often come in various fun colors, including blue, yellow, and red.
Kids often love baby potatoes because they can fit in the palm of their hand and make great finger food. They are much less intimidating than a large russet potato in the middle of a plate!
To Fry or Not to Fry… And Oil or Butter?
I personally don’t really like to fry anything in butter as it is so easy to burn it. Still, it has a delicious flavor that goes well with potatoes. My compromise is to use a blend of neutral oil with a high smoke point, like avocado oil, along with a pat of butter. You can also skip the butter altogether!
As for frying or not frying, it is up to you. I prefer the crisp exterior pan-frying provides, but I bet this recipe would be incredible in the air-fryer! You can also bake the potatoes after brushing them with oil, but ensure they are thoroughly cooked so that you don’t end up with potatoes with a hard, uncooked center.
What to Serve with Smashed Baby Potatoes With Flaky Salt
Smashed baby potatoes are so versatile. Here are a few ideas for main and side dishes that go great with them:
Grilled meats: Smashed baby potatoes complement the rich flavors of many types of meat and provide a satisfyingly creamy and crispy texture. Try making small skewers of bite-sized pieces of beef or chicken to go with them.
Roasted vegetables: For a vegetarian or vegan option, roasted vegetables like mushrooms or zucchini make a great side dish. Just like grilled meat, you can alternate them on skewers. Adding cubes of tofu to the mix makes the meal even more nutritious.
Fish or seafood: Who doesn’t like fish and chips? The light, delicate flavors of white fish pair well with the creamy, buttery potatoes. Fish fingers are also good options; you can easily make them at home!
Soups and stews: Soups and stews, when filled with your children’s favorite veggies, are an excellent way to get fibers and minerals into their growing bodies. Adding smashed baby potatoes to the side adds additional nutrients and makes them more filling.
Because smashed baby potatoes are pretty mild in flavor but also addictive, the possibilities are endless!
Smashed Baby Potatoes With Flaky Salt
- Baby potatoes, about 4-6 per person
- Pinch salt
- Avocado or olive oil
- Place the baby potatoes in a saucepan to fit in one layer. Cover them with water, add a pinch of salt, and bring to a gentle boil.
- Boil the potatoes for about 15 minutes or until a knife goes in effortlessly. Drain and pat them dry.
- Using a large spatula or the bottom of a cup or jar, gently press down on each potato to flatten them but not break them apart.
- In a large saucepan, heat about two tablespoons of oil, a pat of butter (or use only oil for a dairy-free version), and a tiny sprinkle of salt. The oil will be ready when it sizzles in contact with a potato.
- Add the potatoes without crowding them. Cook them until they are golden, flip them, and do the same on the other side. You might have to do it in a few batches.
- Place the Smashed Baby Potatoes on a serving plate and sprinkle a little flaky salt on top.
- Serve hot.