Monday, December 3, 2012

Buttery Smashed Tiny Potatoes

Don't these potatoes look delicious?

They are so simple to make and are so yummy! You should make them tonight. Go ahead, write in on your to do list, I'll wait....

So this is what happens when you throw tiny potatoes, butter and salt in a pan then smash them with a mason jar. Neat, huh?

The insides are so creamy and buttery and the skins get a little chewy, it's truly divine and super simple! It would make a great side dish for your dinner tonight and it takes no time at all.

Buttery Smashed Tiny Potatoes
Recipe by Williams Kitchen
Serves 2-3

10-12 tiny potatoes or fingerling potatoes (no more than 2 inches diameter)
1 tbsp butter
1 tsp olive oil
Salt & Pepper

We highly recommend using cast iron for this recipe.

Add oil and butter to the cast iron frying pan. Heat on med/high heat until the butter has melted and is bubbling. Add the whole raw potatoes to the pan. Add salt and pepper and stir to coat the potatoes. Cover and cook on med heat for 7 minutes or until the potatoes are tender but not soft.

Turn the potatoes over. With a glass jar or cup smash the potatoes. Cover and cook on low to med heat for an additional 5 minutes.


  1. Yum! I do the same thing on the grill but I parboil first then smash, brush with olive oil, season, and grill. I'll have to try it this way too!

  2. Hi, I’m Anne from Life on the Funny Farm (, and I’m visiting from the Barn Hop.

    These look great! Never would have thought of doing this, but I'm definitely going to give it a try.

    Anyway, thanks for posting this. If you’ve never visited yet, I hope you can pop by my blog sometime to say hi…

  3. Thanks for visiting Williams Kitchen, Michelle & Anne. Hope you'll try some of the recipes.

  4. Love this recipe! Will be linking back to this in my upcoming post :)


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