Potato Jazz Potato Jazz

Roasted Smashed Baby Russets

Roasted Smashed Baby Russets

appetizer or side dish


  • 2 lbs Baby Russets
  • 2 Tbs Olive Oil
  • 1/4 Cup Butter
  • 2 tsp. Garlic Powder
  • 3/4 Cup Grated Parmesan Cheese
  • Salt and Pepper
  • 1 Tsp chopped Parsley


In a large sauce pan place washed and unpeeled baby russets and cover with water and add salt. Bring to a boil

Boil potatoes until they are tender, about 25-30 min.

Drain potatoes and toss with olive oil.

Preheat oven to 400 degrees F.

Place potatoes on a foiled lined sheet pan. Allow the potatoes to cool for about 10 min.

While potatoes are cooling melt butter and add garlic powder.

Using another sheet pan, a potato masher or the bottom of a flat glass. Smash potatoes until the are about 1/2 inch thickness, keeping each potato in one piece.

Spoon garlic butter mixture over each potato and season to taste with salt and pepper.

Bake uncovered for 10-15 min or until bottoms are lightly browned and crisp.

Remove pan from the oven and sprinkle each potato with the Parmesan cheese.

Bake for 2-3 min or until the cheese is melted. S

Sprinkle with chopped parsley