Friday, November 4, 2011

Cripsy Smashed Potatoes & Carrots

Meet my new favorite way of serving potatoes!

1 bag baby potatoes (Yukon golds are best, but can use baby reds, no more than 2-in diameter)
3-4 C baby carrots
6 C water
¼ C kosher salt
1 Tbsp garlic powder
1 Tbsp canola oil
2 Tbsp butter

In a large pot, add kosher salt and garlic powder to the 6 cups of water.  Bring to a boil. When water is at a rolling boil, add potatoes and carrots.  Boil until potatoes are fork-tender, about 10-15 minutes.  Drain & set aside to cool.  When potatoes are cooled down, smash them by placing a flat-bottomed bowl or small plate over each and pressing down gently. 

You want the potatoes to somewhat retain their shape, but are flattened and have at least one side "cracked." If you smash them to the point that they are in pieces, it will make it challenging to get them crispy and in nice round, shapes. Heat up a large frying pan, on medium-high heat, then add canola oil and pats of butter. (Canola oil will help keep the butter from burning.) When butter has melted, add potatoes and carrots. Fry on each side, 4-5 minutes, or until side has started to brown. Remove from heat and serve with a roasted meat dish, such as 7-Up Can Chicken. ;) Sprinkle with a pinch of kosher salt and sprigs of rosemary, if desired.

Makes about 5-6 servings.



  1. Roasted Baby Potatoes and Baby Carrots look very nice and very appetizing. Children will luv them for sure.

  2. Yum yum, that looks good and it's simple to make.