Organic Crispy Smashed Potatoes

Hi friends! I’ve been away for a very long time, but I’m BAAAAACK! Whoop!

After a hiatus from blogging, I’m back at it now that I have some structure to my day. I hope to be able to share some fun new recipes with you as I get back to cooking more regular meals. In the last year we’ve had a baby girl, moved to a new house and have a couple of new family members living with us! My goal is to come up with kids lunch/snack and dinner ideas to keep us going throughout the week and weekends and post them for you!

So on to the recipe…

For the past few months we’ve been getting an organic food box delivered to our house from Organics Live. We used to do this when we lived in Toronto with Front Door Organics, and we really enjoyed it. It forced us to eat more vegetables and cook with ones that we wouldn’t normally pick up at the grocery store.  Clean eating is important to us, especially with kids in the house. Everyone needs to have lots of energy and we want to feel good about what we’re putting into our bodies, so we’ve started with a new box!

The quality of the food is great and this week I’d like to share a fun kid-friendly potato recipe. Since it’s still really warm out, we’ve been eating a lot of food cooked on our new BBQ.  Tonight, I’m making a simple dinner with BBQ sausages, roasted organic bi-colour corn from Quebec and these lovely organic mini-potatoes – both veggies from our Organics Live box that was delivered yesterday.  (I’m working on upgrading our meat and buying a bulk barnyard box from our favourite farm, Harrington Lane Farms in Hamilton. $60 for a mix of of pork, beef, lamb, duck, chicken, rabbit or turkey cuts and sausages. We can’t wait!)

Anyhoo, these will be super fun to eat, look cool and of course be delicious. They have 4 ingredients and are sure to be a staple in your dinner menus! P.S. They also make a great starter or a fun appie if you’re having friends over. They are finger-food friendly and won’t make a mess when handled by little hands.


P.S. Excuse the quality of the photos! Turns out when I have a little one running ’round the kitchen I don’t have time to stage photos as nicely as I wanted.


  • 15-18 baby potatoes (can be red, white or purple, whatever you have on hand)
  • a few good glugs of EVOO up to 1/2 a cup of oil. You don’t want them to be greasy but you want enough oil for them to crisp up.
  • 1/2 to 1 tsp sea salt
  • 1-2 tsp garlic powder

Directions – You can do all 4 steps ahead of time!

  1. Wash the lil potatoes and add them to a large pot of salted water. Ensure the potatoes are covered with at least an inch of water
  2. Bring the potatoes to a boil then reduce and simmer for 15-20 minutes until cooked. Do not over cook. You want to be able to pierce them with a knife. When finished boiling, drain and run under cool water to slow down the cooking. They will continue to cook if you don’t cool them down enough.
  3. When the potatoes have cooled enough to handle, place them one at a time on a clean cutting board and use the back of a wooden spoon to gently flatten. Don’t take too much frustration out on these little guys, they will be somewhat delicate!
  4. Transfer each flattened potato to a lined rimmed baking sheet and let them cool completely.


When you are ready to roast the potatoes:

  1. Pre-heat the oven to 425 degrees.
  2. Pour a few good glugs of EVOO in a small dish. Add the garlic powder and salt to the EVOO and mix it up. Pour the oil mixture over the smashed potatoes. Make sure some of the oil gets under the potatoes on the baking sheet. You want each one lightly covered in the oil mixture.
  3. Roast the potatoes for 30-45 minutes, flipping once during roasting until both sides are light brown and crispy.
  4. Serve hot with a small dollop of sour cream and chives or enjoy them on their own!



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