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Roasted Smashed Baby Potatoes

These diabetes-friendly, vegetarian, and gluten-free Roasted Smashed Baby Potatoes are crispy, flavourful, and perfect for any occasion. By opting for baby potatoes and reducing the amount of added starch, this version is more diabetes-friendly without sacrificing taste.
Servings: 8
Calories: 119.2kcal
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour

Ingredients

  • 1.5 lbs baby potatoes about 24 1 oz potatoes
  • 3 tbsp olive oil extra-virgin
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tsp rosemary dried or 1 tbsp fresh, finely chopped
  • ¼ tsp onion powder
  • ¼ tsp black pepper
  • ½ tsp salt
  • 2 tbsp Parmesan cheese finely grated
  • 2 tbsp parsley fresh, chopped (for garnish)
  • lemon wedges for serving

Equipment

  • Large pot
  • Baking sheet
  • Mixing bowl

Instructions

  • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  • Place the baby potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and let them cool slightly.
    1.5 lbs baby potatoes
  • Arrange the drained baby potatoes on the prepared baking sheet. Use the bottom of a glass or a potato masher to gently smash each potato until it’s about 1/2-inch thick.
  • In a small bowl, whisk together olive oil, garlic powder, smoked paprika, rosemary, onion powder, salt, and black pepper. Drizzle the seasoned oil mixture evenly over the smashed baby potatoes. Sprinkle a light layer of Parmesan cheese on top.
    3 tbsp olive oil, 1 tsp garlic powder, ½ tsp smoked paprika, 1 tsp rosemary, ¼ tsp onion powder, ¼ tsp black pepper, ½ tsp salt, 2 tbsp Parmesan cheese
  • Roast in the oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the edges. For extra crispiness, turn on the broiler for the last 2-3 minutes, watching closely to prevent burning.
  • Transfer the crispy smashed baby potatoes to a serving platter. Garnish with chopped parsley and serve with lemon wedges for a fresh burst of flavour.
    2 tbsp parsley, lemon wedges

Cooking Tips

  • Uniform Crispiness: Use similar-sized potatoes to ensure even cooking and crisping.
  • Herb Variations: Swap rosemary for thyme or oregano for a different flavour profile.
  • Cheese-Free Option: Skip the Parmesan or use a plant-based alternative for a dairy-free version.
  • Extra Flavour: Add a sprinkle of chili flakes for a spicy kick or a drizzle of balsamic glaze after roasting for sweetness.
  • Make Ahead: Boil the potatoes ahead of time and refrigerate until ready to smash and roast.

Nutrition

Nutrition Facts
Roasted Smashed Baby Potatoes
Serving Size
 
4 potatoes
Amount per Serving
Calories
119.2
% Daily Value*
Fat
 
5.7
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
0.8
mg
0
%
Sodium
 
171.5
mg
7
%
Potassium
 
373.7
mg
11
%
Carbohydrates
 
15.4
g
5
%
Fiber
 
2
g
8
%
Sugar
 
0.7
g
1
%
Protein
 
2.3
g
5
%
Vitamin C
 
18.1
mg
22
%
Vitamin D
 
0.01
µg
0
%
Calcium
 
27.8
mg
3
%
Iron
 
0.8
mg
4
%
Magnesium
 
21.3
mg
5
%
Zinc
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.